Oenococcus oeni and malolactic fermentation – moving into the molecular arena
Article Properties
-
LanguageEnglish
-
DOI (url)
-
Publication Date2005/07/01
-
Indian UGC (journal)
-
Refrences139
-
Citations97
-
EVELINE J. BARTOWSKY
Cite
BARTOWSKY, EVELINE J. “Oenococcus Oeni and Malolactic Fermentation – Moving into the Molecular Arena”. Australian Journal of Grape and Wine Research, vol. 11, no. 2, 2005, pp. 174-87, https://doi.org/10.1111/j.1755-0238.2005.tb00286.x.
BARTOWSKY, E. J. (2005). Oenococcus oeni and malolactic fermentation – moving into the molecular arena. Australian Journal of Grape and Wine Research, 11(2), 174-187. https://doi.org/10.1111/j.1755-0238.2005.tb00286.x
BARTOWSKY EJ. Oenococcus oeni and malolactic fermentation – moving into the molecular arena. Australian Journal of Grape and Wine Research. 2005;11(2):174-87.
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
You May Also Like
- Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
- Total Phenol Analysis: Automation and Comparison with Manual Methods
- The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
- Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
- Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Yeast and bacterial modulation of wine aroma and flavour | Australian Journal of Grape and Wine Research |
| 754 | 2005 |
| 10.1016/S0378-1097(03)00299-4 | 2003 | |||
| Differentiation of Australian wine isolates of Oenococcus oeni using random amplified polymorphic DNA (RAPD) | Australian Journal of Grape and Wine Research |
| 15 | 2003 |
| Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine | American Journal of Enology and Viticulture |
| 17 | 2001 |
| 10.1016/S0378-1097(00)00106-3 | 2000 |
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance? | Food Research International |
| 2024 | |
| Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must | LWT |
| 2024 | |
Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine? | Frontiers in Microbiology |
| 2024 | |
Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines | Fermentation |
| 2024 | |
Succinic acid production by wine yeasts and the influence of GABA and glutamic acid | International Microbiology |
| 1 | 2023 |
Citations Analysis
The category
Science: Microbiology 43
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Effects of yeast proteolytic activity onOenococcus oeniand malolactic fermentation and was published in 2006. The most recent citation comes from a 2024 study titled Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines. This article reached its peak citation in 2017, with 12 citations. It has been cited in 45 different journals, 35% of which are open access. Among related journals, the International Journal of Food Microbiology cited this research the most, with 6 citations. The chart below illustrates the annual citation trends for this article.