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Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines
Jing Liu
,
Nils Arneborg
*
,
Torben Toldam-Andersen
,
Mikael Agerlin Petersen
,
Wender Bredie
*
Corresponding author for this work
Food Microbiology, Gut Health, and Fermentation
Section for Crop Sciences
16
Citations (Scopus)
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Medicine & Life Sciences
Vitis
100%
Wine
94%
Fermentation
81%
Metschnikowia
49%
Climate
44%
Yeasts
41%
Saccharomyces cerevisiae
35%
benthiocarb
26%
Norisoprenoids
25%
Hanseniaspora
24%
Sulfur Compounds
19%
Lactones
16%
Ketones
16%
Denmark
13%
Esters
13%
Coculture Techniques
12%
Fruit
12%
Acids
9%
Alcohols
9%
Growth
6%
Agriculture & Biology
volatile compounds
76%
wines
71%
grapes
69%
fermentation
53%
cultivars
43%
yeasts
33%
Saccharomyces cerevisiae
31%
climate
30%
Metschnikowia fructicola
23%
flavor
21%
Hanseniaspora uvarum
19%
Metschnikowia
19%
norisoprenoids
17%
coculture
14%
Denmark
13%
lactones
13%
ketones
13%
small fruits
12%
sensory properties
11%
aromatic compounds
11%
sulfur
10%
alcohols
10%
esters
9%
acids
7%
sampling
4%