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USE OF ABSCISIC ACID TO ALTER SENSORY CHARACTERISTICS OF RED GRAPES AND WINE
USE OF ABSCISIC ACID TO ALTER SENSORY CHARACTERISTICS OF RED GRAPES AND WINE
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机译:用松香酸改变红葡萄和酒的感官特性
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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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