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220 积分 2025-11-18 加入
Native microorganisms as natural enhancers in craft beer and wine production
9天前
已完结
The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines
24天前
已完结
Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
1个月前
已完结
Influence of Cold Maceration Time on Chromatic and Microbiological Characteristics of Cabernet Sauvignon Wines
1个月前
已完结
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
1个月前
已完结
The VvPUB8–VvbHLH93–VvMYB15/VvMYB5a module inhibits the synthesis of anthocyanins in grape in response to MeJA
1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
1个月前
已完结
Transcriptomic-metabolomic analysis reveals the effect of copper toxicity on fermentation properties in Saccharomyces cerevisiae
1个月前
已完结
Interaction of astaxanthin with bovine serum albumin: Role of aggregation state
2个月前
已完结
Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides
4个月前
已完结
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