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Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

机译：冷冻皮葡萄在红葡萄酒浸渍期间提取酚类化合物的影响

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M. Alegria; M. Jara; A. Cataldo; P. Aguirre; A. Gonzalez; E. Bordeu;
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1. Influence of freezing skin grapes to extract phenolic compounds during red wine maceration [J] . M. Alegria, M. Jara, A. Cataldo, BIO Web of Conferences . 2014,第1期

机译：红酒浸泡过程中冷冻皮葡萄对提取酚类化合物的影响
2. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations. [J] . Llaudy M. C. del, Canals R., Canals J. M., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008,第3期

机译：成熟期和浸渍时间对葡萄皮浸渍物中葡萄皮，种子和茎对酚类成分和涩味的贡献。
3. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations [J] . María Carmen del Llaudy, Roser Canals, Joan Miquel Canals, European Food Research and Technology . 2008,第3期

机译：成熟期和浸渍时间对葡萄皮浸渍物中葡萄皮，种子和茎对酚类成分和涩味的贡献
4. Recovery of phenolic compounds from a grape marc extract with colloidal gas aphrons [C] . Giorgia Spigno, Danila Amendola, Maria Dermiki, International congress on engineering and food . 2011

机译：用胶体气体的葡萄Marc提取物回收酚类化合物
5. Phenolic management in red wines: investigation of the timing and severity of regulated deficit irrigation (RDI), grape maturity, and selected maceration conditions by HPLC-MS and sensory techniques. [D] . Casassa, Luis Federico. 2013

机译：红酒中的酚类管理：通过HPLC-MS和感官技术研究调节性缺水灌溉（RDI）的时间和严重程度，葡萄成熟度以及选定的浸渍条件。
6. Phenolic Compound Profiles in Berry Skins from Nine Red Wine Grape Cultivars in Northwest China [O] . Zan-Min Jin, Jian-Jun He, He-Qiong Bi, 2009

机译：西北九个红酒葡萄品种的浆果皮中酚类成分分布
7. Phenolic Compound Profiles in Berry Skins from Nine Red Wine Grape Cultivars in Northwest China [O] . Xiang-Yun Cui, Chang-Qing Duan, Jian-Jun He, 2009

机译：西北九个红酒葡萄品种的浆果皮中酚类成分分布

Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

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