Lv6
2600 积分 2023-09-12 加入
High-sugar driven microbial dynamics in spontaneous fermentations of Lebanese cooked wines
1天前
求助中
Systematic profiling of aroma and quality in UV-B treated grapes across fruit development stages
1天前
已完结
Identification of Key Determinants for Perceived Sweetness and Sourness in Fresh Grapes
1天前
已完结
The Effect of SO 2 Pulse on Synergistic Interaction of Postharvest Quality and Fungal Community During Thin‐Skinned Grape Storage
1天前
已完结
Unveiling the dynamic characteristics of Rosa roxburghii Tratt wine: A multi-omics and molecular docking study on commercial Saccharomyces cerevisiae and indigenous Hanseniaspora uvarum L31 during fermentation
1天前
已完结
Quality construction of ‘Beibinghong’ liqueur: synergistic effects among winemaking techniques, organic acids, volatile compounds, and sensory characteristics
1天前
已完结
Molecular level analysis of aroma differences between Huangjiu and beer: Insights from concentration balancing and sensory models
1天前
已完结
Unveiling varietal specificity in non-destructive grape quality monitoring: Explainable AI and feature selection for sugar and organic acid prediction using NIR spectroscopy
1天前
已完结
Grape Pomace as a Platform for Secondary Metabolite Recovery: Mechanistic Insights into Bioactivity, Processing, and Functional Valorization
1天前
已完结
Comparison of laboratory- and pilot-scale pervaporation process: Influence on volatile compounds and sensory properties of ‘Cabernet Sauvignon’ grape spirit
1天前
已完结
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