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
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, 2023 This paper aims at determining the reasons why customers prefer to buy wine online or offline, the first comprising both mobile-commerce (m-commerce) and e-commerce platforms. In particular, this research strives to understand effects of social influence
J. E. Pelet, Ж. Э. Пеле
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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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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
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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
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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
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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
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Molecularly Imprinted Solid-phase Extraction Coupled to Capillary Electrophoresis for Determination of Trichlorfon in Grape Wine(分子印迹固相萃取-毛细管电泳检测葡萄酒中“敌百虫”) [PDF]
Shipin kexue jishu xuebao, 2013 In this study, using the prepared trichlorfon molecularly imprinted polymer as sorbent, a novel method for the determination of trichlorfon residues in grape wine was developed by utilizing molecularly imprinted solid-phase extraction coupled to ...
ZHAO Tao(赵 涛) +4 more
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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
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Evaluating Application Potential of Mixed Fermentation with Pichia fermentans and Saccharomyces cerevisiae(优选发酵毕赤酵母与酿酒酵母混合发酵的葡萄酒酿造应用潜力) [PDF]
Shipin kexue jishu xuebao, 2018 Productions of fermentative by-products, like glycerol, succinic acid, lactic acid and volatile acid, were used to evaluate the influence of the mixed fermentation with Pichia fermentans and Saccharomyces cerevisiae on wine quality.
CHEN Jinghua(陈景桦) +5 more
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