The development of varietal aroma from non-floral grapes by yeasts of different genera

By P. Hernández-Orte, M. Cersosimo, N. Loscos, J. Cacho, E. Garcia-Moruno, V. Ferreira. 2008

162 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/ff134700f87031d008470ac89baedcdf52feabcf

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

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

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “…Pichia and Kloeckera possess various degrees of b–glucosidase activity and can play a role in releasing volatile compounds from non-volatile precursors (Rosi et al., 1994; Todd, 1995; Spagna et al., 2002; Fern andez-Gonz alez et al., 2003; Rodr ıguez et al., 2004; Hernandez-Orte et al., 2008).”