相关实验视频

Updated: Jul 24, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.5K

在生产半甜葡萄酒的两种木品种的加工前后变化

Yinyin Lian1,2,3, Yingmei Meng1,2, Mei Wang4

  • 1School of Food Science, Southwest University, 400700 Chongqing, China.

Food chemistry: X
|July 23, 2025
PubMed
概括

在葡萄酒中发酵,通过增加抗氧化能力和酸度,同时改变关键化合物,提高它们的价值. 这一过程将收获后的废物转化为具有改善风味配置的有价值产品.

关键词:
相关性分析是一项相关性分析.摩尔葡萄酒是什么意思不易挥发的风味化合物 不易挥发的风味化合物转化过程是转化过程.挥发性味道化合物是挥发性的味道化合物.

更多相关视频

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

932
Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing07:34

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

823

相关概念视频

Introduction to Wood01:19

Introduction to Wood

Wood, derived from trees, is a versatile and widely used construction material. Trees feature a trunk surrounded by a protective layer of dead bark. Beneath this outer layer lies the living bark, followed by the cambium, and then the sapwood which transitions into heartwood as it matures. At the center of the trunk is the pith. The age of a tree can be discerned by examining its growth rings, which are concentric bands visible in the trunk's cross-section.
The structural integrity of the wood...
Lumber01:19

Lumber

Lumber is derived from logs which are harvested, debarked, and processed into long pieces with a rectangular cross-section. The transformation of logs into lumber involves multiple steps, beginning with an automated saw that slices the log into slabs. These slabs are then transported via a conveyor belt to smaller saws, where they are cut into square-edged pieces of specific widths.
Initially, the surfaces of these lumber pieces are rough, and their dimensions may vary slightly from one end to...
Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
Wood Products01:21

Wood Products

Wood products encompass a broad range of materials crafted from wood strands, veneers, lumber, and even waste wood-like shreds, designed for both structural and nonstructural purposes. Various specialized wood products have been developed to enhance strength, durability, and versatility in building applications.
Glue-laminated wood, often referred to as glulam, combines multiple smaller pieces of dimensional lumber using adhesives to form a single, larger piece. Cross-laminated timber consists...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...