Wine aroma - Globe Thesis

Keyword [Wine aroma] Result: 1 - 20 \| Page: 1 of 3
1.	Construct And Aroma-producing Yeast For Kiwi Wine By Protoplast Fusion
2.	Study Of Aroma Components And Their Change In Plum (Prunus Mume Sieb. Et Zucc) Fruits And Fermentative Plum Wine
3.	Study On Aroma Compounds In Kiwifuits And Kiwifruit Wines
4.	Study On The Brewing Technology Of Cucurbita Moschata And Change Of Aroma Components
5.	Study On The Aroma Components Of V. Didii. Foex Fruit And V.didii. Foex Wine
6.	Studies Of Affection Factors About Aromatic Components In Wines
7.	Effects Of Ultra High Pressure Processing On Aroma Compounds, Organic Acids And Stability In Danyang Rice Wine
8.	Analysis On The Dynamic Change Of Composition Of Aroma Compounds In The Process Of Fermentation Of Dry Wine Of Merlot
9.	Chinese Rice Wine Features Aroma Composition Analysis And The Development Research Of Special Rice Wine
10.	Study On The Change Of Aroma Components In Cabernet Sauvignon Dry Red Wine Storage In Chinese Oak Barrel
11.	Naked Oat Qualityevaluation And Chinese Oat Wine Brewing
12.	Study On Impact Aroma Compounds Of Dry Wines Of Cabernet Sauvignon From Shacheng Area
13.	Study On Characteristic Flavor And Directional Control Of Cherry Wine
14.	The Regulation Of Cider Aroma Compounds And The Determination Based On Fourier Transform Near Infrared Spectroscopy
15.	Effect Of Indigenous Saccharomyces Cerevisiae Strains On Wine Quality And Strain Selection
16.	The Effect Of Yeasts On Free And Bound Aroma Compounds In The Fermentation Process Of Cabernet Gernischt Dry Red
17.	Study On Rice Wine Fermentation With Adding Apple Juice And Its Flavor Using Ultra High Pressure Treatment
18.	Study On The Impact Odorants Of Wine And The Formation Of Wine Aroma Characteristics
19.	The Study On The Flavour Of The Fermented Wine
20.	Studies Of Fingerprints On The Greatwall Huaxia97Red Wine
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