Liang Zhang1, Tingting Xue2,
Feifei Gao1, Lin Yuan3, Zhilei
Wang1, Ruteng Wei1, Xiaoyun
Hao1, Chenlu Yang1, Ying
Wang1, Xing Han1, Lin
Wang1, Yulei Han1, Hua
Li1,4,5*, Hua Wang1,4,5*
1
College
of Enology, Northwest
A&F
University, No. 22, Xinong Road, Yangling, Shaanxi 712100, PR China
2 School of Food & Wine, Ningxia University, No.539, Helanshan West
Road, Yinchuan, Ningxia 750021, PR China
3 College of Food Science & Nutritional Engineering, China Agricultural
University, No.17, Qinghua East Road, Beijing, 100083, PR China
4 Shaanxi Engineering Research Center for Viti-Viniculture, No. 22,
Xinong Road, Yangling, Shaanxi 712100, PR China
5 China Wine Industry Technology Institute, Zhongguancun innovation
Center, Yinchuan, Ningxia 750021, PR China
*Correspondence authors: Hua Li & Hua Wang
Email:
lihuawine@nwsuaf.edu.cn
(H.Li);
wanghua@nwsuaf.edu.cn
(H. Wang)