Concepedia

Wine Yeast Selection

Wine Yeast Selection is a method in enological microbiology that involves the systematic identification and prioritization of specific yeast strains for fermentation based on their phenotypic, genetic, and fermentative characteristics to achieve desired sensory, chemical, and stability outcomes in wine production.

213

Publications

10.1K

Citations

706

Authors

200

Institutions

Publications per year

2017–2026

50

Parents

Publications

213

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 629 citations

, , +14

Molecular Characterization of a Chromosomal Rearrangement Involved in the Adaptive Evolution of Yeast Strains

José E. Pérez‐Ortín, Amparo Querol, Sergi Puig et al. · Genome Research · 2002 · 273 citations · Full text

, , +13

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana, José Vicente Gil, Salvador Genovés et al. · Food Microbiology · 2008 · 273 citations

, , +17

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

Paola Domizio, Cristina Romani, Livio Lencioni et al. · International Journal of Food Microbiology · 2011 · 230 citations

, , +17

New trends in yeast selection for winemaking

José Antonio Suárez-Lepe, António Morata · Trends in Food Science & Technology · 2011 · 204 citations

, , +14

1–5 of 213

Authors

706

  1. PR
    P. Romano

    Brera Astronomical Observatory, Italy

    12 publications · 502 citations

    11

    h-index

  2. PG
    Paolo Giudici

    University of Modena and Reggio Emilia, Italy

    9 publications · 220 citations

    9

    h-index

  3. IS
    Isak S. Pretorius

    Stellenbosch University, South Africa

    8 publications · 527 citations

    8

    h-index

  4. AQ
    Amparo Querol

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    8 publications · 790 citations

    8

    h-index

  5. AC
    Angela Capece

    University of Basilicata, Italy

    7 publications · 276 citations

    7

    h-index

1–5 of 706

Institutions

200

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    11 h-index

    29 publications

    3.6K citations

  2. University of Basilicata

    Potenza, Italy

    10 h-index

    37 publications

    1.5K citations

  3. University of Modena and Reggio Emilia

    Modena, Italy

    10 h-index

    33 publications

    761 citations

  4. Australian Wine Research Institute

    Adelaide, Australia

    10 h-index

    40 publications

    1.5K citations

  5. Stellenbosch University

    Stellenbosch, South Africa

    10 h-index

    22 publications

    1.2K citations

  6. Universitat de València

    Valencia, Spain

    9 h-index

    18 publications

    2.5K citations

  7. Universidad de Extremadura

    Badajoz, Spain

    8 h-index

    27 publications

    868 citations

  8. University of Reggio Calabria

    Reggio Calabria, Italy

    7 h-index

    17 publications

    494 citations

1–8 of 200

Venues

  1. Food Microbiology

    16 publications · 1.9K citations

    15

    h-index

  2. International Journal of Food Microbiology

    12 publications · 1.1K citations

    12

    h-index

  3. Journal of Applied Microbiology

    13 publications · 598 citations

    12

    h-index

  4. Fermentation

    10 publications · 262 citations

    10

    h-index

  5. World Journal of Microbiology and Biotechnology

    WJMB · 8 publications · 191 citations

    8

    h-index

1–5