A Study of Consumers’ Preferences for Red Wines of Different Compositions

A Study of Consumers’ Preferences for Red Wines of Different Compositions

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日期:2024-07-09
林志鈞、謝建元、張德明、陳芊岑、賴舜堂:紅葡萄酒成份對消費者喜好性之影響 59 料之可溶性固形物低(約在14 Brix 左右)與酸度高(約在 1.4% 以上),使酸味刺激造成品質上缺失,故在釀酒時必須...看更多