Fumaric Acid Stabilization

Fumaric Acid Stabilization is a chemical preservation method in enology that inhibits microbial spoilage in white wine through the targeted addition of fumaric acid, distinguishing it from other stabilization techniques by its specific antimicrobial action against yeast and bacteria without significantly altering wine pH or sensory properties.

71

Publications

3.3K

Citations

282

Authors

102

Institutions

Publications per year

2017–2026

22

Authors

282

  1. SK
    Satinder Kaur Brar

    Institut National de la Recherche Scientifique, Canada

    4 publications · 133 citations

    4

    h-index

  2. LD
    Li Deng

    Beijing University of Chemical Technology, China

    3 publications · 84 citations

    3

    h-index

  3. XY
    Xuemin Yue

    Beijing University of Chemical Technology, China

    3 publications · 84 citations

    3

    h-index

  4. TT
    Tianwei Tan

    Beijing University of Chemical Technology, China

    3 publications · 84 citations

    3

    h-index

  5. SY
    Shang‐Tian Yang

    The Ohio State University, United States

    2 publications · 106 citations

    2

    h-index

1–5 of 282

Venues

  1. Applied Biochemistry and Biotechnology

    ABAB · 5 publications · 171 citations

    5

    h-index

  2. Biochemical Engineering Journal

    BEJ · 3 publications · 128 citations

    3

    h-index

  3. Carbohydrate Polymers

    3 publications · 287 citations

    3

    h-index

  4. LWT

    3 publications · 108 citations

    3

    h-index

  5. Bioresource Technology

    3 publications · 189 citations

    3

    h-index

1–5