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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

机译：壳聚糖在传统方法产生的闪闪发光葡萄酒中：其在二次发酵过程中的存在影响

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Antonio Castro Marín; Claudio Riponi; Fabio Chinnici;
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1. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method [J] . Foschino Roberto, De Lorenzis Gabriella, Fabrizio Vincenzo, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

机译：香槟酒法酿制的伦巴第起泡酒二次发酵过程中酵母DNA的回收
2. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method [J] . Foschino Roberto, De Lorenzis Gabriella, Fabrizio Vincenzo, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

机译：酵母DNA在伦巴第闪闪发光葡萄酒中的二次发酵步骤中恢复，Champenoise方法产生的葡萄酒
3. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction [J] . Ubeda C., Callejon R. M., Troncoso A. M., Food Chemistry . 2016,第sepa15期

机译：通过顺序搅拌棒吸附萃取，通过传统方法和Charmat方法生产的智利起泡酒的挥发性特征
4. Screening of Chitosanase-Producing Microorganisms and Study of Optimal Fermentation Condition [C] . The 12th Asian Pacific Confederation of Chemical Engineering Congress(第十二届亚太化工联盟大会暨化工展览会)论文集 . 2008

机译：产壳聚糖酶的微生物的筛选及最佳发酵条件的研究
5. Antioxidant capacity, phenolic and volatile compound composition of blackberry wines produced using Korean traditional winemaking techniques [D] . Joh, Youri 2014

机译：利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力，酚类和挥发性成分
6. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation [O] . Antonio Castro Marín, Claudio Riponi, Fabio Chinnici 2020

机译：壳聚糖在传统方法产生的闪闪发光葡萄酒中：其在二次发酵过程中的存在影响
7. Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A [O] . Takumi Onda, Masato Kojima, Kota Naganuma 2019

机译：使用直喷法和闪亮的葡萄酒制作来自Muscat Bailey A的瓶子二次发酵方法的rosé起泡葡萄酒生产基础葡萄酒。

Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

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