Handbook of Enology: The Microbiology of Wine and Vinifications

By P. Ribereau-gayon, D. Dubourdieu, B. Donèche, A. Lonvaud. 2006

640 citations recorded by the source corpus.

Subfields: Clinical Psychology

View Paper: https://www.semanticscholar.org/paper/664caad47fcaff74e583ef5c5028b26ade61993e

How researchers see this paper

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

1. M. Toit
2. L. Engelbrecht
3. E. Lerm
4. M. Malfeito-Ferreira

Citations in the corpus

• Yeasts and wine off-flavours: a technological perspective (2011, background): “In oak barriques, oxygen diffuses continuously up to 30 mg l−1 year−1 through the wood (Ribéreau-Gayon et al. 2006) and stimulates growth of D. bruxellensis (Malfeito-Ferreira et al. 2001; du Toit et al. 2006).”
• Malolactic Fermentation: The ABC’s of MLF (2016, positive): “Vitic., Vol. 31, No. 2, 2010 Malolactic Fermentation, A Review produce lactic acid (Ribéreau-Gayon et al., 2006).”