CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
不同酵母对北红干红葡萄酒品质的影响
Authors
匡阳甫
李前隽
+3 more
李德美
李绍华
王利军
Publication date
1 January 2014
Publisher
Doi
Cite
Abstract
采用常用的5种商业酵母D254、GRE、K1、D21、BDX进行北红干红葡萄酒的发酵试验,测定发酵完成后葡萄酒的糖、有机酸、总花色苷、白藜芦醇含量。结果表明,与其他几种酵母相比较,酵母D254发酵的干红葡萄酒残糖量最低,总花色苷、白藜芦醇含量最高,有机酸含量显著高于酵母BDX,与其他3种酵母基本无差异,是比较适宜酿制北红干红葡萄酒的酵母
Similar works
Full text
Available Versions
of Botany,Chinese Academy Of Sciences
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:ir.ibcas.ac.cn:2S10CLM1/26...
Last time updated on 29/04/2023