Saccharomyces cerevisiae plays a decisive role in the brewing of alcohol products, and the
ideal growth and fermentation characteristics can give the pure flavor of alcohol products …

Biogenic amines (BAs) are compounds that are produced in foods containing proteins and
amino acids by microorganisms. This means that foods that are high in protein, such as …

The wine industry is focused on the producing wine mostly from European grapevine
varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard …

The methanol content is an important indicator in determining the quality of wine. The effects
of material quality, fermentation conditions and storage containers on the formation of …

The flavor is a most important characteristic of wine, which is the hotspot of research all the
time. The aim of this work was to conduct a meta-analysis to discover the extent of the …

在液态法发酵白酒的基础上, 添加不同质量浓度的甘氨酸(Gly). 亮氨酸(Leu). ß 氨酸(Val).
苯丙氨酸(Phe), 探究外源氨基酸对液态法发酵白酒产生的酒精度. 总酸. 总醋和主要风味物质的 …

Persimmon is one of the most popular fruit crops in Asian countries. It contains high amounts
of biologically active compounds which have been associated with various health benefits …

采用贵州地区麻江“园蓝” 蓝莓为原料, 向初始发酵液中添加不同种类, 不同浓度可同化氮进行
果酒发酵, 发酵结束后低温陈酿1 个月, 测定果酒中氨基甲酸乙酯与生物胺含量. 研究结果显示 …

Achieving optimal efficiency in industrial fermentations requires adequate nitrogen levels in
the fermentation substrate. Saccharomyces cerevisiae, the most commonly used organism …