| 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 |
| Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu |
Pang Xiao-Na; Chen Chang; Huang Xiao-Ning; Yan Yin-Zhuo; Chen Jing-Yu; Han Bei-Zhon |
2021 |
| 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 |
| Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu |
Pang Xiao-Na; Chen Chang; Huang Xiao-Ning; Yan Yin-Zhuo; Chen Jing-Yu; Han Bei-Zhong |
2021 |
| Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu |
Pang Xiao-Na; Huang Xiao-Ning; Chen Jing-Yu; Yu Hui-Xin; Wang Xiao-Yong; Han Bei-Zhon |
2020 |
“一带一路”国际葡萄与葡萄酒产业科技创新院
"The Belt and Road" International Institute of Grape and Wine Industry Innovation
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