Ester Degradation

Ester Degradation is a biochemical process in the context of microbial interactions in wine whereby ester compounds are hydrolyzed or metabolized by microbial enzymes, leading to the reduction of fruity and floral aroma intensity during fermentation and aging.

284

Publications

11.6K

Citations

1.1K

Authors

348

Institutions

Publications per year

2017–2026

59

Authors

1.1K

  1. IF
    I. Fofana

    Université du Québec à Chicoutimi, Canada

    4 publications · 103 citations

    4

    h-index

  2. IB
    Irene Baker

    CSIRO Manufacturing, Australia

    3 publications · 156 citations

    3

    h-index

  3. DN
    D. Neil Furlong

    CSIRO Manufacturing, Australia

    3 publications · 156 citations

    3

    h-index

  4. LL
    L. Loiselle

    Université du Québec à Chicoutimi, Canada

    3 publications · 52 citations

    3

    h-index

  5. FG
    Franz Grieser

    The University of Melbourne, Australia

    3 publications · 156 citations

    3

    h-index

1–5 of 1.1K

Venues

  1. Journal of the American Chemical Society

    JACS · 14 publications · 435 citations

    13

    h-index

  2. The Journal of Organic Chemistry

    JOC · 9 publications · 240 citations

    9

    h-index

  3. Food Chemistry

    8 publications · 847 citations

    8

    h-index

  4. Journal of Agricultural and Food Chemistry

    7 publications · 548 citations

    7

    h-index

  5. Journal of Surfactants and Detergents

    5 publications · 195 citations

    5

    h-index

1–5