Effect of micro-oxygenation treatment on physicochemical and sensory properties of Black Queen red wine
碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === In recent years, due to the rapid growth of the global wine market, many new fusion of traditional and innovative brewing technology are developed with the primary purpose is to shorten the ripening time, color stable and improve quality. Micro-oxygen treatment...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/dg4tyb |