Enhanced Mannan Production of <i>Saccharomyces cerevisiae</i> by CRISPR/Cas9 and Mannoproteins Characteristics on Wine Astringency Modulation
Year: 2025
Type: article
Language: en
Topic: Fermentation and Sensory Analysis
Authors and affiliations:
raw_author_name: Yine Cheng
raw_affiliation_strings: College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an, Shaanxi 710119, China
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an, Shaanxi 710119, China
raw_author_name: Xu Zhang
raw_affiliation_strings: Engineering Research Center of Personalized Anti-aging Health Product Development and Transformation of Shaanxi Higher Education Institutes. Applied Research Institute of Life Sciences
Xi’an International University
Engineering Research Center of Personalized Anti-aging Health Product Development and Transformation of Shaanxi Higher Education Institutes. Applied Research Institute of Life Sciences, Xi'an International University, Xi'an 710077, China
raw_author_name: Pengtao Zhao
raw_affiliation_strings: College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an, Shaanxi 710119, China
Engineering Research Center of High-Valued Utilization of Western China Fruit Resources, Ministry of Education
National Research & Development Center of Apple Processing Technology
Shaanxi Normal University
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an, Shaanxi 710119, China
National Research & Development Center of Apple Processing Technology, Xi'an, Shaanxi 710119, China
raw_author_name: Danye Zhu
raw_affiliation_strings: China National Tobacco Corporation
Zhengzhou Tobacco Research Institute
Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, Henan 450001, China
raw_author_name: Yong Hong Meng
raw_affiliation_strings: College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an, Shaanxi 710119, China
Engineering Research Center of High-Valued Utilization of Western China Fruit Resources, Ministry of Education
National Research & Development Center of Apple Processing Technology
Shaanxi Normal University
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an, Shaanxi 710119, China
National Research & Development Center of Apple Processing Technology, Xi'an, Shaanxi 710119, China
raw_author_name: Xiao Fu
raw_affiliation_strings: College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an, Shaanxi 710119, China
Engineering Research Center of High-Valued Utilization of Western China Fruit Resources, Ministry of Education
National Research & Development Center of Apple Processing Technology
Shaanxi Normal University
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an, Shaanxi 710119, China
National Research & Development Center of Apple Processing Technology, Xi'an, Shaanxi 710119, China
raw_author_name: Xiaoyu Wang
raw_affiliation_strings: College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an, Shaanxi 710119, China
Engineering Research Center of High-Valued Utilization of Western China Fruit Resources, Ministry of Education
National Research & Development Center of Apple Processing Technology
Shaanxi Normal University
College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang'an Avenue, Xi'an, Shaanxi 710119, China
National Research & Development Center of Apple Processing Technology, Xi'an, Shaanxi 710119, China