Lv750
5000 积分 2024-09-21 加入
The use of autochthonous Saccharomyces cerevisiae strains as a strategy to enhance aroma variability and typicity of Savatiano wines; RNAseq-based transcriptome comparison of indigenous strains under winemaking conditions
1个月前
已完结
A novel, effective, and feasible method for deacidifying kiwifruit wine by weakly basic ion exchange resins
3个月前
已完结
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
4个月前
已完结
Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation
4个月前
已完结
Enhancement of C6–C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering
4个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
5个月前
已完结
Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications
5个月前
已完结
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