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

Authors

1.4K

  1. BC
    Badal C. Saha

    National Center for Agricultural Utilization Research, United States

    7 publications · 329 citations

    7

    h-index

  2. SE
    Sasha Englard

    Albert Einstein College of Medicine, United States

    6 publications · 167 citations

    6

    h-index

  3. WH
    Wayne H. Loescher

    Michigan State University, United States

    6 publications · 475 citations

    6

    h-index

  4. GA
    Gad Avigad

    Hebrew University of Jerusalem, Israel

    6 publications · 167 citations

    6

    h-index

  5. TT
    Thierry Tonon

    Sorbonne Université, France

    6 publications · 407 citations

    6

    h-index

1–5 of 1.4K

Venues

  1. Applied Microbiology and Biotechnology

    20 publications · 747 citations

    18

    h-index

  2. Journal of Bacteriology

    JB · 15 publications · 939 citations

    14

    h-index

  3. Journal of Biological Chemistry

    JBC · 15 publications · 510 citations

    13

    h-index

  4. Applied and Environmental Microbiology

    AEM · 10 publications · 638 citations

    10

    h-index

  5. PLANT PHYSIOLOGY

    9 publications · 688 citations

    9

    h-index

1–5