农科机构知识库联盟

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资源类型

中文期刊(546167)
外文期刊(2)
会议论文(22155)
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期刊名称

food research international(1)
lwt-food science and technology(1)

关键词

low -temperature fermentation; aroma metabolites; fermentation rate; tolerance; saccharomyces cerevisiae; regulation mechanism; correlations; white wine(1)
saccharomyces cerevisiae; volatile aroma compounds; phenolic profiles; sensory attributes(1)

作者

Du, Qing AND Zang, Xiaomin AND Liu, Yanlin AND Ye, Dongqing AND Nan, Hao AND Liu, Yanlin(0)

机构

guangxi acad agr sci, guangxi key lab fruits & vegetables storage proc t, nanning 530007, guangxi, peoples r china(1)
guangxi acad agr sci, guangxi key lab fruits & vegetables storage proc t, nanning 530007, peoples r china(1)
northwest a&f univ, coll enol, yangling 712100, peoples r china(1)
northwest a&f univ, coll enol, yangling 712100, shaanxi, peoples r china(1)
northwest a&f univ, coll life sci, yangling 712100, peoples r china(1)
northwest a&f univ, coll life sci, yangling 712100, shaanxi, peoples r china(1)
northwest a&f univ, ningxia helan mt east foothill wine expt & demonst, yongning 750104, ningxia, peoples r china(1)
shaanxi engn res ctr viti viniculture, yangling 712100, peoples r china(1)

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年份

2024(1)
2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Du, Qing(精确检索)

作者:Zang, Xiaomin(精确检索)

作者:Liu, Yanlin(精确检索)

作者:Ye, Dongqing(精确检索)

作者:Nan, Hao(精确检索)

作者:Liu, Yanlin(精确检索)

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1Reshaping yeast metabolism and enhancing the quality of fresh-style red wine through low-temperature fermentation

作者： Du, Qing; Zhi, Ruijia; Zang, Xiaomin; Qu, Rui; Liu, Yanlin; Liu, Yanlin; Nan, Hao; Ye, Dongqing; SCI

机构： Northwest A&F Univ, Coll Enol, Yangling 712100, Peoples R China; Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Peoples R China; Northwest A&F Univ, Coll Life Sci, Yangling 712100, Peoples R China; Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Saccharomyces cerevisiae; Volatile aroma compounds; Phenolic profiles; Sensory attributes

年份：2024

2Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation

作者： Du, Qing; Zang, Xiaomin; Liu, Yanlin; Ye, Dongqing; Nan, Hao; Liu, Yanlin; SCI

机构： Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China; Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Guangxi, Peoples R China; Northwest A&F Univ, Coll Life Sci, Yangling 712100, Shaanxi, Peoples R China; Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Yongning 750104, Ningxia, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Low -temperature fermentation; Aroma metabolites; Fermentation rate; Tolerance; Saccharomyces cerevisiae; Regulation mechanism; Correlations; White wine

年份：2022