Lv11
30 积分 2025-07-18 加入
Oenological suitability of Chinese indigenous Saccharomyces cerevisiae in Chardonnay wine: The observation of grape maturity and vintage
48分钟前
求助中
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
57分钟前
已完结
Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters improve the quality, drinking comfort and safety of huangjiu
1小时前
已完结
Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity
2个月前
已完结
Comprehensive study of phenolic profile and biochemical activity of monovarietal red and white wines from Fruška Gora region, Serbia
2个月前
已完结
Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil
4个月前
已完结
Aging acceleration of balsamic vinegar applying micro-oxygenation technique
6个月前
已完结
皖公网安备34019202002308
