Effect of non-Saccharomycesyeasts on the volatile chemical profile of Shiraz wine
Article Properties
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LanguageEnglish
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DOI (url)
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Publication Date2017/02/03
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Indian UGC (journal)
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Refrences73
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Citations75
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M.E. B. Whitener Food Quality and Nutrition Department, Research and Innovation Center, Fondazione Edmund Mach (FEM); 38010 San Michele all'Adige ItalyInstitute for Wine Biotechnology, Department of Viticulture and Oenology; Stellenbosch University; Matieland 7602 South Africa
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J. Stanstrup Food Quality and Nutrition Department, Research and Innovation Center, Fondazione Edmund Mach (FEM); 38010 San Michele all'Adige Italy ORCID (unauthenticated)
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S. Carlin Food Quality and Nutrition Department, Research and Innovation Center, Fondazione Edmund Mach (FEM); 38010 San Michele all'Adige Italy
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B. Divol Institute for Wine Biotechnology, Department of Viticulture and Oenology; Stellenbosch University; Matieland 7602 South Africa
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M. Du Toit Institute for Wine Biotechnology, Department of Viticulture and Oenology; Stellenbosch University; Matieland 7602 South Africa
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U. Vrhovsek Food Quality and Nutrition Department, Research and Innovation Center, Fondazione Edmund Mach (FEM); 38010 San Michele all'Adige Italy
Cite
Whitener, M.E. B., et al. “Effect of Non-Saccharomycesyeasts on the Volatile Chemical Profile of Shiraz Wine”. Australian Journal of Grape and Wine Research, vol. 23, no. 2, 2017, pp. 179-92, https://doi.org/10.1111/ajgw.12269.
Whitener, M. B., Stanstrup, J., Carlin, S., Divol, B., Du Toit, M., & Vrhovsek, U. (2017). Effect of non-Saccharomycesyeasts on the volatile chemical profile of Shiraz wine. Australian Journal of Grape and Wine Research, 23(2), 179-192. https://doi.org/10.1111/ajgw.12269
Whitener MB, Stanstrup J, Carlin S, Divol B, Du Toit M, Vrhovsek U. Effect of non-Saccharomycesyeasts on the volatile chemical profile of Shiraz wine. Australian Journal of Grape and Wine Research. 2017;23(2):179-92.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Agriculture
Plant culture
Social Sciences
Industries
Land use
Labor
Special industries and trades
Technology
Chemical technology
Food processing and manufacture
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Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts | Metabolomics |
| 70 | 2016 |
| Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement | International Journal of Food Microbiology |
| 163 | 2015 |
| Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation | International Journal of Food Microbiology |
| 74 | 2015 |
| Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation | Applied Microbiology and Biotechnology |
| 83 | 2015 |
| Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach | LWT |
| 53 | 2015 |
Refrences Analysis
The category
Agriculture 18
is the most frequently represented among the references in this article. It primarily includes studies from International Journal of Food Microbiology The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine | Journal of Food Science and Technology |
| 2024 | |
| Novel chemical contaminants associated with thirdhand smoke in settled house dust | Chemosphere |
| 2024 | |
| Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine | Food Bioscience |
| 2024 | |
| Transcriptional analysis and key genes associated with sugar, amino acid and organic acid metabolism in Saccharomyces cerevisiae during wine-making combined with Torulaspora delbrueckii | LWT |
| 2024 | |
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans | Microorganisms |
| 2024 |
Citations Analysis
The category
Technology: Chemical technology: Food processing and manufacture 42
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula and was published in 2017. The most recent citation comes from a 2024 study titled New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans. This article reached its peak citation in 2021, with 15 citations. It has been cited in 37 different journals, 45% of which are open access. Among related journals, the Fermentation cited this research the most, with 8 citations. The chart below illustrates the annual citation trends for this article.