, 2021 以‘黑比诺’自嫁苗和山葡萄为砧木的嫁接苗为试材,在自然低温胁迫和干旱胁迫条件下,对接穗叶片相对含水量、相对电导率、丙二醛含量、可溶性蛋白和可溶性糖等指标进行了对比。结果表明,干旱胁迫下,与自接苗相比,嫁接苗的叶片相对电导率降低,相对含水量和丙二醛升高;在低温胁迫下,山葡萄嫁接苗的相对电导率降低,丙二醛、可溶性总糖和可溶性蛋白含量均升高。试验初步证明以山葡萄为砧木可提高‘黑比诺 ...
秦彬彬 +5 more
core +1 more source
Research Progress on Green Off-Flavor Substances of Wine and Their Regulation Measures(葡萄酒中生青味物质及其调控措施研究进展) [PDF]
Shipin kexue jishu xuebaoThe green off-flavor was an important aroma characteristic in wine and played an important role in the wine quality. The widely present green off-flavor substances in grapes and wines could be primarily classified into 3 categories:methoxypyrazines ...
SUN Xiangyu(孙翔宇) +7 more
doaj +1 more source
China's Wine Quality and Safety Problems and Countermeasures in Aging and Bottling Sectors(我国葡萄酒在陈酿及灌装环节的质量安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 China's wine industry is in a period of rapid development, but also gradually exposed quality and safety problems. From the technical aspects of aging and bottling sectors, quality and safety issues that might arise were discussed and the appropriate ...
ZHANG Junxiang(张军翔)
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, 2020 本研究以含山葡萄血统的欧山杂种与含有河岸葡萄、美洲葡萄、欧亚种葡萄血统的杂种后代进行杂交获得的多种群杂交群体后代16个典型株系为材料,以‘北玫’‘北红’‘威代尔’‘贵人香’为对照;通过田间自然鉴定法和室内接种鉴定法,鉴定了露地越冬葡萄多种群种间杂种后代对霜霉病和白粉病的抗性。结果表明:杂种优系表现出明显的抗病优势。田间调查发现,有15个优系对霜霉病表现高抗和抗性,12个优系对白粉病表现免疫和高抗。在室内条件下接种霜霉病后,有11个优系为高抗或抗性级别,明显优于对照品种。因此认为 ...
范培格 +6 more
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, 2016 With consumption falling in many European countries, and despite a government crackdown on excess, China is not only storming up the table of wine-loving nations, but increasingly a producer in its own right.
Lynam, Robin
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Research on Fermentation Conditions and Bioactivity of Exopolysaccharide Produced by Bacillus methylotrophicus(甲基营养型芽孢杆菌产胞外多糖发酵条件及生物活性研究) [PDF]
Shipin kexue jishu xuebao, 2020 A strain with high production of exopolysaccharide was isolated from the traditional rice wine starter, which was identified as Bacillus methylotrophic GSBm-1 after 16S rDNA identification.
CAI Miao(蔡淼) +3 more
doaj +1 more source
Effects of Wine Grape Pomace on Sensory Qualities and Physical Characteristics of Cookies(酿酒葡萄皮渣对曲奇饼干感官品质和物理特性的影响) [PDF]
Shipin kexue jishu xuebao, 2017 Wine grape pomace from wine making would greatly improve the nutritional value and health-giving benefits of cookies if it were added in the ingredients during cookie processing.
WANG Jun(王君) +3 more
doaj +1 more source
Effect of Different SO2 Addition Levels Before Fermentation on Italian Riesling Dry White Wine Quality(发酵前不同SO2添加量对贵人香干白葡萄酒品质的影响) [PDF]
Shipin kexue jishu xuebaoItalian Riesling wine grapes, a white varietal grown from Helan Mountains East Foothill region in Ningxia were taken as raw materials. Dry white wine was made by conventional winemaking methods and Saccharomyces cerevisiae was added.
WANG Zixin(王紫昕) +6 more
doaj +1 more source
Influence of Yeast Extracellular Enzymes on Formation of Ethyl Octanoate and Phenylethyl Acetate During Model Grape Juice Fermentation(酵母胞外酶处理对模拟葡萄汁发酵过程中辛酸乙酯和乙酸苯乙酯生成的影响) [PDF]
Shipin kexue jishu xuebao, 2019 To reveal the application potential of two yeast extracellular enzymes in winemaking for aroma enhancement, the influence of the formation of ethyl octanoate and phenylethyl acetate in model winemaking by enzyme treatment was evaluated.
LI Aihua(李爱华) +3 more
doaj +1 more source
Fast Determination of 52Pesticide Residues in Grape Wine by DSPE-GC/MS(DSPE-GC/MS快速检测葡萄酒中52种农药残留) [PDF]
Shipin kexue jishu xuebao, 2014 A fast method was developed for determination of 52pesticides in grape wine by using DSPE and GC-MS. The samples were first extracted using acetonitrile with the addition of vibration and ultrasound.
CHEN Shiheng(陈士恒) +4 more
doaj +1 more source