Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider

<b>grofit</b>: Fitting Biological Growth Curves with<i>R</i>

Matthias Kahm, Guido Hasenbrink, Hella Lichtenberg‐Fraté et al. · Journal of Statistical Software · 2010 · 507 citations · Full text

Pharmacy, Pharmacology, Toxicology +14

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio et al. · Food Microbiology · 2012 · 394 citations

Agriculture, Biotechnology, Microbiology +16

Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

Ana Escudero, Beatriz Gogorza, M. A. Melús et al. · Journal of Agricultural and Food Chemistry · 2004 · 316 citations

Agriculture, Enology, Food Science +16

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto et al. · Food Research International · 2014 · 245 citations · Full text

Agriculture, Chemistry, Food Science +17

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

Kai Hu, Guojie Jin, Wen-Chao Mei et al. · Food Chemistry · 2017 · 225 citations

Agriculture, Biotechnology, Food Science +16