Lv470
710 积分 2025-12-28 加入
Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction
5天前
已关闭
Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines
25天前
已完结
Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China
2个月前
已完结
Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines
2个月前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
4个月前
已完结
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