Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
about
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Yeasts found in vineyards and wineries.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine.Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.
P2860
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
@zh-my
2016年学术文章
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2016年學術文章
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2016年學術文章
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name
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@en
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@nl
type
label
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@en
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@nl
prefLabel
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@en
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@nl
P2093
P2860
P356
P1476
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
@en
P2093
Chuan-Tao Peng
Niamat Ullah
Xiao-Lin Zhu
Yong-Sheng Tao
P2860
P304
P356
10.1111/1750-3841.13253
P577
2016-03-08T00:00:00Z