Han Sheng Gong

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

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Shuyang Sun, Han Sheng Gong, Wen Li Liu et al. · Food Microbiology · 2015 · 49 citations

Cherry Wines, Aromatic Profile, Food Fermentation +9

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

Co‐inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

Shuyang Sun, Han Sheng Gong, Kun Zhao et al. · International Journal of Food Science & Technology · 2013 · 20 citations

Flavoromics, Food Analysis, Food Preservation +20