Topic · Food Science
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. 10.0% 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%
- 3.6k per year above
- Top-10% rate
- 10.0% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +20% the tick is no change
- Largest producer
China
48% of the 10 largest, 2022-now
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