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Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
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The Production of Low-Alcohol Wines by Aerobic Yeasts
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The Production of Low-Alcohol Wines by Aerobic Yeasts
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Principles and Practices of Winemaking
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Influence of nitrogen compounds in grapes on aroma compounds of wines
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Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces
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Improvement of volatile composition of wines by controlled addition of malolactic bacteria
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Introduction to Multivariate Analyses
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Introduction to multivariate analyses
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Volatile Compounds Involved in the Aroma of Sweet Fortified Wines (Vins Doux Naturels) from Grenache Noir
inferredcites →https://doi.org/10.1021/jf9807317openalex-snapshot
Yeast Influence on Volatile Composition of Wines
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A Comparison of Different Extraction Methods for the Volatile Components of Grape Juice
inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb15434.xopenalex-snapshot
Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact
inferredcites →https://doi.org/10.1128/aem.50.3.727-728.1985openalex-snapshot
Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines
inferredcites →https://doi.org/10.5344/ajev.1988.39.1.83openalex-snapshot
Technology of Yeast Usage in Winemaking
inferredcites →https://doi.org/10.5344/ajev.1990.41.4.313openalex-snapshot
The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide
inferredcites →https://doi.org/10.5344/ajev.1998.49.3.283openalex-snapshot
Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Evaluation of Differences in the Aroma Composition of Free‐Run and Pressed Neutral Grape Juices Obtained from Emir (Vitis vinifera L.)
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The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir
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