1.
Strain Typing of Saccharomyces cerevisiae During Spontaneous Fermentation of Cabernet Sauvigon Wine
赤霞珠葡萄酒自然发酵中酿酒酵母的菌株区分
2.
Study on Aromatic Compounds in Cabernet Sauvignon Wines from Changli Original Producing Area;
昌黎原产地域赤霞珠葡萄酒香气成分研究
3.
Investigation on the Discrepancy in the Quality of Grape Wine Made by Carbernet Sauvignon Grape of Different Yield of Per Unit Area
新天玛河园区不同单产赤霞珠葡萄酒的质量差异性研究
4.
The Effect of Vineyard Green Cover on Wine Quality in Grape Cultivar Cabernet Sauvignon
葡萄园行间生草对‘赤霞珠’干红葡萄酒质的影响
5.
Study on the Quality for Clones of Cabernet Sauvignon Grape and Wine;
赤霞珠营养系品种葡萄与葡萄酒品质的研究
6.
Wine production using Xinjiang Vitis vinifera L. and Cabernet Sauvignon
新疆琐琐葡萄和赤霞珠葡萄的酿酒研究
7.
Study the Clones of Cabernet Sauvignon and Cabernet Franc Grapevine from Franc
法引酿酒葡萄品丽珠、赤霞珠营养系研究
8.
Effects of Fermentation Containers on Anthocyanins in Cabernet Sauvignon Wines
发酵容器对赤霞珠干红葡萄酒中花色苷的影响
9.
Influence of different terrain on aroma components of Cabernet Sauvignon dry red wine
地形对赤霞珠干红葡萄酒香气成分的影响
10.
Study on the Sensory Characteristics of Dry Red Wine of Cabernet Sauvignon in Changli;
昌黎赤霞珠干红葡萄酒感官特性分析研究
11.
Effect of vineyard grass covering with alfalfa (Medicago sativa) on nitrogenous compound of grape berry and wine in grape cuitivar cabernet sauvignon
行间播种紫花苜蓿对赤霞珠葡萄果实及葡萄酒含氮化合物的影响
12.
IMPERIAL COURT Cabernet Sauvignon is distinguished by its deep ruby hue and full-bodied, well-balanced taste, with hints of black currant and berries.
赤霞珠皇轩红深沉动人的酒色，醇厚持久的酒香，都源于独特的赤霞珠优质葡萄。
13.
Cabernet Sauvignon is the world's most famous red wine grape, its late-maturing small fruit providing intense aromas and colour.
在诸多葡萄酒中，赤霞珠以成熟期较长，颗粒较小，品质最珍贵而著称。
14.
Adventitious bud regeneration from leaf and petiole of "Cabernet Sauvignon"
酿酒葡萄“赤霞珠”叶片和叶柄离体再生系统建立的研究
15.
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
16.
Studies on the Requirement and Accumulative Trend of Nutrients in Wine Grape ‘Cabernet Sauvignon’
酿酒葡萄‘赤霞珠’养分累积动态及养分需求量的研究
17.
Study on the Influence of Different Technics Methods on Polyphenol in Cabernet Savignon Wines;
不同工艺方法对赤霞珠干红葡萄酒多酚物质的影响研究
18.
The Study of Cabernet Sauvignon and Merlot Adaptation in the Manasi Rive;
玛纳斯河流域酿酒葡萄赤霞珠和梅鹿辄的适应性研究