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The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines 香气活性化合物的仪器分析用于解释红葡萄酒的风味
Red Wine Technology Pub Date : 1900-01-01 DOI: 10.1016/B978-0-12-814399-5.00020-7
Laura Culleré, R. Lopez, V. Ferreira
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引用次数: 12
Grape Maturity and Selection 葡萄成熟度与选择
Red Wine Technology Pub Date : 1900-01-01 DOI: 10.1016/b978-0-12-814399-5.00001-3
S. R. Segade, S. Giacosa, V. Gerbi, L. Rolle
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引用次数: 0
Maceration and Fermentation 浸渍和发酵
Red Wine Technology Pub Date : 1900-01-01 DOI: 10.1016/B978-0-12-814399-5.00003-7
A. Morata, C. González, W. Tesfaye, I. Loira, J. Suárez-Lepe
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引用次数: 5
Sensory Analysis of Red Wines for Winemaking Purposes 用于酿酒的红葡萄酒感官分析
Red Wine Technology Pub Date : 1900-01-01 DOI: 10.1016/B978-0-12-814399-5.00017-7
Pablo Ossorio, Pedro Ballesteros Torres
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引用次数: 1
Emerging Technologies for Aging Wines 陈酿葡萄酒的新兴技术
Red Wine Technology Pub Date : 1900-01-01 DOI: 10.1016/B978-0-12-814399-5.00010-4
E. Gómez‐Plaza, A. Bautista‐Ortín
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引用次数: 6
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