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20 积分 2023-02-14 加入
Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines
28天前
已完结
Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
1个月前
已完结
Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine
1个月前
已关闭
Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology
1个月前
已完结
Indigenous non-Saccharomyces yeasts for winemaking: Advances in sensory enhancement and hazard mitigation
3个月前
已关闭
Yeast‐Derived Esters in Wine: Biosynthesis, Regulation, and Metabolic Engineering
3个月前
已完结
Nakazawaea atacamensis f.a., sp. nov. a novel nonconventional fermentative ascomycetous yeast species from the Atacama Desert
4个月前
已完结
Nakazawaea tricholomae f.a., sp. nov., a Novel Ascomycetous Yeast Species Isolated from Two Mushroom Species in China
4个月前
已完结
Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine
5个月前
已完结
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking
5个月前
已完结
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