Guoliang Yan

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

P. Liu, Lu Lin, Chang‐Qing Duan et al. · LWT · 2016 · 163 citations

Food Fermentation, Wine Tasting, Yeast +4

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

Engineering endogenous ABC transporter with improving ATP supply and membrane flexibility enhances the secretion of β-carotene in Saccharomyces cerevisiae

Xiao Bu, J.-B. Lin, Jing Cheng et al. · Biotechnology for Biofuels · 2020 · 84 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

Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine

Mingxia Zhang, Qiu‐Hong Pan, Guoliang Yan et al. · Food Chemistry · 2010 · 73 citations

Food Chemistry, Solvent Extraction, Chemical Engineering +13