Chinese Familiarity with Wine Aromas Characteristics(中国消费者对葡萄酒香气特征的熟悉度调查) [PDF]
Shipin kexue jishu xuebao, 2015 The familiarity of aromatic wine descriptors was investigated for Chinese residents, with 498 healthy respondents. The respondents were aged 20-47 years and included 271 females and 227 males from 25 provinces and with different food taste preferences ...
CAI Jianlin(蔡建林) +3 more
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Evaluation of Acid-Enhancing Effect and Wine Quality of 3 Commercial Kluyveromyces on Cabernet Sauvignon Dry Red Wine from Eastern Foot of Helan Mountain(3株商业克鲁维酵母对贺兰山东麓赤霞珠干红葡萄酒增酸效果及酒品质的影响) [PDF]
Shipin kexue jishu xuebaoIn order to investigate the acid-enhancing effect of commercial Kluyveromyces and its effect on wine quality, Cabernet Sauvignon grapes from the eastern foot of Helan Mountain were used as raw materials.
SUN Wenjing(孙文静) +4 more
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Determination of Synthetic Food Pigments in Port Wine by HPLC(高效液相色谱法测定葡萄酒中人工合成色素) [PDF]
Shipin kexue jishu xuebao, 2013 A method for the determination of tartrazine, amaranth, ponceau, and sunset yellow in wines by high performance liquid chromatography -HPLC- was established.
ZONG Wan-li(宗万里) +1 more
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Effect of Ethyl Palmitate on In-Mouth Fruity Aroma Release and Sensory Perception in Wine(棕榈酸乙酯对葡萄酒口腔内果香释放与感官感知的影响) [PDF]
Shipin kexue jishu xuebaoFruity aroma is a core sensory indicator determining wine quality and consumer pleasure, with the dynamic release of fruity aroma compounds via the retronasal pathway playing an essential role in shaping the overall aromatic profile and its persistence ...
ZHOU Xinyu(周心语) +4 more
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Mechanism of Effect of Caffeic Acid on Terpene Volatility in Wine(咖啡酸对葡萄酒中萜烯类物质挥发性影响的作用机制) [PDF]
Shipin kexue jishu xuebaoTerpenes are typical varietal aroma compounds in wine, and their volatilization and aroma expression are influenced by the matrix effect of phenolic compounds present in wine.
SONG Hongcong(宋鸿聪) +5 more
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Key Compounds Mining Related to Aroma Richness of Cabernet Sauvignon Dry Red Wine Integrated with Machine Learning(融合机器学习的赤霞珠干红葡萄酒香气浓郁度关键化合物挖掘) [PDF]
Shipin kexue jishu xuebaoTo establish an objective evaluation method for the aroma richness of Cabernet Sauvignon dry red wine integrated with machine learning and identify the key aroma compounds influencing wine aroma richness, volatile compounds in 14 Cabernet Sauvignon dry ...
ZHU Jiaqi(朱佳祺) +3 more
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Research on Distillation Kinetics of Major Fermentative Aroma Compounds During Distillation of Table Grape Brandy(鲜食葡萄白兰地蒸馏过程中主要发酵香气物质馏出动力学研究) [PDF]
Shipin kexue jishu xuebaoGrape brandy brewing was carried out using the table Hutai-8 grapes, primarily cultivated in Shaanxi, China. Distillation characteristics of the main fermentation aroma compounds during distillation process was investigated.
LI Guanyu(李冠宇) +6 more
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, 2022 Dissertação de mestrado em Estudos Interculturais Português/Chinês: Tradução, Formação e Comunicação EmpresarialCom uma longa história e diversas tipologias, o licor chinês tem-lhe associado requintados e magníficos utensílios, que refletem uma longa ...
Shiyi, Luo
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Application of Membrane Separation Technology in wine [PDF]
, 2005 本文主要介绍了膜分离技术,利用膜分离与死端过滤对葡萄酒进行过滤,分析处理后葡萄酒中的理化指标及香气,结果显示膜过滤比死端过滤处理的葡萄酒要好;结合结果给出了膜分离技术在葡萄酒生产中的综合运用。Membrane separation technology was introduced in this article.
王贞强, 邵文尧
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科學化品評與感官儀器評估台灣市售調配與釀造葡萄酒之感官品質及台灣消費者對其風味喜好原因之探討
, 2021 葡萄酒產業常藉由品酒師系統對葡萄酒產品進行分類，但仍然存在許多的不確定性與限制，可視為一種商業手段。如何正確迅速判斷酒的品質及製造法，甚至此酒是調配或釀造出來的一直是食品科學嚴峻挑戰。目前檢驗是以專家品評、科學化品評及儀器檢驗結果組合後才能判斷，而這種方法都需要大量人力、物力及金錢。台灣特有的黑后葡萄酒一直沒有導入科學化的感官品評方式，來進行國產葡萄酒完整的風味感官品質及風味地圖資料庫的建立，而無法與世界接軌 ...
粘宏堃, Hung-Kun Nien
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