Fermentation and Sensory Analysis
Fermentation and Sensory Analysis is a research topic within Food Science. Science Explorer counts 36k research works in it since 1950. 23.6% of them reached the world's top 10% most cited for their field and year.
This cluster of papers explores the intricate microbial interactions, genetic diversity, and metabolic processes involved in wine production, with a focus on yeast strains, aroma compounds, polyphenols, and fermentation dynamics. It delves into the impact of grape metabolism, microbial terroir, and biogenic amines on the flavor profile of wines.
- Wine Yeasts
- Microbial Modulation
- Aroma Compounds
- Polyphenols
- Fermentation
- Saccharomyces cerevisiae
- Grape Metabolism
- Flavor Profile
- Biogenic Amines
- Microbial Terroir
- Research works
- 36k fractional, since 1950
- In the world top 10%
- 8.4k per year above
- Top-10% rate
- 23.6% share of its works in the world top 10%
- Growth, 2013–17 → 2018–22
- +21% the tick is no change
Which countries lead Fermentation and Sensory Analysis research?
By volume, China and the United States publish the most (2.1k and 420 works in 2022–2025).
How concentrated that is
The same countries as shares of everything the list above accounts for. A node where two countries do two thirds of the work and one spread evenly across twelve read alike as a ranking and not at all alike here.
Shares of the rows listed above, not of the whole node.
Which institutions lead Fermentation and Sensory Analysis research?
By volume in 2022–2025, Jiangnan University publishes the most Fermentation and Sensory Analysis research, followed by Beijing Technology and Business University and Northwest A&F University.
By volume, 2022–2025
- 1 Jiangnan UniversityChina 76 works
- 2 Beijing Technology and Business UniversityChina 71 works
- 3 Northwest A&F UniversityChina 61 works
- 4 Ministry of Agriculture and Rural AffairsChina 50 works
- 5 China Agricultural UniversityChina 45 works
- 6 Guizhou UniversityChina 31 works
- 7 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementFrance 31 works
- 8 Chinese Academy of Agricultural SciencesChina 30 works
- 9 Sichuan UniversityChina 29 works
- 10 State Key Laboratory of Food Science and TechnologyChina 28 works
Who are the leading researchers in Fermentation and Sensory Analysis?
The most-cited researchers publishing on Fermentation and Sensory Analysis include Gavin Sherlock, Vernon L. Singleton and Thomas Hofmann.
- 1 Gavin Sherlock United States 4.9k citations
- 2 Vernon L. Singleton United States 3.6k citations
- 3 Thomas Hofmann Germany 3.5k citations
- 4 Rosa M. Lamuela‐Raventós Spain 3.5k citations
Ranked by citations received across their whole record, among researchers with at least three works on this topic.
Where is Fermentation and Sensory Analysis research done?
The largest centres of Fermentation and Sensory Analysis research in 2022–2025 are Beijing (China), Wuxi (China), Chengdu (China) and Hangzhou (China). Among places with at least 20 works in it, it is an unusually large share of all research in Vila Real.
Largest cities, 2022–2025
Where it is the local speciality
- Vila RealPT · 22.4 works29×
Location quotient: how much more of its research is in Fermentation and Sensory Analysis than the world average.
Where is the best place to study Fermentation and Sensory Analysis?
Among universities, judged by research, Northwest A&F University, Anhui Agricultural University and Beijing Technology and Business University score highest, combining excellence, specialisation, size, growth and international reach. Research strength is one signal when choosing where to study; it does not measure teaching.
One dot per university in the table below. The upper left is the interesting corner: small places doing unusually strong work.
| # | University | Score | Top 10% | Specialisation | Works | Growth |
|---|---|---|---|---|---|---|
| 1 | Northwest A&F UniversityChina | 73.4 | 49.6% | 24.6× | 61 | +32.8% |
| 2 | Anhui Agricultural UniversityChina | 73.3 | 63.7% | 22.8× | 25 | +82.9% |
| 3 | Beijing Technology and Business UniversityChina | 72.8 | 49.2% | 52.7× | 70 | +31.2% |
| 4 | Jiangnan UniversityChina | 71.4 | 50.0% | 20.2× | 76 | -25.1% |
| 5 | University of Trás-os-Montes and Alto DouroPortugal | 67.3 | 39.1% | 31.5× | 21 | +133.8% |
| 6 | Fujian Agriculture and Forestry UniversityChina | 65.4 | 60.0% | 16.5× | 24 | -38.1% |
| 7 | China Agricultural UniversityChina | 64.4 | 40.9% | 12.8× | 45 | -3.0% |
| 8 | Hunan Agricultural UniversityChina | 63.1 | 65.3% | 18.3× | 18 | -65.2% |
| 9 | Huazhong Agricultural UniversityChina | 62.9 | 49.2% | 12.3× | 26 | -18.6% |
| 10 | Hochschule Geisenheim UniversityGermany | 62.7 | 23.2% | 270.1× | 19 | +192.6% |
Universities only. Score blends excellence (30%), specialisation (25%), size (20%), growth (15%) and international reach (10%), 2015–2022; growth compares 2010–14 with 2015–19.
Is Fermentation and Sensory Analysis research growing?
Output in 2018–2022 was 21% higher than in 2013–2017, peaking in 2025. The fastest-growing topics are Fermentation and Sensory Analysis.
The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.
Which topics inside it are moving
Growth and decline on one axis around a shared zero. Two lists side by side hide the thing that matters: whether the growth dwarfs the decline, or the other way round.