Lv11
16 积分 2026-01-25 加入
Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii
6小时前
已完结
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
6小时前
已完结
Unraveling Time-Resolved Transcriptional and Metabolic Shifts in the Mixed Fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum
6小时前
已完结
Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
7小时前
已完结
Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
15天前
已完结
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
15天前
已完结
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
15天前
已完结
GC–MS and UHPLC-based metabolomic insights into volatile and non-volatile changes in pomegranate wine during fermentation and short-term storage
20天前
已完结
Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae
21天前
已完结
Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines
1个月前
已完结
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