d'Arenberg,Coppermine Road,Cab-Sauv

Recognition of production regions for Cabernet Sauvignon dry red wines;

赤霞珠干紅葡萄酒產地識別的研究

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

不同釀造工藝對赤霞珠桃紅葡萄酒品質特征的影響

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

赤霞珠和梅鹿輒干紅葡萄酒的香氣分析

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濃度的外源硅(Si),研究了不同濃度外源硅處理對鹽脅迫(50 mM NaCl)下赤霞珠幼苗葉片中抗氧化酶系統、活性氧代謝、可溶性蛋白質和游離脯氨酸含量,根系活力,根系及葉片中離子含量的影響,以期為外源硅在葡萄抗鹽生產上的合理利用提供一定的理論依據。

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

人工模擬干旱條件下赤霞珠葡萄程序性死亡的細胞形態學研究

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籬架兩種栽培模式下,不同采收時期玫瑰香葡萄果實中的香氣成分;不同采收時期、不同負荷處理赤霞珠葡萄果實中的酚類物質和不同負荷處理赤霞珠葡萄酒中的酚類物質,主要研究結果如下:1 棚架和籬架兩種栽培模式共檢出三大類揮發性香氣物質共97 種,其中萜烯類物質共檢出55 種,醛酮類化合物共檢出28 種,酯類物質共檢出14 種,架式的不同對玫瑰香葡萄中的香氣成分的影響不大,兩種架式玫瑰香葡萄呈香物質都主要是萜烯類化合物和醛類化合物。

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

以赤霞珠葡萄籽為原料,對原花青素的提取方法和含量測定進行了探索。

Deluxe Grand Dragon Cabernet-Sauvignon

金裝威龍赤霞珠干紅

Effect of Retaining Leaves on the Quality of Cabernet Sauvignon

不同留葉量對赤霞珠葡萄品質的影響

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

法引釀酒葡萄品麗珠、赤霞珠營養系研究

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

蛇龍珠與赤霞珠葡萄品種的判別鑒定研究

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.品麗珠、赤霞珠的轉色期差異不大，其它物候期普遍較赤霞珠物候期早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.

赤霞珠皇軒紅深沉動人的酒色，醇厚持久的酒香，都源于獨特的赤霞珠優質葡萄。

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

不同葉幕結構對赤霞珠葡萄生長發育的影響

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

不同副梢處理對赤霞珠葡萄生長和結果的影響

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

葡萄園行間生草對‘赤霞珠’干紅葡萄酒質的影響

Effects of Fermentation Containers on Anthocyanins in Cabernet Sauvignon Wines

發酵容器對赤霞珠干紅葡萄酒中花色苷的影響

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

赤霞珠葡萄生長期礦質營養元素的含量變化

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

中等酒體，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

地形對赤霞珠干紅葡萄酒香氣成分的影響

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

昌黎原產地域赤霞珠葡萄酒香氣成分研究

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

昌黎赤霞珠干紅葡萄酒感官特性分析研究

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

赤霞珠營養系品種葡萄與葡萄酒品質的研究

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

外源硅對鹽脅迫下赤霞珠葡萄幼苗的影響

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

AM菌劑對赤霞珠扦插苗生長和抗旱性的影響