Concepedia

Base Wine Fermentation

Base Wine Fermentation is a controlled enzymatic bioconversion process, classified as a foundational oenological method, that systematically transforms must into a stable, low-pH alcoholic intermediate through the selective metabolic activity of Saccharomyces cerevisiae under monitored anaerobic conditions.

40

Publications

1.9K

Citations

159

Authors

42

Institutions

Publications per year

2017–2026

6

Parents

Publications

40

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 · 239 citations

, , +17

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Elena González‐Royo, Olga Pascual, Nikolaos Kontoudakis et al. · European Food Research and Technology · 2014 · 155 citations

, , +17

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

Jordi Torrens, Pilar Urpí, Montserrat Riu-Aumatell et al. · International Journal of Food Microbiology · 2008 · 124 citations

, , +16

Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines

Jordi Torrens, Montserrat Riu-Aumatell, Stefania Vichi et al. · Journal of Agricultural and Food Chemistry · 2010 · 96 citations

, , +17

Emerging trends in the application of malolactic fermentation

Eveline Bartowsky, Peter J. Costello, Paul J. Chambers · Australian Journal of Grape and Wine Research · 2015 · 92 citations · Full text

, , +17

1–5 of 40

Authors

159

  1. EL
    Elvira López‐Tamames

    Universitat de Barcelona, Spain

    4 publications · 292 citations

    4

    h-index

  2. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    4 publications · 292 citations

    4

    h-index

  3. MC
    M. Carmen Polo

    Instituto de Fermentaciones Industriales, Spain

    3 publications · 158 citations

    3

    h-index

  4. EP
    Encarnación Pueyo

    Instituto de Fermentaciones Industriales, Spain

    3 publications · 158 citations

    3

    h-index

  5. AJ
    Adolfo J. Martínez-Rodríguez

    Instituto de Fermentaciones Industriales, Spain

    3 publications · 145 citations

    3

    h-index

1–5 of 159

Institutions

42

  1. Universitat de Barcelona

    Barcelona, Spain

    6 h-index

    23 publications

    1.3K citations

  2. Instituto de Fermentaciones Industriales

    Madrid, Spain

    3 h-index

    14 publications

    672 citations

  3. University of Foggia

    Foggia, Italy

    3 h-index

    16 publications

    592 citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    7 publications

    272 citations

  5. Stellenbosch University

    Stellenbosch, South Africa

    2 h-index

    7 publications

    865 citations

  6. Universitat Rovira i Virgili

    Tarragona, Spain

    2 h-index

    14 publications

    1.4K citations

  7. University of California, Davis

    Davis, United States

    2 h-index

    4 publications

    124 citations

  8. University of Milan

    Milan, Italy

    2 h-index

    8 publications

    152 citations

1–8 of 42

Venues

  1. Journal of Agricultural and Food Chemistry

    8 publications · 407 citations

    8

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 3 publications · 113 citations

    3

    h-index

  3. International Journal of Food Microbiology

    3 publications · 209 citations

    3

    h-index

  4. 2

    h-index

  5. Yeast

    2 publications · 272 citations

    2

    h-index

1–5