Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

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Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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Non-anthocyanin polyphenolic t ...... strategy during vinification.

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Non-anthocyanin polyphenolic t ...... strategy during vinification.

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Non-anthocyanin polyphenolic t ...... strategy during vinification.

@en

Non-anthocyanin polyphenolic t ...... strategy during vinification.

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Non-anthocyanin polyphenolic t ...... strategy during vinification.

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Non-anthocyanin polyphenolic t ...... strategy during vinification.

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P1476

Non-anthocyanin polyphenolic t ...... strategy during vinification.

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P2093

Kodira Muthanna Archana

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Konerira Aiyappaa Anu-Appaiah

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Panikuttria Kuttappa Bhavya

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P2860

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must.

Autochthonous starter cultures and indigenous grape variety for regional wine production.

The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must.

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines.

Antioxidant activities of extracts and fractions from Lysimachia foenum-graecum Hance.

Impact of malolactic fermentation on low molecular weight phenolic compounds.

Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation.

Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.

P304

1162-1170

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scholarly article

P356

10.1002/JSFA.8567

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English

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Apramita Devi

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2017-07-22T00:00:00Z

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P698

28734048

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P921

anthocyanins