机译:瓶装红酒中酚类化合物和感官的演变及其共同发展
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
Univ Florida, Inst Food & Agr Sci, Food Sci & Human Nutr Dept, Gainesville, FL 32611 USA;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China;
Bottle stoppers; Bottle aging; Phenolic compounds; Sensory quality;
机译:葡萄酒中酚类化合物的测定:瓶装红葡萄酒对其演变的影响
机译:橡木(Q.Pyrenaica和Q.Pubescens)和樱桃(P.Avium)木屑接触瓶储存期间红葡萄酒的酚类组成和感官轮廓演化的影响
机译:卡斯蒂利亚·拉曼恰地区的红色单品种葡萄酒在瓶装过程中酚含量,色度特征和感官特性的演变
机译:红酒中酚类化合物,乙醛和微氧之间的相互作用
机译:发酵后成熟过程中红酒中酚类化合物的演变:与涩味和苦味的相关性。
机译:用脉冲电场处理过的葡萄酿制的美乐葡萄酒瓶装过程中挥发性和酚类化合物的演变
机译:酚类化合物曲线的演化和锡拉红花型溶氧体活性储存在不同颜色的瓶子中的葡萄干葡萄酒