Concepedia

Volatile Acidity Reduction

Volatile Acidity Reduction is a biochemical intervention in oenology that diminishes the concentration of volatile acids, primarily acetic acid, during malolactic fermentation through microbial modulation or process optimization to enhance red wine stability and sensory quality.

91

Publications

3.6K

Citations

324

Authors

114

Institutions

Publications per year

2017–2026

30

Parents

Publications

91

Bacterial spoilage of wine and approaches to minimize it

Eveline Bartowsky · Letters in Applied Microbiology · 2009 · 254 citations

, , +17

Antioxidant, antimicrobial, mineral, volatile, physicochemical and microbiological characteristics of traditional home-made Turkish vinegars

İsmet Öztürk, Oznur Caliskan, Fatih Törnük et al. · LWT · 2015 · 170 citations

, , +14

Lachancea thermotolerans Applications in Wine Technology

António Morata, Iris Loira, Wendu Tesfaye et al. · Fermentation · 2018 · 143 citations · Full text

, , +17

Applications of Metschnikowia pulcherrima in Wine Biotechnology

António Morata, Iris Loira, Carlos Escott et al. · Fermentation · 2019 · 137 citations · Full text

, , +17

Use of Lysozyme to Inhibit Malolactic Fermentation and to Stabilize Wine After Malolactic Fermentation

Vincent Gerbaux, Adalberto Villa, Christine Monamy et al. · American Journal of Enology and Viticulture · 1997 · 108 citations

, , +17

1–5 of 91

Authors

324

  1. AV
    Alice Vilela

    University of Trás-os-Montes and Alto Douro, Portugal

    6 publications · 289 citations

    6

    h-index

  2. AM
    António Morata

    Universidad Politécnica de Madrid, Spain

    4 publications · 343 citations

    4

    h-index

  3. MC
    Manuela Côrte‐Real

    University of Minho, Portugal

    4 publications · 163 citations

    4

    h-index

  4. DE
    Dorit Elisabeth Schuller

    University of Minho, Portugal

    4 publications · 163 citations

    4

    h-index

  5. JT
    Jordi Tronchoni

    Gobierno de La Rioja, Spain

    2 publications · 60 citations

    3

    h-index

1–5 of 324

Institutions

114

  1. University of Trás-os-Montes and Alto Douro

    Vila Real, Portugal

    7 h-index

    14 publications

    803 citations

  2. University of Minho

    Braga, Portugal

    5 h-index

    14 publications

    518 citations

  3. Universidad Politécnica de Madrid

    Madrid, Spain

    4 h-index

    18 publications

    1.8K citations

  4. Universidad de La Rioja

    Logroño, Spain

    4 h-index

    16 publications

    476 citations

  5. Institute for Biotechnology and Bioengineering

    Lisbon, Portugal

    4 h-index

    9 publications

    456 citations

  6. Universidade de São Paulo

    São Paulo, Brazil

    4 h-index

    10 publications

    257 citations

  7. Australian Wine Research Institute

    Adelaide, Australia

    4 h-index

    11 publications

    754 citations

  8. Instituto de Ciencias de la Vid y del Vino

    Logroño, Spain

    3 h-index

    9 publications

    288 citations

1–8 of 114

Venues

  1. American Journal of Enology and Viticulture

    AJEV · 7 publications · 262 citations

    7

    h-index

  2. Fermentation

    6 publications · 434 citations

    6

    h-index

  3. Australian Journal of Grape and Wine Research

    4 publications · 201 citations

    4

    h-index

  4. FEMS Yeast Research

    4 publications · 191 citations

    4

    h-index

  5. Applied Microbiology and Biotechnology

    3 publications · 141 citations

    3

    h-index

1–5