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  • Influence
From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed betweenExpand
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Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine.
2,3,5,6-[2H4]-4-Ethylphenol (d4-4-ethylphenol) was synthesised for use as an internal standard in a new, rapid and accurate analytical method, employing gas chromatography-mass spectrometry toExpand
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Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene
Glycerol is a major fermentation product of Saccharomyces cerevisiae that contributes to the sensory character of wine. Diverting sugar to glycerol overproduction and away from ethanol production byExpand
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Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
Shiraz, also known as Syrah or Hermitage, is one of Australia's most popular red wine varieties both domestically and internationally. Black pepper aroma and flavor are important to some AustralianExpand
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Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines
Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product differentiation. While currently availableExpand
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The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope
The deuterium-labeled standards [(2)H(3)]-guaiacol and [(2)H(3)]-4-methylguaiacol were synthesized and utilized in a method employing gas chromatography-mass spectrometry to determine theExpand
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Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.
The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The concentrations of guaiacol, 4-methylguaiacol,Expand
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Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection.
Volatile sulfur compounds can be formed at various stages during wine production and storage, and some may impart unpleasant "reduced" aromas to wine when present at sensorially significantExpand
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Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS
The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We developed a multi-component method basedExpand
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The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks
A new method has been developed for the analysis, by gas chromatography/mass spectrometry, of 2,4,6‐trichloroanisole (TCA) and other chloroanisoles in cork‐tainted wines, using a polydeuterated formExpand
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