Progress of Research in Rounded Taste of Wine

被引：0

作者：

Zhang Junxiang ^{[1
]}

Su Jie ^{[1
]}

机构：

[1] Ningxia Univ, Agr Sch, Ningxia 750021, Yinchuan, Peoples R China

来源：

PROCEEDINGS OF THE EIGHTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY (2013) | 2013年

关键词：

wine; rounded; taste; chemical index; prospect;

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The formation of the rounded taste of wine is a result of more complicated reactions. Firstly, this review describes e the substance that indirect affects the mellow taste of the wine, secondly the chemical index for measuring the rounded taste and the method to determine the specific substance were summarize in this paper. also the way to improve are summarized it. At last, described the prospect and significance in research of rounded taste of wine.

引用

页码：147 / 152

页数：6

共 6 条

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