Boqin Zhang

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Boqin Zhang, Yu Luan, Chang‐Qing Duan et al. · Frontiers in Microbiology · 2018 · 99 citations · Full text

Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines

Boqin Zhang, Chong Tang, Dongqing Yang et al. · Food Chemistry · 2021 · 74 citations

Volatile Compounds, Food Fermentation, Flavoromics +7

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Boqin Zhang, Jing-Yun Shen, Chang‐Qing Duan et al. · Frontiers in Microbiology · 2018 · 69 citations · Full text

Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii

Yu Luan, Boqin Zhang, Chang‐Qing Duan et al. · LWT · 2018 · 57 citations

Food Fermentation, In Vitro Fermentation, Flavoromics +7

Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines

Boqin Zhang, Hui Liu, Jiao Xue et al. · LWT · 2022 · 49 citations · Full text

H. Vineae Yeasts, Biosynthesis, Petit Manseng Grape +14