A5076265079- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Biochemical and biochemical processes
- Polymer-Based Agricultural Enhancements
- Food Quality and Safety Studies
- Plant biochemistry and biosynthesis
- Chromosomal and Genetic Variations
- Food composition and properties
- Plant Physiology and Cultivation Studies
- Forest, Soil, and Plant Ecology in China
- Dyeing and Modifying Textile Fibers
- Plant Growth Enhancement Techniques
- Soybean genetics and cultivation
- Legume Nitrogen Fixing Symbiosis
- Plant Gene Expression Analysis
- Tea Polyphenols and Effects
- Research in Cotton Cultivation
- Plant Stress Responses and Tolerance
Shandong Academy of Sciences
2021-2024
Qilu University of Technology
2021-2024
Binzhou University
2017-2019
Binzhou Medical University
2017-2019
Northwest A&F University
2011-2019
University of California, Davis
2014-2015
Yang-En University
2012
Institute of Crop Science
2006
The paper described a novel chromatographic method for the simultaneous determination of phenolic compounds such as gallic, protocatechuic, vanillic, caffeic, syringic, p-coumaric and salicylic acid, (+)-catechin, (‒)-epicatechin, rutin, morin, quercetin, coumarin trans-resveratrol at their maximum absorbance wavelengths (MAW) employing reverse-phase high performance liquid chromatography combined with DAD UV detection via wavelength switching. was based on MAW acquisition by quantification...
Cabernet Sauvignon wines with low and high levels of SO<sub>2</sub> glutathione (GSH) were treated microoxygenation (MOx) in a 23 L pilot experiment. Treatment generally increased O<sub>2</sub>, aldehydes, derived products while decreasing anthocyanins, vanillin reactive flavonoids, SO<sub>2</sub>. During the treatment, when free was depleted GSH wine, dissolved oxygen collapsed, concomitant increase acetaldehyde, pyranoanthocyanins, polymeric pigments, acetaldehyde acetals. This outcome...
The cold resistance of grapevine (vitis vinifera L.) which is one the most important economic fruit trees in world low. grown distribution was restricted by climate and other factors. Dehydrins (DHN) are a class proteins that play an role plants’ defense against stress. VyDHN1 cloned from V. yeshanensis highly resistant to stress, but function related mechanism this gene response stress has not been elucidated yet. In study, genetic transformation system successfully established using callus...
This work seeks to investigate the effects of SO2 and polyphenol on acetaldehyde content in wine oxidation catalyzed by metal ions describe changes chemical components related this process. Wine, containing different levels polyphenol, was added with copper iron respectively. O2 were monitored periodically; SO2, color, determined after each micro-oxygenation (MOx) treatment cycle. The bottling is an important factor compound profile, accumulation oxygen consumption rate (OCR)...
Wine aging is generally limited by the amount of oxidation, which dependent on oxygen entering via closure. Cabernet Sauvignon wine well known for its high concentration tannin, making it an ideal red aging. The impact closure type after 5 years' bottle has been investigated a 2007 wine, treated with or without polyvinylpolypyrrolidone (PVPP) and micro-oxygenation (Mox). Two transfer rate (OTR) conditions (16 µg per day) into 375 mL bottles were obtained using different synthetic...
Micro-oxygenation (MOx) is a common winemaking treatment used to improve red wine color development and diminish vegetal aroma, amongst other effects. It commonly applied immediately after yeast fermentation (phase 1) or later, during aging 2). Although most winemakers avoid MOx malolactic (ML) fermentation, it often not possible because ML bacteria are present phase 1 treatment. We investigated the effect of on outcome micro-oxygenation.Compared sterile filtered wine, Saccharomyces...
Cherries are rich in bioactive phenolic compounds and often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. study aimed to utilize sinapic acid grape tannins wine maintain a high fraction the colored forms anthocyanins, order maximize intensity, latter being associated with good product quality. effects on anthocyanin profile parameters copigments, utilizing spectral measurement combined UPLC-MS quantitative analysis, have been...
Oxygen exposure is unavoidable and the impact of its management during post-fermentation stage (PFS) on dry red wine poorly investigated. This study was dedicated to variation acetaldehyde, color phenolics Cabernet Sauvignon five discontinuous oxidation cycles four levels controlled oxygen supply, which were carried out simulate probable PFS. Free SO2 disappeared after first, second third in wines with high, medium low severally, but subsequent below or equal 2 mg O2/L per cycle had little...
Acetaldehyde is a key carbonyl by-product during red wine alcoholic fermentation; it reactive and takes part in certain reactions involving anthocyanin. The aim of this study was to investigate the influence SO
The aim of this paper was to find the best chemical method extract soluble dietary fiber(SDF)from raspberry pomaces. Raspberry pomace SDF extracted by acid and alkali methods,the effects temperature,time,concentration extractant(HCl or NaOH),and liquid-solid ratio on extraction were studied,and purity determined. extracts determined methods respectively,and optimum preliminarily judged. Then Box-Behnken 4-factor 3-level response surface combination used optimize process. results showed that...