The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling.

导出 LinkOut

翻译打印收藏纠错

第一作者： Marlize Z,Bekker

第一单位： The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia. Electronic address: Marlize.Bekker@awri.com.au.

作者： Marlize Z,Bekker ^[1] ; Agnieszka,Mierczynska-Vasilev ^[2] ; Paul A,Smith ^[2] ; Eric N,Wilkes ^[2]

作者单位： The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia. Electronic address: Marlize.Bekker@awri.com.au. ^[1] The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia. ^[2]

关键词 Copper Dimethyl sulfide Hydrogen sulfide Methanethiol Nanoparticle tracking analysis Reductive aromas Wine Wine pH

主题词铜(Copper);硫化氢(Hydrogen Sulfide);氢离子浓度(Hydrogen-Ion Concentration);巯基化合物(Sulfhydryl Compounds);硫化合物(Sulfur Compounds);葡萄酒(Wine)

DOI 10.1016/j.foodchem.2016.03.060

PMID 27080891

发布时间 2016-12-30

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交