Citation: | He Yingxia, Jiang Yumei, Li Jixin, Mi Lan, Ma Tengzhen, Hang Jie, Cheng Yurong, Hu Yanyun. Effection of different yeasts and maceration enzymes on aromatic components of cabernet gernischt red wine[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2016, 32(z1): 325-332. DOI: 10.11975/j.issn.1002-6819.2016.z1.045 |
[1] |
Gustav S, Bernard P, Florian B F. Wine flavor and aroma[J]. Journal of Industrial Microbiology and Biotechnology, 2011, 38(9): 1145-1159.
|
[2] |
刘丽媛,刘延琳,李华. 葡萄酒香气化学研究进展[J].食品科学,2011(5):310-316.Liu Liyuan, Liu Yanlin, Li Hua. Research Progress of Wine Aroma[J]. Food Science, 2011(5): 310-316. (in Chinese with English abstract)
|
[3] |
李景明,于静,吴继红,等. 不同酵母发酵的赤霞珠干红葡萄酒香气成分研究[J]. 食品科学,2009,30(2):185-189.Li Jingming, Yu Jing, Wu Jihong, et al. Study on aromatic components of cabernet sauvignon dry red wine fermented with different species of yeast strains[J]. Food Science, 2009, 30(2): 185-189. (in Chinese with English abstract)
|
[4] |
Furdíková Katarína, Maky?ová Katarína, ?ur?anská Katarína, et al. Influence of yeast strain on aromatic profile of Gewürztraminer wine[J]. Food Science and Technology, 2014, 59(1): 256-262.
|
[5] |
Bao Jiang, Zhu Meixi, Mei Juanluo. Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China[J]. Food research international, 2013, 51(2): 482-489.
|
[6] |
尹建邦. 烟台产区蛇龙珠葡萄酒中挥发性香气成分的分析[D]. 无锡:江南大学,2009.Ying Jianbang. Free Volatile Aroma Compounds of Cabernet Gernischet Wine in Yantai Region[D]. WuXi: JiangNai University, 2009. (in Chinese with English abstract)
|
[7] |
李斯屿,金赞敏,石英,等. 浸渍酶及酵母对蛇龙珠葡萄酒中非花色苷酚的影响[J]. 中外葡萄与葡萄酒,2012(6):24-28.Li Yusi, Jin Zanmin, Shi Ying, et al. Effects of different maceration enzymes and yeasts on several non-anthocyanins phenolic compounds in Cabernet Gernischet wine[J]. Sino-Overseas Grapevine & Wine, 2012(6): 24-28. (in Chinese with English abstract)
|
[8] |
Rodríguez-Bencomo, Juan J, Cabrera-Valido, et al. Bound aroma compounds of Gual and Listan blanco grape varieties and their influence in the elaborated wines[J]. Food Chemistry, 201l, 127(3): 1153-1162.
|
[9] |
Lourdes M, Luis Z, Juan M, et al. Analytical study of aromatic series in sherry wines subjected to biological aging[J]. Journal of Agricultural and Food Chemistry, 2002, 50(25): 7356-7361.
|
[10] |
Laura C, Ana E, Juan C, et al. Gas chromatography- olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines[J]. Journal of Agricultural and Food Chemistry, 2004, 52(6): 1653-1660.
|
[11] |
Escudero A, Gogorza B, Melus M A, et al. Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values[J]. Journal of Agricultural and Food Chemistry, 2004, 52(11): 3516-3524.
|
[12] |
Noguerol-Pato R, González-Barreiro C, Cancho-Grande B, et al. Aroma potential of Brancellao grapes from different cluster positions[J]. Food Chemistry, 2012(132): 112-124.
