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Updated: May 2, 2026

Measuring Volatile and Non-volatile Antifungal Activity of Biocontrol Products
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アグリアニコのブドウとワインのフェノル性および感覚性に対するトリコダーマの作用

Maria Tiziana Lisanti1, Sheridan L Woo2,3,4, Angelita Gambuti1

  • 1Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.

Journal of the science of food and agriculture
|August 29, 2025
PubMed
まとめ

トリコダーマの処理は,アンソシアニンを増やし,香りの複雑さを改善することによって,ブドウとワインの品質を高めます. 環境に優しい微生物の溶液は ワインの特性を向上させ 病原菌のコントロールを超えて ワインの特性を向上させ ワインの特性を向上させ

キーワード:
生物活性菌代謝物ポリフェノール赤ワイン感覚分析持続可能なブドウ栽培

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