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Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking
9天前
已关闭
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine
21天前
已关闭
Microorganisms: The Key Regulators of Wine Quality
21天前
已完结
Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation
1个月前
已完结
Insight Into the Microbial Activity and Chemical Composition Changes During Wine Aging and the Establishment of a Minimally Interventionist System for Natural Wine
1个月前
已完结
On-vine drying (passérillage) improves the quality of “Hutai No. 8” table grape wine: Focusing on phenolics, aromas, color and sensory attributes
2个月前
已完结
Multiclass metabolite-centric insights into wine quality enhancement driven by malolactic fermentation using autochthonous microbes
2个月前
已完结
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
3个月前
已完结
A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends
3个月前
已完结
Microbial volatile organic compounds for food quality and safety: metabolic pathways, sampling and detection, and machine learning-driven insights
3个月前
已完结
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