|
[13] |
段雪荣,陶永胜,杨雪峰,等. 不同成熟度赤霞珠葡萄所酿酒香气质量分析[J]. 中国食品学报,2012,12(11):189-197.Duan Xuerong, Tao Yongsheng, Yang Xuefeng, et al. Aroma quality analysis of wines from cabernet sauvignon grapes with different maturities[J]. Journal of Chinese food, 2012, 12(11): 189-197. (in Chinese with English abstract)
|
[14] |
马腾臻,李颖,张莉,等. 油橄榄酒的酿造及香气成分分析[J]. 食品科学,2014,35(18):161-165.Ma Tengzhen, Li Ying, Zhang Li, et al. Volatile compound analysis of olea europaea L.Wine[J]. Food Science, 2014, 35(18): 161-165. (in Chinese with English abstract)
|
[15] |
张明霞,吴玉文,段长青. 葡萄与葡萄酒香气物质研究进展[J]. 中国农业科学,2008,41(7):2098-2104.Zhang Mingxia, Wu Yuwen, Duan Changqing. Progress in study of aromatic compounds in grape and wine[J]. Agricultural Science in China, 2008, 41(7): 2098-2104. (in Chinese with English abstract)
|
[16] |
王玉峰. 葡萄酒香气影响因素的研究[D]. 济南:山东轻工业学院,2010.Wang Yufeng. Studies of Affection Factors about Aromatic Components in Wines[D]. JiNan: Shandong Institute of Light Industry, 2010. (in Chinese with English abstract)
|
[17] |
蒋丽,车振明,邢亚阁,等. 不同酵母菌株对霞多丽冰葡萄酒香气成分的影响[J]. 中外葡萄与葡萄酒,2015(1):36-39.Jiang Li, Che Zhenming, Xing Yage, et al. Effects of different yeast strains on aromatic compounds of chardonnay ice wine[J]. Sino-Overseas Grapevine & Wine, 2015(1): 36-39. (in Chinese with English abstract)
|
[18] |
Are′valo-Villena M, Ubeda-Iranzo J F, Gundllapalli S B, et al.Characterization of an Exocellular β-glucosidase from Debaromyces pseudopolymorphus[J]. Enzyme Microb Technol, 2006, 39(2): 229-234.
|
[19] |
Baffi M A, Tobal T, Henrique J, et al. A novel β -glucosidase from Sporidiobolus pararoseus: characterization and application in winemaking[J]. Journal of food science, 2011, 76(7):C997-1002.
|
[20] |
姜文广. 烟台产区蛇龙珠葡萄中游离态香气物质的研究[D]. 无锡:江南大学,2008.Jiang Wenguang. Study of Volatile Aroma Compounds in Cabernet Gernischt Grape Produced in YanTai[D]. WuXi: JiangNan University, 2008. (in Chinese with English abstract)
|
[1] | Bai Xuebing, Yang Jianing, Jiang Xingrui, Zhao Yu, Wu Yun, Tao Yongsheng. Discrimination method for the origin and age of dry red wine by physico-chemical indices in northwest China[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2022, 38(13): 319-326. DOI: 10.11975/j.issn.1002-6819.2022.13.035 |
[2] | Zhang Peng, Yuan Xingling, Xue Youlin, Jia Xiaoyu, Li Jiangkuo. Effects of precise temperature control on the storage quality and aroma components of fresh goji fruit[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2021, 37(18): 322-330. DOI: 10.11975/j.issn.1002-6819.2021.18.037 |
[3] | Geng Shijin, Jiang Jiao, Qu Rui, Shi Kan, Qin Yi, Liu Yanlin, Song Yuyang. Managing volatile acidity and aroma of Petit Manseng wine using Torulaspora delbruekii[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2021, 37(7): 293-300. DOI: 10.11975/j.issn.1002-6819.2021.07.036 |
[4] | Zhu Xia, Zhao Dandan, Li Jun'e, Han Shunyu, Yang Xueshan. Effects of esterase activity of alcoholicus in Hexi Corridor production areas on ester aroma compounds in wine[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2021, 37(1): 315-322. DOI: 10.11975/j.issn.1002-6819.2021.01.037 |
[5] | Yin Jian, Tao Yongsheng, Sun Weixuan, Chen Siyu. Effect of aroma enhancement for dry white wine by selected non-Saccharomyces extracellular enzymes[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2020, 36(4): 278-286. DOI: 10.11975/j.issn.1002-6819.2020.04.033 |
[6] | Zhu Xia, Liu Qi, Zhao Dandan, Duan Weipeng, Han Shunyu, Yang Xueshan. Parameter optimization aroma enhancement fermentation technology of dry white wine[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2019, 35(18): 282-291. DOI: 10.11975/j.issn.1002-6819.2019.18.034 |
[7] | Liu Wei, Zhan Jicheng, Huang Weidong, Li Demei, Liu Guojie. Application of near infrared spectroscopy and clustering analysis to classify wines from different origins[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2010, 26(13): 374-378. |
[8] | Fang Yulin, Wang Hua, Zhang Li, Chang Wei, Xue Fei, Liu Shuwen. Effects of different vinifications on aroma components of wild Vitis quinquangularis red wine[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(9): 246-250. |
[9] | Peng Bangzhu, Yue Tianli, Yuan Yahong, Zhao Zhihua. Optimization of technology for kiwi wine making and analysis of aroma components[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2007, 23(2): 229-232. |
[10] | Hu Boran, Xue Wenbiao, Yang Xinyuan, Li Hua. Comparative study on the changes of aromatic components in the grape and dry white wine of chardonnay[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2005, 21(12): 191-194. |