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devil2006

木虫 (正式写手)

[交流] 第一次投稿,大修,帮忙看看审稿意见?如何回答啊

Regarding interpretation of the results, the information requested in the methodology could help in the discussion. The sampling continuity of grape -must - fermentations could yield interesting information for the discussion. However, it seems that was not the case. The high presence of S. cerevisiae in the must, in contrast with was observed in grapes and the starting of fermentations deserves further discussion. Was the first must in the harvest? Otherwise the high "contamination" of the grapemust by this yeast should be explained by other sources.

The fact that S. cerevisae was the main yeast at the end of spontaneous fermentation agrees with the well known wine making process. However, the fact that these spontaneous fermentations were conducted at low temperature contradicts the theory of the fermentation heat as the source of the S. cerevisiae advantage and it should be mentioned.
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匿名

用户注销 (著名写手)

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7楼2009-08-17 08:38:42
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wzhhust

木虫 (著名写手)


devil2006(金币+1,VIP+0):谢谢 8-15 18:34
专业不一样,不敢多说。
感觉编辑提到2点:是否在方法学上加以细化,更加支持自己的结论;
S. cerevisae在较低温度下的同步发酵效应与较高温度下的 S. cerevisae源有所矛盾
2楼2009-08-15 18:21:06
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liujunhero

新虫 (文学泰斗)

文献杰出贡献文献杰出贡献


devil2006(金币+1,VIP+0): 8-15 22:49
总之,就是主要对于你的实验结果要详细讨论下,同已知的理论或者结果做比较,得到一些有用的结论。
3楼2009-08-15 20:52:25
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guohuazhong

至尊木虫 (职业作家)

不是学这个专业的,看不懂,帮顶哈!!
4楼2009-08-15 23:52:25
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