Lv31
310 积分 2026-02-12 加入
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
9天前
已完结
Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines
1个月前
已完结
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
1个月前
已关闭
The fate of phenolic acids, flavonoids, vitamin C, antioxidant capacities of Cili (Rosa roxburghii) fruits upon processing and sensory properties of the processed products
1个月前
已完结
Influence of yeasts and aging on the accumulation of flavor components in Rosa roxburghii Tratt wine
1个月前
已完结
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