Yaqiong Liu

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine

Yao Lu, Sun Fei, Wenxiu Wang et al. · LWT · 2020 · 82 citations

Food Fermentation, Volatile Compounds, Plant-microbe Interaction +6

Effects of spontaneous fermentation on microbial succession and its correlation with volatile compounds during fermentation of Petit Verdot wine

Hu Chen, Yaqiong Liu, Jiawei Chen et al. · LWT · 2022 · 34 citations · Full text

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

Yao Lu, Yaqiong Liu, Jiawei Lv et al. · Food Science & Nutrition · 2020 · 32 citations · Full text

Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine

Xiaodi Wang, Jiawei Chen, Xiaoxin Ge et al. · Food Bioscience · 2023 · 31 citations

Sequential Fermentation, Food Fermentation, Indigenous Non-saccharomyces Yeasts +5

Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine

Yao Lu, Xiaolei Guan, Rongbin Li et al. · Process Biochemistry · 2020 · 27 citations

Microbial Diversity, Food Fermentation, Microbial Contamination +9