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650 积分 2024-08-13 加入
From detail to diversity: Capturing the chemical signature of non-Saccharomyces yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches
2天前
已完结
Indigenous non-Saccharomyces yeasts for winemaking: Advances in sensory enhancement and hazard mitigation
2天前
已完结
Screening non-conventional yeasts for acid tolerance and engineering Pichia occidentalis for production of muconic acid
9天前
已完结
Flavour-enhancement mechanisms in pineapple wine revealed by sequential inoculation of an aroma-active, acid-tolerant Hanseniaspora uvarum with Saccharomyces cerevisiae
9天前
已关闭
Schwanniomyces etchellsii, acid-thermotolerant yeasts from urban city soil
9天前
已完结
Comparative evaluation of pure non-Saccharomyces yeasts fermentation and Lactiplantibacillus plantarum co-fermentation in fig pulp: Achieving remarkable sugar reduction and flavor enhancement
9天前
已完结
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
9天前
已完结
Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging
9天前
已完结
Screening of non-Saccharomyces strains with high β-glucosidase productivity and their effects on wine aroma during co-fermentation with Saccharomyces cerevisiae
9天前
已完结
Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer
9天前
已完结
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