Jan H. Swiegers

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.1K citations · Full text

Food Chemistry, Biology, Alcoholic Fermentation +15

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana María Molina, Jan H. Swiegers, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 285 citations

Food Fermentation, Flavoromics, Yeast +2

The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

Mariska Lilly, Florian F. Bauer, Marius G. Lambrechts et al. · Yeast · 2006 · 233 citations

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

Michael Crafack, Hanna Keul, Carl Emil Eskildsen et al. · Food Research International · 2014 · 161 citations

Food Fermentation, In Vitro Fermentation, Fermentation Techniques +5

The influence of yeast on the aroma of Sauvignon Blanc wine

Jan H. Swiegers, Robyn L. Kievit, Tracey Siebert et al. · Food Microbiology · 2008 · 157 citations

Food Chemistry, Health Sciences, Food Fermentation +3