Yeast interactions and wine flavour.

By G. Fleet. Journal of food microbiology, 2003

997 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/61f97dfb5bfaf10c206b7e398507a1535d50d8f4

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. Cristian Varela
2. I. S. Pretorius
3. N. Jolly
4. G. Fleet
5. A. Querol
6. M. Malfeito-Ferreira
7. T. Hogg
8. A. Barata

In Pharmacology

1. Cristian Varela
2. I. S. Pretorius
3. A. Querol
4. N. Jolly

In Plant Science

1. Cristian Varela
2. I. S. Pretorius
3. G. Fleet
4. N. Jolly
5. A. Querol
6. P. Frey-Klett
7. M. Barret
8. F. Comitini

Citations in the corpus

• Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists (2011, background): “The complex interactions between filamentous fungi, yeast, and bacteria that lead to wine production begin in the vineyard, on the surfaces of ripening grape berries (224, 320), and continue throughout the fermentation process until packaging (108).”
• Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains (2009, background): “The sensory character of wines fermented with Saccharomyces cerevisiae starter cultures can differ significantly from those fermented with the indigenous grape flora (Domizio et al., 2007; Fleet, 2003; Lambrechts & Pretorius, 2000).”
• Microbial modulation of aromatic esters in wine: Current knowledge and future prospects (2010, background): “Research by several groups has reiterated the importance of strain choice in winemaking and the ester profile of the finished product (Fleet, 2003; Miller et al., 2007; Rojas, Gil, Pinaga, & Manzanares, 2001; Romano, Fiore, Paraggio, Caruso, & Capece, 2003; Soles, Ough, & Kunkee, 1982; Swiegers, Bar”
• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “Initially, species of Hanseniaspora (Kloeckera), Rhodotorula, Pichia, Candida, Metschnikowia and Cryptococcus are found at low levels in fresh must (Parish & Caroll, 1985; Bisson & Kunkee, 1991; Frezier & Dubourdieu, 1992; Granchi et al., 1998; Fleet, 2003; Combina et al., 2005).”
• Yeasts in food and beverages (2006, background): “C. oleophila and Pseudozyma flocculosa have been commercialized for such use, and other species with biocontrol potential include Metschnikowia pulcherrima, P. guillierlmondii, C. sake, Sporobolomyces roseus, Aureobasidium pullulans and various Cryptococcus species (Fleet 2003b).”