Font Size:
a
A
A
Keyword [Vidal]
Result: 1 - 12 | Page: 1 of 1
1.
Study On Terpenoid Compounds And β-Glucosidase Change In Vidal Grape At Stages Of Ripping And Freezing
2.
Study On Major Icewine-making Technology In Huanren Region, Liaoning
3.
The Key Aroma Compounds Of Vidal Icewine And Their Contribution To The Icewine Sensory Characteristic
4.
Study On Volatile Flavor Compounds And The Characteristic Aroma Of Sweet Wine Of Vidal From Helan Mountain
5.
Study On Production And Brewing Technology Of Vidal Ice Wine In Eastern Helan Mountain
6.
Study On The Key Technology Of The Production Of Vidal’s Skin Residue Brandy
7.
The Distinct Flavor Of Regional Vidal Icewines And Effects Of Nonvolatile Contents On Aromas
8.
Investigation Of The Correlation Between Microbial Community Structure And Aroma During The Spontaneous Fermentation Of Ice Wine Made From Vidal Grapes
9.
Elucidation of Odour-potent Compounds and Sensory Profiles of Vidal blanc and Riesling Icewines from the Niagara Peninsula: Effect of Harvest Date and Crop Level
10.
The Dynamic Changes Of Yeast Populations During Icewine Fermentation And Screening Of The Yeast Strains
11.
Screening Of Starmerella Baillaris And Application In The Vidal Icewine Brewing
12.
Selection Of Pichia And Hanseniaspora Yeasts And Their Application In Wine Brewing
<<First
<Prev Next>
Last>>
Jump to
