Shaoyang Wang
University of Minnesota
15 Papers
20 Citations
Shaoyang Wang is an academic researcher from University of Minnesota. The author has contributed to research in topics: Wine & Chemistry. The author has an hindex of 7, co-authored 14 publications. Previous affiliations of Shaoyang Wang include University of Queensland.
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Papers
Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation
TL;DR: The findings from this study could provide useful information on the wine color improvement through malolactic fermentation with suitable lactic acid bacteria strains.
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Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
TL;DR: In this paper, a range of soft-tribological methods involving saliva were used to gain mechanistic insight into these sub-qualities, including drying, rough and pucker, and they found that rough is a secondary sub-quality that can be elicited by either drying or pucker.
41
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
TL;DR: In this article, the friction behaviors of wine-saliva interaction and salivary viscoelasticity were investigated by soft-tribological protocols plus quartz crystal microbalance with dissipation.
32
Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.
TL;DR: Investigation of the profiles of free and bound volatile compounds of six currant cultivars grown in China showedFloral, fruity, and sweet flavors appeared to be the feature aroma in these cultivars, which resulted from the contribution of 17 volatiles.
26
Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine
TL;DR: The increase of DAP amounts significantly improved the global aroma attributes, thereby indicating that DAP supplementation could promote wine fermentation performance and enhance the sensory quality of bog bilberry syrup wine.
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