{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T07:15:30Z","timestamp":1780470930819,"version":"3.54.1"},"reference-count":53,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,15]],"date-time":"2025-01-15T00:00:00Z","timestamp":1736899200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100018611","name":"International Science and Technology Cooperation Program of Shanxi Province","doi-asserted-by":"publisher","award":["No.2023-GHZD-39"],"award-info":[{"award-number":["No.2023-GHZD-39"]}],"id":[{"id":"10.13039\/501100018611","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100007548","name":"Northwest A&F University","doi-asserted-by":"publisher","award":["2023-GHZD-39"],"award-info":[{"award-number":["2023-GHZD-39"]}],"id":[{"id":"10.13039\/501100007548","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,2]]},"DOI":"10.1016\/j.fochx.2025.102197","type":"journal-article","created":{"date-parts":[[2025,1,18]],"date-time":"2025-01-18T13:59:31Z","timestamp":1737208771000},"page":"102197","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":3,"special_numbering":"C","title":["Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China"],"prefix":"10.1016","volume":"26","author":[{"given":"Xiaoxi","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kaixian","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qun","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenan","family":"Shi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"H\u00e9lder","family":"Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nuno","family":"Mateus","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fuliang","family":"Han","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"2","key":"10.1016\/j.fochx.2025.102197_bb0005","doi-asserted-by":"crossref","first-page":"233","DOI":"10.21548\/41-2-4128","article-title":"Evolution of phenolic composition during barrel and bottle aging","volume":"41","author":"Aleixandre-Tudo","year":"2020","journal-title":"South African Journal of Enology and Viticulture"},{"issue":"4","key":"10.1016\/j.fochx.2025.102197_bb0010","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1016\/S0308-8146(00)00309-5","article-title":"Preliminary study of flavonols in port wine grape varieties","volume":"73","author":"Andrade","year":"2001","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0015","doi-asserted-by":"crossref","first-page":"752","DOI":"10.1016\/j.talanta.2017.06.074","article-title":"Volatile composition of merlot red wine and its contribution to the aroma: Optimization and validation of analytical method","volume":"174","author":"Arcari","year":"2017","journal-title":"Talanta"},{"key":"10.1016\/j.fochx.2025.102197_bb0020","article-title":"Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes","volume":"445, Article 138745","author":"Bai","year":"2024","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.102197_bb0025","doi-asserted-by":"crossref","first-page":"12828","DOI":"10.1111\/joss.12828","article-title":"Glass volume or shape influence the aroma attributes of cabernet sauvignon dry red wine","volume":"38","author":"Bai","year":"2023","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/j.fochx.2025.102197_bb0030","article-title":"Effect of postharvest grape dehydration on the phenolic composition of \u2018Marselan\u2019 rose wine during aging","volume":"123, Article 105630","author":"Bai","year":"2023","journal-title":"Journal of Food Composition and Analysis"},{"issue":"3","key":"10.1016\/j.fochx.2025.102197_bb0035","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/j.ijfoodmicro.2007.12.023","article-title":"Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation","volume":"122","author":"Bely","year":"2008","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2025.102197_bb0040","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.postharvbio.2012.01.002","article-title":"Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration","volume":"67","author":"Bonghi","year":"2012","journal-title":"Postharvest Biology and Technology"},{"issue":"9","key":"10.1016\/j.fochx.2025.102197_bb0045","doi-asserted-by":"crossref","first-page":"1931","DOI":"10.1016\/j.lwt.2011.05.001","article-title":"Cabernet sauvignon wines from two different clones, characterization and evolution during bottle ageing","volume":"44","author":"Burin","year":"2011","journal-title":"LWT- Food Science and Technology"},{"issue":"5","key":"10.1016\/j.fochx.2025.102197_bb0050","doi-asserted-by":"crossref","first-page":"2716","DOI":"10.1111\/1750-3841.17026","article-title":"Effect of indoor dehydration on the chemical composition of Marselan grapes in Heyang of China","volume":"89","author":"Chen","year":"2024","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2025.102197_bb0055","article-title":"Application of different pre-fermentation techniques in the winemaking using Guankou table grape (Vitis vinifera \u00d7 Vitis labrusca). Food","volume":"51, Article 102272","author":"Chen","year":"2023","journal-title":"Bioscience"},{"key":"10.1016\/j.fochx.2025.102197_bb0060","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.foodres.2017.11.052","article-title":"Postharvest dehydration induces variable changes in the primary metabolism of grape berries","volume":"105","author":"Conde","year":"2018","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0065","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1002\/jsfa.3794","article-title":"Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain)","volume":"90","author":"Cortes","year":"2010","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"4","key":"10.1016\/j.fochx.2025.102197_bib261","doi-asserted-by":"crossref","first-page":"753","DOI":"10.3390\/foods10040753","article-title":"Aroma of Sherry Products: A