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70 积分 2024-09-19 加入
Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray
3个月前
已关闭
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
3个月前
已完结
Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
3个月前
已完结
Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling
3个月前
已完结
Use of Aloe vera Gel Coating Preserves the Functional Properties of Table Grapes
4个月前
已完结
Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China
4个月前
已完结
Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing
4个月前
已完结
Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor
4个月前
已完结
Comparative Analysis of Cuticular Wax in Various Grape Cultivars During Berry Development and After Storage
4个月前
已完结
Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques
4个月前
已完结
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