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Synergistic Effects of Branched-chain Amino Acids and Phenylalanine Addition on Major Volatile Compounds in Wine during Alcoholic Fermentation
1个月前
已完结
Photochemical glyoxylic acid production in white wine: Impact of light sources and ethanol concentrations
5个月前
已完结
Photochemical glyoxylic acid production in white wine: Impact of light sources and ethanol concentrations
5个月前
已完结
Determination of corrosion inhibition effects of amino acids: Quantum chemical and molecular dynamic simulation study
7个月前
已完结
Terroir: The effect of the physical environment on vine growth, grape ripening, and wine sensory attributes
9个月前
已完结
Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae
9个月前
已完结
Variety and year: Two key factors on amino acids and biogenic amines content in grapes
9个月前
已完结
Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes
9个月前
已完结
Climate Change and Wine: A Review of the Economic Implications
9个月前
已完结
Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives
9个月前
已完结
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