Related Experiment Video
Updated: Jan 10, 2026

07:34
Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
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Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits
Irena Budić-Leto1, Jasenka Gajdoš Kljusurić2
1Institute for Adriatic Crops and Karst Reclamation, 21000 Split, Croatia.
Foods (Basel, Switzerland)
|November 27, 2025
Abstract
None:
Wine is one of the most studied fermented beverages in the world, representing a unique intersection of tradition, culture, and modern science [...].
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