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Method for Measuring the Degree of Maceration of Fermented Soybean
degree of maceration soybean fermentation
2009/6/17
The force-deformation curve of bulk soybean fermented with Rhizopus could be described by the equation, F=C(Δe)n. The degree of maceration of fermented soybean (a measure of softness) was estimated by...
Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babic
anthocyanins low-molecular proanthocyanidins high-molecular proanthocyanidins
2009/3/19
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babic (Vitis vinifera, L.), from the Primosten vine-growing region, were subjected to examination....
Study of Dynamics of Polyphenol Extraction During Traditional and Advanced Maceration Processes of the Babic Grape Variety
Babic wine maceration polyphenols spectrophotometric analysis
2009/3/16
The influence of different maceration techniques on the dynamics of polyphenol extraction during the maceration of the autochthonous Croatian grape Babic has been investigated. The process of wine pro...
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Malvazija istarska wines cryomaceration varietal aroma
2009/2/25
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...