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机译:延长瓶装后长相思葡萄酒保留的酵母菌株衍生的感官差异
School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, Adelaide SA 5064, Australia The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia (present address) Christian Hansen A/S, B0ge Alle 10-12, DK-2970 H0rsholm, Denmark;
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia;
aging; cellaring; longevity; Saccharomyces; sensory; volatile thiol; white wine; yeast;
机译:经过一段时间的瓶装陈年后,长相思年轻葡萄酒中酵母来源的风味差异是否得以保留?
机译:经过一段时间的瓶装陈年后,长相思年轻葡萄酒中酵母来源的风味差异是否得以保留?
机译:瓶装过程中溶解和通过瓶盖传输的氧气对长相思白葡萄酒的成分和感官特性的影响
机译:认知信息通信,人机交互和用户体验的相互联系的学科:真正的协同作用,真正的差异和新瓶中的旧酒
机译:葡萄酒的感官和化学性质受到不同葡萄糖和酵母存在的影响
机译:不同还原剂对Sauvignon Blanc葡萄酒的芳族化合物抗氧化剂和色性学的影响
机译:用聚乙烯基聚吡咯烷酮(PVPP)处理的长相思干白葡萄酒的物理,化学和感官表征