Wine Aroma Development is a biochemical process within enology that refers to the formation and evolution of volatile aromatic compounds during fermentation, distinguished by its dependence on temperature-regulated microbial metabolism and yeast-derived enzymatic activities.
624
Publications
32.7K
Citations
2.1K
Authors
441
Institutions
Publications per year
2017–2026
226
Publications
624
1–5 of 624
Authors
2.1K
- VF
17
h-index
- JC
14
h-index
- PD
11
h-index
- CD
11
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- DD
11
h-index
1–5 of 2.1K
Institutions
441
Australian Wine Research Institute
Adelaide, Australia
28 h-index
141 publications
9.6K citations
Universidad de Zaragoza
Zaragoza, Spain
23 h-index
94 publications
5.7K citations
Sciences pour L’Œnologie
Montpellier, France
19 h-index
53 publications
2.6K citations
Northwest A&F University
Yangling, China
18 h-index
124 publications
5.5K citations
University of Castilla-La Mancha
Ciudad Real, Spain
18 h-index
78 publications
3.3K citations
The University of Adelaide
Adelaide, Australia
17 h-index
42 publications
3.6K citations
China Agricultural University
Beijing, China
16 h-index
83 publications
5.8K citations
Unité mixte de recherche Œnologie
Villenave-d'Ornon, France
16 h-index
74 publications
4.7K citations
1–8 of 441
Venues
- Food Chemistry
89 publications · 6.5K citations
50
h-index
- Journal of Agricultural and Food Chemistry
41 publications · 2.6K citations
30
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- LWT
39 publications · 2.1K citations
29
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- Food Research International
36 publications · 1.8K citations
26
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- American Journal of Enology and Viticulture
AJEV · 27 publications · 1.8K citations
21
h-index
1–5