机译:Saccharomyces Cerevisiae和Torulaspora delbrueckii的早期适应策略在高糖葡萄中的共同接种必需媒体
Department of Wine & Food Science University of Adelaide and Australian Research Council Training Centre for Innovative Wine Production Glen Osmond South Australia 5064 Australia;
Department of Wine & Food Science University of Adelaide and Australian Research Council Training Centre for Innovative Wine Production Glen Osmond South Australia 5064 Australia The Australian Wine Research Institute Glen Osmond South Australia 5064 Australia;
Department of Wine & Food Science University of Adelaide and Australian Research Council Training Centre for Innovative Wine Production Glen Osmond South Australia 5064 Australia;
Wine; Stress response; Transcriptome; Co-inoculation; Torulaspora delbrueckii;
机译:德氏布鲁氏菌-酿酒酵母混合培养物对高糖发酵的影响
机译:使用Torulaspora delbrueckii,酿酒酵母和酿酒酵母葡萄酒酵母作为发酵和质量改进的起始培养物
机译:在纯发酵,顺序发酵和混合发酵中,用非酿酒酵母(Torulaspora delbrueckii和粟酒裂殖酵母)和啤酒酵母发酵的越桔葡萄酒的化学组成
机译:潜在使用酿酒酵母TKPK 10.5.5.10.5.1使用各种糖源的乙醇生产来源于几种来源
机译:酿酒酵母的代谢工程可有效利用戊糖生产乙醇
机译:不同酵母菌对酿酒酵母德勒酵母菌和耐高温乳杆菌发酵红火龙果酒理化和酿酒性能的影响
机译:非酿酒酵母在酿酒学中的应用:混合培养中杜氏假单胞菌和酿酒酵母之间相互作用的研究