Shi Ning

The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking

Meng-Bo Tian, Rui-Qi Hu, Zhao-Long Liu et al. · Food Chemistry · 2023 · 37 citations

Food Chemistry, Ph Adjustment, Food Fermentation +8

Region, vintage, and grape maturity co-shaped the ionomic signatures of the Cabernet Sauvignon wines

Xiao Han, Hao-Cheng Lu, Yu Wang et al. · Food Research International · 2022 · 25 citations

Grape Maturity, Ionomic Signatures, Cabernet Sauvignon Wines

Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Shi Ning, Huiqing Li, Hao-Cheng Lu et al. · Food Chemistry X · 2023 · 17 citations · Full text

Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

Shi Ning, Xuan-Xuan Pei, Mingyu Li et al. · Food Chemistry · 2024 · 11 citations

Severe shoot topping slows down berry sugar accumulation rate, alters the vine growth and photosynthetic capacity, and influences the flavoromics of Cabernet Sauvignon grapes in a semi-arid region

Hao-Cheng Lu, Meng-Bo Tian, Shi Ning et al. · European Journal of Agronomy · 2023 · 10 citations