Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Aroma Compounds in Wine as Influenced by Apiculate Yeasts

José Vicente Gil, José Juan Mateo, Misericordia Jiménez et al. · Journal of Food Science · 1996 · 134 citations

Agriculture, Enology, Food Science +17

Performance and diacetyl production of commercial strains of malolactic bacteria in wine

Brigitte Martineau, Thomas Henick‐Kling · Journal of Applied Bacteriology · 1995 · 58 citations

Agriculture, Enology, Microbiology +17

Malolactic Fermentation in Grape Musts by a Genetically Engineered Strain of Saccharomyces cerevisiae

Heinrich Volschenk, Marinda Viljoen‐Bloom, Jay A. Grobler et al. · American Journal of Enology and Viticulture · 1997 · 50 citations

Agriculture, Biotechnology, Microbiology +16

Malolactic Fermentation in Grape Musts by a Genetically Engineered Strain of<i>Saccharomyces cerevisiae</i>

Heinrich Volschenk, M. Viljoen, Jandré Grobler et al. · American Journal of Enology and Viticulture · 1997 · 42 citations · Full text

Agriculture, Biochemistry, Microbiology +17

Identification of Additional Odor-Active Compounds in Pinot noir Wines

Rita Miranda‐López, Leonard M. Libbey, Barney Watson et al. · American Journal of Enology and Viticulture · 1992 · 41 citations

Agriculture, Enology, Food Science +17