Lv11
24 积分 2024-10-24 加入
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and Floreal aroma of Catarratto wines
1小时前
已完结
Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis
1小时前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
1小时前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines
1小时前
已完结
Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study
1天前
已完结
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and Floreal aroma of Catarratto wines
1天前
已完结
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
12天前
已完结
Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine
12天前
已完结
Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production
12天前
已完结
Dynamic changes in microbiota and volatile profiles of Marselan wine by single or pairwise inoculated three indigenous non-Saccharomyces yeasts
12天前
已完结
皖公网安备34019202002308
