1.
Study on the Changing of Mono-Phenol during Grape Ripening and Wine Aging;
葡萄成熟过程与葡萄酒陈酿过程单体酚变化的研究
2.
The Research on Wine Qulity and Grape Maturity in the Basin of the Manas River, Xinjiang;
新疆玛纳斯河流域酿酒葡萄成熟度指标与葡萄酒质量关系的研究
3.
During grape ripening, the content of these mono-phenols in red grape (Pinot Noir and Merlot) was more than the content in white grape (Chardonnay);
在葡萄成熟过程中,红葡萄(梅尔诺和黑比诺)中单体酚含量均高于白葡萄(霞多丽)。
4.
Study on the Synthesis of Characteristic Aroma-2-phenylethanol in Vidal Grape at Ripping and After-ripping
威代尔葡萄成熟和后熟过程中特征香气-2-苯乙醇形成的研究
5.
Study on Terpenoid Compounds and β-Glucosidase Change in Vidal Grape at Stages of Ripping and Freezing;
威代尔葡萄成熟及冰冻过程中萜烯类化合物及其β-葡萄糖苷酶的变化研究
6.
Effects of Dormancy Breaking Chemicals on Advancing Wine-grape Maturity to Avoid the Monsoon in Jinshajiang Valley;
破眠剂处理提早金沙江干热河谷地带酿酒葡萄成熟的研究
7.
Autumn is for stamping on ripe grapes.
秋天是人们压榨成熟的葡萄的时候。
8.
A pleasurable wine, deliciously smooth and mature.
是令人欣喜的葡萄酒，美味、滑和成熟。
9.
All leaves, vine shoots, and any unripe or diseased grapes are also eliminated at this stage.
葡萄叶片,葡萄茎,和所有未成熟或害病的葡萄在这个阶段已完全去处。
10.
Wine ages in the bottle and it shows different characters from its youth to its maturity.
葡萄酒在酒瓶中成熟，从初酿到成熟各个阶段都表现出不同的特色。
11.
Ripe grapes pick easily.
熟了的葡萄摘起来不难。
12.
Oxidation is where oxygen seeps through the cork and ages the wine before its time– it lacks semell, fruit flavour and can have a brownish tinge.
氧化是氧气从瓶塞泄出，使葡萄酒过早成熟，这样的葡萄酒没有味道没有水果香气，可能会呈褐色。
13.
a translucent crystalline compound found in sugar cane and sugar beets and unripe grapes.
一种半透明的晶状合成物，见于甘蔗、甜菜和未成熟的葡萄中。
14.
Wine Type: Mild and sweet white wine. Selected of very ripe bunches. Picked by hand.
产品类型：淡味甜白酒，由人工采摘的成熟葡萄酿制而成。
15.
Effects of Sucrose-based Polymers on the Nutritious Composition in Hairy Grape Fruit during Mature Period
蔗糖基聚合物对成熟期毛葡萄果实营养成分的影响
16.
A wine made from these grapes.
托考依白葡萄酒用这些葡萄制成的葡萄酒
17.
A rich, sweet wine made from muscat grapes.
麝香葡萄酒由麝香葡萄制成的浓郁的甜葡萄酒
18.
Tart. Term applied to wine with high acidity made from grapes not completely rip.
酸的、酸的：用于描述以未完全成熟的果实酿制出的高酸度的葡萄酒。