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Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

机译：发酵枸杞葡萄酒的芳香化合物和感官特征：浸出时间的影响

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Xiaoyu Ouyang; Guanshen Yuan; Jie Ren; Liying Wang; Mengze Wang; Yonghua Li; Bolin Zhang; Baoqing Zhu;
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1. Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time [J] . Ouyang Xiaoyu, Yuan Guanshen, Ren Jie, International Journal of Food Properties . 2017,第9a12期

机译：发酵枸杞酒的芳香化合物和感官特征：浸渍时间的影响
2. Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time [J] . Xiaoyu Ouyang, Guanshen Yuan, Jie Ren, International journal of food properties . 2017,第10期

机译：发酵枸杞葡萄酒的芳香化合物和感官特征：浸出时间的影响
3. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters [J] . Jian Cai, Bao-Qing Zhu, Yun-He Wang, Food Chemistry . 2014,第jula1期

机译：发酵前冷浸处理对不同工业规模发酵罐中酿造的赤霞珠葡萄酒香气成分的影响
4. AROMATIC COMPOUNDS PROFILE OF DOC PIEDMONTESE WINES BY GC-MS WITH HS-SPME [C] . Elisabetta Bonometti, Roberto Rabezzana, Giuseppina Cerrato, International Mass Spectrometry Conference . 2018

机译：用HS-SPME的GC-MS芳香族化合物曲线的COD Piedmonteese葡萄酒
5. Evaluation of the Color Compounds Present in Rubaiyat Wine as Function of Skin Contact Time During Fermentation [D] . Wilson, Parker. 2020

机译：在发酵过程中，评估Rubaiyat葡萄酒中存在的颜色化合物作为皮肤接触时间
6. Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration [O] . Fátima Aragón-García, Ana Ruíz-Rodríguez, Miguel Palma 2021

机译：由于在发酵浸渍期间的超声波施加超声波的结果葡萄干葡萄酒中芳香族化合物含量的变化
7. Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration [O] . Fátima Aragón-García, Ana Ruíz-Rodríguez, Miguel Palma 2021

机译：由于在发酵浸渍期间的超声波施加超声波的结果，葡萄干葡萄酒中芳香族化合物含量的变化
8. Effects of Halogenated Aromatic Compounds on the Metabolism of Foreign Organic Compounds [R] . Carlson, G. P. 1981

机译：卤代芳香族化合物对外来有机物代谢的影响

Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time

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