Ethyl Ester Formation

Ethyl Ester Formation is a biochemical process in enological microbiology wherein yeast-mediated enzymatic reactions condense ethanol with acyl-CoA intermediates to produce volatile ethyl esters that significantly influence the aromatic profile of wine.

738

Publications

29.2K

Citations

2.6K

Authors

749

Institutions

Publications per year

2017–2026

117

Authors

2.6K

  1. CD
    Camila da Silva

    Universidade Estadual de Maringá, Brazil

    11 publications · 322 citations

    11

    h-index

  2. KN
    Kurt Nordström

    Uppsala University, Sweden

    12 publications · 387 citations

    11

    h-index

  3. JV
    J. Vladimir Oliveira

    Universidade Regional Integrada do Alto Uruguai e das Missões, Brazil

    11 publications · 295 citations

    10

    h-index

  4. LC
    Lúcio Cardozo‐Filho

    Universidade Estadual de Maringá, Brazil

    11 publications · 277 citations

    10

    h-index

  5. HF
    Heizir F. de Castro

    Universidade de São Paulo, Brazil

    7 publications · 404 citations

    7

    h-index

1–5 of 2.6K

Venues

  1. The Journal of Organic Chemistry

    JOC · 28 publications · 1.7K citations

    21

    h-index

  2. Journal of the American Oil Chemists Society

    JAOCS · 24 publications · 1.3K citations

    19

    h-index

  3. Journal of Agricultural and Food Chemistry

    19 publications · 1K citations

    17

    h-index

  4. Journal of the Institute of Brewing

    19 publications · 764 citations

    14

    h-index

  5. Fuel

    15 publications · 549 citations

    13

    h-index

1–5