葡萄酒微生物学新前沿
New Frontiers in Wine Microbiology.
作者信息
Nisiotou Aspasia
机构信息
Hellenic Agricultural Organisation "DEMETER", Sofokli Venizelou 1, GR-14123 Lykovryssi Attikis, Greece.
出版信息
Foods. 2021 May 13;10(5):1077. doi: 10.3390/foods10051077.
Abstract
The wine sectoris currently facing new challenges [...].
摘要
葡萄酒行业目前正面临新的挑战[……]。
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本文引用的文献
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Organic Winemaking and Its Subsets; Biodynamic, Natural, and Clean Wine in California.有机酿酒及其分支；加利福尼亚的生物动力法、天然和纯净葡萄酒。
Foods. 2021 Jan 8;10(1):127. doi: 10.3390/foods10010127.
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Plants (Basel). 2020 Dec 11;9(12):1754. doi: 10.3390/plants9121754.
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Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using as a Model.二氧化硅纳米颗粒在葡萄酒微生物稳定化中的潜在应用：以……为模型的体外研究
Foods. 2020 Sep 22;9(9):1338. doi: 10.3390/foods9091338.
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Effect of Biofilm Formation by on the Malolactic Fermentation in Model Wine.[具体生物名称]形成生物膜对模拟葡萄酒中苹果酸-乳酸发酵的影响。
Foods. 2020 Jun 17;9(6):797. doi: 10.3390/foods9060797.
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Reduction of Sulfur Compounds through Genetic Improvement of Native Useful for Organic and Sulfite-Free Wine.通过对用于有机和无亚硫酸盐葡萄酒的本地品种进行基因改良来减少硫化合物
Foods. 2020 May 20;9(5):658. doi: 10.3390/foods9050658.
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Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Vineyard Strain.一株高产乳酸葡萄园菌株的分子特征及酿酒潜力
Foods. 2020 May 7;9(5):595. doi: 10.3390/foods9050595.
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Patterns of Genetic Diversity and the Invasion of Commercial Starters in Vineyard Populations of Santorini Island.圣托里尼岛葡萄园种群的遗传多样性模式及商业发酵剂的入侵
Foods. 2020 May 2;9(5):561. doi: 10.3390/foods9050561.
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Identification and Characterization of Non- Species Isolated from Port Wine Spontaneous Fermentations.从波特葡萄酒自然发酵中分离出的非酿酒酵母属酵母的鉴定与特性分析
Foods. 2020 Jan 23;9(2):120. doi: 10.3390/foods9020120.
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