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

Food Chemistry, Biosynthesis, Food Fermentation +13

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

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

Diacetyl Production, Different Strains, Microbial Ecology +16

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

Engineering, Genetics, Microbial Metabolism +17

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

Engineering, Genetics, Malolactic Yeast Strain +18

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

Food Chemistry, Pinot Noir Wines, Tannin +6