Risk and Management of Wine Quality and Safety(葡萄酒质量安全风险与管理) [PDF]
Shipin kexue jishu xuebao, 2021 Food hygiene concerns the health of the general public and has always been a hot issue in society. With the rapid development of wine industry in China, consumers are paying more and more attention to domestic wines.
LI Hua(李华) +2 more
doaj +1 more source
Effect of Grapevine Leafroll Disease on Aroma Profile of Cabernet gernischt Wine(卷叶病对蛇龙珠葡萄酒香气特征的影响) [PDF]
Shipin kexue jishu xuebao, 2022 In order to explore the effect of grapevine leafroll disease (GLD) on the aroma quality of wine, the Cabernet gernischt which was dominantly infected with GLD from the eastern foothill of Helan mountain in Ningxia was studied.
SUN Lijun(孙丽君) +6 more
doaj +1 more source
Research Progress on Aroma Compounds in Wine(葡萄酒中香气物质研究进展) [PDF]
Shipin kexue jishu xuebao, 2023 Aroma is an important indicator of wine sensory evaluation and also an important factor for affecting the quality style and consumer orientation of wine.
TAO Yongsheng(陶永胜), LI Na(李娜)
doaj +1 more source
Aroma Substances Decline of Hutai-8 Rose Wine During Storage and Analysis of Aroma Protection Effects of Additives Treatments(户太8号桃红葡萄酒贮藏期香气物质损失及添加剂护香效果分析) [PDF]
Shipin kexue jishu xuebao, 2023 The aroma substances change pattern of Hutai-8 rose wine during storage and the aroma protection effects of some additives were studied, which was useful to optimize the wine aging technology.
LI Wenyan(李文艳) +7 more
doaj +1 more source
Effects of Exogenous Abscisic Acid Treatment on Antioxidants in Grapes and Wines(外源脱落酸处理对葡萄果实及葡萄酒中抗氧化成分的影响) [PDF]
Shipin kexue jishu xuebao, 2021 In this study, Vitis vinifera cvs. Merlot and Cabernet Sauvignon in Jixian of Tianjin were used as research grape cultivars, the effects of exogenous abscisic acid (ABA) on phenolic characteristics of grapes and wines were systematically investigated ...
ZHU Lei(朱磊) +5 more
doaj +1 more source
Zhongguo youzhi, 2022 为增强卵磷脂在食品领域的适用性，促进菜籽油凝胶的开发，以菜籽油为基料油，添加卵磷脂和山梨醇酐单硬脂酸酯（SMS）制备菜籽油凝胶，探究卵磷脂与SMS质量比（0∶ 10、1∶ 9、2∶ 8、3∶ 7和4∶ 6）对其理化性质、微观结构与氧化稳定性的影响。结果表明：卵磷脂与SMS质量比对菜籽油凝胶硬度和析油率具有显著影响（p< 0.05)，卵磷脂与SMS质量比为2∶ 8时菜籽油凝胶的硬度最高，析油率最低；菜籽油凝胶的弹性模量（G′）均大于黏性模量(G″)，表明全部形成凝胶结构，卵磷脂与SMS质量比为2 ...
毛筱艺，王丽萍，吴玉柱，刘军，吴迅，牛银红，刘敦华 MAO Xiaoyi,WANG Liping, WU Yuzhu, LIU Jun, WU Xun, NIU Yinhong, LIU Dunhua
doaj +1 more source
Determination of Color Change During Aging of Cabernet Sauvignon in Eastern Foothill of Helan Mountain(贺兰山东麓赤霞珠干红葡萄酒陈酿过程中颜色变化研究) [PDF]
Shipin kexue jishu xuebao, 2020 The color characteristics and anthocyanins changes during aging of Cabernet Sauvignon dry red wine at the eastern foothill of Helan mountain were studied.
LI Wei(李伟) +3 more
doaj +1 more source
Zhongguo youzhi, 2022 为比较不同工艺制取的亚麻籽油品质及抗氧化活性，分别以索氏提取法、冷榨法和热榨法制取亚麻籽油，测定亚麻籽油得率、基本理化指标、生育酚含量、脂肪酸组成、挥发性成分及抗氧化活性。结果表明：索氏提取法亚麻籽油得率最高，为52.77%，热榨法亚麻籽油得率显著高于冷榨法；冷榨亚麻籽油色泽、脂肪酸组成较佳，α-亚麻酸含量高达54.49%；索氏提取亚麻籽油总生育酚含量最高，为450.79 mg/kg，冷榨和热榨亚麻籽油的总生育酚含量相当；索氏提取和冷、热榨亚麻籽油挥发性成分分别为21、17种和34种，5种为共有成分 ...
糟帆，丁彩云，马玉婷，刘慧燕，傅婧 ZAO Fan, DING Caiyun, MA Yuting, LIU Huiyan, FU Jing
doaj +1 more source
Effects of Human Gut Microflora on Stability of Wine Anthocyanins in vitro(体外模拟人肠道微生物对葡萄酒花色苷稳定性的影响) [PDF]
Shipin kexue jishu xuebao, 2020 The influence of intestinal microflora on the stability of wine anthocyanins and the relationship between anthocyanin structure and stability were analyzed, which is helpful for understanding the digestion and absorption of anthocyanins and improving ...
LIU Yangjie(刘杨洁) +4 more
doaj +1 more source
Discriminant Analysis of Physicochemical Indexes Related to Quality of Dry Red Wines from Northwest China(西北地区干红葡萄酒质量相关理化指标的判别功能解析) [PDF]
Shipin kexue jishu xuebao, 2021 The discriminant functions of physiochemical indexes related to the quality of dry red wines from Northwest China were evaluated. In this study, 27 dry red wines originated in Xinjiang, Ningxia and Wuhai regions of Inner Mongolia were selected.
ZHAO Yu(赵宇) +6 more
doaj +1 more source