机译:西拉子葡萄酒与非酿酒酵母共发酵酒的化学和感官分析
Univ Adelaide, Australian Res Council Training Ctr Innovat Prod, Glen Osmond, SA 5064, Australia;
Univ Adelaide, Australian Res Council Training Ctr Innovat Prod, Glen Osmond, SA 5064, Australia;
CSIRO Agr & Food, Glen Osmond, SA 5064, Australia;
Australian Wine Res Inst, Glen Osmond, SA 5064, Australia;
Univ Adelaide, Australian Res Council Training Ctr Innovat Prod, Glen Osmond, SA 5064, Australia;
Univ Adelaide, Australian Res Council Training Ctr Innovat Prod, Glen Osmond, SA 5064, Australia;
Laffort Australia, Woodville Norh, SA 5012, Australia;
Univ Adelaide, Australian Res Council Training Ctr Innovat Prod, Glen Osmond, SA 5064, Australia;
mixed culture inoculation; non-Saccharomyces yeasts; sensory evaluation; Shiraz; volatile compounds; yeast inoculum;
机译:顺序接种与非糖酵母T. delbrueckii和M. pulcherrima的影响与葡萄酒和葡萄酒的化学品和感官剖面组合
机译:非酵母菌对西拉子酒挥发性化学成分的影响
机译:高温和缺水对巴罗莎西拉子葡萄和葡萄酒化学和感官特征的影响
机译:P56:Xinomavro Naoussa红葡萄酒典型;连接感觉和物理化学数据
机译:来自阿根廷和美国的马尔贝克葡萄酒的感官特征。
机译:商业Oenotannin和甘露糖蛋白产品对按顺序收获的水果制成的设拉子葡萄酒化学和感官特性的影响
机译:“雷曲伊莱尼科”葡萄酒的物理化学,芳香和感官特性发酵酵母菌和非酵母菌酵母