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机译:葡萄干,发酵和强化的酿酒过程所获得的甜葡萄酒的感官描述
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;
Sweet wines; Raisining; Botrytised grapes; Fortified wines; Sensory description; Frequency of citation method;
机译:使用感官的时间优势,通过不同的酿酒方法对里奥哈阿拉维萨红葡萄酒进行动态感官描述
机译:采后天然葡萄脱水和葡萄酒酿造中烈酒强化技术获得的年轻与陈年甜酒的感官质量控制
机译:感官描述性和全面的GC-MS可作为表征替代酿酒过程对葡萄酒香气影响的合适工具。第二部分:BRS Rubea和BRS Cora
机译:废能源转化战略应用于酿酒链的社会和经济影响:以意大利农村为例
机译:利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力,酚类和挥发性成分
机译:蜜蜂花粉在红色酿酒中的作用:挥发性化合物和Tintilla de Rota温暖气候红葡萄酒的感觉特征
机译:使用感官的时空优势,通过不同的酿酒工艺对里奥哈阿拉维萨红葡萄酒进行动态感官描述