Liu Y - Search Results

1

Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young 'cabernet sauvignon' wines.

Zang X, Du Q, Jiang J, Liang YY, Ye D, Liu Y. Zang X, et al. Among authors: liu y. Food Chem X. 2024 Dec 5;25:102066. doi: 10.1016/j.fochx.2024.102066. eCollection 2025 Jan. Food Chem X. 2024. PMID: 39758064 Free PMC article.

2

Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels.

Ye DQ, Zheng XT, Xu XQ, Wang YH, Duan CQ, Liu YL. Ye DQ, et al. Food Chem. 2016 Jul 1;202:236-46. doi: 10.1016/j.foodchem.2016.01.139. Epub 2016 Feb 4. Food Chem. 2016. PMID: 26920290

3

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation.

Huang R, Jiang J, Su Y, Yu H, Shen L, Liu Y, Qin Y, Song Y. Huang R, et al. Among authors: liu y. Food Chem X. 2023 Feb 26;17:100618. doi: 10.1016/j.fochx.2023.100618. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36974178 Free PMC article.

4

Efficient Display of Aspergillus niger β-Glucosidase on Saccharomyces cerevisiae Cell Wall for Aroma Enhancement in Wine.

Zhang Y, Min Z, Qin Y, Ye DQ, Song YY, Liu YL. Zhang Y, et al. Among authors: liu yl. J Agric Food Chem. 2019 May 8;67(18):5169-5176. doi: 10.1021/acs.jafc.9b00863. Epub 2019 Apr 25. J Agric Food Chem. 2019. PMID: 30997795

5

Characterization of the β-Glucosidase activity in indigenous yeast isolated from wine regions in China.

Huang R, Zhang F, Yan X, Qin Y, Jiang J, Liu Y, Song Y. Huang R, et al. Among authors: liu y. J Food Sci. 2021 Jun;86(6):2327-2345. doi: 10.1111/1750-3841.15741. Epub 2021 Apr 30. J Food Sci. 2021. PMID: 33929752

6

Impact of serine and serine synthesis genes on H₂S release in Saccharomyces cerevisiae during wine fermentation.

Li Y, Zhang Y, Ye D, Song Y, Shi J, Qin Y, Liu Y. Li Y, et al. Among authors: liu y. Food Microbiol. 2022 May;103:103961. doi: 10.1016/j.fm.2021.103961. Epub 2021 Dec 2. Food Microbiol. 2022. PMID: 35082078

7

Evaluation of rain-shelter cultivation mode effects on microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China.

Huang R, Shen L, Yu H, Jiang J, Qin Y, Liu Y, Zhang J, Song Y. Huang R, et al. Among authors: liu y. Food Res Int. 2022 Jun;156:111165. doi: 10.1016/j.foodres.2022.111165. Epub 2022 Mar 19. Food Res Int. 2022. PMID: 35651031

8

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures.

Chen Y, Jiang J, Song Y, Zang X, Wang G, Pei Y, Song Y, Qin Y, Liu Y. Chen Y, et al. Among authors: liu y. Microorganisms. 2022 Jul 19;10(7):1455. doi: 10.3390/microorganisms10071455. Microorganisms. 2022. PMID: 35889174 Free PMC article.

9

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification.

Jiang J, Zhang W, Wu Y, Shi X, Yang X, Song Y, Qin Y, Ye D, Liu Y. Jiang J, et al. Among authors: liu y. Foods. 2022 Aug 19;11(16):2511. doi: 10.3390/foods11162511. Foods. 2022. PMID: 36010513 Free PMC article.

10

Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation.

Du Q, Ye D, Zang X, Nan H, Liu Y. Du Q, et al. Among authors: liu y. Food Res Int. 2022 Dec;162(Pt A):112016. doi: 10.1016/j.foodres.2022.112016. Epub 2022 Oct 2. Food Res Int. 2022. PMID: 36461241

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