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机译:使用盐预处理的酵母减轻卡住的葡萄酒发酵
Yeast Research Group, School of Science, Engineering and Technology, Abertay University, Bell Street, Dundee, DD1 HG1, UK,TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos 12210 Egaleo, Athens, Greece;
TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos 12210 Egaleo, Athens, Greece;
TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos 12210 Egaleo, Athens, Greece;
Ampeloiniki S.A. Industrial Park Thermi, Thessaloniki, Greece;
TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos 12210 Egaleo, Athens, Greece;
Yeast Research Group, School of Science, Engineering and Technology, Abertay University, Bell Street, Dundee, DD1 HG1, UK;
salt preconditioning; wine yeast; Saccharomyces cerevisiae; non-Saccharomyces; stuck fermentation;
机译:在一起更好。酵母和细菌同时发酵的经验,可以作为防止困难酒中发酵停滞的可能策略
机译:上班了吗?环境葡萄酒酵母菌株的定量蛋白质组学揭示了克服卡住发酵的天然机制
机译:直接接种活性干酵母可重新开始发酵模拟发酵的葡萄酒
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:酵母壳对滞留和滞后葡萄酒发酵的影响:脂质成分的重要性
机译:使用盐预处理的酵母减轻卡住的葡萄酒发酵
机译:一种能够进行乳酸发酵的葡萄酒酵母菌株的构建