wine - Globe Thesis - Globe Thesis

Keyword [wine] Result: 1 - 20 \| Page: 1 of 10
1.	Isolation And Enological Characterization Of Oenococcus Oeni From Chinese Wine And Energy Metabolism Of Malolactic Fermentation
2.	Study On The Key Technologies Of Postharvest And Deep Processing Of Red Bay Berry
3.	Inducement Of Resveratrol In Postharvest Grape And Effect Of Enological Practices On Resveratrol In Wine
4.	Study And Application Of Ion Chromatography With Electrochemical Detection
5.	Study On Aroma Compounds In Apple Wine Brewing
6.	Studies On Flavanols In Wine And Grape Berry And Expression Of Genes Involved In Proanthocyanidins Biosynthesis During Berry Development
7.	Research On The Novel Process For Carbon And Nitrogen Removal From High Strength Rice Wine Wastewater
8.	Study On Modification And Increases The Fragranceof Claret By Pulsed Electric Field Technology
9.	Methods For Quality And Wine Age Determination Of Chinese Rice Wine Based On Near Infrared Spectroscopy
10.	Research On Mechanism Of Micro-Oxygenation And Its Application In Industrial Dry Red Wine-Making
11.	Mechansisms Of Oxidative Browning Of Wine And Antioxidant Alternative To Sulfur Dioxide In Wine
12.	Study On Ethyl Carbamate Levels In Chinese Table Wine
13.	Study On The Microorganisms And Fermentation Technology Of Highland Barley Wine
14.	Studies On The Properties Of β-glucosidase From Aspergillus Sp. Obtained By Protoplast Fusion And Aroma-Enhancing Of Grape Wine
15.	Characteristic Research On The Wines From Geographic Origin Of Changli Using Three-Diminsional Fluorescence Spectroscopy And Electronic Tongue
16.	Study On The Antioxidant Activity And Methods Of Detection In Wine
17.	Study On Fermentation Technology And Quality Characteristic Of Honey-mulberry Wine
18.	Flavor Components Quantitative Evaluation And Age Discrimination Of Shaoxing Rice Wine Based On Fourier Transform Near Infrared Spectroscopy
19.	Formation Mechanism Of Perple Coen Wine Anthocyanins Derivatives And Their Antioxidant And Antitumor Activity
20.	Study On Free And Bound Volatile Compounds In Oranges And Its Processing Products
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