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108 积分 2025-05-25 加入
Effects of exogenous plant regulators on growth and development of “Kyoho” grape under salt alkali stress
1个月前
已完结
Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity
8个月前
已完结
Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity
8个月前
已完结
Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future
8个月前
已完结
Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation
8个月前
已完结
Fermentative performance of indigenous Lachancea thermotolerans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics
8个月前
已完结
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with Saccharomyces cerevisiae and Oenococcus oeni
8个月前
已完结
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review
8个月前
已完结
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine
8个月前
已完结
Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation
8个月前
已完结
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