cabernet sauvignon - Globe Thesis

Keyword [cabernet sauvignon] Result: 1 - 20 \| Page: 1 of 4
1.	Evolution Of Aromatic Components For The Wines In Geographic Origin Of Ningxia Helan Mountain Eastern Region
2.	Study On The Rules Of The Flavor Components Changes Of Wine Grape
3.	Study On Major Wine-making Technology Of Red Wine
4.	Studies On Change Trend Of Resveratrol In Dry Red Wine
5.	Study On The Influence Of Different Technics Methods On Polyphenol In Cabernet Savignon Wines
6.	Study On The Sensory Characteristics Of Dry Red Wine Of Cabernet Sauvignon In Changli
7.	Study On Aromatic Compounds In Cabernet Sauvignon Wines From Changli Original Producing Area
8.	Analysis On Volatile Flavor Compounds In Different Fermentation Stages Of Dry Wine Of Cabernet Sauvignon From Hexi Corridor
9.	Study On The Change Of Aroma Components In Cabernet Sauvignon Dry Red Wine Storage In Chinese Oak Barrel
10.	Study On Extraction And Purification And Application Of Resveratrol From Grape Leaf Of Cabernet Sauvignon In Xingjiang
11.	Effect Of Harvest Time On Phenolic Contents And Antioxidant Properties Of Grape And Wines In Xiangning County, Shanxi Province
12.	Polyphenol & Aromatic Components Analysis Of Cabernet Sauvignon Wine Products In Xinjiang Tianshan Mountain North Region
13.	Study On Impact Aroma Compounds Of Dry Wines Of Cabernet Sauvignon From Shacheng Area
14.	The Best Harvest Time Of Grape Cabernet Sauvignon And Chardonnay In Heshuo County, Xinjiang Province
15.	Identification And Synthesis Mechanism Of Anthocyanidin 3, 5-O-Diglucosides In Cabernet Sauvignon(Vitis Vinifera L.) Grape Berries
16.	The Influence Of Oak Aging On The Quality Of Cabernet Sauvignon Red Wine From Changli
17.	Ice Wine Yeast Screening And Production Process Optimization
18.	Evolution Of Expression Of Hydroperoxide Lyase Gene, Enzyme Activity And Volatile Compounds Of Cabernet Sauvignon (Vitis Vinifera L.)
19.	The Effect Of Cabernet Sauvignon From Different Production Areas Of Hexi Corridor And Maceration Process On Volatile Compounds In Dry Wines
20.	Study On Aroma Quality Improvement For Cabernet Sauvignon Wines Based On Pre-fermentation Technology From North Slope Of Tianshan Mountains
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