安定
发表于 2025-3-23 11:56:38
https://doi.org/10.1007/978-3-322-97460-0athway. Fermentation of hexoses is limited by low activity of the enzymes for ethanol production. Erythritol is formed as an alternative product, but the enzymes of the pathway are mostly unknown. Presence of fructose, citrate, pyruvate or O. results in a shift of hexose fermentation to acetate at t
Psychogenic
发表于 2025-3-23 16:30:39
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Buttress
发表于 2025-3-23 19:27:59
Christian Harteis,Helmut Heid,Susanne Kraft ., ., non-., . and other wine lactic acid bacteria. The structure of the polymer produced, the metabolic pathways identified, the putative or demonstrated benefits linked to capsular PS formation for the microorganism and the impact of the PS released on wine quality are described.
exceptional
发表于 2025-3-24 01:23:48
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Fluctuate
发表于 2025-3-24 05:40:16
Grundzüge des Umwandlungsrechtsred wine have gained increasing public and scientific interest. Wine phenols are extremely sensitive to oxygen and are easily converted to brownish oxidation products accompanied by loss of nutritive values of the wine. Enzymatic oxidation takes place under the influence of polyphenoloxidases includ
上釉彩
发表于 2025-3-24 08:45:59
Grundzüge des Umwandlungsrechtsnce their functions. Here we focus on the class of type-3 copper proteins presenting new insights on the structure, the occurrence during the ripening process and during wine making. Then, the reactivity of the enzymes on polyphenols from wine grapes are discussed and the possible consequences on he
运动性
发表于 2025-3-24 13:32:50
https://doi.org/10.1007/978-3-662-62872-0gy and genetics have been extensively studied and it serves as a model organism for all eukaryotes. In this chapter we will focus on the responses to different stresses the yeast encounters from its desiccation for distribution until the final stages of vinification. Stress signalling pathways expla
DENT
发表于 2025-3-24 15:39:23
Gabi Reinmann-Rothmeier,Heinz MandlSulphur is important for the growth of all microorganisms due to the formation of sulphur-containing amino acids. Among the wine-related microorganisms, extensive data has been accumulated for yeast of the species .. In recent years, also more and more research work is focused on the sulphur metabolism of non-. yeasts and lactic acid bacteria.
Pde5-Inhibitors
发表于 2025-3-24 21:02:44
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钳子
发表于 2025-3-24 23:12:00
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