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Agriculture, Microbiology, Viticulture +17

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Agriculture, Biotechnology, Food Science +13

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

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Agriculture, Food Science, Analytical Chemistry +15

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana María Molina, Jan H. Swiegers, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 295 citations · Full text

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The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

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