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冰葡萄酒标准解读与酿造工艺探讨 被引量:4

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摘要 1关于冰葡萄酒标准 葡萄酒国家标准(GB15037-2006)是2001年由全国食品标准化中心立项,张裕、长城、王朝等企业参与制定的[1]。该标准于2006年发布,2008年1月开始实施。
出处 《中外葡萄与葡萄酒》 2011年第3期66-68,共3页 Sino-Overseas Grapevine & Wine
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参考文献9

  • 1中华人民共和国国家标准GB15037-2006[S].2006-12-11日发布.
  • 2OIV. International Code of Enological Practices[M]. Paris, France, 2010.
  • 3裴广仁,李记明,王磊,梁冬梅,张卫强.不同冷冻方式对冰葡萄原料及冰酒质量的影响[J].酿酒科技,2010(4):48-51. 被引量:6
  • 4李记明.中国冰葡萄酒标准制定中的若干问题探讨[J].中外葡萄与葡萄酒,2007(4):52-53. 被引量:12
  • 5李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2010.
  • 6V.Q.A. Vintners Quality Alliance Act, Ontario Regulation406/00, 1999.
  • 7Margaret cliff. Characterization of Canadian Ice Wine by Sensory and Compositional Analyses[J].Am. J . Enol Vitic, 2002, 53(1): 46-52.
  • 8Derek Kontkanen, Debra L, Inglis. Effect of Yeast Inoculation Rate, Acclimatization, and Nutrient Addition on Icewine Fermantation[J]. American Journal of Enology and ViticulO.tre, 2004, 54(4): 363-370.
  • 9Daniel J. Erasmus, Margaret Cliff et al. Impact of Yeast Strain on the production of Acetic Acid, Glycerol, and the Sensory Attributes of Icewine [J]. American Journal of Enology and Viticulture, 2004, 55(4): 371-378.

二级参考文献9

共引文献16

同被引文献17

  • 1殷展波,崔丽宏,刘玉成,肖成立.威代尔冰葡萄引种栽培试验[J].河北果树,2007(3):5-6. 被引量:8
  • 2Esteves V I,Lima S F,Lima D D,et al.Using capillary electrophoresis for the determination of organic acids in Port wine[J].Analytica Chimica Acta,2004,513(1):163-167.
  • 3Klampfl C W,Buchberger W,Haddad P R.Determination of organic acids in food samples by capillary zone electrophoresis[J].Journal of Chromatography A,2000,881(1-2):357-364.
  • 4Cliff M A,Yuksel D,Girard B,et al.Characterization of Ca-nadian ice wines by sensory and compositional analyses[J].American Journal of Enology and Viticulture,2002,53(1):46-53.
  • 5Kontkanen D,Inglis D,Pickering G,et al.Effect of yeast inoculation rate,acclimatization,and nutrient addition on Icewine fermentation[J].American Journal of Enology and Viticulture,2004,55(4):363-370.
  • 6Erasmus D J,Impact of yeast strain on the production of acetic acid,glycerol,and the sensory attributes of icewine[J].American Journal of Enology and Viticulture,2004,55(4):371-378.
  • 7Pigeau G M,Bozza E,Kaiser K,et al.Concentration effect of Riesling Icewine juice on yeast performance and wine acidity[J].Journal of Applied Microbiology,2007,103(5):1 691-1 698.
  • 8Mato I,Huidobro J F,Simal-Lozano J,et al.A simple method for the determination of organic acids in grape juice and wine by capillary zone electrophoresis with direct UV detection[J].Journal of Agricultural and Food Chemistry,2005,38:1 175-1 188.
  • 9Kritsunankul O,Pramotea B,Jakmuneeb J.Flow injection on-line dialysis coupled to high performance liquid chromatography for the determination of some organic acids in wine[J].Talanta,2009,79(4):1 042-1 049.
  • 10Gallander J F.Deacidification of Eastern table wines with Schizosaccharomyces pombe[J].American Journal of Enology and Viticulture,1977,28(2):65-68.

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