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52 积分 2025-10-23 加入
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
8小时前
求助中
Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine
9小时前
已完结
Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking
1个月前
已关闭
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
1个月前
已关闭
Microorganisms: The Key Regulators of Wine Quality
1个月前
已完结
Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation
2个月前
已完结
Insight Into the Microbial Activity and Chemical Composition Changes During Wine Aging and the Establishment of a Minimally Interventionist System for Natural Wine
2个月前
已完结
On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes
3个月前
已完结
Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes
3个月前
已完结
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
4个月前
已完结
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