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Publications by Yiman Qi
Fermentation Temperature and the Phenolic and Aroma Profile of Persimmon Wine
Journal of the Institute of Brewing
Food Science
Related publications
Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality
Revista Vértices
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Lipids in Health and Disease
Biochemistry
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Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile
Oeno One
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Volatile and Phenolic Composition of a Chardonnay Wine Treated With Antimicrobial Plant Extracts Before Malolactic Fermentation
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Optimisation of Fermentation Process for Production of Black Rice Wine and Evaluation of Its Phenolic and Volatile Compounds
Journal of the Institute of Brewing
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The Effect of Yeast Strain, Grape Solids, Nitrogen and Temperature on Fermentation Rate and Wine Quality
South African Journal of Enology & Viticulture
Methods and Observations for the Influence of Temperature on Volatile Loss From Wine Fermentation
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Molecules
Organic Chemistry
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Pharmaceutical Science
Medicine
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