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机译:葡萄酒发酵过程中的短暂极端温度:对酵母活力和发酵进程的影响
Univ Adelaide, Sch Agr Food & Wine, Dept Wine & Food Sci, Urrbrae, SA 5064, Australia;
Univ Adelaide, Sch Agr Food & Wine, Dept Wine & Food Sci, Urrbrae, SA 5064, Australia;
Univ Adelaide, Sch Agr Food & Wine, Dept Wine & Food Sci, Urrbrae, SA 5064, Australia;
Univ Adelaide, Sch Agr Food & Wine, Dept Wine & Food Sci, Urrbrae, SA 5064, Australia|Stone & Wood Brewing Co, Byron Bay, NSW 2481, Australia;
Univ Adelaide, Sch Agr Food & Wine, Dept Wine & Food Sci, Urrbrae, SA 5064, Australia|Univ Adelaide, Australian Res Council, Training Ctr Innovat Wine Prod, Urrbrae, SA 5064, Australia;
fermentation; flow cytometry; FUN-1; propidium iodide; temperature stress;
机译:酿酒酵母在受控的多启动器发酵中选择的非酵母酒酵母对樱桃酒的酒精发酵行为和酒香气的影响
机译:白葡萄酒发酵中酵母细胞的分布,温度和发酵副产物
机译:葡萄必须通过马铃薯支持的酵母AXAZ-1进行极低温发酵。为催化酒精发酵做出了贡献
机译:从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
机译:酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
机译:生活方式谱系和地理原因在葡萄酒发酵过程中影响酵母菌株的温度依赖表型变异
机译:白葡萄酒发酵中的酵母细胞,温度和发酵副产物的分布
机译:一种能够进行乳酸发酵的葡萄酒酵母菌株的构建