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34 积分 2025-10-23 加入
Influence of sulphur dioxide management on microbial populations during wine ageing
14天前
已完结
Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria
14天前
已完结
Metabolomics and flavor diversity of Viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
22天前
已完结
Effect of different extraction and drying methods on walnut protein isolates: Systematic comparison of the functional properties, structural characteristics, and molecular dynamics simulation
3个月前
已完结
Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation
5个月前
已完结
Uncovering the integrated metabolic profile of honey tea wine fermented by single and mixed yeast fermentation
5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
5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
5个月前
已完结
Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking
7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
7个月前
已关闭
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