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Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach.
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- Foods, 2024, v. 13, n. 12, p. 1922, doi. 10.3390/foods13121922
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- Article
Effect of Cluster-Zone Leaf Removal at Different Stages on Cabernet Sauvignon and Marselan (Vitis vinifera L.) Grape Phenolic and Volatile Profiles.
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- Plants (2223-7747), 2024, v. 13, n. 11, p. 1543, doi. 10.3390/plants13111543
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- Article
Influences of Cluster Thinning on Fatty Acids and Green Leaf Volatiles in the Production of Cabernet Sauvignon Grapes and Wines in the Northwest of China.
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- Plants (2223-7747), 2024, v. 13, n. 9, p. 1225, doi. 10.3390/plants13091225
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- Article
Metabolite and transcriptome analyses reveal the effects of salinity stress on the biosynthesis of proanthocyanidins and anthocyanins in grape suspension cells.
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- Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1351008
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- Article
Artificial shading of teinturier grape Kolor clusters reveals light-responsive biomarkers: focus on flavonoid profiles and metabolism.
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- Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1356799
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- Article
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring.
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- Foods, 2023, v. 12, n. 23, p. 4266, doi. 10.3390/foods12234266
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- Article
Transcription factor VvWRKY70 inhibits both norisoprenoid and flavonol biosynthesis in grape.
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- Plant Physiology, 2023, v. 193, n. 3, p. 2055, doi. 10.1093/plphys/kiad423
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- Article
Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking.
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- Food Frontiers, 2023, v. 4, n. 3, p. 1091, doi. 10.1002/fft2.256
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- Article
Evolution of Seed-Soluble and Insoluble Tannins during Grape Berry Maturation.
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- Molecules, 2023, v. 28, n. 7, p. 3050, doi. 10.3390/molecules28073050
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- Article
Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.
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- Foods, 2023, v. 12, n. 5, p. 1110, doi. 10.3390/foods12051110
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- Article
Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes.
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- Horticulturae, 2023, v. 9, n. 1, p. 61, doi. 10.3390/horticulturae9010061
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- Article
Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China.
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- Molecules, 2022, v. 27, n. 24, p. 8817, doi. 10.3390/molecules27248817
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- Article
Aroma Changes of Merlot Dry Red Wine from Yanqing Production Area in Different Types of Oak Barrels.
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- Modern Food Science & Technology, 2022, v. 38, n. 12, p. 340, doi. 10.13982/j.mfst.1673-9078.2022.12.0147
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- Article
Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of 'Cabernet Sauvignon' Grape Fruits and Wines in Northwest China.
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- Foods, 2022, v. 11, n. 22, p. 3730, doi. 10.3390/foods11223730
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- Article
Transcription factor VvibHLH93 negatively regulates proanthocyanidin biosynthesis in grapevine.
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- Frontiers in Plant Science, 2022, v. 13, p. 1, doi. 10.3389/fpls.2022.1007895
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- Article
A role for ascorbate conjugates of (+)-catechin in proanthocyanidin polymerization.
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- Nature Communications, 2022, v. 13, n. 1, p. 1, doi. 10.1038/s41467-022-31153-2
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- Article
A One-Step Polyphenol Removal Approach for Detection of Multiple Phytohormones from Grape Berry.
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- Horticulturae, 2022, v. 8, n. 6, p. 548, doi. 10.3390/horticulturae8060548
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- Article
Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China.
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- Foods, 2022, v. 11, n. 6, p. 787, doi. 10.3390/foods11060787
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- Article
Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging.
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- Foods, 2022, v. 11, n. 1, p. 74, doi. 10.3390/foods11010074
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- Article
Effects of mediums on fermentation behaviour and aroma composition in pure and mixed culture of Saccharomyces cerevisiae with Torulaspora delbrueckii.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5107, doi. 10.1111/ijfs.15081
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- Article
Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique.
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- Molecules, 2021, v. 26, n. 11, p. 3172, doi. 10.3390/molecules26113172
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- Article
Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation.
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- Foods, 2021, v. 10, n. 2, p. 277, doi. 10.3390/foods10020277
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- Article
Evolution of malvidin‐3‐glucoside and color charateristics of red wines during forced aging processes: Effect of (+)‐catechin and (−)‐epicatechin addition.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15177
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- Article
Transcription Factor VviMYB86 Oppositely Regulates Proanthocyanidin and Anthocyanin Biosynthesis in Grape Berries.
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- Frontiers in Plant Science, 2021, v. 11, p. N.PAG, doi. 10.3389/fpls.2020.613677
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- Article
The Effect of Light Intensity on the Expression of Leucoanthocyanidin Reductase in Grapevine Calluses and Analysis of Its Promoter Activity.
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- Genes, 2020, v. 11, n. 10, p. 1156, doi. 10.3390/genes11101156
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- Article
VviWRKY40, a WRKY Transcription Factor, Regulates Glycosylated Monoterpenoid Production by VviGT14 in Grape Berry.
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- Genes, 2020, v. 11, n. 5, p. 485, doi. 10.3390/genes11050485
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- Article
Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 148, doi. 10.7506/spkx1002-6630-20180903-022
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- Article
VvLAR1 and VvLAR2 Are Bifunctional Enzymes for Proanthocyanidin Biosynthesis in Grapevine.
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- Plant Physiology, 2019, v. 180, n. 3, p. 1362, doi. 10.1104/pp.19.00447
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- Article
Validation of reference genes for gene expression analysis of response to anthocyanin induction in cell cultures of Vitis davidii (Rom. Caill.) Foëx.
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- In Vitro Cellular & Developmental Biology Plant, 2018, v. 54, n. 6, p. 642, doi. 10.1007/s11627-018-9937-7
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- Article
Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis.
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- Molecules, 2018, v. 23, n. 4, p. 779, doi. 10.3390/molecules23040779
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- Article
Optimization on anthocyanins extraction from wine grape skins using orthogonal test design.
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- Food Science & Biotechnology, 2010, v. 19, n. 4, p. 1047, doi. 10.1007/s10068-010-0147-2
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- Article