Yi Qin

PROFILE

Homepage
No homepage is listed.
ORCID
No ORCID is listed.
Affiliations
No affiliations are listed.
Aliases
Yi Qin, Yiyuan Qin
Publication record
65 papers · 758 citations · H-index 16

PAPERS

The inhibitory effect of mannoproteins on bitter aftertaste: From the salivary layer to the tongue surface to the receptor surface.
20251 citationsauthor #5
Adaptive laboratory evolution of Lachancea thermotolerans for enhanced production of 2-Phenylethanol and 2-Phenylethyl acetate in wine
20255 citationsauthor #6
Endophytic filamentous fungi in grapes and wine: identification, interaction, role and mechanism, potential application, and challenge.
20250 citationsauthor #6
Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
202514 citationsauthor #8
Fermentative performance of indigenous Lachancea thermotolerans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics.
20252 citationsauthor #10
A novel polysaccharide-based approach from macromolecular interactions: control of postharvest Botrytis cinerea by mannoprotein and sodium alginate.
20251 citationsauthor #5
From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine
20252 citationsauthor #4
Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
20254 citationsauthor #7
Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level
20257 citationsauthor #9
Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of China.
20255 citationsauthor #8
The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films
20254 citationsauthor #5
Screening of Indigenous Hanseniaspora Strains from China for Ethanol Reduction in Wine
20252 citationsauthor #6
Impact of combined multiple stressors on Saccharomyces cerevisiae and mapping of the associated QTLs
20250 citationsauthor #8
Corrigendum to "Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of Cabernet Franc" [Food Res. Int. 223 (2026) 117900].
20250 citationsauthor #4
Multi-omics analysis reveals microbial community succession and aroma enhancement mechanisms during spontaneous oak-barrel fermentation of chardonnay wine.
20250 citationsauthor #8
Construction of a synthetic microbial community model for the predicting of characteristic aromas in Penglai Cabernet Sauvignon wines.
20250 citationsauthor #5
Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation
20251 citationsauthor #7
Stochastic and deterministic processes shape the fungal communities and flavor characteristics during spontaneous fermentation of abernet franc.
20250 citationsauthor #4
Multi-omics reveals glucose repression of citric acid catabolism in Pichia kudriavzevii
20250 citationsauthor #5
Fungi Diversity and Volatile in Spontaneously Fermented Cabernet Sauvignon Wines: Insights into four sub-regions Penglai’s Terroir
20254 citationsauthor #7
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
20257 citationsauthor #8
Deterministic vs. stochastic: Fungal assembly driven by grape cultivar dictates divergent wine aromas in spontaneous fermentation.
20254 citationsauthor #4
Dialdehyde starch cross-linked yeast protein gels for dysphagia management: Structure, IDDSI classification and directional peptide design
20250 citationsauthor #5
Development of an advanced acetaldehyde detection solution based on yeast and bacterial surface display technology.
20241 citationsauthor #5
Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine
20244 citationsauthor #7
Extraction and structural analysis of mannoproteins from different species of yeast: Bitter suppression and the potential mechanisms for wine.
202410 citationsauthor #7
Oenological suitability of Chinese indigenous Saccharomyces cerevisiae in Chardonnay wine: The observation of grape maturity and vintage
20249 citationsauthor #4
Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
202416 citationsauthor #6
A comprehensive study on fermentation and aroma contributions of Torulaspora delbrueckii in diverse wine varieties: Insights from pure and co-fermentation studies.
202410 citationsauthor #9
Effect of co-inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds.
20240 citationsauthor #6
Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine.
202411 citationsauthor #7
Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
202319 citationsauthor #7
TM7 (Saccharibacteria) regulates the synthesis of linolelaidic acid and tricosanoic acid, and alters the key metabolites in diapause Clanis bilineata tsingtauica
