《“酵母在酿酒中的应用”特刊》编辑评论
Editorial for Special Issue "Yeast in Winemaking".
作者信息
Alexandre Hervé
机构信息
UMRProcédésAlimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSupDijon-Université de Bourgogne/Franche-Comté, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.
出版信息
Microorganisms. 2021 Apr 27;9(5):940. doi: 10.3390/microorganisms9050940.
Abstract
Yeast in winemaking was first studied for its role in alcoholic fermentation, and has led to the publication of a huge amount of scientific articles [...].
摘要
酿酒过程中的酵母最初因其在酒精发酵中的作用而被研究，这导致了大量科学文章的发表[...]。
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Editorial for Special Issue "Yeast in Winemaking".《“酵母在酿酒中的应用”特刊》编辑评论
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本文引用的文献
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Enforced Mutualism Leads to Improved Cooperative Behavior between and .强制共生导致[具体两者]之间的合作行为得到改善。 （你提供的原文中“between and ”部分缺少具体内容，我只能按现有内容翻译）
Microorganisms. 2020 Jul 24;8(8):1109. doi: 10.3390/microorganisms8081109.
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Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate.葡萄酒酵母风土：去伪存真——开启一场公开辩论
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Biotechnological Approach Based on Selected Starters for Reducing the Use of Sulfur Dioxide in Wine.基于特定发酵剂减少葡萄酒中二氧化硫使用量的生物技术方法
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A Rapid Method for Selecting Non- Strains with a Low Ethanol Yield.一种快速筛选乙醇产量低的非菌株的方法。
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New Insights into the Oenological Significance of : Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines.关于[具体内容未给出]的酿酒学意义的新见解：精选本土菌株对普利亚葡萄酒挥发性成分的影响
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