The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine

Phytochemical profiles and antioxidant activities of wine grapes

Jun Yang, Timothy E. Martinson, Rui Hai Liu · Food Chemistry · 2009 · 351 citations

Agriculture, Enology, Plant Sciences +15

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

Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

Valentin Tilloy, Anne Ortiz-Julien, Sylvie Dequin · Applied and Environmental Microbiology · 2014 · 181 citations · Full text

Agriculture, Evolutionary Biology, Microbiology +14

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

María Cristina Goldner, Marı́a Clara Zamora, Paola Di Leo Lira et al. · Journal of Sensory Studies · 2009 · 141 citations · Full text

Agriculture, Enology, Food Science +17

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

Cristián Varela, Alice Barker, T. Tran et al. · International Journal of Food Microbiology · 2017 · 134 citations

Agriculture, Enology, Food Science +17