The yeast ecology of wine grapes.

By G. Fleet, C. Prakitchaiwattana, A. Beh, G. Heard, M. Ciani. 2002

115 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/28cbae12396c1f5b868a348560880719b7633588

How researchers see this paper

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

1. A. Barata
2. M. Malfeito-Ferreira
3. V. Loureiro
4. G. Fleet
5. G. Cordero-Bueso

Citations in the corpus

• The microbial ecology of wine grape berries. (2012, methodology): “The yeast populations of grapes are roughly comprised between 10 and 10 cells/g (Fleet et al., 2002), but higher values have also been reported (Table 2).”
• Yeast interactions and wine flavour. (2003, background): “Generally, it occurs at populations less than 10–100 cfu/g and is best isolated by enrichment culture than direct agar plating (Fleet et al., 2002; Mannazzu et al., 2002).”
• Yeasts and wine off-flavours: a technological perspective (2011, background): “These are particularly frequent on grape surfaces and in juices after grape crushing (Fleet et al. 2002).”