机译:Prieto Picudo玫瑰酒的香气的感官和化学特征:土生酵母菌株对香气特征的不同作用
Research Institute of Vineyard and Wine. University of Leon, Ponferrada 24400, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain;
Research Institute of Vineyard and Wine. University of Leon, Ponferrada 24400, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain;
Laboratory for Aroma Analysis and Enology, Aragon Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, Zaragoza 50009, Spain;
wine; aroma; yeast; fermentation; sensory analysis; GC-O; prieto picudo;
机译:Godello和Albarino葡萄酒的发酵香气成分和感官特征受酿酒酵母酵母菌株的影响。
机译:发酵温度,酵母菌株和葡萄汁对Sauvignon Blanc葡萄酒香气化学和感官曲线的影响
机译:卡尔卡拉西玫瑰酒香气的化学和感官表征
机译:使用耦合的张量自组织图同时分析主观和客观数据:具有感官和化学数据的葡萄酒香气分析
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:蒙特普尔恰诺·德·阿布鲁佐葡萄酒的原味由单酵母和非酵母酵母单培养和共培养开始
机译:糖苷香气前体的应用可增强脱醇葡萄酒的香气和感官特征