McManis Cabernet Sauvignon Wine

首页> 外文期刊>Candy industry >McManis Cabernet Sauvignon Wine

【24h】

McManis Cabernet Sauvignon Wine

机译：麦克马尼斯赤霞珠葡萄酒

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Blackberry jam and boysenberry fruit with hints of plum fill the nose. These scents are accompanied by vanilla, cinnamon and clove. The finish is of dark fruit and slightly smoky oak. Candy Industry: Unlike the 16-piece assortment featured in the Vouvray pairing, Chuao Chocolatier focused on providing simply four praline types: Wild Truffle; Framboise; Spice Napa Valley Cabernet and Melao. As expected, the Spiced Napa Valley Cabernet, which consists of a California raisin fondue, Napa Valley cabernet, caramel and spices generated heat immediately. The McManis proved to be the perfect quencher, putting out the fire in a very fruitful, rounded way.

机译：黑莓果酱和波森莓果味带有李子味。这些气味伴随香草，肉桂和丁香。表面为深色水果和略带烟熏的橡木色。糖果业：与Vouvray搭配中的16件装不同，Chuao Chocolatier专注于提供四种果仁糖类型：野生松露；覆盆子;香料纳帕谷赤霞珠和梅劳。不出所料，加香料的纳帕谷赤霞珠由加利福尼亚葡萄干火锅，纳帕谷赤霞珠，焦糖和香料立即产生热量。事实证明，McManis是理想的淬火器，以非常有效且圆润的方式扑灭了大火。

著录项

来源
《Candy industry》 |2012年第3期|p.28|共1页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells [J] . Bezerra Iglesias de Lacerda, Cordeiro Caillot Adriana Rute, Gusmao Ferreira Palhares Lais Cristina, Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2018,第期

机译：来自赤霞珠，赤霞珠和Sauvignon Blanc葡萄酒的多糖的结构表征：LPS中的抗炎活性刺激了原料264.7细胞
2. Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China [J] . Molecules . 2010,第12期

机译：黄土高原地区赤霞珠，赤霞珠和霞多丽品种年轻葡萄酒的挥发性成分
3. Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines [J] . P. Darriet, Paticia Bouchilloux, C. Poupot Vitis . 2001,第2期

机译：喷施铜杀真菌剂对长相思，赤霞珠和梅洛葡萄酒的挥发性香气中硫醇的影响
4. SOLID-PHASE EXTRACTION AND ~1H-NMR ANALYSIS OF BRAZILIAN CABERNET SAUVIGNON WINES - A CHEMICAL COMPOSITION CORRELATION STUDY [C] . R.P. Maraschin, C. Ianssen, J.L. Arsego, Conference of Magnetetic Resonance in Food Science . 2003

机译：巴西赤霞珠葡萄酒的固相提取和〜1H-NMR分析 - 一种化学成分相关研究
5. The Influence of Saccharomyces cerevisiae on Acetaldehyde Production in Cabernet Sauvignon Wines Treated with Micro-oxygenation [D] . Hara, Masatoshi. 2019

机译：酿酒酵母对微氧处理赤霞珠葡萄葡萄球菌生产的影响
6. Volatile Compounds of Young Wines from Cabernet Sauvignon Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China [O] . Bao Jiang, Zhenwen Zhang 2010

机译：黄土高原地区赤霞珠赤霞珠和霞多丽品种年轻葡萄酒的挥发性成分
7. Characterization and multivariate classification of grapes and wines of two Cabernet Sauvignon clones Caracterização e classificação multivariada de uva e vinho de dois clones de Cabernet Sauvignon [O] . Vívian Maria Burin, Aparecido Lima da Silva, Luciane Isabel Malinovski, 2011

机译：两个赤霞珠无性系的葡萄和葡萄酒的表征和多元分类

McManis Cabernet Sauvignon Wine

摘要

著录项

相似文献

相关主题

期刊订阅