Screening of Saccharomyces cerevisiae wine strains for the production of acetic acid

Function of yeast species and strains in wine flavour

P. Romano · International Journal of Food Microbiology · 2003 · 615 citations · Full text

Agriculture, Food Science, Microbiology +14

Application of quality control methods for assessing wine authenticity: Use of multivariate analysis (chemometrics)

Ioannis S. Arvanitoyannis · Trends in Food Science & Technology · 1999 · 255 citations

Agriculture, Food Science, Viticulture +12

ORGANIC ACID METABOLISM OF YEASTS DURING FERMENTATION OF ALCOHOLIC BEVERAGES-A REVIEW

G. C. Whiting · Journal of the Institute of Brewing · 1976 · 152 citations · Full text

Life Sciences, Biochemistry, Microbiology +17

Higher alcohol and acetic acid production by apiculate wine yeasts

P. Romano, Giovanna Suzzi, Giuseppe Comi et al. · Journal of Applied Bacteriology · 1992 · 135 citations

Agriculture, Enology, Microbiology +13

Influence of a<i>Saccharomyces cerevisiae</i>Selected Strain in the Volatile Composition of Rosé Wines. Evolution during Fermentation

Pablo Fraile, Julián J. Garrido · Journal of Agricultural and Food Chemistry · 2000 · 64 citations

Agriculture, Enology, Microbiology +17