Cold temperature delays ovarian development of largemouth bass by inhibiting sex hormone release, angiogenesis, apoptosis and autophagy during out-of-season reproduction.

Cold temperature is an effective method of achieving out-of-season reproduction and obtaining fry in the autumn. This study investigated the effects of low-temperature (12-16 °C) environment on the out-of-season reproduction of largemouth bass, particularly the delayed effects on ovarian development. During the period of delayed out-of-season reproduction, there was a significant reduction in the levels of serum sex hormones (FSH and LH) and their respective receptors (FSHR and LHCGR).

The combined influence of rootstock and vintage climate on the grape and wine flavonoids of L. cv. Cabernet Sauvignon in eastern China.

Rootstocks are commonly utilized owing to their resistance to abiotic and biotic stress in viticulture. This study evaluated the effects of three rootstocks (1103P, SO4, and 5A) on the Cabernet Sauvignon (CS) vine growth, and their berries and wines flavonoids profiles in four consecutive vintages. The results showed that 1103P increased the pruning weight of CS and decreased the anthocyanin concentration in berries and wines, especially in the vintages with more rainy and cloudy days.

Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine.

A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation.

Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines.

Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and total phenols were around 15.