Wine chemistry and biochemistry

By M. Moreno-Arribas, M. Polo. 2009

398 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/c36dd34a8dbada399b4231d475d0fe019c920226

How researchers see this paper

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

1. Chandra L. Richter
2. M. Hirst

Citations in the corpus

• Review of Aroma Formation through Metabolic Pathways of Saccharomyces cerevisiae in Beverage Fermentations (2016, background): “Nonvolatile compounds include glycerol, mono- and polysaccharides, phenolics, and organic acids; volatile compounds include alcohols, aldehydes, esters, dicarbonyls, short- and mediumchain fatty acids, methyl ketones, lactones, phenolic and sulfur compounds, and terpenes (Moreno-Arribas and Polo 200”