Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

Agriculture, Chemistry, Enology +17

Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions

Marina Bely, Jean-Marie Sablayrolles, Pierre Barré · Journal of Fermentation and Bioengineering · 1990 · 454 citations

Agriculture, Biochemistry, Fermentation Engineering +15

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno, Juan Moreno et al. · Food Chemistry · 2003 · 419 citations

Agriculture, Food Science, Viticulture +16

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis, Raymond Baumes · Journal of Agricultural and Food Chemistry · 2000 · 251 citations

Agriculture, Chemistry, Enology +17

Origin and Production of Acetoin during Wine Yeast Fermentation

P. Romano, Giovanna Suzzi · Applied and Environmental Microbiology · 1996 · 191 citations · Full text

Agriculture, Biochemistry, Enology +17