Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

Carew A. L.; Close D. C.; Dambergs R. G.

首页> 外文期刊>Journal of applied microbiology >Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

【24h】

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

机译：酵母菌株影响黑皮诺早期浸渍黑皮诺葡萄酒中的酚类浓度

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

AimsThis study examined the effects of yeast strains in a novel winemaking process that had been designed to optimize phenolic extraction and improve production efficiency for Pinot noir winemaking.

机译：目的这项研究检查了酵母菌株在新型酿酒工艺中的作用，该工艺旨在优化酚醛提取工艺并提高黑比诺葡萄酒的生产效率。

著录项

来源
《Journal of applied microbiology》 |2015年第6期|共10页
作者
Carew A. L.; Close D. C.; Dambergs R. G.;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类应用微生物学;
关键词
alcoholic fermentation; anthocyanin; malolactic fermentation; microwave-assisted extraction; pigmented polymers; tannin; thermovinification;

机译：酒精发酵;花色素苷;苹果酸乳酸发酵;微波辅助萃取;色素聚合物;单宁;热移动化;

相似文献

外文文献
中文文献
专利

1. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing [J] . Carew A. L., Close D. C., Dambergs R. G. Journal of applied microbiology . 2015,第6期

机译：酵母菌株影响黑皮诺早期浸渍黑皮诺葡萄酒中的酚类浓度
2. Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes [J] . Carew Anna L., Sparrow Angela M., Curtin Chris D., Food and bioprocess technology . 2014,第4期

机译：黑皮诺葡萄的微波浸渍：卫生和提取作用以及葡萄酒中酚类物质的结果
3. Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas [J] . Harper Hall, Qin Zhou, Michael C. Qian, American journal of enology & viticulture . 2017,第1期

机译：偏爱黑比诺葡萄冷发酵过程中存在的酵母对葡萄酒挥发性香气的影响
4. Isolation of a Yeast Strain for Hiht Effective Degradation of Phenol and Its Characterization for Degradading of Phenolic Compounds [C] . Cai Ning, Yang Chao, Qiao Chuanling 第三届“农药与环境安全”国际学术研讨会暨第七届“植物化学保护和全球法律一体化”国际研讨会（3rd I . 2007

机译：高效降解苯酚的酵母菌株的分离及其对酚类化合物的降解特性
5. Influence of vine vigor and shading in pinot noir (Vitis vinifera L.) on the concentration and composition of phenolic compounds in grapes and wine. [D] . Cortell, Jessica M. 2006

机译：黑比诺（Vitis vinifera L.）藤本植物的活力和阴影对葡萄和葡萄酒中酚类化合物的浓度和组成的影响。
6. Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region [O] . Elaine Cheng, Jonathan T. Martiniuk, Jonah Hamilton, 2020

机译：加拿大葡萄酒地区葡萄酒葡萄园籽粒菌和葡萄酚类组合物亚区域变异的特征
7. Brotação e produção das videiras 'Cabernet Sauvignon' e 'Pinot Noir' submetidas a diferentes concentrações de cianamida hidrogenada Shoot growth and production of Cabernet Sauvignon and Pinot Noir grapevines sprayed with different concentrations of hydrogen cyanamide [O] . Gilmar Arduino Bettio Marodin, Denis Salvati Guerra, Claiton Luiz Dvoranovski Zanini, 2006

机译：Brotaçãoeproduçãodasvideiras'Cabernet sauvignon'e'pinot Noir'omemetidas a diferentesconcentraçõesdecianamida hidrogenada用不同浓度的氰氨酰胺喷洒赤霞珠和黑皮诺葡萄藤的生长和生产
8. Construction of a Wine Yeast Strain Capable of Malolactic Fermentation [R] . Eccleshall, T. R., Blanding, J. H. 1989

机译：一种能够进行乳酸发酵的葡萄酒酵母菌株的构建

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

摘要

著录项

相似文献

相关主题

期刊订阅