1) cabernet sauvignon claret
赤霞珠干红葡萄酒
2) Cabernet Sauvignon
赤霞珠
1.
Recognition of production regions for Cabernet Sauvignon dry red wines;
赤霞珠干红葡萄酒产地识别的研究
2.
Effects of Different Brewing Technology on the Quality & the Characteristics of Cabernet Sauvignon Rose Grape Wine;
不同酿造工艺对赤霞珠桃红葡萄酒品质特征的影响
3.
Analysis of the aroma compounds in Cabernet Sauvignon and Merlot red wine;
赤霞珠和梅鹿辄干红葡萄酒的香气分析
3) Cabernet sauvignon
赤霞珠葡萄
1.
The main studies of this text were that fragrance compositions of MuscatHambourg grape fruit between pergola and vertical trellis systems in differentgathered period; polyphenol components of Cabernet Sauvignon fruit indifferent gathered period at different load treatment, polyphenol componentsof Cabernet Sauvignon wine at different load treatment, the main results ofstudy were as follows:1.
本文主要研究了棚架和篱架两种栽培模式下,不同采收时期玫瑰香葡萄果实中的香气成分;不同采收时期、不同负荷处理赤霞珠葡萄果实中的酚类物质和不同负荷处理赤霞珠葡萄酒中的酚类物质,主要研究结果如下:1 棚架和篱架两种栽培模式共检出三大类挥发性香气物质共97 种,其中萜烯类物质共检出55 种,醛酮类化合物共检出28 种,酯类物质共检出14 种,架式的不同对玫瑰香葡萄中的香气成分的影响不大,两种架式玫瑰香葡萄呈香物质都主要是萜烯类化合物和醛类化合物。
4) Cabernet Sauvignon seedlings
赤霞珠幼苗
1.
By means of a system of nutrient solution culture under greenhouse, the effects of different concentration of exogenous silicon (Si) on anti-oxidative system, reactive oxygen species, soluble protein and praline content, root activity and ion content in leaves and roots of Cabernet Sauvignon seedlings were investigated under salt stress condition (50 mM NaCl).
0 mM浓度的外源硅(Si),研究了不同浓度外源硅处理对盐胁迫(50 mM NaCl)下赤霞珠幼苗叶片中抗氧化酶系统、活性氧代谢、可溶性蛋白质和游离脯氨酸含量,根系活力,根系及叶片中离子含量的影响,以期为外源硅在葡萄抗盐生产上的合理利用提供一定的理论依据。
5) Cabernet Sauvignon grape seed
赤霞珠葡萄籽
1.
The extraction and determination of procyanidins methods and of Cabernet Sauvignon grape seeds to explore.
以赤霞珠葡萄籽为原料,对原花青素的提取方法和含量测定进行了探索。
6) Cabernet Sauvignon seedling
赤霞珠葡萄幼苗
1.
The effects of silicon(Si) on physiological effect of Cabernet Sauvignon seedlings were investigated under salt stress in a nutrient solution culture system.
9H2O,Si)对盐(50 mmol/L NaCl)胁迫下赤霞珠葡萄幼苗叶片生理生化特性的影响。
参考词条
补充资料：干炸素珠蟹
菜 名： 干炸素珠蟹
主 料： 蟹肉0.5斤。
配 料： 肉丝0.5斤，蛋3个，面粉2两，川椒末及盐适量。
做 法： 用蟹肉与配料拌和，用豆枝卷成条，再用干净麻丝缚成大小一致的粒状，蒸熟。去麻丝切粒干炸。起菜时加碟桔油蘸用。
特 点： 干炸香浓，皮酥肉松。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。