Natural and sustainable wine: a review-Reference-Cited by-同舟云学术

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Natural and sustainable wine: a review

Published:2022-03-25 Issue: Volume: Page:1-12
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wei Ruteng¹,Wang Lin¹,Ding Yinting¹,Zhang Liang¹,Gao Feifei¹,Chen Ning¹,Song Yinghui²,Li Hua¹³⁴,Wang Hua¹³⁴

Affiliation:

1. College of Enology, Northwest A&F University, Yangling, Shaanxi, PR China

2. Penglai Vine and Wine Industry Development Service Center, Yantai, Shandong, PR China

3. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, PR China

4. China Wine Industry Technology Institute, Zhongguancun innovation Center, Yinchuan, Ningxia, PR China

Funder

Ningxia Hui Autonomous Region Key Research and Development Project

National Key Research and Development Project

Key Research and Development Project of Shaanxi Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2055528

Reference88 articles.

1. Halo-tolerant plant growth promoting rhizobacteria for improving productivity and remediation of saline soils

2. Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines

3. Multiple effects ofBacillus amyloliquefaciensvolatile compounds: plant growth promotion and growth inhibition of phytopathogens

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