Analysis of Profile of Biogenic Amines in Commercial Wines Made in China(国产葡萄酒中生物胺组成与含量分析) [PDF]
Shipin kexue jishu xuebao, 2016 The profile of biogenic amines of different commercial wines made in China was analyzed to show the biogenic amine safety of Chinese wine. Eight biogenic amines (tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermine, and ...
LI Zhijun(李志军) +2 more
doaj +1 more source
Study on Consumption Upgrade and Characteristics of Wine Market in China(中国葡萄酒市场的消费升级及特征) [PDF]
Shipin kexue jishu xuebao, 2019 After several consumption upgrades, the wine market in China has entered into a brand-new stage. Five consumption upgrade stages of the wine market in China has been developed since 1949, which have been analyzed based on the product mix.
TANG Wenlong(唐文龙)
doaj +1 more source
Correlation of Sensory Characteristics and Price of Imported Dry Red Wines(进口干红葡萄酒的感官质量与价位的关联分析) [PDF]
Shipin kexue jishu xuebao, 2015 The sensory evaluation of imported dry red wines aims at selecting the characteristics that influence the ultimate sensory quality. Well-selling wine samples belonging to the price category of 100-600 ￥ were selected randomly from the imported wine ...
LI Wei(李 伟) +3 more
doaj +1 more source
Study on Screening and Brewing Characters of Indigenous Saccharomyces cerevisiae in Spontaneous Fermentation Process of Chardonnay Grapes(霞多丽葡萄自然发酵醪中酿酒酵母的分离及其酿造特性分析) [PDF]
Shipin kexue jishu xuebao, 2015 Indigenous Saccharomyces cerevisiae was screened from spontaneous fermentation process of Chardonnay grapes (Yantai region), and then eminent Saccharomyces cerevisiae was used to produce Chardonnay Veneto and Cabernet Sauvignon after determined their ...
CHENG Shiwei(程仕伟) +5 more
doaj +1 more source
Influence of Chemical Deacidification on Sensory Quality of Italian Riesling Dry White Wine in Yangling(化学降酸量对杨凌贵人香干白葡萄酒感官品质的影响) [PDF]
Shipin kexue jishu xuebao, 2015 The influence of deacification on the sensory quality of Italian Riesling dry white wine in Yangling, Shanxi was studied. After alcohol fermentation, wine was deacidified by different amounts of calcium carbonate.
ZHANG Ruifeng(张瑞锋) +4 more
doaj +1 more source
Astringency Analyzing of Dry Red Wines with Ovalbumin Assay(卵清蛋白沉淀法分析干红葡萄酒的涩感质量) [PDF]
Shipin kexue jishu xuebao, 2016 In order to evaluate the astringency quality of dry red wine, nine kinds of red wines with different tannin contents from eastern Helan Mountain were collected. The polyphenols and tannin contents of sample wines were detected.
ZHANG Ran(章冉) +4 more
doaj +1 more source
Research Progress of Wine Quality Improvement(葡萄酒品质提升研究进展) [PDF]
Shipin kexue jishu xuebaoThe improvement of wine quality is a process influenced by multiple factors. Four key factors were focused for further discussion including wine-making raw materials, wine yeast, maceration techniques, and aging methods.
WANG Chao(汪超) +3 more
doaj +1 more source
Safety Risk and Its Control of Wine(葡萄酒质量安全风险及其控制) [PDF]
Shipin kexue jishu xuebao, 2016 The review comprehensively illuminated the main factors affecting the wine quality safety and prevention and control measures. The pesticide residues and heavy metals caused by insecticides or environmental pollution could be controled by selection of ...
HAN Shunyu(韩舜愈), LI Min(李敏)
doaj +1 more source
China's Wine Quality and Safety Problems and Countermeasures in Import-export and Shelf Life Sectors(我国葡萄酒在进出口及货架期环节的质量安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 This paper presented safety problems and factors affecting the quality of wine during its import/export and shelf life preservation. Pesticide detection, management systems, and construction of laws and regulations of wine in domestic and overseas were ...
HAN Shunyu(韩舜愈) +2 more
doaj +1 more source
Effects of Storage Conditions on Flavonoids in Brier Grape WineLI(贮藏条件对刺葡萄酒主要黄酮类物质的影响) [PDF]
Shipin kexue jishu xuebao, 2014 The change of flavonoids in brier grape wine during the storage under different conditions were studied and the results showed that main flavonoids in brier grape wine decreased with the storage time prolonged.
LI Wei-xin(李维新) +6 more
doaj +1 more source