Works matching DE "FRUIT wines"

Results: 445

Targeting indigenous Schizosaccharomyces japonicus for genotype exploration and organic acid degradation analysis.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1569585

By:

Chen, Qiling;
Wang, Chunxiao;
Zhang, Zhanyan;
Yang, Zhangyu;
Zhou, Wenya;
He, Jiaojiao;
Song, Angxin;
Wu, Yuangen;
Qiu, Shuyi;
Han, Lizhen

Publication type:

Article

Qualitative Proteomic Profiling of Saccharomyces cerevisiae E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation.

Published in:

Foods, 2025, v. 14, n. 11, p. 1856, doi. 10.3390/foods14111856

By:

Consuegra-Rivera, Roger;
Román-Camacho, Juan J.;
Santos-Dueñas, Inés M.;
García-Martínez, Teresa;
Mauricio, Juan Carlos;
García-García, Isidoro

Publication type:

Article

Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts.

Published in:

Molecules, 2025, v. 30, n. 11, p. 2319, doi. 10.3390/molecules30112319

By:

Kregiel, Dorota;
Dziekonska-Kubczak, Urszula;
Czarnecka-Chrebelska, Karolina;
Pielech-Przybylska, Katarzyna

Publication type:

Article

Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00438-3

By:

Lan, Qiuyu;
Yang, Zhibo;
Lin, Lu;
Song, Chuan;
Tang, Junni;
Liu, Yuan;
Ao, Zonghua;
Zhang, Suyi;
Du, Xin;
Zhu, Chenglin;
Laghi, Luca

Publication type:

Article

Effects of Different Fermentation and Clarification Methods on the Color, Physicochemical Characteristics, and Aroma Profile of Healthcare Cornus–Kiwifruit Composite Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1705, doi. 10.3390/foods14101705

By:

Zeng, Cuiyan;
Zhang, Xueru;
Zhang, Junxia;
Pan, Shuiyan;
Chen, Keqin;
Fang, Yulin

Publication type:

Article

Making an Industry: Fruit Growers and Indifference in the British Columbia Wine Industry, 1891–1945.

Published in:

Agricultural History, 2025, v. 99, n. 2, p. 218, doi. 10.1215/00021482-11625330

By:

Bryce, Benjamin

Publication type:

Article

荔枝果酒发酵工艺优化及其挥发性风味物质和非挥发性代谢物分析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 76, doi. 10.11882/j.issn.0254-5071.2025.05.012

By:

杨山芮;
刘军;
李丽;
赵雨琳;
涂依琳;
罗偲;
李成;
均倪斌;
刘根侨

Publication type:

Article

酸樱桃果酒专用酵母菌的筛选、鉴定及耐受性研究.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 86, doi. 10.11882/j.issn.0254-5071.2025.05.013

By:

尹欣;
杨媛媛;
闫卓洋;
安峰;
单冬茜;
蔡宇良;
何玲

Publication type:

Article

谷胱甘肽在果酒酿造中增香作用研究进展.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 13, doi. 10.11882/j.issn.0254-5071.2025.05.003

By:

翟君君;
王晓宇;
王飞;
赵婉榕;
薛佳;
张方方;
赵鹏涛

Publication type:

Article

Impact of exogenous melatonin foliar application on physiology and fruit quality of wine grapes (Vitis vinifera) under salt stress.

Published in:

Functional Plant Biology, 2024, v. 51, n. 6, p. 1, doi. 10.1071/FP24019

By:

Li, Yuanyuan;
Zhang, Congcong;
Lu, Xu;
Yan, Haokai;
Nai, Guojie;
Gong, Meishuang;
Lai, Ying;
Pu, Zhihui;
Wei, Li;
Ma, Shaoying;
Li, Sheng

Publication type:

Article

山楂糯米酒发酵工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 143, doi. 10.12161/j.issn.1005-6521.2025.08.018

By:

周茜;
简宁宁;
李凤霞;
胡元庆

Publication type:

Article

超高压处理对红枣酒品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 62, doi. 10.12161/j.issn.1005‐6521.2025.03.009

By:

易宗伟;
蔡文超;
崔梦君;
王玉荣;
单春会;
郭壮

Publication type:

Article

咖啡果优良本土酵母菌筛选及发酵特性.

Published in:

Food Research & Development, 2024, v. 45, n. 22, p. 202, doi. 10.12161/j.issn.1005-6521.2024.22.026

By:

吴锐佳;
王雨辰;
黄先敏;
李乐乐;
高秀;
蔡建;
朱铃

Publication type:

Article

桑葚玫瑰果酒发酵工艺优化及体外抗氧化活性测定.

