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Items: 5

1.

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency.

Bindon KA, Kassara S, Solomon M, Bartel C, Smith PA, Barker A, Curtin C.

Biomolecules. 2019 Sep 9;9(9). pii: E466. doi: 10.3390/biom9090466.

2.

Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.

Cordente AG, Solomon M, Schulkin A, Leigh Francis I, Barker A, Borneman AR, Curtin CD.

Appl Microbiol Biotechnol. 2018 Jul;102(14):5977-5988. doi: 10.1007/s00253-018-9054-x. Epub 2018 May 9.

PMID:
29744630
3.

Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine.

Siebert TE, Barker A, Barter SR, de Barros Lopes MA, Herderich MJ, Francis IL.

Food Chem. 2018 Aug 1;256:85-90. doi: 10.1016/j.foodchem.2018.02.094. Epub 2018 Feb 17.

PMID:
29606476
4.

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL.

J Agric Food Chem. 2018 Mar 21;66(11):2838-2850. doi: 10.1021/acs.jafc.7b05343. Epub 2018 Feb 27.

PMID:
29485286
5.

The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting.

Parker M, Black CA, Barker A, Pearson W, Hayasaka Y, Francis IL.

Food Chem. 2017 Oct 1;232:413-424. doi: 10.1016/j.foodchem.2017.03.163. Epub 2017 Mar 31.

PMID:
28490092

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