Concrete 发表于 2025-3-26 23:40:55

https://doi.org/10.1007/978-3-662-62872-0essing more wine specific stress conditions, such as high ethanol concentration, nutrient limitations, acid stress, sulphite resistance, and cold stress. The chapter is concluded by a discussion of emerging issues.

流浪 发表于 2025-3-27 01:41:43

http://reply.papertrans.cn/19/1878/187719/187719_32.png

骄傲 发表于 2025-3-27 06:01:11

Microbial Enzymes: Relevance for Winemakingand ., 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.

女歌星 发表于 2025-3-27 11:42:16

http://reply.papertrans.cn/19/1878/187719/187719_34.png

SUGAR 发表于 2025-3-27 15:20:40

https://doi.org/10.1007/978-3-540-32878-0 but other yeast, collectively known as non-. yeast, and bacteria may also contribute to the aroma and flavor profile of the wine. Thus interspecies as well as intraspecies diversity plays an important role in the evolution of wine composition.

Obloquy 发表于 2025-3-27 19:53:02

http://reply.papertrans.cn/19/1878/187719/187719_36.png

追逐 发表于 2025-3-28 01:03:04

https://doi.org/10.1007/978-3-322-97460-0fumarate. The pathways for tartrate and fumarate degradation are known only in parts. Identification of the genes, enzymes and carriers for the alternative substrates, and regulation of the fermentation pathways is important for understanding metabolism of . (and other lactic acid bacteria) and their adaptation to survival in wine.

小平面 发表于 2025-3-28 02:13:48

Yeasts but other yeast, collectively known as non-. yeast, and bacteria may also contribute to the aroma and flavor profile of the wine. Thus interspecies as well as intraspecies diversity plays an important role in the evolution of wine composition.

放肆的你 发表于 2025-3-28 10:06:59

Yeast Mixtures and , Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentationsof wine-related microorganisms. Nevertheless, sluggish or stuck fermentations cause significant financial losses for winemakers each year. These observations stimulate the search for new procedures to circumvent the fermentation obstacles.

招人嫉妒 发表于 2025-3-28 13:32:34

http://reply.papertrans.cn/19/1878/187719/187719_40.png
页: 1 2 3 [4] 5 6
查看完整版本: Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut König,Gottfried Unden,Jürgen Fröhlich Book 2017Latest edition Springer In