This product remains the traditional characteristic and has improved organoleptic properties. Here introduced the processing technique and the product properties.

本文介绍了莎夫牛柳在一般生产条件下的加工及其产品特性。

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Polyphenolic compounds which exhibit important biologic properties are regarded as "skeleton component" in red wines since they contribute to organoleptic characteristics.

多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。

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