Articles citing this article

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Cited article:

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

José Ricardo Machado dos Santos and Aniela Pinto Kempka
Comprehensive Reviews in Food Science and Food Safety 25 (3) (2026)
https://doi.org/10.1111/1541-4337.70458

The effect of yeast autolysis on the composition of wine

Jan Mikuš, Jiří Sochor, Štefan Ailer and Mojmír Baroň
Potravinarstvo Slovak Journal of Food Sciences 18 97 (2024)
https://doi.org/10.5219/1945

The Effect of Yeast Autolysis on Wine's Aromatic Profile

Jan Mikuš, Michaela Kulhánková, Michal Kumšta, Božena Průšová and Mojmír Baroň
Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing 74 (3) 173 (2024)
https://doi.org/10.2478/mittklbg-2024-0014