Aroma development from non-floral grape precursors by wine lactic acid bacteria

By P. Hernández-Orte, M. Cersosimo, N. Loscos, J. Cacho, E. Garcia-Moruno, V. Ferreira. 2009

98 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/e08c9ee3126fc978cbf89babc22cecb002be033d

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. M. Toit
2. L. Engelbrecht
3. E. Lerm

In Food Science

1. M. Toit
2. L. Engelbrecht
3. E. Lerm

Citations in the corpus

• Malolactic Fermentation: The ABC’s of MLF (2016, background): “Oenococcus oeni and Lactobacillus strains studied by Hernandez-Orte et al. (2009) were able to release terpenes, norisoprenoids, phenols and vanillins from glycosidic precursors in a model wine solution.”