起泡葡萄酒老熟过程与酒脚接触造成酚类成份变化引起褐变的研究

起泡葡萄酒老熟过程与酒脚接触造成酚类成份变化引起褐变的研究的英文翻译

基本释义

• Study on ageing process of sparkling wine and brown case for composition change of phenol compound caused by getting touch with lees