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184 积分 2024-12-27 加入
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
11天前
已完结
Differential metabolites analysis in Lycium barbarum and Platycodon grandiflorus fermented wine by untargeted metabolomics
11天前
已完结
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
25天前
已完结
The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region
25天前
已完结
The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine
25天前
已完结
Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine
1个月前
已完结
Unraveling the distinctive contributions of various saccharomyces cerevisiae strains to flavor complexity, antioxidant potency, and quality differentiation in cherry wine
1个月前
已完结
Evolution of Jiang-Flavor Daqu’s Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation
1个月前
已完结
Creation and Functional Evaluation of a Novel Antioxidant Compound via UV-Induced Structural Transformation of Epicatechin from White Wine Pomace
1个月前
已完结
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
1个月前
已完结
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