Keywords: رنگ شراب; Non-saccharomyces; Schizosaccharomyces pombe; Oenological tannin; Wine colour; Anthocyanins; Volatile compounds; Sensory properties;
مقالات ISI رنگ شراب (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: رنگ شراب; Soil management; Phenolic compounds; Wine colour; MencÃa; Grape;
Keywords: رنگ شراب; Oxygen; Tannin; Screw cap; Wine colour; Winemaking;
Keywords: رنگ شراب; Prefermentative cold soak; Wine colour; Anthocyanins; Tannins; Sensory analysis;
Keywords: رنگ شراب; Condensed tannin; Anthocyanin; Wine colour; Winegrapes; Shiraz; Polymeric pigments;
CUBA: An internet-based software application for berry anthocyanins units’ conversion for viticulturists, oenologists and physiologists
Keywords: رنگ شراب; Viticulture; Grapes; Wine colour; Phenolic maturity; Fruits; Vitis viniferaAntha, berry surface area-based content of anthocyanins; Anthb, anthocyanins content expressed per berry; Anthm, anthocyanin content expressed on skin mass basis; Anthg, anthocyani
Detection of non-coloured anthocyanin-flavanol derivatives in Rioja aged red wines by liquid chromatography-mass spectrometry
Keywords: رنگ شراب; Anthocyanins; Flavanols; Wine colour; Flavene; Ageing; MS;
Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques
Keywords: رنگ شراب; Wine colour; Anthocyanins; Tempranillo; Graciano; Colorimetric techniques; CIELAB
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
Keywords: رنگ شراب; Wine colour; Anthocyanins; Tempranillo; Graciano; Co-maceration; Principal component analysis
Measuring colour appearance of red wines
Keywords: رنگ شراب; Wine colour; Rim colour; Tele-spectroradiometer; Digital images; Appearance measurement
Chromatic characterisation of three consecutive vintages of Vitis vinifera red wine: Effect of dilution and iron addition
Keywords: رنگ شراب; Wine colour; Red wine; CIELAB; Colour Intensity; Dilution study; Iron
The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour
Keywords: رنگ شراب; Recombinant wine yeast; Glucanase; Xylanase; Pectinase; Wine processing; Wine colour; Aroma
Changes in the detailed pigment composition of red wine during maturity and ageing: A comprehensive study
Keywords: رنگ شراب; Wine colour; Anthocyanins; Anthocyanin-derived pigments; Pyranoanthocyanins; Anthocyanin–flavanol condensation products; Ageing