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机译:自发发酵对卡拉勒纳和赤霞珠幼红葡萄酒的影响:挥发性化合物,感觉谱和自身加热酵母的鉴定
Canakkale Onsekiz Mart Univ Fac Engn Dept Food Engn Terzioglu Campus TR-17020 Canakkale Turkey;
Canakkale Onsekiz Mart Univ Fac Engn Dept Food Engn Terzioglu Campus TR-17020 Canakkale Turkey;
Canakkale Onsekiz Mart Univ Sch Appl Sci Dept Food Technol Terzioglu Campus Canakkale Turkey;
Bursa Uluda Univ Fac Agr Dept Food Engn Bursa Turkey;
Canakkale Onsekiz Mart Univ Fac Engn Dept Food Engn Terzioglu Campus TR-17020 Canakkale Turkey;
Vinero Vinery Eceabat Canakkale Turkey;
Canakkale Onsekiz Mart Univ Fac Engn Dept Food Engn Terzioglu Campus TR-17020 Canakkale Turkey;
Red wine; Spontaneous fermentation; Volatile compounds; Sensory profile; Yeasts;
机译:自发发酵对卡拉勒纳和赤霞珠幼红葡萄酒的影响:挥发性化合物,感觉谱和自身加热酵母的鉴定
机译:酵母菌的选择对赤霞珠葡萄酒中挥发性发酵成分,颜色和酚类成分的影响
机译:酵母菌的选择对赤霞珠葡萄酒中挥发性发酵成分,颜色和酚类成分的影响
机译:电离辐射对红葡萄酒赤霞珠物理化学特性的影响
机译:赤霞珠赤字灌溉的时机和严重程度:对水果成分的影响和对葡萄酒的感官影响
机译:调节性亏缺灌溉对赤霞珠葡萄和葡萄酒中氨基酸谱及其衍生的挥发性化合物的影响
机译:黄土高原地区赤霞珠,赤霞珠和霞多丽品种年轻葡萄酒的挥发性成分