Научные публикации
Здесь Вы найдёте новейшие научные публикации из отраслевых журналов.
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
How to adapt winemaking practices to modified grape composition under climate change conditions
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Dissecting the polysaccharide-rich grape cell wall matrix usingrecombinant pectinases during winemaking
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering
Nitrogen modulation of yeast fitness and viability during sparkling wine production
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
The genetics of Non-conventional wine yeasts: Current knowledge and future challenges
Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
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