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Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics
TLDR
It is demonstrated that both grape microbiota and wine metabolite profiles distinguish viticultural area designations and individual vineyards within Napa and Sonoma Counties, California, suggesting that the grape microbiome may influence terroir. Expand
The combined impact of vineyard origin and processing winery on the elemental profile of red wines.
TLDR
Studying the combined effects of grapegrowing and winemaking provides insight into the determination of geographical origin of red wines. Expand
Developmental and Metabolic Plasticity of White-Skinned Grape Berries in Response to Botrytis cinerea during Noble Rot1[OPEN]
TLDR
The results of this work demonstrated that noble rot causes a major reprogramming of berry development and metabolism, leading to a greater accumulation of compounds involved in the unique flavor and aroma of botrytized wines. Expand
Profiling of nonvolatiles in whiskeys using ultra high pressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF MS).
TLDR
Commercial samples of 63 American whiskeys were analysed using ultra high pressure liquid chromatography (UHPLC) coupled with quadrupole time-of-flight (QTOF) mass spectrometry (MS). Expand
Development of a Rapid Method for the Analysis of Ethanol in Wines Using Capillary Electrophoresis
Ethanol is routinely analyzed in wines for sensory and taxation purposes. A rapid method for the analysis of ethanol in wines using capillary electrophoresis (CE) was developed. Using the capillaryExpand
Whole Cluster and Dried Stem Additions’ Effects on Chemical and Sensory Properties of Pinot noir Wines over Two Vintages
The effect of additions of dried stems (DS) and whole clusters at 50% (50% WC) and 100% (100% WC) were investigated over two consecutive vintages of Pinot noir wines from the Edna Valley AVA ofExpand
High-Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS
Haloanisole contamination causes development of “cork taint,” a musty off-aroma in affected wines. Cork taint results in significant economic loss for the wine and allied industries every year,Expand
Artifactual Signal Splitting in the Capillary Electrophoresis Analysis of Organic Acids in Wine
An artifactual signal splitting was observed for acetic acid during the capillary zone electrophoresis of wine acids. Further study revealed that other comparably weak acids, propionic and butyric,Expand
Targeted volatile composition of oak wood samples taken during toasting at a commercial cooperage
Abstract Wood samples collected from multiple barrels during the toasting process at a commercial cooperage were analyzed for their content of several volatile compounds related to the aroma ofExpand
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