Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

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im Januar 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у 2017

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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P1476

Impact of Sucrose Addition on ...... ounds of “Shuangyou” Red Wines

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P2093

Hong-Ling Chen

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Huan Liu

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Mei-Ling Bao

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Qiao Li

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P2860

Metabolic engineering of Saccharomyces cerevisiae

Evolution of ecological dominance of yeast species in high-sugar environments.

Yeast modulation of wine flavor.

Factors influencing the aroma composition of Chardonnay wines.

Chemical and sensory profiles of rosé wines from Australia.

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.

Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.

Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.

Modulating the formation of Meili wine aroma by prefermentative freezing process.

Ethanol tolerance of sugar transport, and the rectification of stuck wine fermentations.

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1-11

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P31

scholarly article

P356

10.1155/2017/2926041

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2017

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2017-01-01T00:00:00Z

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P921

red wine