Lv31
324 积分 2025-01-14 加入
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation
2天前
已完结
Enhancing fruity aroma of Cabernet Sauvignon wine by mixed culture fermentation with Schizosaccharomyces japonicus, Saccharomyces cerevisiae, and Starmerella bacillaris
2天前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
2天前
已完结
Volatilomics of interactions between native yeasts and grapevine cultivars reveals terroir specificities in wines from Douro region
3天前
已完结
Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines
3天前
已完结
Analyzing the contribution of functional microorganism to volatile flavor compounds in Semillon wine and predicting their metabolic roles during natural fermentation
3天前
已关闭
Deterministic vs. stochastic: Fungal assembly driven by grape cultivar dictates divergent wine aromas in spontaneous fermentation
3天前
已完结
Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties
5天前
已完结
Flavoromics analysis and sensory evaluation of wines produced from nine red grape cultivars in Manas region, Xinjiang, China: Implications for terroir adaptation
5天前
已完结
Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA
5天前
已完结
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