Concepedia

Post-fermentation Aging

Post-Fermentation Aging is a winemaking process, belonging to the broader category of aging techniques, distinguished by the maturation of wine after alcoholic fermentation has concluded, during which chemical and sensory transformations enhance complexity, stability, and flavor profile.

66

Publications

2.7K

Citations

263

Authors

74

Institutions

Publications per year

2017–2026

12

Parents

Publications

66

The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation

Chris Powell, David Quain, Katherine A. Smart · FEMS Yeast Research · 2003 · 150 citations · Full text

, , +17

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Rafael A. Peinado, Juan Carlos Mauricio, Juan Moreno · Food Chemistry · 2004 · 141 citations

, , +17

Structural Modification of Wine Arabinogalactans during Aging on Lees

Thierry Doco, P. Vuchot, Véronique Cheynier et al. · American Journal of Enology and Viticulture · 2003 · 121 citations

, , +17

Alterations of the Profiles of Iso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids and Implications for Beer Bitterness Consistency in Relation to Tetrahydroiso-α-Acids

Luc De Cooman, Guido Aerts, Hildegard Overmeire et al. · Journal of the Institute of Brewing · 2000 · 109 citations · Full text

, , +17

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

Yongli Lan, Jin Wu, Xuejiao Wang et al. · Food Chemistry · 2017 · 95 citations

, , +16

1–5 of 66

Authors

263

  1. RD
    Rubén del Barrio‐Galán

    University of Chile, Chile

    3 publications · 75 citations

    3

    h-index

  2. VP
    Víctor Palacios

    Universidad de Cádiz, Spain

    3 publications · 91 citations

    3

    h-index

  3. IC
    Ildefonso Caro

    Universidad de Cádiz, Spain

    3 publications · 91 citations

    3

    h-index

  4. AR
    Ana Roldán

    Universidad de Cádiz, Spain

    3 publications · 91 citations

    3

    h-index

  5. MM
    Marcela Medel‐Marabolí

    University of Chile, Chile

    3 publications · 75 citations

    3

    h-index

1–5 of 263

Institutions

74

  1. Universidad de Cádiz

    Cadiz, Spain

    4 h-index

    17 publications

    451 citations

  2. Instituto de Fermentaciones Industriales

    Madrid, Spain

    4 h-index

    15 publications

    924 citations

  3. University of Chile

    Santiago, Chile

    3 h-index

    10 publications

    241 citations

  4. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    2 h-index

    7 publications

    181 citations

  5. Instituto Tecnológico Agrario de Castilla y León

    León, Spain

    2 h-index

    6 publications

    330 citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    2 h-index

    3 publications

    107 citations

  7. UCLouvain

    Louvain-la-Neuve, Belgium

    2 h-index

    7 publications

    565 citations

  8. Université de Bordeaux

    Bordeaux, France

    2 h-index

    7 publications

    181 citations

1–8 of 74

Venues

  1. Food Chemistry

    13 publications · 733 citations

    13

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 7 publications · 237 citations

    7

    h-index

  3. Journal of Agricultural and Food Chemistry

    7 publications · 374 citations

    7

    h-index

  4. European Food Research and Technology

    5 publications · 198 citations

    5

    h-index

  5. Journal of the Institute of Brewing

    3 publications · 132 citations

    3

    h-index

1–5