Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oen...

by Shao-Yang Wang, Hai-Zhen Zhu, Yi-Bin Lan, Ruo-Jin Liu, Ya-Ran Liu, Bo-Lin Zhang, Bao-Qing Zhu
Published 2020-01-01

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

by Wei-Peng Duan, Bao-Qing Zhu, Ru-Ru Song, Bo Zhang, Yi-Bin Lan, Xia Zhu, Chang-Qing Duan, Shun-Yu Han
Published 2018-01-01

Light-induced Variation in Phenolic Compounds in Cabernet Sauvignon Grapes (Vitis vinifera L.) Involves Extensive Transcriptome Reprogramming of Biosynthetic Enzymes, Transcription...

by Jun Wang, Jun Wang, Run-Ze Sun, Run-Ze Sun, Guo Cheng, Guo Cheng, Qiang Li, Qiang Li, Yan-Nan He, Yu Wang, Yu Wang, Yi-Bin Lan, Yi-Bin Lan, Si-Yu Li, Si-Yu Li, Yan-Rong Zhu, Wen-Feng Song, Xue Zhang, Xiao-Di Cui, Wu Chen
Published 2017-04-01

Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

by Meng-Qi Ling, Han Xie, Yu-Bo Hua, Jian Cai, Si-Yu Li, Yi-Bin Lan, Ruo-Nan Li, Chang-Qing Duan, Ying Shi
Published 2019-02-01