Lv62
1720 积分 2023-12-13 加入
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
26天前
已完结
Investigating Abiotic Stress-Induced Off-Flavor in Different White Wine Varieties (Vitis vinifera L.) Using a Complementary Approach of Sensory Analysis and Nontargeted Gas Chromatography Mass Spectrometry Analysis
1个月前
已完结
2-Ethyl-3,4,5,6-Tetrahydropyridine- An Assessment of Its Possible Contribution to the Mousy Off-Flavor of Wines
1个月前
已关闭
Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression
1个月前
已完结
Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
1个月前
已完结
Analysis and Formation of Key Sulfur Aroma Compounds in Wine
1个月前
已完结
Analysis of organic sulfur compounds in wine aroma
1个月前
已完结
Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings
1个月前
已关闭
Microbial interactions in winemaking: Ecological aspects and effect on wine quality
5个月前
已完结
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