Effect of leaf removal and ultraviolet radiation on the composition and sensory perception ofVitis vinifera L. cv. Sauvignon Blanc wine

Effect of pH and Alcohol on Perception of Phenolic Character in White Wine

(2013) R. Gawel et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

(2013) Carien Coetzee et al.   FLAVOUR AND FRAGRANCE JOURNAL

Evaluation of bitterness in white wine applying descriptive analysis, time-intensity analysis, and temporal dominance of sensations analysis

(2012) Martina Sokolowsky et al.   ANALYTICA CHIMICA ACTA

Effects of solar ultraviolet radiation and canopy manipulation on the biochemical composition of Sauvignon Blanc grapes

(2012) S.M. GREGAN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

(2012) Frank Benkwitz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of Grape Berries According to Diameter and Total Soluble Solids To Study the Effect of Light and Temperature on Methoxypyrazine, Glutathione, and Hydroxycinnamate Evolution during Ripening of Sauvignon blanc (Vitis vinifera L.)

(2012) Katja Šuklje et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must

(2012) Eric G. Dennis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries

(2012) Alfredo Koch et al.   PHYSIOLOGIA PLANTARUM

Metabolism of terpenes in the response of grape (Vitis vinifera L.) leaf tissues to UV-B radiation

(2012) Mariana Gil et al.   PHYTOCHEMISTRY

Varietal Thiols in Wine: Discovery, Analysis and Applications

(2011) Aurélie Roland et al.   CHEMICAL REVIEWS

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

(2011) Carien Coetzee et al.   FOOD RESEARCH INTERNATIONAL

Determination of glutathione content in grape juice and wine by high-performance liquid chromatography with fluorescence detection

(2010) Lucija Janeš et al.   ANALYTICA CHIMICA ACTA

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Shoot architecture, growth and development dynamics ofVitis viniferacv. Semillon vines grown in an irrigated vineyard with and without shade covering

(2010) Dennis H. Greer et al.   FUNCTIONAL PLANT BIOLOGY

Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments

(2010) Parimal Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Precursors to Wine Odorant 3-Mercaptohexan-1-ol Using HPLC-MS/MS: Resolution and Quantitation of Diastereomers of 3-S-Cysteinylhexan-1-ol and 3-S-Glutathionylhexan-1-ol

(2010) Dimitra L. Capone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution ofS-Cysteinylated andS-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

(2010) Aurélie Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory, Chemical, and Electronic Tongue Assessment of Micro-oxygenated Wines and Oak Chip Maceration: Assessing the Commonality of Analytical Techniques

(2010) Leigh M. Schmidtke et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation

(2010) Hironori Kobayashi et al.   JOURNAL OF EXPERIMENTAL BOTANY

Analysing sensory panel performance in a proficiency test using the PanelCheck software

(2009) Oliver Tomic et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

(2009) Bénédicte Pineau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

(2009) Curtis M. Kalua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of yeast on the aroma of Sauvignon Blanc wine

(2008) Jan H. Swiegers et al.   FOOD MICROBIOLOGY

Effects of Cluster Light Exposure on 3-Isobutyl-2-methoxypyrazine Accumulation and Degradation Patterns in Red Wine Grapes (Vitis vinifera L. Cv. Cabernet Franc)

(2008) Imelda Ryona et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY