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8 积分 2025-06-17 加入
Impact of chemical profile on sensory evaluation of tropical red wines
1个月前
已完结
Accelerated oxygenation for the production of fortified (mystelle‐type) sweet wines: effects on the chemical and flavor profile
1个月前
已完结
Characterization of physicochemical properties, sensory characteristics, and volatile compounds with a special focus on the terpene profile of commercial Chinese kiwifruit wines
1个月前
已完结
Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities
6个月前
已完结
Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
6个月前
已完结
Pre-Harvest Microbial Interventions: Impact on Disease Prevention, Fermentation Dynamics, and Wine Aroma in Grape Cultivation
7个月前
已完结
Exploring the Potential of High Hydrostatic Pressure Treatment as an Artificially Accelerated Aging Method to Improve the Flavor of Marselan Wine: a Comprehensive Study of Chemical Analysis and Sensory Evaluation
7个月前
已完结
Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
7个月前
已完结
Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry
7个月前
已完结
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