Yi Qin

Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine

Di Huang, Zhong Yao, Yanlin Liu et al. · LWT · 2023 · 31 citations · Full text

Engineering, Food Chemistry, Biosynthesis +17

Transcriptomic and metabolomic data reveal key genes that are involved in the phenylpropanoid pathway and regulate the floral fragrance of Rhododendron fortunei

Guoxia Yang, Yi Qin, Yonghong Jia et al. · BMC Plant Biology · 2023 · 25 citations · Full text

Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

Yu Chen, Jiali Qi, Hanyu Yang et al. · Food Chemistry X · 2023 · 16 citations · Full text

Mycology, Fungal Diversity, Food Fermentation +15

Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses

Taoxian Zhang, Zusong Liao, Zhaohui Li et al. · Food Chemistry X · 2025 · 16 citations · Full text

Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine

Taoxian Zhang, Zusong Liao, Zhaohui Li et al. · Food Research International · 2024 · 12 citations