2) grape and wine quality
葡萄与葡萄酒质量
3) red wine
红葡萄酒
1.
Determination of trace plumbum in red wine by graphite furnace atomic absorption spectrophotometry;
石墨炉原子吸收光谱法测定红葡萄酒中的微量铅
2.
Application of oak barrel aging technoloy in red wine aging;
优化橡木桶陈酿工艺在干红葡萄酒生产中的应用
3.
Effect of different yeasts and pectic enzymes on the physical and chemical parameters of red wine;
不同酵母及果胶酶对红葡萄酒综合理化指标的影响
4) wine
[英][waɪn] [美][waɪn]
葡萄酒
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.
Factors influenced the content of resveratrol in dry-red wine;
影响干红葡萄酒中白藜芦醇含量的因素分析
3.
Effect of mannoprotein on wine's malolactic fermentation(MLF);
甘露糖蛋白对葡萄酒苹果酸-乳酸发酵的影响
5) wines
[英][wain] [美][waɪn]
葡萄酒
1.
Analysis of Aromatic Composition in Different Mono-varietal Dry Wines from Eastern Region of Ningxia Helan Mountain;
贺兰山东麓地区葡萄酒香气成分分析研究
2.
A method has been developed for the simultaneous determination of the contents of galic acid, Catechin, (-)- epicatechin, Caffeic acid, pyrocatechol, Chlorogenic acid, flavone and Felinic acid in wines by high performance liquid chroma- tography- photodiode array detector (HPLC-PAD)with solid phase extraction (SPE).
建立了固相萃取-高效液相色谱光电二极管阵列检测法测定葡萄酒中没食子酸等8种多酚类生物活性化合物的方法。
3.
Lactic acid bacteria in wines and their effects on the qualities of wines throughout fermentation were reviewed in this article.
介绍了存在于葡萄酒中的乳酸菌及其在葡萄酒酿造中的作用。
6) grape wine
葡萄酒
1.
Deter mination of trans-cis-resveratrol in the grape wine by gas chromatography;
气相色谱法测定葡萄酒中的反式白藜芦醇
2.
On Recessive Marketing Tactics of Grape Wine Industry;
略论葡萄酒业的隐性营销策略
3.
Study on the craft of taking off bitterness from grape wine with ultrafiltration;
葡萄酒超滤脱苦工艺研究
补充资料：葡萄酥
葡萄酥
来看看这款可以说是烘培初级水平的小点心的配料和做法：
葡萄干 ... 100克
奶油 ... 100克
糖粉 ... 100克
蛋 ... 1个
低筋面粉 ... 240克
蛋黄 ... 1个
作法步骤：
烤箱先预热到 200℃。
放在烤箱上层，烤约 20 分钟。
葡萄干泡水约 10 分钟，沥干待用。
奶油加糖粉打松，再加蛋搅拌均匀。
加葡萄干拌匀，再把面粉筛入，轻轻拌匀成面团。
把面团分成 36份，做成圆形，排在烤盘上，刷上蛋黄即可烤焙。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。