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Flavor Compounds in Wines Produced from Chardonnay Grapes Fermented with Fruit Juices
Chardonnay grapes fruit juices S. cerevisiae flavor chemicals
2009/6/17
Chardonnay grapes were fermented with or without juice of apple, pear, cantaloupe, peach, banana, or orange with a Saccharomyces cerevisiae yeast strain. Volatile chemicals formed in the seven wines w...
Characterization of Major Stable Proteins in Chardonnay Wine
wine protein grape hydrolysis
2009/5/31
Chardonnay wine produced in the conventional manner contained 69.8 to 108mg/L soluble proteins including nondialyzable polypeptides ; with an average of 87.2mg/L. Proteins were separated by precipitat...
Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains
different yeast strains Saccharomyces cerevisiae chardonnay
2009/3/20
The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strai...
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines
S. cerevisiae volatile compounds sensory properties wine
2009/3/19
Changes in some aroma compounds and sensory properties caused by different commercial S. cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated. Wines fermented with t...