Saccharomyces/Grape Ferment Extract
Maya (Saccharomyces) Özütü
FermentationbiotechUzman GörüşüNötr
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Fermentasyon ürünü; mikrobiyal fermantasyonla elde edilen biyoaktif bileşenler içerir.
Kanıt
Uzman Görüşü
Grup
Fermentation
Kaynak
biotech
Bilimsel Kaynaklar
Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.
PubMed(2016)
PMID 26888345 — REVELA PubMed auto-backfill 2026-05-12
Overview of resveratrol properties, applications, and advances in microbial precision fermentation.
PubMed(2025)
PMID 39582165 — REVELA PubMed auto-backfill 2026-05-12
The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.
PubMed(2015)
PMID 25943145 — REVELA PubMed auto-backfill 2026-05-12