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118 积分 2025-05-25 加入
Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity
3个月前
已完结
Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity
3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
3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
3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
3个月前
已完结
Stage-Resolved Transcriptional Regulation and Metabolic Interplay during Wine Fermentation with Saccharomyces cerevisiae and Oenococcus oeni
3个月前
已完结
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review
3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
3个月前
已完结
Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation
3个月前
已完结
Correlation between fungi and volatile compounds during different fermentation modes at the industrial scale of Merlot wines
3个月前
已完结
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