Dragon Seal Cabernet Sauvignon Red Wine

Recognition of production regions for Cabernet Sauvignon dry red wines;

赤霞珠干红葡萄酒产地识别的研究

Effects of Different Brewing Technology on the Quality & the Characteristics of Cabernet Sauvignon Rose Grape Wine;

不同酿造工艺对赤霞珠桃红葡萄酒品质特征的影响

Analysis of the aroma compounds in Cabernet Sauvignon and Merlot red wine;

赤霞珠和梅鹿辄干红葡萄酒的香气分析

Cytomorphological studies of programmed cell death in Cabernet sauvignon induced by artificial drought stress

人工模拟干旱条件下赤霞珠葡萄程序性死亡的细胞形态学研究

The main studies of this text were that fragrance compositions of MuscatHambourg grape fruit between pergola and vertical trellis systems in differentgathered period; polyphenol components of Cabernet Sauvignon fruit indifferent gathered period at different load treatment, polyphenol componentsof Cabernet Sauvignon wine at different load treatment, the main results ofstudy were as follows:1.

本文主要研究了棚架和篱架两种栽培模式下,不同采收时期玫瑰香葡萄果实中的香气成分;不同采收时期、不同负荷处理赤霞珠葡萄果实中的酚类物质和不同负荷处理赤霞珠葡萄酒中的酚类物质,主要研究结果如下:1 棚架和篱架两种栽培模式共检出三大类挥发性香气物质共97 种,其中萜烯类物质共检出55 种,醛酮类化合物共检出28 种,酯类物质共检出14 种,架式的不同对玫瑰香葡萄中的香气成分的影响不大,两种架式玫瑰香葡萄呈香物质都主要是萜烯类化合物和醛类化合物。

By means of a system of nutrient solution culture under greenhouse, the effects of different concentration of exogenous silicon (Si) on anti-oxidative system, reactive oxygen species, soluble protein and praline content, root activity and ion content in leaves and roots of Cabernet Sauvignon seedlings were investigated under salt stress condition (50 mM NaCl).

0 mM浓度的外源硅(Si),研究了不同浓度外源硅处理对盐胁迫(50 mM NaCl)下赤霞珠幼苗叶片中抗氧化酶系统、活性氧代谢、可溶性蛋白质和游离脯氨酸含量,根系活力,根系及叶片中离子含量的影响,以期为外源硅在葡萄抗盐生产上的合理利用提供一定的理论依据。

The extraction and determination of procyanidins methods and of Cabernet Sauvignon grape seeds to explore.

以赤霞珠葡萄籽为原料,对原花青素的提取方法和含量测定进行了探索。

The effects of silicon(Si) on physiological effect of Cabernet Sauvignon seedlings were investigated under salt stress in a nutrient solution culture system.

9H2O,Si)对盐(50 mmol/L NaCl)胁迫下赤霞珠葡萄幼苗叶片生理生化特性的影响。

Deluxe Grand Dragon Cabernet-Sauvignon

金装威龙赤霞珠干红

Effect of Retaining Leaves on the Quality of Cabernet Sauvignon

不同留叶量对赤霞珠葡萄品质的影响

Study the Clones of Cabernet Sauvignon and Cabernet Franc Grapevine from Franc

法引酿酒葡萄品丽珠、赤霞珠营养系研究

DETERMINATION OF WINE?GRAPE VARIETIES “CABERNET?GERNISCHET” AND “CABERNET?SAUVIGNON”

蛇龙珠与赤霞珠葡萄品种的判别鉴定研究

4. Cabernet Franc and Cabernet Sauvignon have not obvious difference during veraising stage,the other phenology, Cabernet Franc is prior Cabernet Sauvignon to 1-2 weeks.

4.品丽珠、赤霞珠的转色期差异不大，其它物候期普遍较赤霞珠物候期早1～2周。

IMPERIAL COURT Cabernet Sauvignon is distinguished by its deep ruby hue and full-bodied, well-balanced taste, with hints of black currant and berries.

赤霞珠皇轩红深沉动人的酒色，醇厚持久的酒香，都源于独特的赤霞珠优质葡萄。

Effects of Different Structure of Canopy on the Growth of Cabernet Sauvignon

不同叶幕结构对赤霞珠葡萄生长发育的影响

Effect of Different Secondary Shoot Treatments on the Production and Fruit Quality of Cabernet Sauvignon Grape Cultivar

不同副梢处理对赤霞珠葡萄生长和结果的影响

The Effect of Vineyard Green Cover on Wine Quality in Grape Cultivar Cabernet Sauvignon

葡萄园行间生草对‘赤霞珠’干红葡萄酒质的影响

Effects of Fermentation Containers on Anthocyanins in Cabernet Sauvignon Wines

发酵容器对赤霞珠干红葡萄酒中花色苷的影响

Dynamic Variations of Mineral Elements during the Annual Growing Period of Cabernet Sauvignon

赤霞珠葡萄生长期矿质营养元素的含量变化

Medium-Full Bodied, Dry, For laying down, Cab-Sauv/Merlot, 13% alc.

中等酒体，不甜，耐藏。赤霞珠/梅洛，酒精度13%。

Influence of different terrain on aroma components of Cabernet Sauvignon dry red wine

地形对赤霞珠干红葡萄酒香气成分的影响

Study on Aromatic Compounds in Cabernet Sauvignon Wines from Changli Original Producing Area;

昌黎原产地域赤霞珠葡萄酒香气成分研究

Study on the Sensory Characteristics of Dry Red Wine of Cabernet Sauvignon in Changli;

昌黎赤霞珠干红葡萄酒感官特性分析研究

Study on the Quality for Clones of Cabernet Sauvignon Grape and Wine;

赤霞珠营养系品种葡萄与葡萄酒品质的研究

The Influence of Silicon on Cabernet Sauvignon Seedling under Salt Stress;

外源硅对盐胁迫下赤霞珠葡萄幼苗的影响

AM Fungi on the Growth and Drought Resistance of Cabernet Sauvignon Cuttings;

AM菌剂对赤霞珠扦插苗生长和抗旱性的影响