Lv6
2319 积分 2022-03-06 加入
Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines
5个月前
已完结
New Materials for the Aging of Wines and Beverages: Evaluation and Comparison
6个月前
已完结
Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests
6个月前
已完结
Advanced Monitoring and Control of Redox Potential in Wine Fermentation
6个月前
已完结
Oak lactones in alcoholic beverages
7个月前
已完结
Advanced Monitoring and Control of Redox Potential in Wine Fermentation
7个月前
已完结
Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
8个月前
已完结
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