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Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
Authors:K. Šuklje  G. Antalick  Z. Coetzee  L.M. Schmidtke  H. Baša Česnik  J. Brandt  W.J. du Toit  K. Lisjak  A. Deloire
Affiliation:1. Central Laboratories, Agricultural Institute of Slovenia, , Ljubljana, 1000 Slovenia;2. Department of Viticulture and Oenology, Stellenbosch University, , Matieland, 7602 South Africa;3. Institute for Wine Biotechnology, Stellenbosch University, , Matieland, 7602 South Africa;4. National Wine and Grape Industry Centre, Charles Sturt University, , Wagga Wagga, NSW, 2678 Australia;5. School of Agricultural and Wine Science, Charles Sturt University, , Wagga Wagga, NSW, 2678 Australia
Abstract:
Keywords:esters  light  methoxypyrazines  Sauvignon Blanc aroma  thiols
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