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Keyword [Red wines]
Result: 1 - 12 | Page: 1 of 1
1.
The Influence Of Cold Maceration On Typical Sensory-physichemical Indicies Of Red Wine
2.
Evolution Of Phenolic Components And Color Features For The Dry Red Wines In Ningxia During Wine Aging Period
3.
The Impact Of Oxygen Exposure Before And After Bottling On The Polyphenolic And Carbonyls Of Red Wines
4.
Metabolites Characterization Of The Dry Red Wines By NMR Spectroscopy Analysis And Antioxidant Activity Research
5.
Study On The Effects Of Oak On The Quality Of Dry Red Wines
6.
Research On The Vintage Influence On The Sensory Differences Of Chinese Dry Red Wines
7.
Study On The Color Variation Laws In Red Wines From The Ea.stern Foot Of Helan Mountain
8.
Study On Antioxidant And Anticancer Activity Of Polyphenols In Dry Red Wines From Eastern Foot Of Helan Mountain In Ningxia
9.
The Characteristics Of Wine-making Tannins And Their Influence On The Astringency Of Red Wines
10.
Sensory and Chemical Effects of Cross Flow Filtration and Pumping on White and Red Wines
11.
Application Of Fruity Saccharomyces Cerevisiae In Red Wines Of Different Regions
12.
Discrimination Of Red Wines Using Fluorescent Materials Based-sensor Array
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