Published in:

Food Research & Development, 2023, v. 45, n. 22, p. 93, doi. 10.12161/j.issn.1005-6521.2023.22.014

By:

吴均;
吴俊葶;
黄传书;
黄越;
赵珮;
宋长贵;
王晓静;
马婧秋

Publication type:

Article

黄果梨果酒制备工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 106, doi. 10.12161/j.issn.1005-6521.2023.21.015

By:

韦唯;
叶英;
兰丽虹;
王红;
王树林

Publication type:

Article

空心李酿酒酵母的酿造学性能分析.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 193, doi. 10.12161/j.issn.1005-6521.2023.18.026

By:

李银凤;
黎华;
唐小玉1.;
朱文丽;
刘晓柱

Publication type:

Article

百香果果壳发酵低甲醇含量果酒工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 153, doi. 10.12161/j.issn.1005-6521.2023.12.021

By:

张会香;
程鑫;
林楠;
贾长龙;
罗柳吉;
崔萌佳;
杨世军;
李子院

Publication type:

Article

响应面法优化西梅酒的酿造工艺.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 146, doi. 10.12161/j.issn.1005-6521.2023.01.022

By:

贾金辉;
张海涛;
程贵兰;
蔡智军;
何丹;
李晗

Publication type:

Article

不同酿酒酵母对黑布林果酒品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 22, p. 36, doi. 10.12161/j.issn.1005-6521.2022.22.006

By:

高红芳;
赵婷峰;
赵倩楠

Publication type:

Article

野生猕猴桃果醋发酵过程分析及动力学模型构建.

Published in:

Food Research & Development, 2022, v. 43, n. 13, p. 172, doi. 10.12161/j.issn.1005-6521.2022.13.025

By:

张旭伟;
高向阳;
雷昌贵;
马振兴;
孟宇竹

Publication type:

Article

响应面法优化刺五加果酒的酿造工艺.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 136, doi. 10.12161/j.issn.1005-6521.2022.04.020

By:

贾金辉;
柴虹宇;
程贵兰;
蔡智军;
张海涛;
田晓玲;
梁文珍

Publication type:

Article

20个品种树莓果实品质评价.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 171, doi. 10.12161/j.issn.1005-6521.2022.02.025

By:

周双;
孙兰英;
杨光;
焦奎宝;
孙伟;
段亚东;
张鹍;
宋鹏慧;
李鹏举;
张静华;
王明洁

Publication type:

Article

D-最优混料设计优化复合果蔬酒配方.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 100, doi. 10.12161/j.issn.1005-6521.2022.02.015

By:

王琪;
张纪伟;
刘琨毅;
何翠容;
毛冬梅;
安江珊;
张晨;
李沅达

Publication type:

Article

猕猴桃百香果酒工艺条件优化.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 105, doi. 10.12161/j.issn.1005-6521.2022.01.015

By:

鲁云风;
张四普;
牛佳佳;
唐存多;
杨永峰;
江建荣

Publication type:

Article

橙子番茄混合果酒带渣主发酵工艺优化.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 94, doi. 10.12161/j.issn.1005-6521.2021.23.015

By:

李丹;
邓仕彬;
刘涛;
郑常玲;
汪秀妹;
黄雅茹;
陈雅芳

Publication type:

Article

茵红李果酒澄清工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 104, doi. 10.12161/j.issn.1005-6521.2021.22.016

By:

李亚兰;
雷雨;
童凯;
姜斌;
李洁媛;
唐璇;
李东

Publication type:

Article

混合酵母发酵对火龙果酒发酵特性及风味特征的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 149, doi. 10.12161/j.issn.1005-6521.2021.21.023

By:

林亚兰;
张爱华

Publication type:

Article

顶空固相微萃取GC-MS法分析8种猕猴桃果酒成分.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 121, doi. 10.12161/j.issn.1005-6521.2021.21.019

By:

刘志刚;
韩琳;
谢晓林;
何铃钰;
陶丹

Publication type:

Article

红泡刺藤果酒酿造、抗氧化性评价及挥发性风味物质分析.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 62, doi. 10.12161/j.issn.1005-6521.2021.21.010

By:

宋志姣;
周艺垠;
郭燕;
李德焕;
曹琼卉;
李晓娇;
李悦

Publication type:

Article

响应面优化人参果铁皮石斛花复合果酒生产工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 56, doi. 10.12161/j.issn.1005-6521.2021.18.009

By:

刘琨毅;
罗慧;
李崇萍;
马燕;
程建胜;
赵菊润;
张新凤;
赵明

Publication type:

Article

基于响应面设计的狭果茶藨子果酒发酵工艺优化.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 86, doi. 10.12161/j.issn.1005-6521.2021.17.015

By:

吉正梅;
叶英;
姜文;
王树林;
曹效海;
韩丽娟

Publication type:

Article

梅奇酵母与酿酒酵母混合发酵对火龙果酒风味的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 10, p. 54, doi. 10.12161/j.issn.1005-6521.2021.10.008

By:

李凯娅;
毛曦庆;
林雪;
刘四新;
李从发

Publication type:

Article

大果山楂酒发酵过程中抗氧化活性和香气成分分析.

