A5086953833- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Plant biochemistry and biosynthesis
- Biochemical and biochemical processes
- Wine Industry and Tourism
- Food Quality and Safety Studies
- Sensory Analysis and Statistical Methods
- Olfactory and Sensory Function Studies
- Tea Polyphenols and Effects
- Biochemical Analysis and Sensing Techniques
- Salivary Gland Disorders and Functions
- Polysaccharides and Plant Cell Walls
- Meat and Animal Product Quality
Ministry of Agriculture and Rural Affairs
2019-2024
China Agricultural University
2019-2024
Beijing University of Agriculture
2024
In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features Chinese black fruit, violet, acacia/lilac, red spice, dried plum, honey, hay based on check-all-that-apply. Wines Northern Foothills Tianshan Mountains Eastern Helan dominated by floral fruity aromas, while Jiaodong Peninsula characterized mushroom/earth, hay, medicinal material notes. Aroma...
The differences in chemical and sensory characteristics between Marselan Cabernet Sauvignon China were investigated with gas chromatography-mass spectrometry (GC-MS) high-performance liquid chromatography-triple quadrupole mass (HPLC-QqQ-MS/MS), combined color parameters data. paired t-test results showed that terpenoids, higher alcohols, aliphatic lactones significantly different according to the grape variety. Meanwhile, terpenoids could be considered as marker aroma compounds distinguish...
In this work, the polysaccharide profile of different grapes and red wines in China was studied influences two common winemaking techniques on components wine were analyzed. The soluble content skins native grape species (non-Vitis vinifera grapes) significantly higher than that Vitis species, while terroir effect V. varieties limited. combination enzyme preparation addition mannoproteins (MPs) at beginning alcoholic fermentation (MP1 + E) could increase contents MPs acid polysaccharides...
To elucidate the effects of different terroir on wine aroma in six sub-regions Eastern Foothills Helan Mountain Ningxia, a premium wine-producing region China, 71 Cabernet Sauvignon wines were investigated by gas chromatography-mass spectrometry (GC-MS), check-all-that-apply (CATA), and quantitative descriptive analysis (QDA). The bidirectional orthogonal partial least squares-discriminant (O2PLS-DA) results showed that dry red from Xixia (XX) Yongning (YN) had similar volatile profiles due...
Bottle aging is the final stage before wines are drunk, and considered as a maturation time when many chemical changes occur. To get better understanding of evolution wines' flavor profile, compounds (phenolic volatile compounds), dissolved oxygen (DO), characters (OAVs chromatic parameters) rosé dry white bottled with different closures were determined after 18 months' bottle aging. The results showed main phenolic change trends decreasing while increasing, which could be reason for their...
Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels MPs three monovarietal red with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), evaluated quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed exhibited lower intensity ‘green pepper’,...