Wine Fermentation

被引：1
|
作者：
Claus, Harald [1 ]
机构：
[1] Johannes Gutenberg Univ Mainz, Inst Mol Physiol Microbiol & Wine Res, Becherweg 15, D-55099 Mainz, Germany
来源：
FERMENTATION-BASEL | 2019年 / 5卷 / 01期
关键词：
extraction methods; color intensity; phenolic content; Saccharomyces; Lachancea; yeast hybrids; metabolomics; sulfur compounds; oenological enzymes; process control;
D O I：
10.3390/fermentation5010019
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页数：3
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