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Publications by Shu Yang Sun
Influence of Maceration Techniques on the Chemical, Aromatic, Sensory and Biogenic Amine Profiles of Cherry Wine
Journal of the Institute of Brewing
Food Science
Related publications
Determination of Biogenic Amine Content of Tokaj Wine Specialities
International Journal of Horticultural Science
Impact of Maceration Time on Colour-Related Phenolics, Sensory Characteristics and Volatile Composition of Mulberry Wine
Journal of the Institute of Brewing
Food Science
Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile
Oeno One
Horticulture
Food Science
Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration
BIO Web of Conferences
The Influence of Chemical Composition of Aliphatic-Aromatic Copolyesters on Their Properties
The Effects of the Duration of Cold Maceration on the Composition and Sensory Properties of Smederevka Wines
Advanced technologies
Biogenic Amine Production by the Wine Lactobacillus Brevis IOEB 9809 in Systems That Partially Mimic the Gastrointestinal Tract Stress
BMC Microbiology
Microbiology
Biogenic Amines in Wine: Understanding the Headache
South African Journal of Enology & Viticulture
Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality
Ciência e Técnica Vitivinícola
