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简述在酒脚上陈酿葡萄酒的几种观点 被引量:1

Several views on the wine aging on lees
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出处 《中外葡萄与葡萄酒》 2004年第5期39-40,共2页 Sino-Overseas Grapevine & Wine
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  • 1李景明,于静,吴继红,葛毅强.不同酵母发酵的赤霞珠干红葡萄酒香气成分研究[J].食品科学,2009,30(2):185-189. 被引量:69
  • 2朱力,王显苏,D.GUERRAND,P.LOUBSER,李新榜,查巧玲.酵母多糖有效改善葡萄酒的整体口感和品质——葡萄酒中的多糖和酵母多糖的作用[J].中外葡萄与葡萄酒,2005(3):60-63. 被引量:16
  • 3ANDREA CARIDI. Enological functions of parietal yeast mannoproteinsLl]. Antonie Van Leeuwenhoek, 2006(89): 417-422.
  • 4RODRIGUES A, RICARDO-DA-SILVA J M, LUCAS C. Effect of commercial mannoproteins on wine colour and tannins stability[J]. Food Chemistry, 2012(131): 907-914.
  • 5RIBEIRO T, FERNANDES C, NUNES F M, et al. Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties[J]. Food Chemistry, 2014(159): 47-54.
  • 6LORENA DIEZ, ZENAIDA GUADALUPE. Effect of yeast mannoproteins and grape polysaccharides on growth of wine lactic acid and acetic acid bacteria[J]. J Agric Food Chem, 2010(58): 7731-7739.
  • 7GIOVANNA GIOVANI, IOLANDA ROSI, MARIO BERTUCCIOLI. Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation[J]. International Journal of Food Microbiology, 2012(160): 113-118.
  • 8RUBEN DEL BARRIO-GALAN, SILVIA PEREZ- MAGARINO, MIRIAN ORTEGA-HERAS, et al. Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition[J]. LWT-Food Science and Technology, 2012(48): 215-223.
  • 9中华人民共和国国家质量监督检验检疫局,中国国家标准化管理委员会.GB/T15038-2006葡萄酒、果酒通用试验方法[s].北京:中国标准出版社,2006.
  • 10LI H, TAO YS, WANG H, et al. Impact odorants of Chardonnay dry white wine from Changli County (China) [J]. European Food Research and Technology, 2008(227): 287-292.

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