Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

By K. Sumby, P. Grbin, Vladimir Jiranek. 2010

544 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8e3b7fe13479d87841021f26a5409d533d824c32

How researchers see this paper

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

In Biotechnology

1. N. Jolly
2. I. S. Pretorius

In Food Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “These esters can have a positive effect on wine quality, especially in wine from varieties with neutral flavours that are consumed shortly after production (Lambrechts & Pretorius, 2000; Sumby et al., 2010).”