Wenqin Cai

Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus

Jingjing Liu, Yan Chen, Guiming Fu et al. · Food Bioscience · 2022 · 46 citations

Agriculture, Food Science, Microbiology +14

Peak-temperature effects of starter culture (Daqu) on microbial community succession and volatile substances in solid-state fermentation (Jiupei) during traditional Chinese special-flavour Baijiu production

Guiming Fu, Mengfei Deng, Kedan Chen et al. · LWT · 2021 · 44 citations

Agriculture, Food Science, Microbiology +17

Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine

Xiaming Che, Bang Li, Jiali Zeng et al. · Food Research International · 2024 · 33 citations

Agriculture, Food Science, Microbiology +15

Effects of bio‐augmented <i>Daqu</i> on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor <i>baijiu</i>

Guiming Fu, Wenqin Cai, Biao Dong et al. · Journal of the Science of Food and Agriculture · 2022 · 30 citations

Agriculture, Food Science, Microbiology +15

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus

Wenqin Cai, Bang Li, Yanru Chen et al. · Foods · 2022 · 30 citations · Full text

Agriculture, Enology, Microbiology +17