Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein.

Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.

[Effects of different color paper bags on volatile constituents of Kyoho grape berries].

Taking'Kyoho' as the test material, the effect of white, green, red and blue bags on volatile compounds in mature grape berries was explored in this study. The results indicated that bags with different colors could create special light conditions, which resulted in the difference of volatile compounds in grape berries. A total of 37, 38, 32, 34 kinds of volatile compounds which included esters, aldehydes, alcohols, ketones, terpenes and aromatic compounds, were detected in 'Kyoho' berries covered with the white, green, red and blue bags respectively, and 33 in the control.

[Effects of supplementary light with different wavelengths on fruit quality of 'Ruidu Xiangyu' grape under promoted cultivation].

To study the effects of supplemental lighting with ultraviolet (UV), blue and red-blue lights on quality development of grape berries under protected cultivation to promote early maturing, four-year-old vines of 'Ruidu Xiangyu' grape using 'Beta' as rootstock were used in this experiment. The results indicated that blue and ultraviolet lights were poor in greenhouse environment. Compared with the control, blue and ultraviolet lights lasting 6 hours at night significantly accele-rated the increase of berry mass, fruit diameter, sugar content and the decrease of acidity content during the grape development, but the effect of red-blue light was not obvious.