Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

By R. Gonzalez, M. Quirós, Pilar Morales. 2013

125 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/9e8eeb16b4ff53200899f3c4432ae586a8c8aaea

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

In Plant Science

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

In Tourism, Leisure and Hospitality Management

1. I. S. Pretorius
2. Cristian Varela
3. N. Jolly

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “The respiration of sugars by non-Saccharomyces as an approach to lowering alcohol content has also garnered interest (Erten & Campbell, 2001; Gonzalez et al., 2013).”