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Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition
crop removal anthocyanins flavan-3-ols phenols
2014/10/11
The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three ...
Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must
fermentation temperature carbon dioxide redox potential
2009/3/19
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process tem...
Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region
fermentation phenols anthocyanins
2009/3/19
Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Sk...
Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain
Graciano Cabernet Sauvignon Tempranillo
2009/3/6
The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total poly...