Emily L. Nicholson

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

Eric G. Dennis, Robert A. Keyzers, Curtis M. Kalua et al. · Journal of Agricultural and Food Chemistry · 2012 · 160 citations

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

Paul K. Boss, A. L. Pearce, Yanjia Zhao et al. · Molecules · 2015 · 64 citations · Full text

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Julie A. Culbert, Jacqui M. McRae, Bruna Condé et al. · Journal of Agricultural and Food Chemistry · 2017 · 51 citations

Food Chemistry, Biosynthesis, Engineering +12

Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon

Jake D. Dunlevy, Kathleen L. Soole, Michael V. Perkins et al. · American Journal of Enology and Viticulture · 2013 · 42 citations

Food Chemistry, Agricultural Chemistry, Botany +15

Shiraz Wines Made from Grape Berries (<i>Vitis vinifera</i>) Delayed in Ripening by Plant Growth Regulator Treatment Have Elevated Rotundone Concentrations and “Pepper” Flavor and Aroma

Christopher Davies, Emily L. Nicholson, Christine Böttcher et al. · Journal of Agricultural and Food Chemistry · 2015 · 34 citations

Food Chemistry, Shiraz Berries, Shiraz Wines Made +12