机译:培训系统对Primitivo葡萄和葡萄酒的挥发性和感官特征的影响
Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy;
CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy;
Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy;
Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy;
Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy;
CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy;
CRA-UTV, Research Unit for Viticulture and Enology in Southern Italy, Via Casamassima 148, 70010 Turi, Italy;
Food Quality and Health Research Center, University of Foggia, Via Napoli 25, 71100 Foggia, Italy;
volatile compounds; primitivo; sensory characteristics; training system;
机译:顺序发酵和葡萄品种对丹麦葡萄酒挥发性化合物和感觉型材的影响
机译:来自“ Gioia Del Colle” PDO地区的Primitivo葡萄酒的酚,挥发物和感官特性
机译:两种灌溉系统对戈德洛葡萄汁和葡萄酒中氨基酸浓度,挥发性成分和感官特征的影响
机译:几种葡萄品种的葡萄酒中强大的挥发性芳族硫醇及其释放机理
机译:化学和感官评估精选的冷硬葡萄和葡萄酒中的挥发性香气化合物
机译:Primitivo红葡萄酒茎接触式发酵酿酒中的主要酚类和挥发性化合物及其对感官方面的影响
机译:两种不同灌溉系统对桃胶浓度,挥发性组成和葡萄酒的氨基酸浓度,挥发性组合物和感觉谱的影响