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History & Culture 歷史與文化

Home 雷老手札
Dining 食
Tasting & Tasting Notes 品飲與蝸牛系筆記
Grape Variety & Region 葡萄品種與產區
Vinification 釀造
Viticulture 種植
Wine Industry 葡萄酒產業動態
History & Culture 歷史與文化

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mercaptan

Tasting & Tasting Notes 品飲與蝸牛系筆記
發展品酒技巧 – 嗅覺篇（Part 15）/ Nicolas Quillé MW

by Rex Ting 2020-11-24

2020-11-24

氧化的香氣來自於，氧氣與葡萄酒中化合物的化學作用。微量的氧化…

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Categories

Dining 食 (7)
Grape Variety & Region 葡萄品種與產區 (34)
History & Culture 歷史與文化 (11)
Tasting & Tasting Notes 品飲與蝸牛系筆記 (98)
Vinification 釀造 (20)
Viticulture 種植 (50)
Wine Industry 葡萄酒產業動態 (13)

About Me

Rex Ting

WSET Diploma in Wines and Spirits

Certified Specialist of Wine

Certified Specialist of Spirit

French Wine Scholar

Spanish Wine Scholar

Italian Wine Scholar

Italian Wine Professional

International Kikisake-shi

近期文章

蝸牛系筆記：自愚娛人
蝸牛系筆記：西葡義之量子糾纏
蝸牛系筆記：無明觀無明
蝸牛系筆記：燈滅，便有光
蝸牛系筆記：斯多葛式的享樂

近期留言

Recent Posts

蝸牛系筆記：自愚娛人
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蝸牛系筆記：西葡義之量子糾纏
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蝸牛系筆記：無明觀無明
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蝸牛系筆記：燈滅，便有光
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蝸牛系筆記：斯多葛式的享樂
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蝸牛系筆記：自愚...

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