Christopher D. Curtin

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Ellena S. King, P. Osidacz, Christopher D. Curtin et al. · Australian Journal of Grape and Wine Research · 2011 · 85 citations · Full text

Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae

Gerhard Winter, Tertius van der Westhuizen, Vincent J. Higgins et al. · Australian Journal of Grape and Wine Research · 2011 · 66 citations

Molecular Biology, Secondary Metabolite, Model Grape Juice +19

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

Antonio G. Cordente, Mark Solomon, Alex Schulkin et al. · Applied Microbiology and Biotechnology · 2018 · 66 citations

Biosynthesis, Flavoromics, Genetics +6

Novel wine yeast with mutations in<i>YAP1</i>that produce less acetic acid during fermentation

Antonio G. Cordente, Gustavo Cordero-Bueso, Isak S. Pretorius et al. · FEMS Yeast Research · 2012 · 42 citations · Full text

Engineering, Genetics, Molecular Biology +17

Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine

Josh L. Hixson, Nicola R. Sleep, Dimitra L. Capone et al. · Journal of Agricultural and Food Chemistry · 2012 · 41 citations

Food Chemistry, Biosynthesis, Engineering +14