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)