当前位置：
X-MOL 学术
›
Aust. J. Grape Wine Res.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2021-04-05 , DOI: 10.1111/ajgw.12489 D.L. Capone 1 , A. Barker 1 , W. Pearson 1 , I.L. Francis 1
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2021-04-05 , DOI: 10.1111/ajgw.12489 D.L. Capone 1 , A. Barker 1 , W. Pearson 1 , I.L. Francis 1
Affiliation
The presence of matter other than grapes (MOG) is common in the winemaking process when sorting equipment is not utilised. Experimental wines were made to examine the effect of MOG on the sensory profile and chemical composition of wine.
中文翻译：
发酵过程中葡萄叶、轴和花序梗的加入对Vitis vinifera cv.风味和挥发性成分的影响。设拉子酒
在不使用分选设备的酿酒过程中，葡萄以外的物质 (MOG) 的存在很常见。制作实验葡萄酒以检查 MOG 对葡萄酒的感官特征和化学成分的影响。
更新日期：2021-06-14
中文翻译：
发酵过程中葡萄叶、轴和花序梗的加入对Vitis vinifera cv.风味和挥发性成分的影响。设拉子酒
在不使用分选设备的酿酒过程中，葡萄以外的物质 (MOG) 的存在很常见。制作实验葡萄酒以检查 MOG 对葡萄酒的感官特征和化学成分的影响。
京公网安备 11010802027423号