Lv21
180 积分 2025-01-14 加入
Mannoprotein and hydrolyzable tannin enhance aroma retention in a non‐alcoholic synthetic wine matrix during storage
1小时前
已完结
Decoding Polysaccharides from Two Pichia Yeasts and Their Molecular Interaction with Wine Fruity Esters
1个月前
已完结
Changes in ginseng wine flavor characteristics during fermentation with Saccharomyces cerevisiae
2个月前
已完结
Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. ‘Rosa’ mango wine
3个月前
已完结
Brettanomyces anomalus, a double drawback for cider aroma
4个月前
已完结
Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides
4个月前
已完结
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials
4个月前
已完结
Inoculation strategy-driven changes in volatiles and organoleptic properties of cider: Insights from GC-MS, GC-IMS, and multivariate statistical models
5个月前
已完结
Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls
7个月前
已完结
Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
8个月前
已完结
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