Mark Solomon

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

Cristián Varela, F. Sengler, Mark Solomon et al. · Food Chemistry · 2016 · 155 citations

Food Fermentation, Flavoromics, Reduced Alcohol Wines +4

Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

Tracey Siebert, Mark Solomon, Alan P. Pollnitz et al. · Journal of Agricultural and Food Chemistry · 2010 · 154 citations

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

Cristián Varela, Dariusz R. Kutyna, Mark Solomon et al. · Applied and Environmental Microbiology · 2012 · 115 citations · Full text

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Laura Canonico, Mark Solomon, Francesca Comitini et al. · Food Microbiology · 2019 · 100 citations · Full text

Food Fermentation, Flavoromics, Reduced Alcohol Wines +4

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