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Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions
8小时前
待确认
Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions
8小时前
已关闭
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
12天前
已完结
Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African Wines according to the volatile composition
12天前
已完结
Multiregional Characterization of White Wines Using Odor Activity Values, Aromatic Scores, and LDA Classification
12天前
已完结
Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines
1个月前
已完结
Impact of high lipid contents on the production of fermentative aromas during white wine fermentation
1个月前
已完结
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