机译:短时熟对酒糟对白葡萄酒中甘露糖蛋白含量,芳香成分和感官特性的影响
Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolas Cabrera, 9. Cantoblanco Campus, Autonoma Univ. of Madrid, 28049, Madrid, Spain;
Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolas Cabrera, 9. Cantoblanco Campus, Autonoma Univ. of Madrid, 28049, Madrid, Spain;
Inst. of Food Science Research (CIAL), CSIC-UAM, Dept. of Biotechnology and Microbiology. C/ Nicolas Cabrera, 9. Cantoblanco Campus, Autonoma Univ. of Madrid, 28049, Madrid, Spain;
aging on lees; aroma compounds; lees; mannoproteins; white wines; yeast;
机译:白葡萄酒中甘露聚糖蛋白的表征{VITIS VINIFERA L. CV。 ENCRUZADO)在搅拌后的橡木木桶和不带橡木柄的不锈钢罐中老化
机译:酒在白酒(Vitis vinifera L. cv。ENCRUZADO)上在酒糟中老化的过程中,在橡木桶中和在装有橡木皮条的不锈钢罐中搅拌期间的甘露糖蛋白特征
机译:在游离和固定化酵母进行第二次发酵之前,添加了甘露糖蛋白或酒糟的气泡酒的挥发性特征
机译:用HS-SPME的GC-MS芳香族化合物曲线的COD Piedmonteese葡萄酒
机译:身体组成,膳食摄入,脂质曲线和生活方式因素对骨矿物密度和非洲裔美国,西班牙裔和白人成人骨矿物含量的关联
机译:酵母生物量的超声处理可改善红酒中酒糟技术的老化
机译:短时熟对酒糟的影响对白葡萄酒中甘露糖蛋白含量,芳香性和感官特性的影响