process and apparatus for carrying out the wine should've seen my advisor's face of champagne and other sparkling wines

• 1. 一种使葡萄酒的芳香物质在酿制过程中损失降低的方法 [P] . 中国专利： CN104673576A . 2015-06-03
• 2. 为了系统接入过程而向无线设备指示系统信息(SI)已经改变的网络节点和方法 [P] . 中国专利： CN106576284A . 2017-04-19
• 3. werkwjze improve flavourings and / or mousseux of sparkling wines, champagne or semi sparkling wine and improved products. [P] . NL7807509A . 1979-01-23

  机译： werkwijze改善起泡酒，香槟或半起泡酒的风味和/或慕斯和改进的产品。

• 4. process for improving the flavor and / or characteristics of sparkling sparkling wine, champagne or sparkling wine and products so made [P] . IT1097825B . 1985-08-31

  机译： 改善起泡酒，香槟或起泡酒的风味和/或特性的方法以及由此制得的产品

• 5. Apparatus for carrying out the simultaneous work on the tips of a large number of bottles without touching them, in the manufacture of sparkling wines by the champagne method [P] . 法国专利： FR711840A . 1931-09-18

  机译： 在通过香槟方法制造起泡酒的过程中，在不触碰大量瓶子的尖端的情况下同时进行工作的设备

• 1. Experimental and Numerical Investigations of the Hydrodynamic Characteristics,Twine Deformation,and Flow Field Around the Netting Structure Composed of Two Types of Twine Materials for Midwater Trawls [J] . TANG Hao, ACHILE Njomoue Pandong, XU Liuxiong, 中国海洋大学学报（英文版） . 2021,第005期
• 2. A Novel Approach to Measure the Total Antioxidant Power of Wines through Near Infrared Spectroscopy and Its Relevance in Human Nutrition [J] . Raúl Francisco Pastor, María Laura Mariani, Marianela G. Villach, 健康科学：英文版 . 2019,第004期
• 3. Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines [J] . YUE Xiao-feng, JU Yan-lun, TANG Zi-zhu, 农业科学学报：英文版 . 2019,第009期
• 4. FREEZING THE FIZZ IN CHAMPAGNE AND SPARKLING WINES [C] . Gerard LIGER-BELAIR, Philippe JEANDET, Guillaume POLIDORI International Symposium on Flow Visualization . 2008
• 5. The use of ascorbic acid to enhance sparkling wine oxidative stability. [D] . Marks, Alfred Conrad. 1990
• 6. Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region [O] . Pin-He Liu, Céline Vrigneau, Thomas Salmon, 2018
• 7. Proposal for a Council Regulation (EEC) on the common organization of the market in wine; Proposal for a Council Regulation (EEC) laying down special provisions relating to quality wines produced in specified regions; Proposal for a Council Regulation (EEC) laying down general rules for fixing the reference price and levying the countervailing charge for wine; Proposal for a Council Regulation (EEC) defining certain products falling within headings Nos 20.07, 22.04 and 22.05 of the Common Customs Tariff and originating in non-member countries; Proposal for a Council Regulation (EEC) on general rules for the classification of vine varieties; Proposal for a Council Regulation (EEC) concerning the addition of alcohol to products in the wine sector; Proposal for a Council Regulation (EEC) laying down general rules for the description and presentation of wines and grape musts; Proposal for a Council Regulation (EEC) on sparkling wines produced in the Community and defined in item 13 of Annex II to Regulation (EEC) No --- ; Proposal for a Council Regulation (EEC) on measures designed to adjust wine-growing potential to market requirements; Proposal for a Council Regulation (EEC) on the granting of a conversion premium in the wine sector; Proposal for a Council Regulation (EEC) laying down general rules for the import of wines, grape juice and grape must; Proposal for a Council Regulation (EEC) laying down general rules governing the distillation of wines provided for in Articles 11,12, 39 and 40 of Regulation (EEC) (submitted to the Council by the Commission). COM (78) 387 final, 2 October 1979 [O] . 1978

• 1. Promotion of Safe Winemaking Practices Using Quantity Comparison and Methanol-reduction Process for Rice Wine and Whisky [J] . Wachira Singkong ,Boonyakrit Rattanapun ,Kritsada Kaweewong . 农业科学与技术：B . 2012,第004期
• 2. Primary Selection of MicroRNAActing on Classical Swine Fever Virus in Swine Umbilical Vein Endothelial Cells [J] . HOU Bo ,ZHANG Yan-ming ,NING Peng-bo . 畜牧兽医学报 . 2011,第B12期
• 3. 果胶酶对葡萄酒酿制过程中甲醇及杂醇油含量的影响 [A] . 李艳松 . 2012