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Use of abscisic acid to alter the sensory characteristics of grapes and red wine
Use of abscisic acid to alter the sensory characteristics of grapes and red wine
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机译:使用脱落酸改变葡萄和红酒的感官特性
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摘要
This invention describes the use of S-abscisic acid (S-ABA) to modify sensory characteristics such as aroma, bouquet, flavor, mouthfeel, astringency, balance, complexity or finish of red grapes and red wine.
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