机译:Torulaspora delbrueckii在葡萄酒发酵过程中产生高水平的C-5和C-6多元醇
Stellenbosch Univ Dept Viticulture &
Oenol Inst Wine Biotechnol Private Bag X1 ZA-7602 Matieland South Africa;
Stellenbosch Univ Dept Viticulture &
Oenol Inst Wine Biotechnol Private Bag X1 ZA-7602 Matieland South Africa;
Stellenbosch Univ Dept Viticulture &
Oenol Inst Wine Biotechnol Private Bag X1 ZA-7602 Matieland South Africa;
Stellenbosch Univ Dept Viticulture &
Oenol Inst Wine Biotechnol Private Bag X1 ZA-7602 Matieland South Africa;
non-Saccharomyces yeasts; Torulaspora delbrueckii; alcoholic fermentation; polyols; fermentation stress conditions; wine;
机译:Torulaspora delbrueckii在葡萄酒发酵过程中产生高水平的C-5和C-6多元醇
机译:榴莲酒化学成分的生物转化,同时通过托勒斯伯拉(Torulaspora delbrueckii)进行酒精发酵和Oenococcus oeni进行苹果酸乳酸发酵
机译:Torulaspora delbrueckii的必不可少的发酵作用对红餐酒苹果酸乳酸发酵和感官品质的影响
机译:系统生物学和途径工程使酿酒酵母能够同时利用C-5和C-6糖生产纤维素乙醇
机译:德氏乳杆菌的影响。乳酸菌R0187对大豆粉发酵
机译:纯和混合的土生杜氏假单胞菌和酿酒酵母对纳林斯葡萄酒发酵和挥发性成分的影响
机译:Torulaspora delbrueckii在葡萄酒发酵过程中产生高水平的C5和C6多元醇