Xueshan Yang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Xueshan Yang has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
Binyan Xu
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
1 shared publication- Jie Zhao
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
1 shared publication Liu Yang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
1 shared publication- Liu Yang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
1 shared publication Xia Zhu
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China
1 shared publication- Xia Zhu
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
1 shared publication
Latest Publications
- 12 June 2024
- Published by Elsevier in Food Research International
- Vol. 190, 114636
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
- 12 June 2024
- Published by Elsevier in Food Research International
- Vol. 190, 114636
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine
- Open Access
Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine
Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, the optimum MLF parameters for deacidification by GF-2 were determined: initial pH of 3.4, 5% v/v inoculation, and temperature of 20 °C, which reduced the malic acid content by 98.3%. The changes in the content of organic acids, polyphenols, and aromatic compounds after MLF were compared with chemical deacidification. MLF significantly decreased the total concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids, but chemical deacidification markedly decreased aromatic compound content by 59.8%. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability. Therefore, MLF with O. oeni GF-2 has great potential to markedly improve the quality of commercial pear–kiwifruit wine.
Open AccessEffect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine
Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, the optimum MLF parameters for deacidification by GF-2 were determined: initial pH of 3.4, 5% v/v inoculation, and temperature of 20 °C, which reduced the malic acid content by 98.3%. The changes in the content of organic acids, polyphenols, and aromatic compounds after MLF were compared with chemical deacidification. MLF significantly decreased the total concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids, but chemical deacidification markedly decreased aromatic compound content by 59.8%. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability. Therefore, MLF with O. oeni GF-2 has great potential to markedly improve the quality of commercial pear–kiwifruit wine.