Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shili Ruan"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 163-172 (2022)
In this study, three commercial non-Saccharomyces yeasts, i.e., Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans were tested in combination with Saccharomyces cerevisiae to produce Italian Riesling white wines, with the
Externí odkaz:
https://doaj.org/article/c52e0b02b87948c795187fbc40cb0a6e
Autor:
Jianqiang Song, Ang Zhang, Shiwei Cheng, Xiuwei Li, Yuxiang Zhang, Liying Luan, Huige Qu, Shili Ruan, Jiming Li
Publikováno v:
Journal of Food Science. 87:4854-4867
In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73f8677368849cca397f9f0a8662a44e
https://doi.org/10.1111/1750-3841.16330
https://doi.org/10.1111/1750-3841.16330
Autor:
Ling He, Shili Ruan, Yangbo Song, Kan Shi, Ke Lu, Lili Zhao, Shuwen Liu, Xiangke Yang, Qiling Chen
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 11, Pp 5914-5927 (2021)
Food Science & Nutrition
Food Science & Nutrition
This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b559812a2b697c2c48c4b4cbfd21e14
https://doi.org/10.1002/fsn3.2361
https://doi.org/10.1002/fsn3.2361
Autor:
Jianqiang Song, Ang Zhang, Fei Gao, Haizhong Liang, Mingqing Li, Jie Zhang, Genjie Wang, Huige Qu, Shiwei Cheng, Shili Ruan, Jiming Li
Publikováno v:
Journal of the science of food and agricultureREFERENCES.
Vitis vinifera L. 'Cabernet Gernischt' grapes from the Yantai wine region of China usually form dense clusters and contain low phenolic content. We applied five concentrations (ranged from 5 to 25 mg LGAOverall, wine phenolic profiles could be signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c50f10ec8641788a16fcc401c2c2ae08
https://pubmed.ncbi.nlm.nih.gov/36085577
https://pubmed.ncbi.nlm.nih.gov/36085577
Autor:
Jianqiang Song, Ang Zhang, Fei Gao, Haizhong Liang, Mingqing Li, Jie Zhang, Genjie Wang, Huige Qu, Shiwei Cheng, Shili Ruan, Jiming Li
Publikováno v:
Journal of the Science of Food & Agriculture; Feb2023, Vol. 103 Issue 3, p1216-1225, 10p