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Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Overview of attention for article published in Ciência Rural, January 2020
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2 tweeters
facebook
1 Facebook page

Citations

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1 Dimensions

Readers on

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12 Mendeley
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Title
Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts
Published in
Ciência Rural, January 2020
DOI 10.1590/0103-8478cr20190622
Authors

Lorena Quincozes, Ângela Rossi Marcon, Fernanda Rodrigues Spinelli, Marcos Gabbardo, Daniel Pazzini Eckhardt, Wellynthon Machado da Cunha, Vagner Brasil Costa, Rodrigo Josemar Seminoti Jacques, Rafael Lizandro Schumacher

Twitter Demographics

The data shown below were collected from the profiles of 2 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 12 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 12 100%

Demographic breakdown

Readers by professional status Count As %
Student > Doctoral Student 2 17%
Student > Bachelor 2 17%
Student > Master 2 17%
Student > Ph. D. Student 1 8%
Researcher 1 8%
Other 1 8%
Unknown 3 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 25%
Biochemistry, Genetics and Molecular Biology 2 17%
Engineering 1 8%
Unknown 6 50%