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50 积分 2025-10-23 加入
Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation
1个月前
已完结
Uncovering the integrated metabolic profile of honey tea wine fermented by single and mixed yeast fermentation
1个月前
已完结
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
2个月前
已关闭
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
2个月前
已完结
Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking
3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
3个月前
已关闭
Microorganisms: The Key Regulators of Wine Quality
3个月前
已完结
Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation
4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
4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
5个月前
已完结
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