Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Changqing Duan"'
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Flavonoids, including proanthocyanidins (PAs), anthocyanins and flavonols are essential secondary metabolites that contribute to the nutritional value and sensory quality of grape berry and red wine. Advances in molecular biology technology have led
Externí odkaz:
https://doaj.org/article/e42c6cc05cf440dbb413d6dbd7b8fdf3
Autor:
Xinyang Liu, Yangyang Bai, Qiaomin Chen, Xinquan Wang, Changqing Duan, Guixian Hu, Junhong Wang, Liping Bai, Juan Du, Fuliang Han, Yu Zhang
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106909- (2024)
Externí odkaz:
https://doaj.org/article/d236a7290cb84d3fba2a3ae6f04b5427
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 381-391 (2024)
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the ‘Merlot’ dry red wines, which were fermented in two types of fermen
Externí odkaz:
https://doaj.org/article/9a7b747666e647c2a8e6bcda1e0539d1
Autor:
Hongyue Zhai, Mengqi Ling, Siyu Li, Bainian Chen, Xu Zhao, Wenzhe Tong, Chifang Cheng, Jin Li, Ying Shi, Changqing Duan, Yibin Lan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101283- (2024)
In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native
Externí odkaz:
https://doaj.org/article/6a8377d2e654451abe8f2b87424ea6c1
Autor:
Xinyang Liu, Yangyang Bai, Qiaomin Chen, Xinquan Wang, Changqing Duan, Guixian Hu, Junhong Wang, Liping Bai, Juan Du, Fuliang Han, Yu Zhang
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106872- (2024)
The present study aimed to investigate the potential of ultrasonic treatment during fermentation for enhancing the quality of fortified wines with varying time and power settings. Chemical analysis and sensory evaluation were conducted to assess the
Externí odkaz:
https://doaj.org/article/87474765d517408eb23d39157c6033e7
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Proanthocyanidins (PAs) and anthocyanins are flavonoids that contribute to the quality and health benefits of grapes and wine. Salinity affects their biosynthesis, but the underlying mechanism is still unclear. We studied the effects of NaCl stress o
Externí odkaz:
https://doaj.org/article/307c2d59a3e143e69800f02f8904e598
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Kolor is a teinturier grape cultivar, that accumulates flavonoids in the skin and pulp. However, the concentrations and proportions of flavonoids in Kolor skin and pulp differ, suggesting tissue specificity in teinturier grapes. Light conditions sign
Externí odkaz:
https://doaj.org/article/e31c7e56d70246a581ad5ac31534b9d5
Publikováno v:
Food Frontiers, Vol 4, Iss 3, Pp 1091-1126 (2023)
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological a
Externí odkaz:
https://doaj.org/article/0d158fde2db443d7909a3567f98ea7f7
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1427-1438 (2023)
Protein haze was one of the main causes of the instability of white wines. Proteins that caused haze or precipitation in white wines mainly came from grape fruits, and their compositions and contents were affected by many factors such as fruit diseas
Externí odkaz:
https://doaj.org/article/9b5143c636ec4672b9ab59982c354a52
Publikováno v:
Foods, Vol 13, Iss 12, p 1922 (2024)
In this study, the influence of the distillation system, geographical origin, and aging time on the volatiles of brandy was investigated. An untargeted metabolomics approach was used to classify the volatile profiles of brandies based on the presence
Externí odkaz:
https://doaj.org/article/67846c7719c24109b9a735ceb4dc907d