Concepedia

Acetate Ester Formation

Acetate Ester Formation is a biochemical process in which acetyl-coenzyme A and higher alcohols are enzymatically condensed by yeast esterases to produce acetate esters, major volatile compounds that significantly influence the fruity aroma profile of wine.

280

Publications

13.3K

Citations

941

Authors

310

Institutions

Publications per year

2017–2026

54

Parents

Publications

280

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Mariska Lilly, Marius G. Lambrechts, Isak S. Pretorius · Applied and Environmental Microbiology · 2000 · 361 citations

, , +17

Studies on acetate ester production by non-Saccharomyces wine yeasts

Virginia Rojas, José Vicente Gil, F. Piñaga et al. · International Journal of Food Microbiology · 2001 · 310 citations

, , +14

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana, José Vicente Gil, Salvador Genovés et al. · Food Microbiology · 2008 · 273 citations

, , +17

Acetate ester formation in wine by mixed cultures in laboratory fermentations

Verónica Rojas · International Journal of Food Microbiology · 2003 · 245 citations

, , +16

Metabolic engineering of Pichia pastoris for production of isobutanol and isobutyl acetate

Wiparat Siripong, Philipp Wolf, Theodora Puspowangi Kusumoputri et al. · Biotechnology for Biofuels · 2018 · 242 citations · Full text

, , +16

1–5 of 280

Authors

941

  1. KY
    Kazuo Yoshioka

    The University of Tokyo, Japan

    7 publications · 396 citations

    7

    h-index

  2. DX
    Dongguang Xiao

    Tianjin University of Science and Technology, China

    6 publications · 161 citations

    6

    h-index

  3. KJ
    Kevin J. Verstrepen

    KU Leuven, Belgium

    6 publications · 502 citations

    6

    h-index

  4. NH
    Naoki Hashimoto

    Hokkaido University, Japan

    6 publications · 370 citations

    6

    h-index

  5. IS
    Isak S. Pretorius

    Stellenbosch University, South Africa

    5 publications · 591 citations

    5

    h-index

1–5 of 941

Institutions

310

  1. Kirin (Japan)

    Tokyo, Japan

    9 h-index

    21 publications

    1.9K citations

  2. Tianjin University of Science and Technology

    Tianjin, China

    8 h-index

    49 publications

    1.2K citations

  3. Washington State University

    Pullman, United States

    7 h-index

    11 publications

    579 citations

  4. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    7 h-index

    19 publications

    3.3K citations

  5. Wageningen University & Research

    Wageningen, The Netherlands

    7 h-index

    35 publications

    1.2K citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    6 h-index

    17 publications

    3.3K citations

  7. KU Leuven

    Leuven, Belgium

    6 h-index

    32 publications

    3.3K citations

  8. University of California, Davis

    Davis, United States

    4 h-index

    10 publications

    985 citations

1–8 of 310

Venues

  1. Journal of the Institute of Brewing

    14 publications · 850 citations

    14

    h-index

  2. Journal of Agricultural and Food Chemistry

    9 publications · 537 citations

    9

    h-index

  3. PLANT PHYSIOLOGY

    8 publications · 519 citations

    8

    h-index

  4. Agricultural and Biological Chemistry

    7 publications · 396 citations

    7

    h-index

  5. Journal of Fermentation and Bioengineering

    5 publications · 179 citations

    5

    h-index

1–5