Co‐winemaking with<i>Vitis amurensis</i>Rupr. “Beibinghong” enhances the quality of<i>Vitis vinifera</i>L. cv. Cabernet Gernischt wine-Reference-Cited by-同舟云学术

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Co‐winemaking withVitis amurensisRupr. “Beibinghong” enhances the quality ofVitis viniferaL. cv. Cabernet Gernischt wine

Published:2022-09-27 Issue:11 Volume:87 Page:4854-4867
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Song Jianqiang¹²³^ORCID,Zhang Ang²⁴,Cheng Shiwei¹,Li Xiuwei⁵,Zhang Yuxiang¹,Luan Liying¹,Qu Huige¹,Ruan Shili³,Li Jiming³

Affiliation:

1. School of Life Sciences Ludong University Yantai China

2. Hebei Key Laboratory of Wine Quality & Safety Testing Qinhuangdao China

3. Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology Yantai Changyu Group Corporation Ltd. Yantai China

4. Technology Centre of Qinhuangdao Customs Qinhuangdao China

5. Shandong Shangmei Health Industry Technology Development Co., Ltd Yantai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16330

Reference57 articles.

1. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC–MS and LC–NMR

2. Changes in the detailed pigment composition of red wine during maturity and ageing

3. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton R.;American Journal of Enology and Viticulture,2001

4. Methanol contents of Turkish varietal wines and effect of processing

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking;Food Chemistry;2024-03

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