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机译:果实成熟度,浸渍度和乙醇含量对梅乐葡萄酒化学和感官特性的影响
Wine Research Center, Estacion Experimental Agropecuaria Mendoza, Insti-tuto Nacional de Tecnologia Agropecuaria, Lujan de Cuyo, Mendoza, Argentina,School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
Department of Viticulture and Enology, University of California, Davis, CA 95616;
Department of Viticulture and Enology, University of California, Davis, CA 95616;
School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350;
maturity; extended maceration; ethanol; chaptalization; saignee/water-back; anthocyanins; tannins; seed extraction; sensory properties;
机译:葡萄成熟度和乙醇浓度对华盛顿州美乐葡萄酒感官特性的影响
机译:单宁浓度,储存温度和时间对赤霞珠和梅乐葡萄酒化学和感官特性的影响
机译:橡木片浸渍同时进行高静水压力处理对年轻红酒理化和感官特性的影响的初步研究
机译:P56:Xinomavro Naoussa红葡萄酒典型;连接感觉和物理化学数据
机译:红酒中的酚类管理:通过HPLC-MS和感官技术研究调节性缺水灌溉(RDI)的时间和严重程度,葡萄成熟度以及选定的浸渍条件。
机译:用HOLM橡木(栎藻酸)碎片静压高压和浸渍加速白色和红色葡萄酒的老化。对物理化学和感官特征的影响
机译:巴西南部不同普遍散热的精美闪亮红葡萄酒的物理化学和感官特征