Studies on the Deacidification of Black Queen Red Wine by Malolactic Fermentation
碩士 === 輔仁大學 === 食品營養學系 === 93 === The mouthfeel of high acidity and harsh flavor of Black Queen grapes grown in Taiwan due to variety and environment conditions restricts the quality of correspondent to wine products, which can not be served as table wines. Therefore, this research was aimed to impr...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/58549072485367555416 |