Works matching DE "WINE flavor %26 odor"

Results: 911

Effect of Ternary Fermentation by Non--Saccharomyces cerevisiae Yeast on the Quality of Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 221, doi. 10.16429/j.1009-7848.2025.04.020

By:

JI Yuxiang;
YANG Jiaming;
LIU Weigeng;
ZHAO Xixi;
SONG Yuyang

Publication type:

Article

Effects of Black Rice Addition Amount on Antioxidant Activity and Flavor of Rice Wine.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 244, doi. 10.16429/j.1009-7848.2025.04.022

By:

ZHAO Nanqi;
SUI Yong;
SHI Jianbin;
CAI Fang;
CHEN Xueling;
XIONG Tian;
LI Shaobin;
MEI Xin

Publication type:

Article

Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1804, doi. 10.3390/foods14101804

By:

Li, Zhijie;
Sun, Kaishuo;
Wang, Yanyan;
Yu, Fang;
Liu, Zhiwen

Publication type:

Article

Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70199

By:

Li, Yugen;
Zhang, Qiuyu;
Liu, Xinxin;
Bian, Xinyu;
Li, Jinchen;
Meng, Nan;
Liu, Mengyao;
Huang, Mingquan;
Sun, Baoguo;
Li, Jiming

Publication type:

Article

Microorganisms: The Key Regulators of Wine Quality.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70198

By:

Zhao, Hechao;
Liu, Shiyuan;
Zhu, Lixian;
Wang, Yanhua

Publication type:

Article

基于 GC-IMS 分析添加五谷对红茶菌奶酒挥发性风味物质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 284, doi. 10.11882/j.issn.0254-5071.2025.05.042

By:

谢敬;
周嘉诺;
隆瑞;
唐佳鑫;
宋阳;
凌紫青;
陈泓帆;
罗琪琪;
聂鑫

Publication type:

Article

卡利比克迈耶氏酵母对‘赤霞珠干红葡萄酒品质的影响.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 154, doi. 10.11882/j.issn.0254-5071.2025.05.023

By:

李玥玥;
胡海霞;
王燕荣

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

Determination of geosmin and 2,4,6-trichloroanisole in white and red Austrian wines by headspace SPME-GC/MS and comparison with sensory analysis.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 771, doi. 10.1007/s00217-010-1321-8

By:

Weingart, Georg;
Schwartz, Heidi;
Eder, Reinhard;
Sontag, Gerhard

Publication type:

Article

Odorant active compounds in Amontillado wines obtained by combination of two consecutive ageing processes.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1687, doi. 10.1007/s00217-008-0894-y

By:

Luis Zea;
Lourdes Moyano;
Manuel Medina

Publication type:

Article

Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 92, n. 3, p. 441, doi. 10.1007/s00253-011-3546-2

By:

Bartowsky, Eveline;
Borneman, Anthony

Publication type:

Article

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 91, n. 3, p. 713, doi. 10.1007/s00253-011-3237-z

By:

Styger, Gustav;
Jacobson, Dan;
Bauer, Florian F.

Publication type:

Article

Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 89, n. 4, p. 1051, doi. 10.1007/s00253-010-2911-x

By:

Knoll, Caroline;
Toit, Maret Du;
Schnell, Sylvia;
Rauhut, Doris;
Irmler, Stefan

Publication type:

Article

蜡样芽孢杆菌的筛选鉴定及培养优化研究.

Published in:

Feed Research, 2023, v. 46, n. 13, p. 80, doi. 10.13557/j.cnki.issn1002-2813.2023.13.016

By:

刘瑾;
马烁;
赵华

Publication type:

Article

FRANCUSKI PARADOKS (1992-2022) - TRZY DEKADY BADAŃ NAD KARDIOPROTEKCYJNYMI WŁAŚCIWOŚCIAMI WINA GRONOWEGO.

Published in:

Journal of Health & Environmental Research / Bromatologia & Chemia Toksykologiczna, 2021, v. 54, n. 4, p. 229, doi. 10.32383/bct/159229

By:

Gawlik, Maciej Tadeusz

Publication type:

Article

Early Identification of Olive Oil Defects throughout Shelf Life.

