成果/Result
- Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines被引量：37收藏
- 作者：Huang, Mingzheng Liu, Xiaozhu Li, Xin Sheng, Xiaofang Li, Tingting
- 机构：Guizhou Inst Technol;Key Lab Microbial Resources Collect & Preservat &;Guizhou Med Univ;Guizhou Univ
- 来源：MOLECULES 2022
- 关键词：Hanseniaspora uvarum fruit wine aroma Rosa roxburghii Tratt blueberry plum
- Yeast diversity investigation of ‘BEIhong’ (V. vinifera×V. amurensis) during spontaneous fermentation from Guiyang region, Guizhou, China被引量：33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
- Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt被引量：27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：Ethanol - Odors - Carbon dioxide - Sulfur dioxide - Yeast
- 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：10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
- Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach被引量：7收藏
- 作者：Sheng, Xiaofang Li, Xin Lu, Xinxin Liu, Xiaohui Tang, Weiyuan
- 机构：Guizhou Med Univ;Guizhou Inst Technol;Guizhou Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2024
- 关键词：Quantitative descriptive analysis Volatile compounds GC-MS-O Key aroma compounds Aroma recombination and omission tests
- Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine被引量：3收藏
- 作者：Li, Yinfeng Zhao, Hubing Liu, Xiaozhu
- 机构：Guizhou Inst Technol;Guizhou Xijiu Co Ltd
- 来源：INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2024
- 关键词：red dragon fruit wine Hanseniaspora uvarum Pichia guilliermondii mixed inoculation volatile compound
- 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
- Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor baijiu被引量：1收藏
- 作者：Zhao, Hubing Huo, Yingyu Yang, Gangren Liu, Xiaozhu Li, Zhongtai
- 机构：Guizhou Xijiu Co Ltd;Guizhou Inst Technol
- 来源：FOOD SCIENCE AND TECHNOLOGY RESEARCH 2024
- 关键词：sauce-flavor baijiu saccharification piling stainless steel oxygen dissolver microorganism aroma
- Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li被引量：0收藏
- 作者：Wu, Chunyan Xiong, Kunkun Li, Xin Pang, Ling Liu, Xiaozhu
- 机构：Guizhou Med Univ;Guizhou Inst Technol
- 来源：FOOD CHEMISTRY-X 2026
- 关键词：Pyracantha fortuneana wine & Vcy -Glucosidase Wickerhamomyces anomalus Volatile compounds Sensory evaluation
