[1]

Wang L, He X, Yu H, Li Y. 2024. What influences the development of wine-producing regions? New economic opportunities in the eastern foothills of the Helan Mountains in China. Journal of Rural Studies 112:103453

doi: 10.1016/j.jrurstud.2024.103453
[2]

Uzkuç NMÇ, Uzkuç H, Kavdır Y, Hamzaoğlu F, Toklucu AK. 2025. Soil-driven terroir: impacts on Vitis vinifera L. 'Karasakiz' wine quality and phenolic composition. Journal of Food Composition and Analysis 142:107444

doi: 10.1016/j.jfca.2025.107444
[3]

Liu J, Zhang X, Zhu Y, Wang S, Hu X, et al. 2024. Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: a Flavoromics approach. Food Chemistry: X 24:102038

doi: 10.1016/j.fochx.2024.102038
[4]

Bettiga LJ. 2003. Comparison of seven chardonnay clonal selections in the Salinas valley. American Journal of Enology and Viticulture 54:203−206

doi: 10.5344/ajev.2003.54.3.203
[5]

Saurina J. 2010. Characterization of wines using compositional profiles and chemometrics. TrAC-Trends in Analytical Chemistry 29:234−245

doi: 10.1016/j.trac.2009.11.008
[6]

Ting JH, Surratt AA, Moccio LE, Sandbrook AM, Chang EA, et al. 2025. Ripening kinetics and grape chemistry of Virginia Petit Manseng. Beverages 11:108

doi: 10.3390/beverages11040108
[7]

Zhang B, Tang C, Yang D, Liu H, Xue J, et al. 2022. Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines. Food Chemistry 368:130807

doi: 10.1016/j.foodchem.2021.130807
[8]

Li R, Yang D, Li Z, Tang X, Zhong K, et al. 2025. The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China. Food Bioscience 64:105872

doi: 10.1016/j.fbio.2025.105872
[9]

Wang Y, Hou X, Wang M, Wu L, Ying L, et al. 2013. Topographic controls on vegetation index in a hilly landscape: a case study in the Jiaodong Peninsula, Eastern China. Environmental Earth Sciences 70:625−634

doi: 10.1007/s12665-012-2146-5
[10]

Que Z, Wang S, Wei M, Fang Y, Ma T, et al. 2024. The powerful function of Saccharomyces cerevisiae in food science and other fields: a critical review. Food Innovation and Advances 3:167−180

doi: 10.48130/fia-0024-0016
[11]

Chambers PJ, Borneman AR, Varela C, Cordente AG, Bellon JR, et al. 2015. Ongoing domestication of wine yeast: past, present and future. Australian Journal of Grape and Wine Research 21:642−650

doi: 10.1111/ajgw.12190
[12]

Lyu J, Chen S, Nie Y, Xu Y, Tang K. 2021. Aroma release during wine consumption: factors and analytical approaches. Food Chemistry 346:128957

doi: 10.1016/j.foodchem.2020.128957
[13]

Maicas S. 2021. Advances in wine fermentation. Fermentation 7(3):187

doi: 10.3390/fermentation7030187
[14]

Cavanholi MG, da Silva Monteiro Wanderley BR, Bredun MA, Louredo FJC, dos Santos AC, et al. 2025. How do pH reduction and the addition of potassium metabisulfite impact colour and the phenolic and anthocyanin profiles in red araçá (Psidium cattleianum Sabine) wine? South African Journal of Botany 177:251−263

doi: 10.1016/j.sajb.2024.12.005
[15]

Paup VD, Barton TL, Edwards CG, Lange I, Lange BM, et al. 2022. Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts. Journal of Food Science 87:5402−5417

doi: 10.1111/1750-3841.16371
[16]

Niakousari M, Razmjooei M, Nejadmansouri M, Barba FJ, Marszałek K, et al. 2021. Current developments in industrial fermentation processes. In Fermentation Processes: Emerging and Conventional Technologies, eds Koubaa M, Barba FJ, Roohinejad S. US: John Wiley & Sons Ltd. pp. 23–96 doi: 10.1002/9781119505822.ch2

[17]

Bakkalbaşı E, Yemiş O, Aslanova D, Artık N. 2005. Major flavan-3-ol composition and antioxidant activity of seeds from different grape cultivars grown in Turkey. European Food Research and Technology 221:792−797

doi: 10.1007/s00217-005-0050-x
[18]

Rogerson F, Symington C. 2006. A method for the estimation of alcohol in fortified wines using hydrometer Baumé and refractometer Brix. American Journal of Enology and Viticulture 57:486−490

doi: 10.5344/ajev.2006.57.4.486
[19]