Published in:

Separations (2297-8739), 2024, v. 11, n. 6, p. 167, doi. 10.3390/separations11060167

By:

Freitas, Flávia;
Cabrita, Maria João;
da Silva, Marco Gomes

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

不同茶类茶酒的感官风味及挥发性成分差异.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 158, doi. 10.12161/j.issn.1005‐6521.2024.24.020

By:

李雄宇;
牛淼;
何雨淇;
杨洪焱;
徐亚文;
周贤秀;
丁建良;
李家华

Publication type:

Article

不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 25, doi. 10.12161/j.issn.1005-6521.2024.21.004

By:

马懿;
喻康杰;
赖晓琴;
肖雄峻;
谢李明;
熊蓉;
魏紫云;
禹潇

Publication type:

Article

玉米须水芹酒酿造工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 104, doi. 10.12161/j.issn.1005-6521.2023.19.015

By:

刘喆;
周俊男;
黄琬婷;
王哲;
刘家裕;
那广宁

Publication type:

Article

超声催陈对葡萄酒色泽品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003

By:

马小强;
王有梁;
潘艺波;
陈紫彤;
白卫滨;
孙建霞

Publication type:

Article

基于模型融合的浓香型白酒感官与风味成分质量关系模型研究.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 53, doi. 10.12161/j.issn.1005-6521.2023.13.009

By:

刘鑫;
韩强;
李陈杰;
张良;
李锦松;
张怀山;
庹先国

Publication type:

Article

番石榴米酒酿造工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 125, doi. 10.12161/j.issn.1005-6521.2023.10.017

By:

孔凡利;
秦炜欣;
冯莉;
邓淞升;
任宇航;
林嫣;
魏岳荣;
邝瑞彬

Publication type:

Article

桑葚干和桑葚酒中花青素稳定性分析.

Published in:

Food Research & Development, 2022, v. 43, n. 24, p. 51, doi. 10.12161/j.issn.1005-6521.2022.24.008

By:

张新灿;
郭浩然;
张静;
李小定

Publication type:

Article

茶酒的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 23, p. 210, doi. 10.12161/j.issn.1005-6521.2022.23.030

By:

刘洋;
李国辉;
曹晓念;
钟其顶;
沈才洪;
王道兵;
刘向阳;
兰余;
张洛琪

Publication type:

Article

小米苦荞米酒加工工艺优化.

Published in:

Food Research & Development, 2022, v. 43, n. 22, p. 113, doi. 10.12161/j.issn.1005-6521.2022.22.016

By:

贺祺涵;
赵江林;
林昱吉;
严慧玲;
陈剑雄;
赵钢

Publication type:

Article

两种葡萄混合酿造的起泡葡萄酒原酒香气分析.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 176, doi. 10.12161/j.issn.1005-6521.2022.11.023

By:

俞然;
张彦聪;
刘莹;
王芳;
王伟;
王方;
张军

Publication type:

Article

黑果花楸酒中风味成分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 150, doi. 10.12161/j.issn.1005-6521.2022.09.021

By:

王玉超;
刘思琪;
杨定宽;
辛晶;
段翠翠;
李晓磊;
李丹

Publication type:

Article

黄芪米酒发酵的条件优化.

Published in:

Food Research & Development, 2022, v. 43, n. 8, p. 106, doi. 10.12161/j.issn.1005-6521.2022.08.014

By:

杨丽华;
鲁娜;
张雪舂;
孟建宇

Publication type:

Article

基于电子鼻及气相-离子迁移谱法分析阳光玫瑰葡萄贮藏期挥发性成分.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 167, doi. 10.12161/j.issn.1005-6521.2022.07.024

By:

谢林君;
成果;
王海军;
周思泓;
谢太理;
周咏梅;
张劲

Publication type:

Article

酒酒球菌在葡萄酒中的应用研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 213, doi. 10.12161/j.issn.1005-6521.2021.24.031

By:

侯冬冬;
刘朋;
赵样忠;
!姚艳艳;
何熹

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

南果梨玫瑰米酒酿造工艺的响应面优化.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 142, doi. 10.12161/j.issn.1005-6521.2021.19.020

By:

王虹玲;
丁昊;
安东平;
岳宏东

Publication type:

Article

软枣猕猴桃复合酵素饮料的发酵及抗氧化活性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 130, doi. 10.12161/j.issn.1005-6521.2021.12.021

By:

王虹玲;
丁昊;
安东平;
汪琢;
马爽;
王家庆

Publication type:

Article

发酵型桂花酒的工艺优化.

