Mannitol Formation
Mannitol Formation is a chemical spoilage process in wine characterized by the reduction of monosaccharides into mannitol via lactic acid bacteria metabolism under conducive enological conditions.
410
Publications
18.1K
Citations
1.4K
Authors
450
Institutions
Publications per year
2017–2026
59
Parents
410
Robert A. Whiley, D. Beighton, T.G. Winstanley et al. · Journal of Clinical Microbiology · 1992 · 407 citations · Full text
Shuji Tanaka, Stephen A. Lerner, Edmund C.C. Lin · Journal of Bacteriology · 1967 · 394 citations · Full text
1–5 of 410
1.4K
National Center for Agricultural Utilization Research, United States
7 publications · 329 citations
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6
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6
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6
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1–5 of 1.4K
450
National Center for Agricultural Utilization Research
Peoria, United States
11 h-index
22 publications
933 citations

Centre National de la Recherche Scientifique
Paris, France
10 h-index
44 publications
3.4K citations
North Carolina State University
Raleigh, United States
10 h-index
41 publications
2.2K citations

Agricultural Research Service
Washington, United States
9 h-index
20 publications
860 citations
Forschungszentrum Jülich
Jülich, Germany
8 h-index
24 publications
931 citations
Michigan State University
East Lansing, United States
7 h-index
17 publications
1.1K citations
Hebrew University of Jerusalem
Jerusalem, Israel
6 h-index
13 publications
408 citations

Universidade Nova de Lisboa
Lisbon, Portugal
6 h-index
21 publications
1.4K citations
1–8 of 450
20 publications · 747 citations
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JB · 15 publications · 939 citations
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JBC · 15 publications · 510 citations
13
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AEM · 10 publications · 638 citations
10
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9 publications · 688 citations
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