Review","volume":"10","author":"Duran-Guerrero","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102197_bb0070","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1016\/j.foodchem.2014.11.123","article-title":"Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside","volume":"175","author":"Fanzone","year":"2015","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0075","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1016\/j.plaphy.2018.11.020","article-title":"Active rearrangements in the cell wall follow polymer concentration during postharvest withering in the berry skin of Vitis vinifera cv. Corvina","volume":"135","author":"Fasoli","year":"2019","journal-title":"Plant Physiology and Biochemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0080","doi-asserted-by":"crossref","first-page":"36","DOI":"10.1016\/j.tifs.2013.02.004","article-title":"Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines","volume":"31","author":"Figueiredo-Gonzalez","year":"2013","journal-title":"Trends in Food Science & Technology"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0085","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1017\/jwe.2020.12","article-title":"The palgrave handbook of wine industry economics","volume":"15","author":"Fogarty","year":"2020","journal-title":"Journal of Wine Economics"},{"issue":"5","key":"10.1016\/j.fochx.2025.102197_bb0090","doi-asserted-by":"crossref","first-page":"1549","DOI":"10.1016\/j.foodres.2011.04.022","article-title":"Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages","volume":"44","author":"Garcia-Carpintero","year":"2011","journal-title":"Food Research International"},{"issue":"3","key":"10.1016\/j.fochx.2025.102197_bb0095","first-page":"724","article-title":"Anthocyanins in \u201cCabernet Gernischet\u201d (Vitis vinifera L. cv.) aged red wine and their color in aqueous solution analyzed by partial least square regression","volume":"18","author":"Han","year":"2009","journal-title":"Food Science and Biotechnology"},{"issue":"2","key":"10.1016\/j.fochx.2025.102197_bb0100","doi-asserted-by":"crossref","first-page":"1571","DOI":"10.3390\/molecules17021571","article-title":"Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression","volume":"17","author":"He","year":"2012","journal-title":"Molecules"},{"key":"10.1016\/j.fochx.2025.102197_bb0105","article-title":"Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine. LWT-food","volume":"145, Article 111342","author":"Hong","year":"2021","journal-title":"Science and Technology"},{"issue":"3","key":"10.1016\/j.fochx.2025.102197_bb0110","article-title":"Characterization of Saccharomyces bayanus CN1 for fermenting partially dehydrated grapes grown in cool climate winemaking regions","volume":"4","author":"Kelly","year":"2018","journal-title":"Fermentation-Basel"},{"key":"10.1016\/j.fochx.2025.102197_bb0115","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodchem.2019.02.074","article-title":"Characterization and differentiation of key odor-active compounds of \u2018Beibinghong\u2019 icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution","volume":"287","author":"Lan","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0120","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.scienta.2018.12.050","article-title":"Evaluation of eight rootstocks on the growth and berry quality of \u2018Marselan\u2019 grapevines","volume":"248","author":"Li","year":"2019","journal-title":"Scientia Horticulturae"},{"key":"10.1016\/j.fochx.2025.102197_bb0125","article-title":"Oenin\/Syringic acid copigmentation: Insights from a theoretical study. Frontiers","volume":"7, Article 579","author":"Li","year":"2019","journal-title":"Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0130","article-title":"Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine","volume":"105, Article 106872","author":"Liu","year":"2024","journal-title":"Ultrasonics Sonochemistry"},{"issue":"10","key":"10.1016\/j.fochx.2025.102197_bb0135","doi-asserted-by":"crossref","first-page":"1557","DOI":"10.1016\/j.lwt.2010.06.004","article-title":"Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximenez sweet wines under accelerated oxidative aging","volume":"43","author":"Lopez de Lerma","year":"2010","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fochx.2025.102197_bb0140","article-title":"Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan","volume":"388, Article 132991","author":"Ma","year":"2022","journal-title":"Food Chemistry"},{"issue":"41","key":"10.1016\/j.fochx.2025.102197_bb0145","doi-asserted-by":"crossref","first-page":"9908","DOI":"10.1021\/jf402263f","article-title":"Anthocyanin evolution and color changes in red grapes during their chamber drying","volume":"61","author":"Marquez","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0150","article-title":"Management of high-quality dehydrated grape in vinification to produce dry red wines","volume":"338, Article 127623","author":"Mencarelli","year":"2021","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.fochx.2025.102197_bb0155","doi-asserted-by":"crossref","first-page":"2314","DOI":"10.1002\/jsfa.13120","article-title":"Destructive and non-destructive early detection of postharvest noble rot (Botrytis cinerea) in wine grapes aimed at producing high-quality wines","volume":"104","author":"Modesti","year":"2023","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"4","key":"10.1016\/j.fochx.2025.102197_bb0160","doi-asserted-by":"crossref","first-page":"755","DOI":"10.1016\/j.foodchem.2008.01.035","article-title":"Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine","volume":"109","author":"Moreno","year":"2008","journal-title":"Food Chemistry"},{"issue":"11","key":"10.1016\/j.fochx.2025.102197_bb0165","doi-asserted-by":"crossref","first-page":"6900","DOI":"10.1021\/jf100410n","article-title":"Evaluation of the active odorants in amontillado Sherry wines during the aging process","volume":"58","author":"Moyano","year":"2010","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0170","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.foodres.2016.11.012","article-title":"Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)","volume":"98","author":"Ossola","year":"2017","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.102197_bb0175","article-title":"Impact