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：0收藏
- 作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng
- 机构： Guizhou Institute of Technology
- 来源：Quality Assurance and Safety of Crops and Foods 2021
- 关键词：Aldehydes - Aromatic compounds - Aromatization - Esters - Fermentation - Ketones - Wine - Yeast
- 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
