机译:研究浸渍时间和酿酒工艺对Vranec葡萄酒香气的影响
University Goce Delcev, Faculty of Agriculture, Krste Misirkov bb, 2000 Stip, Macedonia;
Ss. Cyril and Methodius University, Institute of Agriculture, Aleksandar Makedonski bb, 1000 Skopje, Macedonia, Elenov Winery, 1422 Demira Kapija, Macedonia;
Ss. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, Institute of Chemistry, Arhimedova 5, 1000 Skopje, Macedonia;
Ss. Cyril and Methodius University, Faculty of Natural Sciences and Mathematics, Institute of Chemistry, Arhimedova 5, 1000 Skopje, Macedonia;
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/Ⅱ, A8010 Graz, Austria;
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/Ⅱ, A8010 Graz, Austria;
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Graz, Stremayrgasse 9/Ⅱ, A8010 Graz, Austria;
Aroma; Wine; Vranec; Maceration time; Enzyme; Oak chips; HS-SPME-GC-MS;
机译:使用全面的二维气相色谱法和嗅觉法在不同的成熟和浸渍时间下制作的热带西拉葡萄酒的挥发性特征和香气潜力
机译:在储存期间维持红酒的颜色成分。首选做法,浸渍时间和储存的影响
机译:天气条件研究对白葡萄酒的化学成分,芳香曲线和感官特征的影响
机译:气相色谱浆膜果岭花瓶中糖基化芳香前体的飞行时间谱分析
机译:机械顶篷管理和差异RDI应力对西拉葡萄酒中酚类和挥发性香气成分的影响。
机译:玉米衍生的生物活性剂可以改善葡萄酒的颜色特征吗?第一次见解其在葡萄酒皮肤浸渍期间的应用与卵巢单宁
机译:研究浸渍时间和酿酒实践对Vranec葡萄酒香气特征的影响