articleTop 1% cited
Function of yeast species and strains in wine flavour
International Journal of Food Microbiology · 2003 · Vol. 86(1-2) · pp. 169–180
P. Romano✉(University of Basilicata)
Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and TourismWineFlavourYeastWinemakingFood scienceYeast in winemakingWine faultBiologyFood spoilageAroma
MeSH terms
FermentationFood MicrobiologyHydrogen-Ion ConcentrationIndustrial MicrobiologySpecies SpecificityTasteWineYeastsEcosystem
Citations
610
FWCI
18.24
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References
44
Percentile
99%
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