of grape dehydration process on the phenolic composition of wines during bottle ageing","volume":"41(6), Article e12417","author":"Panceri","year":"2017","journal-title":"Journal of Food Biochemistry"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0180","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.lwt.2015.02.014","article-title":"Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of cabernet sauvignon and merlot wines","volume":"63","author":"Panceri","year":"2015","journal-title":"LWT- Food Science and Technology"},{"issue":"2","key":"10.1016\/j.fochx.2025.102197_bb0185","doi-asserted-by":"crossref","first-page":"1343","DOI":"10.1016\/j.foodres.2013.10.016","article-title":"Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of cabernet sauvignon and merlot grapes","volume":"54","author":"Panceri","year":"2013","journal-title":"Food Research International"},{"issue":"7","key":"10.1016\/j.fochx.2025.102197_bb0190","doi-asserted-by":"crossref","first-page":"1542","DOI":"10.1021\/jf3043874","article-title":"Modulating the formation of Meili wine aroma by prefermentative freezing process","volume":"61","author":"Peng","year":"2013","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0195","article-title":"The fingerprint of fortified wines-from the sui generis production processes to the distinctive aroma","volume":"12(13), Article 2558","author":"Perestrelo","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102197_bb0200","article-title":"Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry","volume":"137, Article 109650","author":"Qian","year":"2020","journal-title":"Food Research International"},{"issue":"6","key":"10.1016\/j.fochx.2025.102197_bb0205","doi-asserted-by":"crossref","first-page":"1987","DOI":"10.1128\/AEM.06768-11","article-title":"Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations","volume":"78","author":"Rantsiou","year":"2012","journal-title":"Applied and Environmental Microbiology"},{"issue":"12","key":"10.1016\/j.fochx.2025.102197_bb0210","doi-asserted-by":"crossref","first-page":"2432","DOI":"10.3390\/foods12122432","article-title":"Volatile composition of fortification grape spirit and port wine: Where do we stand?","volume":"12","author":"Ribeiro","year":"2023","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0215","first-page":"176","article-title":"Influence of some \u201cterroir Viticole\u201d factors on quantity and quality of grapes","volume":"38","author":"Rotaru","year":"2010","journal-title":"Notulae Botanicae Horti Agrobotanici Cluj-Napoca"},{"issue":"12","key":"10.1016\/j.fochx.2025.102197_bb0220","doi-asserted-by":"crossref","first-page":"6105","DOI":"10.1002\/jsfa.12680","article-title":"Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production","volume":"103","author":"Scalzini","year":"2023","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.fochx.2025.102197_bb0225","article-title":"Recent progress in the study of taste characteristics and the nutrition and health properties of organic acids in foods","volume":"11(21), Article 3408","author":"Shi","year":"2022","journal-title":"Foods"},{"issue":"5","key":"10.1016\/j.fochx.2025.102197_bb0230","doi-asserted-by":"crossref","first-page":"1110","DOI":"10.3390\/foods12051110","article-title":"Comparison of chemical and sensory profiles between cabernet sauvignon and Marselan dry red wines in China","volume":"12","author":"Song","year":"2023","journal-title":"Foods"},{"issue":"10","key":"10.1016\/j.fochx.2025.102197_bb0235","doi-asserted-by":"crossref","first-page":"1550","DOI":"10.1016\/j.lwt.2010.06.003","article-title":"Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)","volume":"43","author":"Tao","year":"2010","journal-title":"LWT - Food Science and Technology"},{"issue":"9","key":"10.1016\/j.fochx.2025.102197_bb0240","doi-asserted-by":"crossref","first-page":"1193","DOI":"10.3390\/foods9091193","article-title":"Pre-fermentation water addition to high-sugar shiraz must: Effects on wine composition and sensory properties","volume":"9","author":"Teng","year":"2020","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2025.102197_bb0245","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.foodqual.2012.06.012","article-title":"Performance indices in descriptive sensory analysis - a complimentary screening tool for assessor and panel performance","volume":"28","author":"Tomic","year":"2013","journal-title":"Food Quality and Preference"},{"key":"10.1016\/j.fochx.2025.102197_bb0250","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.foodchem.2015.08.009","article-title":"Influence of different withering conditions on phenolic composition of Avana, Chatus and Nebbiolo grapes for the production of \u201cReinforced\u201d wines","volume":"194","author":"Torchio","year":"2016","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0255","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2016.09.142","article-title":"\u2018Fortified\u2019 wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)","volume":"219","author":"Urcan","year":"2017","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102197_bb0260","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.fbio.2018.01.003","article-title":"Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period","volume":"22","author":"Wang","year":"2018","journal-title":"Food Bioscience"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525000434?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525000434?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T20:50:39Z","timestamp":1762635039000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525000434"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2]]},"references-count":53,"alternative-id":["S2590157525000434"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102197","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102197","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102197"}}