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250 积分 2024-09-25 加入
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
1个月前
已完结
Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains
1个月前
已完结
Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii
1个月前
已完结
Effects of diammonia phosphate addition on the chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
2个月前
已关闭
Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: physicochemical, volatile and sensory analyses
2个月前
已完结
Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality
2个月前
已完结
The profile of organic acids and polyphenols in apple wines fermented with different yeast strains
2个月前
已完结
Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders
2个月前
已完结
Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines
2个月前
已关闭
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
3个月前
已完结
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