Sino French joint venture dynasty winery ltd

Sino, China

Sino French joint venture dynasty winery ltd

Sino, China
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Wu Y.-Y.,China Agricultural University | Xing K.,Sino French Joint Venture Dynasty Winery Ltd. | Zhang X.-X.,China Agricultural University | Wang H.,Sino French Joint Venture Dynasty Winery Ltd. | And 3 more authors.
Molecules | Year: 2017

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality. © 2017 by the authors.


Cui Y.,Tianjin Agricultural University | Lv W.,Sino French joint venture dynasty winery ltd. | Fu R.X.,Tianjin Agricultural University
Advanced Materials Research | Year: 2013

The paper foucs on utiliztion of blueberry to develop a high quality low alcohol blueberry semi-sweet wine and analysis of aroma compounds in the wine. Blueberry from Tianjin Jixian was used as raw materials and ultrasound technology was used to end fermentation of blueberry must when alcohol content reached to the desired value. Various physical-chemical parameters of the wine were determined and the main aroma compounds in blueberry wine were analyzed quantitively. Taste panel evaluation was carried out to evaluate the acceptbility of the blueberry wine. The results showed that combination of pectinase(85%),cellulase(10%) and hemicellulase(5%)(total level:0.3g/L) increased the blueberry juice extraction to 55%, the wine treated by ultrasound (40Hz,20min) had a high microbial stability and a desired low alcohol content. At the same time,the wine rich in typical blueberry flavor and aromas, with a pleasant fruity taste and good acceptability. © (2013) Trans Tech Publications, Switzerland.


Cui Y.,Tianjin Agricultural University | Wang W.,Sino French joint venture dynasty winery ltd | Zhang F.,Sino French joint venture dynasty winery ltd | Lv W.,Sino French joint venture dynasty winery ltd
Advanced Materials Research | Year: 2012

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors. © (2012) Trans Tech Publications, Switzerland.


Cui Y.,Tianjin Agricultural University | Lv W.,Sino French Joint Venture Dynasty Winery Ltd. | Liu J.,Tianjin Agricultural University | Wang B.,Tianjin Agricultural University
Advanced Materials Research | Year: 2012

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italian Riesling grapes as raw materials, four ending fermentation technologies: single SO 2 treatment, combined high voltage electrostatic field (HVEF)/SO 2 treatment, combined ultrasound/SO 2 treatment, and combined pasteurization/SO 2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO 2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italian Riesling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.


Zhou F.,Tianjin University | Huang J.,Tianjin University | Xi Y.,Tianjin University | Xu Z.,Sino French Joint Venture Dynasty Winery Ltd.
Proceedings - 2010 International Conference on Intelligent Computing and Cognitive Informatics, ICICCI 2010 | Year: 2010

Wine aroma is an important aspect of wine quality. The 21 main volatile compounds contents of Cabernet dry red wines from Helan Mountain, Ji County and Changli County of China were determined by HS-SPME (headspace solid-phase micro-extraction) and GC-MS. The result of GC-MS showed that the contents of aroma compounds of Cabernet dry red wines from three production regions were different. Based on clustering and principal component analyses of 21 aromatic constituents by DPS V7.55 software, 8 major contributors were determined as ethyl caprylate, pelargonaldehyde, heptanol, phenylethanol, ethyl isovalerate, benzaldehyde, citronellol and hexyl acetate. They had grass, flowers, fruits, lilac, and cinnamon aromas. © 2010 IEEE.


Luo T.,Tianjin University | Wei J.-P.,Tianjin University | Zhao Y.-P.,Yantai University | Zhang J.,Sino French Joint Venture Dynasty Winery LTD.
Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis | Year: 2013

Fourier transform infrared spectroscopy has been widely used in some related fields, thus induces the rapid development of quantitative analysis method based on Lambert-Beer's Law and chemometrics in recent years. The selection of appropriate pre-processing method and calibration model is extremely crucial to the quantitative analysis. The present paper selected 30 wine samples and used infrared spectroscopy combined with vector regression algorithm SVR quantitative analysis model with standard normal variate, baseline correction and outliers elimination to analyze four representative components of wine. Satisfactory results were gained while the relative errors were limited to less than 5%. This method can be applied to the wine representative quantitative analysis for the material content.


Cui Y.,Tianjin Agricultural University | Li D.,Tianjin Agricultural University | Lv W.,Sino French Joint Venture Dynasty Winery Ltd.
Proceedings - 2014 IEEE Workshop on Advanced Research and Technology in Industry Applications, WARTIA 2014 | Year: 2014

Effects of six different pesticides on the growth of Chlorella vulgaris were investigated in this paper. The results showed that when the chlorella were cultured in the media with carbendazim, procymidone, thiram, tebuconazole, prochloraz and fludioxonil repectively, lower concentrations(<;1mg/L) promoted the growth of cells, higher concentrations inhibited cells growth, and the inhibition effect increased with the increase of concentrations. Tebuconazole had the most strongest inhibiting effect at 1mg/L,and procymidone had the best effect at 10mg/L of concentration. © 2014 IEEE.


Zhang J.,Tianjin University of Science and Technology | Zhang J.,Sino French Joint Venture Dynasty Winery LTD | Wang F.,Sino French Joint Venture Dynasty Winery LTD | Wei J.-P.,TASLY Group Co. | And 6 more authors.
Guang Pu Xue Yu Guang Pu Fen Xi/Spectroscopy and Spectral Analysis | Year: 2011

The purpose was to achieve the identification of Muscat Hamburg wines produced in Tianjin region through scanning and analyzing dry white wine samples of different grape varieties and regions by infrared spectroscopy technology. A support vector machine (SVM) based method was introduced to analyze infrared spectra of dry white wines. The pretreatment processes of the IR spectra were also elaborated, including baseline adjustment, noise Elimination, standard normalization and eliminating the main component of abnormal sample points. The authors selected great quantity of dry white wine samples of different grape regions including 511 Muscat Hamburg wine samples, 438 Italian Riesling wine samples, 307 Chardonnay wine samples, 29 Ugni Blanc wine samples, 44 Rkatsiteli wine samples, 31 longan wine samples and 79 ZeHong wine samples. According to different classification problems, 80% of IR spectra of the wine samples were used to establish discrimination models with SVM-based method, and the remaining 20% of IR spectra were used for the validation of the discrimination models. Experimental results showed that the proposed method is effective, since high classification accuracy, identification rate and rejecting rate were achieved: over 97% for the white wine samples of different grape varieties, meanwhile over 98% for the Muscat Hamburg wine samples produced in different regions. So the method developed in this paper played a good role in the qualitative classification and discrimination of Muscat Hamburg wines produced in Tianjin region. This novel method has a considerable potential and a rosy application future due to the expeditiousness, stability and easy-operation of FTIR method, as well as the veracity and credibility of SVM method.


PubMed | Tianjin University, Sino French Joint Venture Dynasty Winery LTD. and Yantai University
Type: Journal Article | Journal: Guang pu xue yu guang pu fen xi = Guang pu | Year: 2014

Fourier transform infrared spectroscopy has been widely used in some related fields, thus induces the rapid development of quantitative analysis method based on Lambert-Beers Law and chemometrics in recent years. The selection of appropriate pre-processing method and calibration model is extremely crucial to the quantitative analysis. The present paper selected 30 wine samples and used infrared spectroscopy combined with vector regression algorithm SVR quantitative analysis model with standard normal variate, baseline correction and outliers elimination to analyze four representative components of wine. Satisfactory results were gained while the relative errors were limited to less than 5%. This method can be applied to the wine representative quantitative analysis for the material content.

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