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Pre-Harvest Microbial Interventions: Impact on Disease Prevention, Fermentation Dynamics, and Wine Aroma in Grape Cultivation
12小时前
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
12小时前
待确认
Influence of microbial and functional metabolites on the aroma of wines from different areas in Ningxia, China
12小时前
已完结
Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry
6天前
已完结
Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu
4个月前
已完结
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum
4个月前
已完结
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
4个月前
已完结
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