成果/Result
- Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine被引量：8收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng
- 机构：Guizhou Inst Technol
- 来源：QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2021
- 关键词：non-Saccharomyces yeasts Wickerhamomyces anomalus longan wine physicochemical properties aromatic characteristics
- Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine被引量：1收藏
- 作者：Li, Yinfeng Zhang, Yuanlin Liu, Xiaozhu
- 机构：Guizhou Inst Technol
- 来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2024
- 关键词：red pitaya wine Meyerozyma guilliermondii co-inoculation volatile compounds
- Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：International Journal of Food Engineering 2020
- 关键词：Carbon dioxide - Carbon dioxide process - Ethanol - Hydrogen sulfide - Odors - Sulfur dioxide - Wine
- Yeast diversity investigation of ‘BEIhong’ (V. vinifera×V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China被引量：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhang, Yuanlin Zeng, Shuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Food Science and Technology Research 2021
- 关键词：Fermentation - Wine
