Zobrazeno 1 - 10
of 175
pro vyhledávání: '"Qiu-Hong Pan"'
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
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
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
Autor:
Lei He, Xiao-Qing Xu, Yu Wang, Wei-Kai Chen, Run-Ze Sun, Guo Cheng, Bin Liu, Wu Chen, Chang-Qing Duan, Jun Wang, Qiu-Hong Pan
Publikováno v:
BMC Plant Biology, Vol 20, Iss 1, Pp 1-18 (2020)
Abstract Background Basal leaf removal is widely practiced to increase grape cluster sunlight exposure that controls berry rot and improves quality. Studies on its influence on volatile compounds in grape berries have been performed mostly in Mediter
Externí odkaz:
https://doaj.org/article/d23f6d5c0ad54cdda665f5e305efaf33
Autor:
Run-Ze Sun, Guo Cheng, Qiang Li, Yan-Rong Zhu, Xue Zhang, Yu Wang, Yan-Nan He, Si-Yu Li, Lei He, Wu Chen, Qiu-Hong Pan, Chang-Qing Duan, Jun Wang
Publikováno v:
BMC Plant Biology, Vol 19, Iss 1, Pp 1-21 (2019)
Abstract Background Light conditions significantly influence grape berry ripening and the accumulation of phenolic compounds, but the underlying molecular basis remains partially understood. Here, we applied integrated transcriptomics and pathway-lev
Externí odkaz:
https://doaj.org/article/7b9bca327a4f4edba551bd845884c52e
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage. Developing an analytical method for intac
Externí odkaz:
https://doaj.org/article/340aee6a9f9749fb8fdf95ea1076ff82
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Norisoprenoids are important aromatic volatiles contributing to the pleasant floral/fruity odor in grapes and wine. They are produced from carotenoids through the cleavage of carotenoid cleavage dioxygenases (CCDs). However, the underlying mechanisms
Externí odkaz:
https://doaj.org/article/f21fc498d32b4056aff04adde8a801a0
Autor:
Lei He, Nan Meng, Simone D. Castellarin, Yu Wang, Qi Sun, Xiang-Yi Li, Zhi-Gang Dong, Xiao-Ping Tang, Chang-Qing Duan, Qiu-Hong Pan
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 3, p 1420 (2021)
The abscisic acid (ABA) increase and auxin decline are both indicators of ripening initiation in grape berry, and norisoprenoid accumulation also starts at around the onset of ripening. However, the relationship between ABA, auxin, and norisoprenoids
Externí odkaz:
https://doaj.org/article/1a3f53b7cfac42f7bc070dc063bbc46a