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Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking. Food Chem 2024; 436:137730. [PMID: 37862992 DOI: 10.1016/j.foodchem.2023.137730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
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Affiliation(s)
- Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Rui-Qi Hu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Long Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yan-Feng Sun
- Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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2
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Duley G, Ceci AT, Longo E, Boselli E. Oenological potential of wines produced from disease-resistant grape cultivars. Compr Rev Food Sci Food Saf 2023; 22:2591-2610. [PMID: 37078603 DOI: 10.1111/1541-4337.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 03/03/2023] [Accepted: 03/24/2023] [Indexed: 04/21/2023]
Abstract
Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as 'PIWI' grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high-quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non-Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.
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Affiliation(s)
- Gavin Duley
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Adriana Teresa Ceci
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
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3
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Csótó A, Nagy A, Laurinyecz N, Nagy ZA, Németh C, Németh EK, Csikász-Krizsics A, Rakonczás N, Fontaine F, Fekete E, Flipphi M, Karaffa L, Sándor E. Hybrid Vitis Cultivars with American or Asian Ancestries Show Higher Tolerance towards Grapevine Trunk Diseases. PLANTS (BASEL, SWITZERLAND) 2023; 12:2328. [PMID: 37375953 DOI: 10.3390/plants12122328] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/07/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023]
Abstract
Grape production worldwide is increasingly threatened by grapevine trunk diseases (GTDs). No grapevine cultivar is known to be entirely resistant to GTDs, but susceptibility varies greatly. To quantify these differences, four Hungarian grape germplasm collections containing 305 different cultivars were surveyed to determine the ratios of GTDs based on symptom expression and the proportion of plant loss within all GTD symptoms. The cultivars of monophyletic Vitis vinifera L. origin were amongst the most sensitive ones, and their sensitivity was significantly (p < 0.01) higher than that of the interspecific (hybrid) cultivars assessed, which are defined by the presence of Vitis species other than V. vinifera (e.g., V. labrusca L., V. rupestris Scheele, and V. amurensis Rupr.) in their pedigree. We conclude that the ancestral diversity of grapes confers a higher degree of resilience against GTDs.
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Affiliation(s)
- András Csótó
- Institute of Plant Protection, Faculty of Agricultural and Food Science and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary
- Kálmán Kerpely Doctoral School, University of Debrecen, H-4032 Debrecen, Hungary
| | - Antal Nagy
- Institute of Plant Protection, Faculty of Agricultural and Food Science and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary
| | - Nóra Laurinyecz
- Institute of Plant Protection, Faculty of Agricultural and Food Science and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary
| | - Zóra Annamária Nagy
- Research Institute for Viticulture and Oenology Badacsony, Hungarian University of Agriculture and Life Sciences, H-8263 Badacsonytomaj, Hungary
| | - Csaba Németh
- Research Institute for Viticulture and Oenology Badacsony, Hungarian University of Agriculture and Life Sciences, H-8263 Badacsonytomaj, Hungary
| | - Erzsébet Krisztina Németh
- Research Institute for Viticulture and Oenology Kecskemét, Hungarian University of Agriculture and Life Sciences, H-6000 Kecskemét, Hungary
| | - Anna Csikász-Krizsics
- Research Institute for Viticulture and Oenology, University of Pécs, H-7634 Pécs, Hungary
| | - Nándor Rakonczás
- Institute of Horticulture, Faculty of Agricultural and Food Science and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary
| | - Florence Fontaine
- Unité Résistance Induite et Bioprotection des Plantes, USC INRAE 1488, URCA, Université de Reims Champagne-Ardenne, 51687 Reims, France
| | - Erzsébet Fekete
- Department of Biochemical Engineering, Faculty of Science and Technology, University of Debrecen, H-4032 Debrecen, Hungary
| | - Michel Flipphi
- Department of Biochemical Engineering, Faculty of Science and Technology, University of Debrecen, H-4032 Debrecen, Hungary
| | - Levente Karaffa
- Department of Biochemical Engineering, Faculty of Science and Technology, University of Debrecen, H-4032 Debrecen, Hungary
| | - Erzsébet Sándor
- Institute of Food Science, Faculty of Agricultural and Food Science and Environmental Management, University of Debrecen, H-4032 Debrecen, Hungary
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Shecori S, Kher MM, Tyagi K, Lerno L, Netzer Y, Lichter A, Ebeler SE, Drori E. A Field Collection of Indigenous Grapevines as a Valuable Repository for Applied Research. PLANTS (BASEL, SWITZERLAND) 2022; 11:2563. [PMID: 36235429 PMCID: PMC9570891 DOI: 10.3390/plants11192563] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 12/01/2022]
Abstract
