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Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
Ana María Molina, Jan H. Swiegers, Cristián Varela, Isak S. Pretorius, Eduardo Agosín
Pontificia Universidad Católica de Chile Australian Wine Research Institute
来源Applied Microbiology and Biotechnology
年份2007
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297
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9.50
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Horticultural and Viticultural Research · Biochemical and biochemical processes
参考文献 40
Yeast Modulation of Wine Flavor
被引 381Jan H. Swiegers, Isak S. Pretorius · Advances in applied microbiology · 2005
Volatile Compounds in Foods and Beverages
被引 1,239Henk Maarse · 2017
Yeast and its Importance to Wine Aroma - A Review
被引 875Marius G. Lambrechts, Isak S. Pretorius · South African Journal of Enology and Viticulture · 2019
此处列出前 3 条
施引文献 297
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
被引 605Eduardo Pires, J. A. Teixeira, Tomáš Brányik · Applied Microbiology and Biotechnology · 2014
Wine flavor and aroma
被引 592Gustav Styger, Bernard A. Prior, Florian F. Bauer · Journal of Industrial Microbiology & Biotechnology · 2011
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
被引 548Krista M. Sumby, Paul R. Grbin, Vladimir Jiranek · Food Chemistry · 2009
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