Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine-Reference-Cited by-同舟云学术

Effects of different fermentation and storage conditions on methanol content in Chinese spine grape (Vitis davidii Foex) wine

Published:2020-01-01 Issue:1 Volume:18 Page:367-374
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Wei Xiaofeng¹,Francoise Uwamahoro¹,Qin Minyang²,Chen Qiuchong¹,Li Yumeng¹,Sun Xiangyu¹,Fang Yu-Lin¹

Affiliation:

1. College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling, China

2. Research and Development Center, Jiangxi Gentleman Valley Wild Fruits World Co., Ltd., Chongyi, China

Funder

National key research and development program

the China agriculture research system for grape industry

the Science and Technology Innovation Driving Projects from the Special Fund Support for Shaanxi Agriculture in 2018

the Key research and development program of Shaanxi province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1737238