Yu Ping Zhao

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines

Shuyang Sun, Han Sheng Gong, Xiao Man Jiang et al. · Food Microbiology · 2014 · 93 citations

Food Fermentation, Flavoromics, Wine Aroma +5

Sequential culture with <i>Torulaspora delbrueckii</i> and <i>Saccharomyces cerevisiae</i> and management of fermentation temperature to improve cherry wine quality

Shuyang Sun, Han Sheng Gong, Yu Ping Zhao et al. · Journal of the Science of Food and Agriculture · 2015 · 27 citations

A comparison of the influence of eight commercial yeast strains on the chemical and sensory profiles of freshly distilled Chinese brandy

Yu Ping Zhao, Ji Ming Li, Bao Chun Zhang et al. · Journal of the Institute of Brewing · 2012 · 17 citations · Full text

Food Chemistry, Food Fermentation, Tannin +12

Aromatic property of cherry wine produced by malolactic fermentation of controlled and spontaneous on the bacterial evolution

Hua Min Li, Dong Qi Jiang, Zhi Guo Dai et al. · International Journal of Food Properties · 2019 · 11 citations · Full text