Lv3
290 积分 2025-11-18 加入
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
4天前
已完结
The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California
14天前
已完结
Native microorganisms as natural enhancers in craft beer and wine production
3个月前
已完结
The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines
3个月前
已完结
Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
4个月前
已完结
Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines
4个月前
已完结
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
4个月前
已完结
The VvPUB8–VvbHLH93–VvMYB15/VvMYB5a module inhibits the synthesis of anthocyanins in grape in response to MeJA
4个月前
已完结
Multi‐omics analysis of the regulatory network in winter buds of ‘Cabernet Sauvignon’ grapevine from dormancy to bud break
4个月前
已完结
皖公网安备34019202002308
