Publications by authors named "Yin-Hu Xu"
A selected Pichia fermentans strain was simultaneously and sequentially inoculated in synthetic and real juice with S. cerevisiae strains of different antagonistic activities in a ratio 1:1 to observe the correlation between varietal odorants and glycosidase activities. Fermentations using pure S.
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- The study examined how adding nitrogen at different times affects wine ester production during fermentation with two types of yeast, Hanseniaspora uvarum and Saccharomyces cerevisiae.
- Adding 50-200 mg/L of yeast assimilable nitrogen (YAN) at the start of fermentation had a minor impact on yeast competition and ester profiles.
- However, supplementing nitrogen mid-fermentation greatly improved the survival of Hanseniaspora uvarum and led to increased levels of certain esters, with changes in carbon fluxes contributing to this enhanced production.
Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S.
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