Published in:

Food Research & Development, 2021, v. 42, n. 10, p. 100, doi. 10.12161/j.issn.1005-6521.2021.10.015

By:

薛锦赢;
殷佳雅;
黄秀玉;
叶露;
李育新;
陈伟玲

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

一种波杂饮料的工艺研发.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 77, doi. 10.12161/j.issn.1005-6521.2021.04.013

By:

张慧娟;
段雅文;
隋妙;
王静

Publication type:

Article

菠菜提取物去除葡萄酒中亚硫酸盐的研究.

Published in:

Food Research & Development, 2021, v. 42, n. 3, p. 87, doi. 10.12161/j.issn.1005-6521.2021.03.014

By:

王树庆;
李保国;
范维江;
姜薇薇;
李永正

Publication type:

Article

番木瓜米酒酿造工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 63, doi. 10.12161/j.issn.1005-6521.2020.18.011

By:

邝瑞彬;
魏岳荣;
杨护;
杨敏;
周陈平;
黄炳雄;
孔凡利

Publication type:

Article

冰苹果酒酿造工艺探究.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 157, doi. 10.12161/j.issn.1005-6521.2020.13.025

By:

隋韶奕;
张素敏;
王雪松;
李珂

Publication type:

Article

贮藏方式对武夷岩茶梅占生化成分及感官品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 12, p. 102, doi. 10.12161/j.issn.1005-6521.2020.12.017

By:

黄毅彪;
林燕萍;
张见明;
陈荣冰

Publication type:

Article

白桑椹柠檬果酒发酵工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 153, doi. 10.12161/j.issn.1005-6521.2020.08.025

By:

尹爱国;
曾霞;
程水明;
岳茂峰;
彭舒

Publication type:

Article

Study on the Technology of Six-Grain Flavor Rice Wine.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 72, doi. 10.12161/j.issn.1005-6521.2020.06.013

By:

XU An-shu;
XIA Fan;
LI Qing-sui

Publication type:

Article

乳酸菌对红曲黄酒品质的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 213, doi. 10.12161/j.issn.1005-6521.2020.03.035

By:

董蕴;
王强;
仇港;
杨成聪;
罗晶晶;
马磊;
郭壮;
赵慧君

Publication type:

Article

辛烯基琥珀酸短链葡聚糖包埋橙花叔醇的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 144, doi. 10.12161/j.issn.1005-6521.2019.24.023

By:

王凯;
雷声;
蒋举兴;
付磊;
李智宇;
胡中山;
王珂;
王慧;
曾小兰;
冯涛

Publication type:

Article

糯米莲藕黄酒的发酵工艺研究.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 173, doi. 10.12161/j.issn.1005-6521.2019.23.030

By:

王元军;
于清华

Publication type:

Article

黑米酒酿造工艺优化研究.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 91, doi. 10.12161/j.issn.1005-6521.2019.22.015

By:

张文;
廖静;
徐梓焓

Publication type:

Article

发酵型刺梨绿茶酒工艺研究及挥发性成分分析.

Published in:

Storage & Process, 2025, n. 4, p. 67, doi. 10.3969/j.issn.1009-6221.2025.04.009

By:

张小勤;
穆冯娜;
何小杰;
陈飞飞;
陈玉琳;
钟浪进;
安焱林;
吴广辉;
李东

Publication type:

Article

Next Generation Winemakers: Genetic Engineering in Saccharomyces cerevisiae for Trendy Challenges.

Published in:

Bioengineering (Basel), 2020, v. 7, n. 4, p. 1, doi. 10.3390/bioengineering7040128

By:

Molina-Espeja, Patricia

Publication type:

Article