METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST， NON-FERMENTED AND FERMENTED BEVERAGES
收藏国家林业和草原科学数据中心2023-02-12 更新2024-03-07 收录
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资源简介：
There is provided a process for the improvement of the organoleptic properties of must， non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must， non-fermented and fermented beverages having improved organoleptic properties. There is also provided must， non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above.
提供机构：
国家林业和草原科学数据中心
创建时间：
2023-02-12
