Concepedia

Malolactic Fermentation Aromas

Malolactic Fermentation Aromas is a sensory profile construct defined as the distinctive set of volatile compounds generated during the microbial conversion of malic acid to lactic acid in wine, which imparts characteristic buttery, creamy, and earthy olfactory notes distinct from those arising from primary alcoholic fermentation.

56

Publications

4.2K

Citations

212

Authors

71

Institutions

Publications per year

2017–2026

12

Parents

Publications

56

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text

, , +17

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Sergi Maicas, José Vicente Gil, Isabel Pardo et al. · Food Research International · 1999 · 157 citations

, , +16

Malolactic Fermentation: The ABC’s of MLF

E. Lerm, L. Engelbrecht, Maret du Toit · South African Journal of Enology and Viticulture · 2016 · 146 citations · Full text

, , +17

Changes in the Concentration of Yeast-Derived Volatile Compounds of Red Wine during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Luigi Moio · Journal of Agricultural and Food Chemistry · 2005 · 142 citations

, , +17

Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of<i>Oenococcus oeni</i>

Maurizio Ugliano, Alessandro Genovese, Luigi Moio · Journal of Agricultural and Food Chemistry · 2003 · 132 citations

, , +17

1–5 of 56

Authors

212

  1. MD
    Maret du Toit

    Stellenbosch University, South Africa

    5 publications · 363 citations

    5

    h-index

  2. EB
    Eveline Bartowsky

    Australian Wine Research Institute, Australia

    4 publications · 1.4K citations

    4

    h-index

  3. PA
    Paul A. Henschke

    Australian Wine Research Institute, Australia

    4 publications · 1.4K citations

    4

    h-index

  4. PM
    Pedro Miguel Izquierdo Cañas

    University of Castilla-La Mancha, Spain

    3 publications · 195 citations

    3

    h-index

  5. EG
    Esteban García Romero

    Instituto de Ciencias de la Vid y del Vino, Spain

    3 publications · 195 citations

    3

    h-index

1–5 of 212

Institutions

71

  1. Instituto de Ciencias de la Vid y del Vino

    Logroño, Spain

    6 h-index

    20 publications

    743 citations

  2. Stellenbosch University

    Stellenbosch, South Africa

    5 h-index

    15 publications

    901 citations

  3. University of Castilla-La Mancha

    Ciudad Real, Spain

    5 h-index

    13 publications

    705 citations

  4. Universidad de la República de Uruguay

    Montevideo, Uruguay

    3 h-index

    16 publications

    1.3K citations

  5. University of Foggia

    Foggia, Italy

    3 h-index

    7 publications

    804 citations

  6. Australian Wine Research Institute

    Adelaide, Australia

    3 h-index

    12 publications

    5.4K citations

  7. Northwest A&F University

    Yangling, China

    2 h-index

    8 publications

    316 citations

  8. Hochschule Geisenheim University

    Geisenheim, Germany

    2 h-index

    8 publications

    612 citations

1–8 of 71

Venues

  1. Journal of Agricultural and Food Chemistry

    7 publications · 663 citations

    7

    h-index

  2. LWT

    6 publications · 260 citations

    6

    h-index

  3. Food Chemistry

    4 publications · 223 citations

    4

    h-index

  4. Food Research International

    4 publications · 255 citations

    4

    h-index

  5. Australian Journal of Grape and Wine Research

    3 publications · 1.3K citations

    3

    h-index

1–5