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678 积分 2025-07-17 加入
Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines
8天前
已完结
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
8天前
已完结
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts
8天前
已完结
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>
8天前
已完结
Beer volatile fingerprinting at different brewing steps
8天前
已关闭
Influence of yeasts on wine acidity: new insights into <i>Saccharomyces cerevisiae</i>
13天前
已完结
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach
13天前
已完结
Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer
13天前
已完结
Changes in organic acids during beer fermentation
13天前
已完结
Beer volatile fingerprinting at different brewing steps
13天前
已完结
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