Prostaglandins
发表于 2025-3-25 07:01:22
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PALMY
发表于 2025-3-25 09:25:04
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.
吸引力
发表于 2025-3-25 15:00:05
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Focus-Words
发表于 2025-3-25 17:37:51
Helmut König,Gottfried Unden,Jürgen FröhlichThis is the first English book with a clear and exclusive focus on the different biological aspects of wine-related microbes.The editors and authors are well-known experts, researchers and teachers in
Sciatica
发表于 2025-3-25 21:02:56
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脆弱带来
发表于 2025-3-26 02:02:42
Laccases of ,ing tyrosinases and laccases. The latter are produced by the phytopathogenic fungus .and enter the must with contaminated berries. Although uncontrolled action of .-laccase has a dramatic impact on wine quality, the oxidative power of the enzyme has been tested for beneficial biotechnogical applications in vinification.
faucet
发表于 2025-3-26 04:22:08
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表示向前
发表于 2025-3-26 08:42:30
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新娘
发表于 2025-3-26 12:55:15
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的阐明
发表于 2025-3-26 18:21:03
Christian Harteis,Helmut Heid,Susanne Kraftand ., secrete different hydrolytic enzymes (esterases, lipases, glycosidases, glucanases, pectinases, amylases, proteases) which interact with grape compounds. Apart from yeasts, enzymes of lactic acid bacteria have a significant impact on wine quality.