Metabolic mechanism of wine yeasts fermenting bayberry juice and its application in deep processing of bayberry

The purpose of the project is to improve the fermentation efficiency and regulate the flavour of bayberry wine.

Identifier
Source	https://data.blue-cloud.org/search-details?step=~01237096669658CAF66238A68750E7568318B87F370
Metadata Access	https://data.blue-cloud.org/api/collections/37096669658CAF66238A68750E7568318B87F370

Provenance
Instrument	HiSeq X Ten; ILLUMINA
Publisher	Blue-Cloud Data Discovery & Access service; ELIXIR-ENA
Publication Year	2024
OpenAccess	true
Contact	blue-cloud-support(at)maris.nl

Representation
Discipline	Marine Science
Temporal Point	2019-12-01T00:00:00Z