Lv11
24 积分 2025-03-05 加入
Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches
12分钟前
已完结
Ultrasound as an effective technique to reduce higher alcohols of wines and its influencing mechanism investigation by employing a model wine
3小时前
已完结
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
3小时前
已完结
Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes
5小时前
求助中
Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora
7天前
已完结
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
8天前
已关闭
Effect of mixed culture fermentations on yeast populations and aroma profile
9天前
已完结
Dealcoholised Wines and Low-Alcohol Wines
9天前
已关闭
Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics
9天前
已完结
Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions
9天前
已完结
使用薄层色谱法和可见分光光度法简单测定甘油二酯
6个月前
已采纳
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