Alcoholic Fermentation

Alcoholic Fermentation is a metabolic process in which the genus *Saccharomyces* and certain other microorganisms convert sugars primarily into ethanol and carbon dioxide under anaerobic conditions, distinguishing it from other fermentation pathways by its characteristic end products and biochemical specificity.

12.5K

Publications

643.5K

Citations

31.2K

Authors

4.2K

Institutions

Publications per year

2017–2026

2.7K

Authors

31.2K

  1. LO
    L. O. Ingram

    University of Florida, United States

    69 publications · 6.9K citations

    47

    h-index

  2. BH
    Bärbel Hahn‐Hägerdal

    Lund University, Sweden

    62 publications · 8.5K citations

    46

    h-index

  3. AK
    Akihiko Kondo

    Kobe University, Japan

    67 publications · 4.7K citations

    42

    h-index

  4. GZ
    Guido Zacchi

    Lund University, Sweden

    59 publications · 5.9K citations

    40

    h-index

  5. MG
    Mats Galbe

    Lund University, Sweden

    52 publications · 5.5K citations

    39

    h-index

1–5 of 31.2K

Venues

  1. Bioresource Technology

    749 publications · 51.5K citations

    112

    h-index

  2. Applied and Environmental Microbiology

    AEM · 317 publications · 30.9K citations

    102

    h-index

  3. Biotechnology and Bioengineering

    482 publications · 31.8K citations

    90

    h-index

  4. Applied Microbiology and Biotechnology

    444 publications · 23.9K citations

    84

    h-index

  5. Biotechnology for Biofuels

    208 publications · 16.5K citations

    76

    h-index

1–5