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| 文章名称 | 发表人 | 时间 |
|---|---|---|
| Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor | Zhao-Qi Wu, Meng-Li Jiao, De-Mei Li, Hong-Xing Zhang, Yuan-Hong Xie, Hu-Jun Li, Meng-Meng Yang, Xue-Rong Duan, Xiao-Na Pang, Xue-Mei Fan | 2025 |
| Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach | Liu J.N., Zhang X.Y., Zhu Y.X., Wang S.Y., Hu X.Y., Ling M.Q., Li D.M., Duan C.Q., Mu H.B., Zhu B.Q.,* Lan Y.B.* | 2024 |
| Micro‑oxygenation in red wines: Current status and future perspective | Cui D.S., Ling M.Q., Huang Y.C., Duan C.Q.,* Lan Y.B.* | 2024 |
| Correlation between microorganisms and volatile compounds during spontaneous fermentation of sour bamboo shoots | Xinyuan Zhang, Qiong Wang, Yuanhong Xie, Hongxing Zhang, Junhua Jin, Yong Xiong, Xiaona Pang, Frank Vriesekoop | 2024 |
| The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varietie | Zhang, Xin-Ke., Liu, Pei-Tong., Zheng, Xiao-Wei., Li, Ze-Fu., Sun, Jian-Ping., Fan, Jia-Shuo., Ye, Dong-Qing., Li, De-Mei., Wang, Hai-Qi., Yu, Qing-Quan | 2024 |
| The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction | Ling M.Q., Cui D.S., Zhu B.Q., Li D.M., Mu H. B., Li J., Shi Y., Duan C.Q.,* Lan Y.B.* | 2024 |
| Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review | Zhao, X., Duan, C.-Q., Li, S.-Y., Zhang, X.-K., Zhai, H.-Y., He, F., & Zhao, Y.- | 2023 |
| Artificial Saliva Precipitation Index (ASPI): an efficient evaluation method of wine astringency | Qi, M.-Y., Huang, Y.-C., Song, X.-X., Ling, M.-Q., Zhang, X.-K., Duan, C.-Q., Lan, Y.-B., & Shi, Y | 2023 |
| Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel | Zhao, B.-Y†., Zhang, X.-K†., Lan, Y.-B., Duan, C.-Q., Zhu, B.-Q., & Li, D.-M | 2023 |
| 红葡萄酒的花色苷：来源、呈色与反应 | 张欣珂, 赵旭, 刘沛通, 段长青, 段雪荣, 杨健, 李德美*,范雪梅* | 2023 |
| Red wine coloration: A review of pigmented molecules, reactions, and applications | Zhang, X.-K., Jeffery, D. W., Li D.-M., Lan, Y.-B., Zhao, X., & Duan, C.-Q | 2022 |
| The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation | Zhang, X.-K., Zhao, X., Ying, S., & Duan, C.-Q | 2022 |
| The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review | Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B., Zhang, X.-K., Shi, Y., & Duan, C.-Q | 2022 |
| Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines | Tong, W., Sun, B., Ling, M., Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., & Lan, Y | 2022 |
| Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China | Lan, Y., Liu, M., Zhang, X., Li, S., Shi, Y., & Duan, C | 2022 |
| Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China | Ju YL, Francoise U, Li DM, Zhang Y, Liu BC, Sun M, Fang YL, Wei XF* | 2022 |
| Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation | Chang Chen, Yong Xionga, Yuanhong Xie, Hongxing Zhang, Kexin Jiang, Xiao-Na Pang, Mingquan Huang | 2022 |
| Transcriptomics combined with metabolisms reveals the effect of light-exclusive films on the quality and polyphenols of ‘Cabernet Sauvignon’ grapes | Wei XF, Wang WY, Min X, Li ZY, Ouyang YN, Ruan XR, Fang YL, Li DM. | 2022 |
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