官方服务：
资源简介：
To determine the effects of the microbial community at the initial stage of Baijiu fermentation
应用场景：
创建时间：
2023-04-14
相关数据集
Supplementary Materials
The supplementary Materials for the Article: Effects of Metschnikowia pulcherrima as a Substitute for SO2 in pre-fermentative Cold Maceration on Muscat Red Wine.
NIAID Data Ecosystem50
PhD Alice Lanfranchi. fermentation of wine lees
The impact of pH and substrate concentration has been tested, alongside the fermentation of wine lees (white/red) alone, with inoculation, and in co-fermentation with waste activated sludge
NIAID Data Ecosystem40
Data - Paper: Beyond color extraction: how pulsed electric fields and sulfites affect phenolic and volatile compounds of Primitivo red wine
These data refer to the research article entitled "Beyond color extraction: how pulsed electric fields and sulfites affect phenolic and volatile compounds of Primitivo red wine" by Mirella Noviello, G
Figshare2025-04-09 更新30
Using Huangshui fermentation broth to improve the mud pit of Chinese strong flavor Baijiu, the variation of pit mud flora after five fermentation rows was studied
The new mud pit of Chinese strong flavor baijiu was improved by using the Huangshui fermentation broth of the old pit mud, and the physicochemical properties and bacterial community changes of the pit
NIAID Data Ecosystem50
Oenococcus oeni Genome sequencing. Oenococcus oeni
To publish genomic data of an excellent wine-making strain from China
NIAID Data Ecosystem40
