Lv16
40 积分 2025-04-24 加入
Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring
1小时前
待确认
Inhibition of the decrease of volatile esters and terpenes during storage of a white wine and a model wine medium by caffeic acid and gallic acid
4小时前
已关闭
Effect of Polyphenol Compounds on the Headspace Volatility of Flavors
20小时前
求助中
Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids
1天前
已完结
The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods
2天前
已完结
Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level
2天前
已完结
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
3天前
已完结
Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of cabernet sauvignon red wine and its mechanism
3天前
已关闭
Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis
4天前
已完结
The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review
4天前
已完结
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