proptosis
发表于 2025-3-21 19:14:34
书目名称Biology of Microorganisms on Grapes, in Must and in Wine影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0187719<br><br> <br><br>书目名称Biology of Microorganisms on Grapes, in Must and in Wine读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0187719<br><br> <br><br>
plasma
发表于 2025-3-21 21:27:08
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Medicaid
发表于 2025-3-22 00:59:06
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condemn
发表于 2025-3-22 05:03:00
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的是兄弟
发表于 2025-3-22 10:40:30
https://doi.org/10.1007/978-3-540-32878-040 genera and 100 different species of yeast have been isolated from grapes or wine (Table 3.1). Although the genera listed are commonly identified in surveys of grape mycobiota, some yeast species are more universally found than others, and numerous factors impact the composition of the yeast micro
connoisseur
发表于 2025-3-22 14:40:05
Grundlagen der Mikrobiologie und Ökologie the wine. Due to attack by pathogens, the infected plant tissue is destroyed and necrotization occurs. When large areas of the canopy are affected by grapevine diseases, the assimilation capacity of the vine is reduced, and as a result the berry quality decreases. Aside from leaves, most grapevine
过滤
发表于 2025-3-22 17:44:06
Förderung und Erhalt von Gesundheitar contents at the end of the alcoholic fermentation, sluggish fermentations are accompanied by a low rate of sugar utilization. In both scenarios, malfermentations can be caused by a variety of factors, most of which lead to a decrease in the metabolism of the fermenting yeast strain, associated by
CYN
发表于 2025-3-22 21:49:29
Entstehung und Verlauf von Krankheitenues have been further developed empirically over generations. Despite this long time of wine production, our knowledge about the microbiological and biochemical background of the transformation of must into wine is relatively recent. Fundamental investigations about must transformation into wine wer
轻快带来危险
发表于 2025-3-23 04:30:58
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全部逛商店
发表于 2025-3-23 07:50:47
Entstehung und Verlauf von Krankheitend by unicellular eukaryotes which divide by budding—the yeasts. Whereas several non-. yeast species are present in the early stages of fermentation, . commonly added in starter cultures generally outgrows all other yeasts in the process of vinification and determines the principle quality of the fin