Published in:

Food Research & Development, 2021, v. 42, n. 8, p. 24, doi. 10.12161/j.issn.1005-6521.2021.08.005

By:

钟平娟;
叶丽芳;
门戈阳;
邓泽元;
钟瑞敏;
蓝鑫

Publication type:

Article

红曲柿酒工艺优化及挥发性风味物质分析.

Published in:

Food Research & Development, 2021, v. 42, n. 7, p. 126, doi. 10.12161/j.issn.1005-6521.2021.07.020

By:

李慧敏;
林凤;
王玉梅;
李洋;
罗佳沂;
毛瑞丰

Publication type:

Article

低醇梨酒发酵工艺优化.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 70, doi. 10.12161/j.issn.1005-6521.2021.06.013

By:

扈钦淋;
叶师;
杨春;
高文庚

Publication type:

Article

樱桃李中功能成分研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 6, p. 211, doi. 10.12161/j.issn.1005-6521.2021.06.034

By:

刘伟;
姚思辰;
黄贤敏;
李紫薇

Publication type:

Article

桑葚-草莓复合果酒发酵动力学模型建立.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 77, doi. 10.12161/j.issn.1005-6521.2021.05.013

By:

熊亚;
李敏杰;
刘姗

Publication type:

Article

南酸枣皮果酒的化学成分和体外生物活性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 3, p. 1, doi. 10.12161/j.issn.1005-6521.2021.03.001

By:

蒋彤;
吕新林;
凌华山;
陈斌;
田潘婷;
朱晶晶;
王智民;
刘志高;
刘继延

Publication type:

Article

Study on cation exchange resin acid adjustment for peach wine.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 213, doi. 10.12161/j.issn.1005-6521.2021.01.025

By:

Zhu Yang;
Jim Hardy;
Zeng Lingwen

Publication type:

Article

Response Surface Methodology to Optimize the Lowtemperature Carbon Dioxide Impregnation Process of Lonicera Cider.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 199, doi. 10.12161/j.issn.1005-6521.2021.01.020

By:

Han Chunran;
Song Chenxin;
Ma Rui

Publication type:

Article

Effect of Mixed Fermentation of Maggi Meschia Yeast and Saccharomyces cerevisiae on the Quality Characteristics of Dragon Fruit Wine.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 68, doi. 10.12161/j.issn.1005-6521.2021.01.016

By:

Liu column;
Zhao lake ice;
Lihua;
Li Yinfeng;
Yu Zhi Hai;
Liu Xiaohui;
James, HARDIE William;
Huang Mingzheng

Publication type:

Article

红心火龙果酒颜色稳定性影响因素的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 130, doi. 10.12161/j.issn.1005-6521.2020.24.022

By:

段秋霞;
李定金;
段振华;
陈嫣;
唐美玲

Publication type:

Article

红心火龙果酒贮藏过程中抗氧化活性变化的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 43, doi. 10.12161/j.issn.1005-6521.2020.24.008

By:

段秋霞;
李定金;
段振华;
陈嫣;
唐美玲;
吴莲梅

Publication type:

Article

带皮香蕉酿制香蕉果酒的研究郝.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 86, doi. 10.12161/j.issn.1005-6521.2020.22.015

By:

郝俊光;
王云岑;
王合意;
李芳杰;
唐越;
徐淑娟;
陆家劲;
陈静

Publication type:

Article

青枣果酒酿造工艺优化及其香气成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 17, p. 102, doi. 10.12161/j.issn.1005-6521.2020.17.016

By:

原潞;
李桂峰;
燕妮;
吴建虎;
杜俊杰

Publication type:

Article

发酵型百香果酒的研制.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 160, doi. 10.12161/j.issn.1005-6521.2020.16.026

By:

程昊;
陈姚锋;
唐婷范;
张帅

Publication type:

Article

马蹄风味果酒的酿造工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 91, doi. 10.12161/j.issn.1005-6521.2020.10.016

By:

杨玉霞;
廖玲燕;
杨紫霞;
刘云芬;
梁园丽;
段振华;
宋慕波;
帅良

Publication type:

Article

响应面法优化菠萝梨酒的发酵工艺.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 124, doi. 10.12161/j.issn.1005-6521.2020.08.020

By:

刘延波;
王娜;
赵志军;
王贤;
孙西玉;
潘春梅

Publication type:

Article

荞麦百香果复合发酵果酒工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 113, doi. 10.12161/j.issn.1005-6521.2020.02.019

By:

尚英

Publication type:

Article

黑枣果酒发酵过程主要成分变化规律及香气成分分析.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 12, doi. 10.12161/j.issn.1005-6521.2020.02.003

By:

昝立峰;
杨香瑜;
陈江魁;
殷春燕

Publication type:

Article