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RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

机译：红枣自然发酵过程中葡萄微生物的演变研究

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Ionica Deliu; Elena Brînduse; Daniela Giosanu; Aurelia Tudorache;
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年度 2010
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1. RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICESIonica Deliu, Elena Br?ndu?e, Daniela Giosanu, Tudorache Aurelia (Abstract [J] . Daniela Giosanu, Elena Br?ndu?e, Ionica Deliu, Valahia University of Targoviste. Annals. Food Science and Technology . 2010,第2期

机译：关于自发发酵红色葡萄汁的微生物发酵过程的研究果汁酒
2. Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles [J] . Imelda Ryona, Johannes Reinhardt, Gavin L Sacks Food research international . 2012,第1期

机译：用有机硅处理葡萄汁或葡萄汁可降低所得葡萄酒中3-烷基-2-甲氧基吡嗪的浓度，而不会改变发酵挥发物
3. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation [J] . Christine Le Jeune, Claude Erny, Catherine Demuyter, Food microbiology . 2006,第8期

机译：自发发酵过程中酿酒酵母种群从葡萄到葡萄酒的演变
4. Isolation of Saccharomyces Cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation [C] . Dawei Zhang, Wenbin Dong, Lei Jin, International Conference on Advances in Materials and Manufacturing Processes . 2011

机译：从自发发酵梨葡萄酒中分离酿酒酵母YDJ05和结合发酵过程中酵母生长动力学研究
5. Effect of red wine and grape juice against foodborne pathogens and probiotics. [D] . Das, Atreyee. 2008

机译：红酒和葡萄汁对食源性病原体和益生菌的作用。
6. Altered Fermentation Performances Growth and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium [O] . Stephanie Rollero, Audrey Bloem, Anne Ortiz-Julien, -1

机译：发酵性能生长和代谢足迹的变化揭示了合成葡萄汁样培养基中接种的酵母菌之间营养物之间的竞争
7. In vitro bioconversion of polyphenols from black tea and red wine/grape juice by human intestinal microbiota displays strong interindividual variability [O] . Gross Gabriele, Jacobs Doris M, Peters Sonja, 2010

机译：人体肠道微生物群对红茶和红葡萄/葡萄汁中多酚的体外生物转化显示出强烈的个体差异性

RESEARCHES CONCERNING THE EVOLUTION OF WINE MICROBIOTA DURING THE SPONTANEOUS FERMENTATION OF RED GRAPES JUICES

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