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| 1. | 浸渍胶配制合成 | |
| | Compounding and synthesis of maceration adhesive
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| 2. | 葡萄酒CO_2浸渍发酵法的研究 | |
| | Study on the Maceration Carbonique in Wine-making
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| 3. | 玉米浸渍过程中乳酸菌区系的变化 | |
| | Variation of lactobacillus flora during corn maceration
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| 4. | 葡萄酒二氧化碳浸渍过程中有机酸的变化 | |
| | The Change of Organic Acid during Carbonic Maceration
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| 5. | 正交设计探讨万丝林的浸渍工艺 | |
| | Inquiry Into Maceration Technology of “Wansilin” With Orthogonal Design
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| 6. | CO_2浸渍时间对葡萄酒质量的影响 | |
| | Effect of different durations of carbonic maceration on wine quality
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| 7. | 由玉米浸渍水制取肌醇的方法研究 | |
| | Study on Preparation Method of Inositol from Maceration Water of Corn
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| 8. | 加糖方式对干红葡萄酒浸渍发酵速度的影响 | |
| | Effect of add sugar on maceration and fermentation of dry red wine
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| 9. | 浸渍、发酵温度政权是另一大差异点作比诺。 | |
| | Maceration and fermentation temperature regime is another large point of difference in making Pinot.
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| 10. | 浸渍工艺对干红葡萄酒中白藜芦醇含量的影响 | |
| | Influence of maceration process on the quantity of resveratrol in dry-red wine
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