Cai-Lin Kong

Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine

Yang Yu, Guojie Jin, Xingjie Wang et al. · Food Chemistry · 2019 · 93 citations

Agriculture, Food Science, Plant Sciences +17

Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae

Cai-Lin Kong, Aihua Li, Jun Su et al. · LWT · 2019 · 76 citations

Agriculture, Food Science, Viticulture +17

Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation

Cai-Lin Kong, Na Ma, Jian Yin et al. · Food Chemistry · 2021 · 40 citations

Agriculture, Biochemistry, Food Science +17

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate

Cai-Lin Kong, Aihua Li, Guojie Jin et al. · Food Research International · 2019 · 38 citations

Agriculture, Biology, Microbiology +17

Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis

Cai-Lin Kong, Danye Zhu, Yu Zhao et al. · Journal of Food Composition and Analysis · 2021 · 27 citations

Agriculture, Biotechnology, Microbiology +15