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Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine

机译：不同酵母菌株和发酵温度对奥勒氏白葡萄酒基本灭绝参数，多酚和挥发性化合物的影响

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Justyna Samoticha; Aneta Wojdyło; Joanna Chmielewska; Joanna Nofer;
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2. Effect of packaging material on enological parameters and volatile compounds of dry white wine [J] . M.Revi, A. Badeka, S. Kontakos, Food Chemistry . 2014,第juna1期

机译：包装材料对干白葡萄酒的酶学参数和挥发性成分的影响
3. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds [J] . Beltran G, Novo M, Guillamon JM, International Journal of Food Microbiology . 2008,第2期

机译：发酵温度和培养基对酵母脂质组成和酒中挥发性成分的影响
4. Amino Acids and Volatile Compounds in the Fermentation of Inoculated Musts: Biogenic Amines in the Wines [C] . C. Ancin, D. Torrea, P. Fraile, American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US . 2001

机译：接种葡萄汁发酵中的氨基酸和挥发性化合物：葡萄酒中的生物胺
5. Chemometric prediction of enological parameters of bag-in-box white wine and multiple-component diffusion of wine volatiles in LLDPE film . [D] . Fu, Yucheng. 2011

机译：盒装白葡萄酒的化学参数的化学计量预测和LLDPE膜中葡萄酒挥发物的多组分扩散。
6. Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters Polyphenols and Volatile Compounds of Aurore White Wine [O] . Justyna Samoticha, Aneta Wojdyło, Joanna Chmielewska, 2019

机译：不同酵母菌株和发酵温度对Aurore白葡萄酒基本酶学参数多酚和挥发性化合物的影响
7. Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation [O] . Lanlan Hu, Jia Wang, Xueao Ji, 2018

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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

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine

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