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Updated: Jun 6, 2025

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通过面向味道的合成和微生物群落的构建,在黄葡萄酒 (黄江) 中阐明核心微生物群

Qi Peng1, Huajun Zheng1, Huihui Zhou1

  • 1National Engineering Research Center for Chinese CRW (Branch Center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing 312000, China.

Food research international (Ottawa, Ont.)
|November 27, 2024
PubMed
概括

这项研究确定了中国传统黄州的关键微生物和挥发性化合物. 一个合成的微生物群落成功地复制了它的味道,增加了酒精含量并降低了酸度.

关键词:
绝对量化的绝对量化.核心的挥发性有机化合物核心的微生物群.调味品的概况分析黄吉宇是什么意思 黄吉宇是什么意思合成的微生物群落.

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