20234 citationsauthor #6
Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation
202320 citationsauthor #7
Genome sequencing, assembly, and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential
20239 citationsauthor #7
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
202332 citationsauthor #6
Effect of multi‐step chaptalization on physicochemical properties, potentially harmful alcohols, nutritional composition, and volatile profiles of kiwi wine
20234 citationsauthor #9
Pto Interaction Proteins: Critical Regulators in Plant Development and Stress Response
202218 citationsauthor #6
Genomics assisted functional characterization of Bacillus velezensis E as a biocontrol and growth promoting bacterium for lily
20226 citationsauthor #10
Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
202233 citationsauthor #8
Evaluation of rain-shelter cultivation mode effects on microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China.
202221 citationsauthor #5
Correlations between microbial diversity, monomeric phenols, and biological parameters during spontaneous fermentation of Cabernet Sauvignon grapes obtained from rain-shelter cultivation
202214 citationsauthor #5
Characterization of Trichoderma reesei endoglucanase displayed on the Saccharomyces cerevisiae cell surface and its effect on wine flavor in combination with β-glucosidase
20224 citationsauthor #7
Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation.
202210 citationsauthor #4
Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification
202211 citationsauthor #7
Characterization of the β-Glucosidase activity in indigenous yeast isolated from wine regions in China.
202120 citationsauthor #4
Impact of serine and serine synthesis genes on H2S release in Saccharomyces cerevisiae during wine fermentation.
20216 citationsauthor #6
Improvement of the Biosynthesis of Resveratrol in Endophytic Fungus (Alternaria sp. MG1) by the Synergistic Effect of UV Light and Oligomeric Proanthocyanidins
202110 citationsauthor #5
Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China.
202015 citationsauthor #5
Creation of a Low-Alcohol-Production Yeast by a Mutated SPT15 Transcription Regulator Triggers Transcriptional and Metabolic Changes During Wine Fermentation
202013 citationsauthor #4
Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis.
201913 citationsauthor #4
A new strain of Aspergillus tubingensis for high-activity pectinase production
201930 citationsauthor #4
Efficient Display of Aspergillus niger β-Glucosidase on Saccharomyces cerevisiae Cell Wall for Aroma Enhancement in Wine.
201925 citationsauthor #3
Rapid Identification of Major QTLS Associated With Near- Freezing Temperature Tolerance in Saccharomyces cerevisiae
201816 citationsauthor #3
A BIOSYNTHESIS METHOD TO PRODUCE RESVERATROL IN SACCHAROMYCES CEREVISIAE WITH SECRETION EXPRESSION OF GRAPE ANTI-OXIDANT RESVERATROL SYNTHASE GENE DURING WINE FERMENTATION
20182 citationsauthor #5
Hydrogen sulfide synthesis in native Saccharomyces cerevisiae strains during alcoholic fermentations.
201818 citationsauthor #6
Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China
201811 citationsauthor #4
Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation
201725 citationsauthor #6
Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins
201711 citationsauthor #2
Melatonin-Producing Endophytic Bacteria from Grapevine Roots Promote the Abiotic Stress-Induced Production of Endogenous Melatonin in Their Hosts
2016123 citationsauthor #6
Aroma Composition and Sensory Quality of Cabernet Sauvignon Wines Fermented by Indigenous Saccharomyces cerevisiae Strains in the Eastern Base of the Helan Mountain, China
201612 citationsauthor #2
Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma.
201661 citationsauthor #2
Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
20156 citationsauthor #3
Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics
201518 citationsauthor #2
Mechanism of gum Arabic and mannoprotein complexes in suppressing bitter aftertaste and application in nutritious dysphagia gel beads
year unknown0 citationsauthor #6

TIMELINE

2015 24 citations

2016 196 citations

2017 36 citations

2018 47 citations

2019 68 citations

2020 28 citations

2021 36 citations

2022 117 citations

2023 88 citations

2024 61 citations

2025 63 citations

Unknown 0 citations

COAUTHOR MAP

CONCEPT FOOTPRINT