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Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

机译：在自发和接种发酵过程中，物理化学成分，多酚谱和柿出葡萄酒的风味的变化

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Yao Lu; Yaqiong Liu; Jiawei Lv; Yanli Ma; Xiaolei Guan;
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1. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation [J] . Yao Lu, Yaqiong Liu, Jiawei Lv, Food Science & Nutrition . 2020,第6期

机译：在自发和接种发酵过程中，物理化学成分，多酚谱和柿出葡萄酒的风味的变化
2. Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine [J] . Lu Yao, Guan Xiaolei, Li Rongbin, Process Biochemistry . 2021,第Jana期

机译：柿子葡萄酒接种和自发发酵过程中微生物群和挥发性谱的比较研究
3. Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature [J] . Lin Xue, Hu Xiaoping, Wang Qingke, Journal of Food Science and Technology . 2020,第12期

机译：通过控制糖酵母的酵母和Metschnikowia止血和发酵温度的接种，改善了Red Pitaya（Hylocereus Lemaire）葡萄酒的味道曲线
4. Amino Acids and Volatile Compounds in the Fermentation of Inoculated Musts: Biogenic Amines in the Wines [C] . C. Ancin, D. Torrea, P. Fraile, American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US . 2001

机译：接种葡萄汁发酵中的氨基酸和挥发性化合物：葡萄酒中的生物胺
5. Utilization of nitrogen compounds in the fermentation of Must Garnacha and Chardonnay inoculated with different strains of Saccharomyces cerevisiae. Content of biogenic amines in the wines. [D] . Torrea Goni, Diego. 2000

机译：接种酿酒酵母不同菌株的Must Garnacha和霞多丽发酵中氮化合物的利用。葡萄酒中生物胺的含量。
6. Changes in the physicochemical components polyphenol profile and flavor of persimmon wine during spontaneous and inoculated fermentation [O] . Yao Lu, Yaqiong Liu, Jiawei Lv, 2020

机译：自发和接种发酵过程中柿子酒理化成分多酚谱和风味的变化
7. Preparation and physicochemical characterization of persimmon fermented beverage obtained by spontaneous and inoculated fermentation [O] . Suelen da Silva Gaspar, Aline Manke Nachtigall, Disney Ribeiro Dias, 2016

机译：通过自发性和接种发酵获得的柿子发酵饮料的制备和物理化学特征

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

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