# Fermentation and Sensory Analysis

**Type:** Topics  
**Canonical URL:** https://scholariq.org/topics/fermentation-and-sensory-analysis/

## Facts

| Field | Value |
| --- | --- |
| Description | 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. |
| Domain | Life Sciences |
| Field | Agricultural and Biological Sciences |
| OpenAlex ID | t10750 |
| Works | 45 |

## Topic papers all

Showing 15 of 45.

- [High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants](https://scholariq.org/papers/high-molecular-weight-plant-polyphenolics-tannins-as-biological-antioxidants/)
- [Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers](https://scholariq.org/papers/influence-of-red-wine-polyphenols-and-ethanol-on-the-gut-microbiota-ecology-and/)
- [Deficit irrigation in grapevine improves water‐use efficiency while controlling vigour and production quality](https://scholariq.org/papers/deficit-irrigation-in-grapevine-improves-water-use-efficiency-while-controlling/)
- [Absorption of Anthocyanins from Blueberries and Serum Antioxidant Status in Human Subjects](https://scholariq.org/papers/absorption-of-anthocyanins-from-blueberries-and-serum-antioxidant-status-in/)
- [Unraveling Anthocyanin Bioavailability for Human Health](https://scholariq.org/papers/unraveling-anthocyanin-bioavailability-for-human-health/)
- [The synthesis of n-caproate from lactate: a new efficient process for medium-chain carboxylates production](https://scholariq.org/papers/the-synthesis-of-n-caproate-from-lactate-a-new-efficient-process-for-medium/)
- [Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking](https://scholariq.org/papers/anthocyanin-changes-in-the-korean-purple-fleshed-sweet-potato-shinzami-as/)
- [Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera)](https://scholariq.org/papers/free-radical-scavenging-of-grape-pomace-extracts-from-cabernet-sauvingnon-vitis/)
- [Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment](https://scholariq.org/papers/formation-mechanism-of-the-oolong-tea-characteristic-aroma-during-bruising-and/)
- [The regulatory and transcriptional landscape associated with carbon utilization in a filamentous fungus](https://scholariq.org/papers/the-regulatory-and-transcriptional-landscape-associated-with-carbon-utilization/)
- [Impact of Early Leaf Removal on Yield and Fruit and Wine Composition of<i>Vitis vinifera</i>L. Graciano and Carignan](https://scholariq.org/papers/impact-of-early-leaf-removal-on-yield-and-fruit-and-wine-composition-of-i-vitis/)
- [Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards](https://scholariq.org/papers/geographical-and-cultivar-features-differentiate-grape-microbiota-in-northern/)
- [Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects](https://scholariq.org/papers/alcohol-free-beer-methods-of-production-sensorial-defects-and-healthful-effects/)
- [Tremorgenic Toxin from Penicillium cyclopium grown on Food Materials](https://scholariq.org/papers/tremorgenic-toxin-from-penicillium-cyclopium-grown-on-food-materials/)
- [An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides](https://scholariq.org/papers/an-updated-review-on-the-stability-of-anthocyanins-regarding-the-interaction/)

## Topic primary papers

- [Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards](https://scholariq.org/papers/geographical-and-cultivar-features-differentiate-grape-microbiota-in-northern/)
- [Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects](https://scholariq.org/papers/alcohol-free-beer-methods-of-production-sensorial-defects-and-healthful-effects/)
- [Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics](https://scholariq.org/papers/unraveling-the-contribution-of-high-temperature-stage-to-jiang-flavor-daqu-a/)
- [Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine](https://scholariq.org/papers/antioxidant-and-radical-scavenging-properties-in-vitro-of-polyphenolic-extracts/)
- [Investigations into the Origin of Chloroanisoles Causing Musty Off-Flavor of Raisins](https://scholariq.org/papers/investigations-into-the-origin-of-chloroanisoles-causing-musty-off-flavor-of/)
- [Complete Genome Sequence of the Beer Spoilage Organism Pediococcus claussenii ATCC BAA-344T](https://scholariq.org/papers/complete-genome-sequence-of-the-beer-spoilage-organism-pediococcus-claussenii/)
- [Stress Tolerance Variations in Saccharomyces cerevisiae Strains from Diverse Ecological Sources and Geographical Locations](https://scholariq.org/papers/stress-tolerance-variations-in-saccharomyces-cerevisiae-strains-from-diverse/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.