Lv4
474 积分 2026-01-25 加入
Pre-fermentative replacement of sulphur dioxide by lysozyme and oenological tannins: Effect on the formation and evolution of volatile compounds during the bottle storage of white wines
1天前
已完结
Impact of high lipid contents on the production of fermentative aromas during white wine fermentation
1天前
已完结
Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines
14天前
已完结
Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates
1个月前
已完结
Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains
1个月前
已完结
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content
1个月前
已完结
Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii
1个月前
已完结
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
1个月前
已完结
Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum
1个月前
已完结
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