Zobrazeno 1 - 10
of 262
pro vyhledávání: '"Chang-Qing Duan"'
Autor:
Meng-Bo Tian, Yu Wang, Xiao-Tong Gao, Hao-Cheng Lu, Qi Zhang, Xiao Han, Hui-Qing Li, Ning Shi, Chang-Qing Duan, Jun Wang
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-20 (2024)
Abstract Background Weed control is essential for agricultural floor management in vineyards and the inter-row mulching is an eco-friendly practice to inhibit weed growth via filtering out photosynthetically active radiation. Besides weed suppression
Externí odkaz:
https://doaj.org/article/5922d339d2eb4d2f9f904fdbf9fac00c
Autor:
Nong-Yu Xia, Ao-Yi Liu, Meng-Yao Qi, Hua-Lin Zhang, Yong-Ce Huang, Fei He, Chang-Qing Duan, Qiu-Hong Pan
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101700- (2024)
The clear juice fermentation technique for white wines suggests that white grape seeds, rich in flavan-3-ols and proanthocyanidins, are not effectively utilized in the winemaking process. This study incorporated ‘Gewürztraminer’ grape seeds into
Externí odkaz:
https://doaj.org/article/9b1b36d599494b07a086039ec241a240
Autor:
Yi-Lin Ge, Nong-Yu Xia, Ya-Chen Wang, Hua-Lin Zhang, Wei-Ming Yang, Chang-Qing Duan, Qiu-Hong Pan
Publikováno v:
Molecules, Vol 29, Iss 14, p 3250 (2024)
The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma comp
Externí odkaz:
https://doaj.org/article/a31df932ea644b56a867acdc2dcce3f9
Autor:
Hao-Cheng Lu, Meng-Bo Tian, Xiao Han, Ning Shi, Hui-Qing Li, Chi-Fang Cheng, Wu Chen, Shu-De Li, Fei He, Chang-Qing Duan, Jun Wang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100772- (2023)
Recently, revealing the terroir influence on wine chemical features has drawn increasing interest. This study aimed to explain how wine flavonoid signatures were altered by vineyard parcel, harvest ripeness, vintage and bottle aging. Six commercial C
Externí odkaz:
https://doaj.org/article/bd74ce2309004a5d823fd54e7d9581fe
Publikováno v:
Foods, Vol 13, Iss 3, p 494 (2024)
The loss of red hue in dry red wine has been a persistent issue for wine enterprises in western China. We investigated the changes in anthocyanins and non-anthocyanin phenols during the industrial-scale fermentation and one-year bottle aging of Vitis
Externí odkaz:
https://doaj.org/article/8e679f0ff84c46719387c955c8760449
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:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-13 (2022)
Abstract Background The limitation of storage space, product cytotoxicity and the competition for precursor are the major challenges for efficiently overproducing carotenoid in engineered non-carotenogenic microorganisms. In this work, to improve β-
Externí odkaz:
https://doaj.org/article/382c40e8dfd84d0abed54c0a11eddfd9
Autor:
Zhuo Chen, Yang-Peng Wu, Yi-Bin Lan, Yan-Zhi Cui, Tong-Hua Shi, Yu-Bo Hua, Chang-Qing Duan, Qiu-Hong Pan
Publikováno v:
Foods, Vol 12, Iss 14, p 2668 (2023)
The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quali
Externí odkaz:
https://doaj.org/article/f1f3f5ea7dc94dec994968e7e9d0f341
Publikováno v:
Foods, Vol 12, Iss 13, p 2472 (2023)
This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of ‘Cabernet Sauvignon’ grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with bla
Externí odkaz:
https://doaj.org/article/d445a7a4775340619d8c5059d77472e0
Autor:
Hao-Cheng Lu, Li Hu, Yao Liu, Chi-Fang Cheng, Wu Chen, Shu-De Li, Fei He, Chang-Qing Duan, Jun Wang
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100449- (2022)
The heterogeneity of the vineyard environment caused high variability in grape metabolites and flavor profiles, and the phenomenon was more prominent in recent years of climate change. Herein, distal leaf removal was applied in semi-arid Xinjiang to
Externí odkaz:
https://doaj.org/article/c15c598c9683446198c89936fc10cbaf