The grapevine is an economically important plant, with a historical connection to the development of human culture. Currently, over 6000 accessions are known as individual grapevine varieties, some of which are important to national heritage, valuable for current viticultural practices, and as genetic resources to maintain plasticity under changing climatic conditions, environmental sustainability, and market demands. Recently, the diversity of cultivated grapevines has declined significantly, due to the increased focus of global wine industries on a few major cultivars. Moreover, due to biotic and abiotic stresses, the wild V. vinifera germplasm's genetic diversity has declined, with some varieties on the verge of extinction. Vitis germplasm conservation can be achieved via either in situ (e.g., protected areas) or Ex situ (e.g., field collections, seed banks, and tissue culture collections) methods. This study aims to highlight the importance of Vitis field bank collections. We demonstrate the research done in the Israeli indigenous Vitis vinifera collection. The multi-layer analysis of the varieties enabled the identification of drought stress-resistant varieties, and suggested a mechanism for this resistance through noting the dramatic phenological differences in foliage development between resistant and sensitive varieties. In addition, we show a general characterization of the varieties via major grape characteristics, including bunch and berry shape, as well as their possible utilization based on their aromatic and phenolic profiles.
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Affiliation(s)
- Shani Shecori
- Chemical Engineering Department, Ariel University, Ariel 40700, Israel
| | | | - Kamal Tyagi
- Horticulture Section, SIPS, Cornell University, Ithaca, NY 14853, USA
| | - Larry Lerno
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA
| | - Yishai Netzer
- Chemical Engineering Department, Ariel University, Ariel 40700, Israel
- Eastern Regional R&D Center, Ariel 40700, Israel
| | - Amnon Lichter
- Department of Postharvest Science, The Volcani Institute, Rishon LeZion 7528809, Israel
| | - Susan E. Ebeler
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA
| | - Elyashiv Drori
- Chemical Engineering Department, Ariel University, Ariel 40700, Israel
- Eastern Regional R&D Center, Ariel 40700, Israel
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5
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Song J, Zhang A, Cheng S, Li X, Zhang Y, Luan L, Qu H, Ruan S, Li J. Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine. J Food Sci 2022; 87:4854-4867. [PMID: 36165679 DOI: 10.1111/1750-3841.16330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 07/24/2022] [Accepted: 08/21/2022] [Indexed: 11/29/2022]
Abstract
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 CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition. PRACTICAL APPLICATION: Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium-quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co-winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient experimental evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality.
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Affiliation(s)
- Jianqiang Song
- School of Life Sciences, Ludong University, Yantai, China.,Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao, China.,Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China
| | - Ang Zhang
- Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao, China.,Technology Centre of Qinhuangdao Customs, Qinhuangdao, China
| | - Shiwei Cheng
- School of Life Sciences, Ludong University, Yantai, China
| | - Xiuwei Li
- Shandong Shangmei Health Industry Technology Development Co., Ltd, Yantai, China
| | - Yuxiang Zhang
- School of Life Sciences, Ludong University, Yantai, China
| | - Liying Luan
- School of Life Sciences, Ludong University, Yantai, China
| | - Huige Qu
- School of Life Sciences, Ludong University, Yantai, China
| | - Shili Ruan
- Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China
| | - Jiming Li
- Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China
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Leaf Removal at Véraison and Foliar K+ Application to Beibinghong Vines Improved Berry Quality under Cold-Climate Conditions. PLANTS 2022; 11:plants11182361. [PMID: 36145762 PMCID: PMC9506282 DOI: 10.3390/plants11182361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/02/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022]
Abstract
(1) Background: Beibinghong is a grapevine variety that is well distributed in Northeastern China due to its adaptation to extreme cold conditions and vine diseases. Nonetheless, Beibinghong wines are extremely acidic and rich in phenolic compounds. The aim of this research was to study the effects of leaf removal at véraison and foliar K+ applications on Beibinghong vines to reduce the acidity and increase their polyphenol content. (2) Methods: Beibinghong berries were harvested when they reached close to 20 °Brix, and the physicochemical parameters were determined. (3) Results: Leaf removal at véraison plus K+ foliar applications to Beibinghong vines decreased the titratable acidity and increased the total phenolic and phenolic acid contents compared with the control. Moreover, the titratable acidity in the Beibinghong berries was negatively related to their total contents of phenols, proanthocyanidins, and anthocyanins. (4) Conclusions: Leaf removal at véraison performed with foliar K+ applications to vines could be an interesting alternative for Beibinghong production under cold-climate viticulture because it allows for a decrease in the acidity and an increase in the phenolic content of the berries, without incurring the risk of sunburn.
