Sulfur Compounds

Sulfur Compounds is a class of sulfur-containing chemical species present in grape must and wine that, by virtue of sulfur-based functional groups such as hydrogen sulfide, thiols, sulfides, polysulfides, and sulfites, markedly affect the sensory properties and stability of wines, including the development of both desirable aroma notes and characteristic off-flavors or faults.

19.6K

Publications

844.1K

Citations

52K

Authors

6.2K

Institutions

Publications per year

2017–2026

2.6K

Authors

52K

  1. RS
    Ralf Steudel

    Technische Universität Berlin, Germany

    74 publications · 3.1K citations

    30

    h-index

  2. CR
    Carl R. Johnson

    Wayne State University, United States

    32 publications · 2K citations

    26

    h-index

  3. DN
    David N. Harpp

    McGill University, Canada

    53 publications · 1.8K citations

    25

    h-index

  4. LJ
    Luit J. De Kok

    University of Groningen, Netherlands

    35 publications · 1.5K citations

    25

    h-index

  5. SŌ
    Shigeru Ōae

    University of Tsukuba, Japan

    71 publications · 1.8K citations

    25

    h-index

1–5 of 52K

Venues

  1. Journal of the American Chemical Society

    JACS · 950 publications · 48.3K citations

    102

    h-index

  2. Geochimica et Cosmochimica Acta

    173 publications · 18.4K citations

    82

    h-index

  3. Journal of Agricultural and Food Chemistry

    214 publications · 12.8K citations

    67

    h-index

  4. The Journal of Organic Chemistry

    JOC · 621 publications · 22.6K citations

    67

    h-index

  5. Tetrahedron Letters

    602 publications · 19.6K citations

    61

    h-index

1–5