Doris Rauhut

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Santiago Benito, Theresa Hofmann, Marcus Laier et al. · European Food Research and Technology · 2015 · 204 citations

Food Fermentation, Wine Tasting, Yeast +4

What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

Alexandre Pons, Lucile Allamy, Armin Schüttler et al. · OENO One · 2017 · 114 citations · Full text

Food Chemistry, Engineering, Wine Aroma Compounds +13

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Ignacio Belda, Javier Ruíz, Beata Beisert et al. · International Journal of Food Microbiology · 2017 · 107 citations

Industrial Mycology, Food Fermentation, Varietal Thiol +2

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Ophélie Dutraive, Santiago Benito, Stefanie Fritsch et al. · Fermentation · 2019 · 95 citations · Full text

Food Chemistry, Aroma Enhancement, Food Fermentation +14

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

Javier Ruíz, Ignacio Belda, Beata Beisert et al. · Applied Microbiology and Biotechnology · 2018 · 90 citations

Food Chemistry, Analytical Impact, Botany +4