Analysis of Aroma Characteristics of Pervaporation Wine Spirit from Different Grape Varieties and the Separation and Enrichment Rules of Pervaporized Spirits by Xiaoyu XU, Qiuwen CHEN, Chifang CHENG, Guofang DANG, Ying SHI, Changqing DUAN, Yibin LAN

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High-Vigor Rootstock Exacerbates Herbaceous Notes in <i>Vitis vinifera</i> L. cv. Cabernet Sauvignon Berries and Wines Under Humid Climates by Xiao Han, Haocheng Lu, Xia Wang, Yu Wang, Weikai Chen, Xuanxuan Pei, Fei He, Changqing Duan, Jun Wang

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Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach by Jiani Liu, Xinyue Zhang, Yuxuan Zhu, Shuying Wang, Xiaoyue Hu, Mengqi Ling, Demei Li, Changqing Duan, Haibin Mu, Baoqing Zhu, Yibin Lan

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Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines by Xuechen Yao, Haoen Cai, Jiayi Kou, Yunxue Xie, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Mengyao Qi, Yibin Lan

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