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140 积分 2025-01-14 加入
Inoculation strategy-driven changes in volatiles and organoleptic properties of cider: Insights from GC-MS, GC-IMS, and multivariate statistical models
12天前
已完结
Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls
3个月前
已完结
Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
3个月前
已完结
Quality formation mechanism of pomegranate (Punica granatum L.) fruit wines based on different cultivars: A comprehensive comparative quality analysis of color, volatiles and phenolics
3个月前
已完结
The physicochemical characteristics, volatile profiles and sensory attributes of the ciders made with juices or corresponding pomaces from different apple cultivars
3个月前
已完结
Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations
5个月前
已完结
Effect of Yeast Mannoproteins and Grape Polysaccharides on the Growth of Wine Lactic Acid and Acetic Acid Bacteria
5个月前
已完结
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
7个月前
已关闭
Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
7个月前
已关闭
Wine pH could affect the interaction between yeast mannoproteins and flavanolic compounds
7个月前
已完结
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