Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
about
From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the "terroir" Concept.Grape microbiome as a reliable and persistent signature of field origin and environmental conditions in Cannonau wine production.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards.Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species.
P2860
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
description
2017 nî lūn-bûn
@nan
2017年の論文
@ja
2017年学术文章
@wuu
2017年学术文章
@zh-cn
2017年学术文章
@zh-hans
2017年学术文章
@zh-my
2017年学术文章
@zh-sg
2017年學術文章
@yue
2017年學術文章
@zh
2017年學術文章
@zh-hant
name
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@ast
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@en
type
label
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@ast
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@en
prefLabel
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@ast
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
@en
P2093
P2860
P50
P1433
P1476
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
@en
P2093
Adelaida Esteban-Fernández
Domingo Marquina
Eva Navascués
P2860
P356
10.3390/MOLECULES22020189
P407
P577
2017-01-24T00:00:00Z