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The Olive Fruit Wine Research on the Fermentation Process and Aromatic Ingredients

机译：发酵工艺和芳香成分的橄榄果葡萄酒研究

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Jitian Song; Xi Chen; Yuchen Song; Wei Tia; Jianbo Liu;
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1. Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation [J] . Coelho Eduardo, Vilanova Mar, Genisheva Zlatina, LWT-Food Science & Technology . 2015,第2期

机译：从工业加工的浓缩果汁开发果酒的系统方法，包括优化发酵参数，化学表征和感官评估
2. Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization [J] . Zenebe Tadesse Tsegay Food Science & Nutrition . 2020,第8期

机译：由仙人掌梨（赤霞石 - 籼稻）生产的葡萄酒的总滴定酸度和有机酸和Lantana Camara（L. Camara）果混合发酵过程采用响应表面优化
3. Irrigation effects on fruit yield, phenolic composition and fermentation of naturally green olive processing from cv. 'Ascolana tenera'. [J] . Marsilio V., Russi F., Iannucci E., Acta Horticulturae . 2008,第791期

机译：灌溉对水果的天然绿橄榄加工的水果产量，酚类成分和发酵的影响。 'Ascolana tenera'。
4. The Olive Fruit Wine Research on the Fermentation Process and Aromatic Ingredients [C] . Jitian Song, Xi Chen, Yuchen Song, International Conference on Machinery, Materials Engineering, Chemical Engineering and Biotechnology . 2016

机译：发酵工艺和芳香成分的橄榄果葡萄酒研究
5. Extraction of bio-active components from fruit and vegetable processing wastes: Using grape waste from the wine processing industry as a model. [D] . Vasan, Akhila. 2009

机译：从果蔬加工废料中提取生物活性成分：以葡萄酒加工行业的葡萄废料为模型。
6. Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization [O] . Zenebe Tadesse Tsegay 2020

机译：由仙人掌梨（赤霞石 - 籼稻）生产的葡萄酒的总滴定酸度和有机酸和Lantana Camara（L. Camara）果混合发酵过程采用响应表面优化
7. Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation [O] . Coelho Eduardo, Vilanova Mar, Genisheva Zlatina Asenova, 2015

机译：从工业加工的浓缩水果中开发果酒的系统方法，包括优化发酵参数，化学表征和感官评估

The Olive Fruit Wine Research on the Fermentation Process and Aromatic Ingredients

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