Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Bao-Qing Zhu"'
Autor:
Qi Sun, Lei He, Lei Sun, Hai-Ying Xu, Ya-Qun Fu, Zheng-Yang Sun, Bao-Qing Zhu, Chang-Qing Duan, Qiu-Hong Pan
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Obtaining new grapevine varieties with unique aromas has been a long-standing goal of breeders. Norisoprenoids are of particular interest to wine producers and researchers, as these compounds are responsible for the important varietal aromas in wine,
Externí odkaz:
https://doaj.org/article/0c57b69dc981493c904d2b5bcd66fb65
Publikováno v:
Foods, Vol 12, Iss 5, p 1081 (2023)
As one of the most promising wine regions in China, the eastern foothills of the Helan Mountain (EFHM) in the Ningxia Hui Autonomous Region has attracted great attention recently. Geographically, EFHM is divided into six sub-regions, namely Shizuisha
Externí odkaz:
https://doaj.org/article/e99590492c754cc1bdad141b6a50872d
Autor:
Wei-Peng Duan, Bao-Qing Zhu, Ru-Ru Song, Bo Zhang, Yi-Bin Lan, Xia Zhu, Chang-Qing Duan, Shun-Yu Han
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1423-1441 (2018)
The Xinjiang region is a major grape- and wine-production area in China, but the region’s notably high temperatures in the summer and year-round intense sun exposure play negative roles in the aroma, complexity, and elegance of Cabernet Sauvignon w
Externí odkaz:
https://doaj.org/article/48f9a8acd8e24e21aff5ee022003ecfa
Publikováno v:
Molecules, Vol 20, Iss 11, Pp 19865-19877 (2015)
Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup und
Externí odkaz:
https://doaj.org/article/7329f68b3e884b799f380553acb880e2
Autor:
Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, Bao-Qing Zhu
Publikováno v:
Fermentation, Vol 6, Iss 1, p 15 (2020)
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red win
Externí odkaz:
https://doaj.org/article/e3c3b612f55c4a5f8d247d78188dd45e
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 12, Pp 21992-22010 (2014)
Monoterpenoids are a diverse class of natural products and contribute to the important varietal aroma of certain Vitis vinifera grape cultivars. Among the typical monoterpenoids, linalool exists in almost all grape varieties. A gene coding for a nero
Externí odkaz:
https://doaj.org/article/016a33f5c7244a76bab1efdac641fc00
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 12, p 2705 (2017)
C6 volatiles are synthesized through lipoxygenase-hydroperoxide lyase (LOX-HPL) pathway and these volatiles play important roles in the aromatic quality of grape berries. This study investigated the evolution of both C6 volatiles and the key genes in
Externí odkaz:
https://doaj.org/article/de2a27f287c14f5692bb482380d0810f
Autor:
Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, Bao-Qing Zhu
Publikováno v:
Fermentation (Basel); Mar2020, Vol. 6 Issue 1, p1-20, 20p
Publikováno v:
Molecules, Vol 22, Iss 1, p 52 (2016)
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented w
Externí odkaz:
https://doaj.org/article/8964f37dc5ff4a94b0170b2cdde4350d
Publikováno v:
Food Sci Biotechnol
Berries of six Vitis davidii Foex (spine grape) cultivars (‘Baiputao’, ‘Gaoshan 1’, ‘Gaoshan 2’, ‘Seputao’, ‘Miputao’, and ‘Tianputao’) were harvested from a commercial vineyard in Hunan Province in China. Free and bound volat