The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

By R. Suárez, J. Suárez-Lepe, A. Morata, F. Calderón. 2007

336 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/0dbfc5192c7dc1ace07c0f6f766963405702d9ce

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. Toit
2. A. Oelofse
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. N. Jolly
7. G. Fleet
8. S. Rainieri

In Plant Science

1. M. Toit
2. A. Oelofse
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

Citations in the corpus

• Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, methodology): “This may be a reason why some wines contaminated with Brettanomyces/Dekkera spp. have an undesirable colour (Suárez et al., 2007).”