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
doaj +1 more source
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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Evaluation of Acid-Enhancing Effect and Wine Quality of 3 Commercial Kluyveromyces on Cabernet Sauvignon Dry Red Wine from Eastern Foot of Helan Mountain(3株商业克鲁维酵母对贺兰山东麓赤霞珠干红葡萄酒增酸效果及酒品质的影响) [PDF]
Shipin kexue jishu xuebaoIn order to investigate the acid-enhancing effect of commercial Kluyveromyces and its effect on wine quality, Cabernet Sauvignon grapes from the eastern foot of Helan Mountain were used as raw materials.
SUN Wenjing(孙文静) +4 more
doaj +1 more source
Chinese Familiarity with Wine Aromas Characteristics(中国消费者对葡萄酒香气特征的熟悉度调查) [PDF]
Shipin kexue jishu xuebao, 2015 The familiarity of aromatic wine descriptors was investigated for Chinese residents, with 498 healthy respondents. The respondents were aged 20-47 years and included 271 females and 227 males from 25 provinces and with different food taste preferences ...
CAI Jianlin(蔡建林) +3 more
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, 2019 在露地越冬的条件下,以抗寒性较强的几个种间杂交葡萄品种枝条为试材,通过研究不同时期枝条总含水量、自由水、束缚水和枝条萌芽率的变化,分析葡萄枝条水分含量与萌芽率的关系,确定品种抗旱寒性能,并根据水分与萌芽率的隶属分析确定水分含量临界值。结果表明:葡萄枝条抗旱寒性与水分含量各指标均具有相关性,其中与枝条总含水量、束缚水含量显著正相关,与失水量显著负相关,相关系数均达0.896以上。露地越冬期间,枝条总含水量及束缚水含量越高,失水量越小,葡萄失水死亡的几率就越小,枝条萌芽率越高,抗旱寒性越好。‘北红’‘新北醇’
范培格 +5 more
core +1 more source
Determination of Synthetic Food Pigments in Port Wine by HPLC(高效液相色谱法测定葡萄酒中人工合成色素) [PDF]
Shipin kexue jishu xuebao, 2013 A method for the determination of tartrazine, amaranth, ponceau, and sunset yellow in wines by high performance liquid chromatography -HPLC- was established.
ZONG Wan-li(宗万里) +1 more
doaj +1 more source
, 2018 以二倍体酿酒葡萄品种‘北红’‘北玫’与其同源四倍体‘四倍体北红’‘四倍体北玫’的种子为试材,研究其在恒温条件(25℃,24 h)下与变温条件(30℃,12 h/20℃,12 h)下萌芽力的差异。结果表明:两种萌发环境处理下二倍体‘北红’‘北玫’种子的萌芽率均明显高于相应的同源四倍体种子,二倍体种子的萌发速率也快于其同源四倍体。无论是变温处理还是恒温处理,对二倍体和其同源四倍体种子的最终萌发率均没有明显影响,但变温处理降低了种子的萌芽速率,延长了萌发所需时间 ...
范培格 +3 more
core +1 more source
Effect of Ethyl Palmitate on In-Mouth Fruity Aroma Release and Sensory Perception in Wine(棕榈酸乙酯对葡萄酒口腔内果香释放与感官感知的影响) [PDF]
Shipin kexue jishu xuebaoFruity aroma is a core sensory indicator determining wine quality and consumer pleasure, with the dynamic release of fruity aroma compounds via the retronasal pathway playing an essential role in shaping the overall aromatic profile and its persistence ...
ZHOU Xinyu(周心语) +4 more
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Mechanism of Effect of Caffeic Acid on Terpene Volatility in Wine(咖啡酸对葡萄酒中萜烯类物质挥发性影响的作用机制) [PDF]
Shipin kexue jishu xuebaoTerpenes are typical varietal aroma compounds in wine, and their volatilization and aroma expression are influenced by the matrix effect of phenolic compounds present in wine.
SONG Hongcong(宋鸿聪) +5 more
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Key Compounds Mining Related to Aroma Richness of Cabernet Sauvignon Dry Red Wine Integrated with Machine Learning(融合机器学习的赤霞珠干红葡萄酒香气浓郁度关键化合物挖掘) [PDF]
Shipin kexue jishu xuebaoTo establish an objective evaluation method for the aroma richness of Cabernet Sauvignon dry red wine integrated with machine learning and identify the key aroma compounds influencing wine aroma richness, volatile compounds in 14 Cabernet Sauvignon dry ...
ZHU Jiaqi(朱佳祺) +3 more
doaj +1 more source