文献
J-GLOBAL ID:202102270803541026
整理番号:21A3199477
フラッシュディテントで処理したカベルネットSauvignonワインの化学組成と官能的プロファイルに及ぼす発酵温度とブドウ固形分含量の影響は,発酵オフスキンを発酵した【JST・京大機械翻訳】
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash detente treated must fermented off-skins
著者 (7件):
Ntuli Richard G.
(E & J Gallo Winery, PO Box 1130, Modesto, CA 95353, USA)
,
Ntuli Richard G.
(Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia)
,
Saltman Yaelle
(Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia)
,
Ponangi Ravi
(E & J Gallo Winery, PO Box 1130, Modesto, CA 95353, USA)
,
Jeffery David W.
(Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia)
,
Bindon Keren
(The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia)
,
Wilkinson Kerry L.
(Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia)
資料名:
Food Chemistry
(Food Chemistry)
巻:
369
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)