Shu Yang Sun

Summary

Country: China

Publications

  1. doi Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines
    Shu Yang Sun
    School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China
    Food Chem 138:2233-41. 2013
  2. doi Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines
    Shu Yang Sun
    School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China Electronic address
    Food Chem 127:547-55. 2011

Detail Information

Publications2

  1. doi Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines
    Shu Yang Sun
    School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China
    Food Chem 138:2233-41. 2013
    ..These findings suggest that sequential inoculations posed a great potential in affecting and modulating the aromatic profile of cherry wines...
  2. doi Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines
    Shu Yang Sun
    School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China Electronic address
    Food Chem 127:547-55. 2011
    ..When using principal component analysis to classify the cherry wines according to the volatiles and polyphenols, they were divided into three groups: (1) RA17 and GRE, (2) RC212 and D254 and (3) BM4×4 and D21...