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852 积分 2025-12-25 加入
Aromatic and chemical differences between Msalais wines produced at traditional craft workshops and modern plants
4个月前
已关闭
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential
6个月前
已关闭
Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae
7个月前
已完结
Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation
7个月前
已完结
Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration
7个月前
已完结
Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines
7个月前
已完结
Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines
7个月前
已关闭
Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach
7个月前
已完结
Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS
7个月前
已完结
Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine
7个月前
已完结
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