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Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

机译：二次发酵法和酒类型对起泡梅酒理化性质和感官品质的影响

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Vinod K Joshi; Sanjeev K Sharma; Ravinder K Goyal; Narayan S Thakur;
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年度 1999
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1. Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine [J] . Narayan S Thakur, Ravinder K Goyal, Sanjeev K Sharma, Brazilian Archives of Biology and Technology . 1999,第3期

机译：二次发酵的方法和基酒的类型对起泡梅酒理化和感官品质的影响
2. Effect of cultivar, addition of yeast type, extract and form of yeast culture on foaming characteristics, secondary fermentation and quality of sparkling plum wine [J] . Bhardwaj J C, Joshi V K Natural Product Radiance (NPR) . 2009,第4期

机译：品种，酵母类型的添加，酵母培养物的提取物和形式对起泡梅酒起泡特性，二次发酵和品质的影响
3. Influence of different yeast strains on fermentation behaviour, physico-chemical and sensory qualities of plum wine [J] . Joshi VK, Sharma Somesh, Devi Mutum Preema Natural Product Radiance (NPR) . 2009,第4期

机译：不同酵母菌株对李子酒发酵特性，理化及感官品质的影响
4. The evaluation of characteristic markers for organic and conventional wines differentiation by means of combination of some physico-chemical methods [C] . Martin Polovka, Blanka Tobolková, Milan Suhaj International congress on engineering and food . 2011

机译：通过一些物理化学方法的组合评价有机和常规葡萄酒分化的特征标志物
5. Sensory and analytical assessment of sparkling wines [D] . McMahon, Kenneth Michael 2016

机译：气泡酒的感官和分析评估
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. Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine [O] . Vinod K Joshi, Sanjeev K Sharma, Ravinder K Goyal, 1999

机译：二次发酵法和酒类型对起泡梅酒理化性质和感官品质的影响

Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine

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