Lv725
4180 积分 2024-09-21 加入
A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins
6天前
已完结
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
1个月前
已完结
Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation
1个月前
已完结
Enhancement of C6–C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering
1个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
2个月前
已完结
Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications
2个月前
已完结
Influence of indigenous Saccharomyces cerevisiae strains on the evolution of chemical compounds and quality attributes during the aging of traditional-method sparkling wines
2个月前
已关闭
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