Philip J. Spillman

Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines

Philip J. Spillman, Alan P. Pollnitz, Dimitra Liacopoulos et al. · Journal of Agricultural and Food Chemistry · 1998 · 125 citations

Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

Philip J. Spillman, Alan P. Pollnitz, Dimitra Liacopoulos et al. · Journal of Agricultural and Food Chemistry · 1997 · 122 citations

Food Chemistry, Red Wines, Food Fermentation +10

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

Philip J. Spillman, Mark A. Sefton, Richard Gawel · Australian Journal of Grape and Wine Research · 2008 · 98 citations

Cis-oak Lactone, Oak-matured Wines, Volatile Compounds +5

The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

Philip J. Spillman, Mark A. Sefton, Richard Gawel · Australian Journal of Grape and Wine Research · 2008 · 69 citations · Full text

Food Chemistry, Logical Correlations, Volatile Compounds +9

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

Philip J. Spillman, Patrick G. Iland, Mark A. Sefton · Australian Journal of Grape and Wine Research · 1998 · 61 citations

Engineering, Botany, Secondary Metabolite +16