Lv2
196 积分 2024-12-27 加入
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
13天前
已完结
The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region
13天前
已完结
The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine
13天前
已完结
Development of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine
20天前
已完结
Unraveling the distinctive contributions of various saccharomyces cerevisiae strains to flavor complexity, antioxidant potency, and quality differentiation in cherry wine
20天前
已完结
Evolution of Jiang-Flavor Daqu’s Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation
20天前
已完结
Creation and Functional Evaluation of a Novel Antioxidant Compound via UV-Induced Structural Transformation of Epicatechin from White Wine Pomace
20天前
已完结
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
27天前
已完结
Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions
27天前
已完结
Unraveling the Distinctive Contributions of Various Saccharomyces Cerevisiae Strains to Flavor Complexity, Antioxidant Potency, and Quality Differentiation in Cherry Wine
27天前
已完结
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