Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

Rapid HPLC analysis of amino acids and biogenic amines in wines during fermentation and evaluation of matrix effect

Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China