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Microbial diversity during wine fermentation in Beijing region and its influence on wine flavor
Zhaoqi Wu, Meng-Li Jiao, Demei Li, Hongxing Zhang, Yuan-Hong Xie, Hu-Jun Li, Mengmeng Yang, X. Duan 等 10 位
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逐年被引趋势
630
625
26
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8
被引次数 · OpenAlex
1.89
领域内被引倍数
同类平均 = 1
同类平均 = 1
前 15%
引用位次
同领域 · 同年份 · 同类型
同领域 · 同年份 · 同类型
47
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Wine Industry and Tourism · Tea Polyphenols and Effects
参考文献 47
Grape berry bacterial microbiota: Impact of the ripening process and the farming system
被引 111Guilherme Martins, Cécile Miot‐Sertier, Béatrice Lauga · International Journal of Food Microbiology · 2012
Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values
被引 52Wei Dong Pan, Delphine Jussier, Nicolas Terrade · Food Research International · 2010
Esters in Wines: New Insight through the Establishment of a Database of French Wines
被引 110Guillaume Antalick, Marie‐Claire Perellò, Gilles de Revel · American Journal of Enology and Viticulture · 2014
此处列出前 3 条
引用本文 8
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor
被引 15Lingzhi Zhao, Jing Chen, Wei Xu · Frontiers in Microbiology · 2025
Selection of Non-Saccharomyces Yeasts from Extreme Oenological Environments for Potential Use in Winemaking
被引 7María Trinidad Alcalá-Jiménez, Juan Carlos García-García, Juan Carlos Mauricio · Microorganisms · 2025
Identification and validation of core microbes for isoflavone conversion and flavor formation in fermented sojae semen praeparatum
被引 4Ya Hou, Fu Zhang, Yingying Cheng · LWT · 2025
按被引量排序，此处列出前 3 条