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Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines. Foods 2022; 11:foods11081126. [PMID: 35454713 PMCID: PMC9032624 DOI: 10.3390/foods11081126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/08/2022] [Accepted: 04/02/2022] [Indexed: 12/17/2022] Open
Abstract
In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameters, GC–MS for volatile compounds, and electronic tongue and a tasting panel for sensory properties. The results showed that the addition of any tested oak chip could significantly strengthen the wine’s red color. Among 61 volatile compounds, alcohols presented the highest concentrations (873 to 1401 mg/L), followed by esters (568 to 1039 mg/L) and organic acids (157 to 435 mg/L), while aldehydes and volatile phenols occurred at low concentrations. Different oak species with different toasting levels could affect, to varying degrees, the concentrations of esters, alcohols, and volatile phenols, but to a lesser extent those of aldehydes. Sensory analysis by a tasting panel indicated that non- and moderately roasted oak chips gave the wines higher scores than those with heavy toasting levels. The major mouthfeel descriptors determined by electronic tongue were in good agreement with those from the tasting panel.
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Zhao X, Zhang N, He F, Duan C. Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions. Food Chem 2022; 384:132534. [PMID: 35219237 DOI: 10.1016/j.foodchem.2022.132534] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 02/17/2022] [Accepted: 02/19/2022] [Indexed: 01/04/2023]
Abstract
Malvidin-3-O-glucoside (MvG), malvidin-3-O-(6-O-acetyl)-glucoside (MvAG), and malvidin-3,5-O-diglucoside (MvDG) are three representative malvidin-type anthocyanins in red wine. In this study, the influence of structural differences on the formation efficiency of two types of derived pigments ((-)-epicatechin-ethyl-anthocyanins and pyranoanthocyanins) was investigated in model solutions using UHPLC-MS. The results showed that the yields of MvAG were higher than those of MvG to form both types of derived pigments, and the formation rate of pyranoanthocyanin was also relatively higher. In contrast, acetylation slowed the formation of (-)-epicatechin-ethyl-anthocyanins, indicating that the rate of covalent reactions may be linked to the affinity of (-)-epicatechin to copigment with anthocyanins. The condensation rate of MvDG with (-)-epicatechin, mediated by acetaldehyde, was much lower than that of the two monoglucosidic anthocyanins and also exhibited lower yields. In addition, pyranoanthocyanin was not generated from MvDG due to the absence of a free hydroxyl group at the C5 position.
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Affiliation(s)
- Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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9
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Yuan JF, Hou ZC, Wang DH, Qiu ZJ, Gong MG, Sun JR. Microwave irradiation: Effect on activities and properties of polyphenol oxidase in grape maceration stage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Cheng X, Ma T, Wang P, Liang Y, Zhang J, Zhang A, Chen Q, Li W, Ge Q, Sun X, Fang Y. Foliar nitrogen application from veraison to preharvest improved flavonoids, fatty acids and aliphatic volatiles composition in grapes and wines. Food Res Int 2020; 137:109566. [DOI: 10.1016/j.foodres.2020.109566] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 11/28/2022]
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