Volatile Phenol Faults

Volatile Phenol Faults is a wine fault characterized by the presence of excessive volatile phenolic compounds, primarily derived from microbial metabolism of lignin precursors by spoilage yeasts such as Brettanomyces, which impart undesirable barnyard, medicinal, or smoky aromas to wine.

3

Publications

53

Citations

11

Authors

6

Institutions

Publications per year

2017–2026

1

Authors

11

  1. RI
    Ryoshi Ishiwatari

    Tokyo Metropolitan University, Japan

    1 publications · 27 citations

    1

    h-index

  2. RM
    R. Maponya

    University of the Witwatersrand, South Africa

    1 publications · 13 citations

    1

    h-index

  3. EM
    Ezekiel Makwadinkga Madigoe

    University of the Witwatersrand, South Africa

    1 publications · 13 citations

    1

    h-index

  4. IC
    Ingrid Collombel

    Universidade Católica Portuguesa, Portugal

    1 publications · 13 citations

    1

    h-index

  5. FM
    Francisco M. Campos

    Universidade Católica Portuguesa, Portugal

    1 publications · 13 citations

    1

    h-index

1–5 of 11

Venues

  1. Frontiers in Microbiology

    1 publications · 13 citations

    1

    h-index

  2. Journal of the Institute of Brewing

    1 publications · 13 citations

    1

    h-index

  3. Organic Geochemistry

    1 publications · 27 citations

    1

    h-index

1–3