8COLOMBIE S, MALHERBE S, SABLAYROLLES J M. Modeling ofheat transfer in tanks during wine-making fermentation[J]. Food Control,2007, 18(8): 953-960.
9D'AURIA M, EMANUELE L, RACIOPPI R. The effect of heat and fight on the composition of some volatile compounds in wine [J]. Food Chemistry, 2009, 117(1): 9-14.
10BRAMANTI E,CAVALLARO R,ONOR M, et al. Determination ofthiolic compounds as mercury complexes by cold vapor atomic absorptionspectrometry and its application to wines[J]. Talanta, 2008, 74(4):936-943.