Wang Y, Wang M, Li W, Wang X, Kong W, et al. 2022. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Frontiers in Nutrition 9:1031594

doi: 10.3389/fnut.2022.1031594
[20]

Han X, Qing X, Yang S, Li R, Zhan J, et al. 2021. Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by 8-glucosidase activity analyses. Food Chemistry 360:129886

doi: 10.1016/j.foodchem.2021.129886
[21]

Lan Y, Wu J, Wang X, Sun X, Hackman RM, et al. 2017. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chemistry 232:777−787

doi: 10.1016/j.foodchem.2017.04.030
[22]

Fang L, Qi N, Li Y, Chen T, Gong X. 2024. Changes in the physicochemical and volatile profiles during the winemaking of Marselan in the Eastern Foot of Helan Mountain, China. Food Innovation and Advances 3:396−404

doi: 10.48130/fia-0024-0039
[23]

Lei W. 2021. The influence of cold maceration on the quality of Verdot and Marselan wines from the Pauillac sub-region. Thesis. China Agriculture University, China

[24]

Weng F, Chen J, Wen P, Huang W. 2006. Detection of 11 phenolic acids of blueberry wine by high performance liquid chromatography. Food Science 27:223−226 (in Chinese)

[25]

Bai W, Sun S, Zhao W, Qian M, Liu X, et al. 2017. Determination of ethyl carbamate (EC) by GC-MS and characterization of aroma compounds by HS-SPME-GC-MS during wine frying status in Hakka Yellow rice wine. Food Analytical Methods 10:2068−2077

doi: 10.1007/s12161-016-0754-5
[26]

Wang X, Chen J, Ge X, Fu X, Dang C, et al. 2023. Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine. Food Bioscience 55:102952

doi: 10.1016/j.fbio.2023.102952
[27]

Wu G, Yu L, Wu S, Li P, Wu C, et al. 2025. Analysis of copigmentation between organic acids and cyanidin 3-O-glucoside in blackberry wine. Food Chemistry 26:102308

doi: 10.1016/j.fochx.2025.102308
[28]

Coelho EM, da Silva Padilha CV, Miskinis GA, de Sá AGB, Pereira GE, et al. 2018. Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: method validation and characterization of products from northeast Brazil. Journal of Food Composition and Analysis 66:160−167

doi: 10.1016/j.jfca.2017.12.017
[29]

Martínez-Moreno A, Bautista-Ortín AB. 2025. Evolution and impact of extended pomace maceration in red wines: Chromatic, phenolic and sensory perception. LWT 225:117934

doi: 10.1016/j.lwt.2025.117934
[30]

Tosi N, Bresciani L, Favari C, Rosi A, Dodi R, et al. 2025. How does the flavan-3-ol structure condition the quali-quantitative production of phenolic metabolites? Insights from a 3-arm intervention. Food Chemistry 491:145207

doi: 10.1016/j.foodchem.2025.145207
[31]

Zhang Z, Ren Y, He X, Zhang X, Pei G, et al. 2024. Exploring the impact of substitution and conformational variations on the copigmentation ability of monomeric flavan-3-ols in wine. Food Research International 196:115032

doi: 10.1016/j.foodres.2024.115032
[32]

Di Pede G, Mena P, Bresciani L, Achour M, Lamuela-Raventós RM, et al. 2023. Revisiting the bioavailability of flavan-3-ols in humans: a systematic review and comprehensive data analysis. Molecular Aspects of Medicine 89:101146

doi: 10.1016/j.mam.2022.101146
[33]

Huang Y, Lin K, Lang C, Chen H, Chen W, et al. 2025. Multifaceted characterization of lactoferrin and (-)-epigallocatechin-3-gallate (EGCG) interactions: development of the pickering emulsions for microencapsulated functional foods. Food Research International 219:116947

doi: 10.1016/j.foodres.2025.116947
[34]

Shen N, Wang T, Gan Q, Liu S, Wang L, et al. 2022. Plant flavonoids: classification, distribution, biosynthesis, and antioxidant activity. Food Chemistry 383:132531

doi: 10.1016/j.foodchem.2022.132531
[35]

Xia NY, Liu AY, Qi MY, Zhang HL, Huang YC, et al. 2024. Enhancing the color and astringency of red wines through white grape seeds addition: repurposing wine production byproducts. Food Chemistry 23:101700

doi: 10.1016/j.fochx.2024.101700
[36]

Styger G, Prior B, Bauer FF. 2011. Wine flavor and aroma. Journal of Industrial Microbiology & Biotechnology 38:1145−1159

doi: 10.1007/s10295-011-1018-4
[37]

Chen Y, Lei X, Zhang T, Dang G, Cheng C, et al. 2025. Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of China. Food Research International 211:116364

doi: 10.1016/j.foodres.2025.116364