Hui Yang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Hui Yang has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Hongchuan Xia
School of Agriculture, Ningxia University, Yinchuan 750021, China
1 shared publication - Junxiang Zhang
School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China
1 shared publication - Lijun Sun
School of Agriculture, Ningxia University, Yinchuan 750021, China
1 shared publication - Qingchen Zhang
Department of Pharmacotherapy and Translational Research, University of Florida, Gainesville, USA
1 shared publication - Wenjing Sun
School of Agriculture, Ningxia University, Yinchuan 750021, China
1 shared publication - Zheng Wang
School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China
1 shared publication
Latest Publications
- Open Access
Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China
Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.
Open AccessBacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China
Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.