Paul A. Henschke

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.1K citations · Full text

Food Chemistry, Biology, Alcoholic Fermentation +15

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 890 citations

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Ángela Contreras, C. Hidalgo, Paul A. Henschke et al. · Applied and Environmental Microbiology · 2013 · 332 citations · Full text

Biosynthesis, Engineering, Food Fermentation +13

Yeasts-metabolism of nitrogen compounds

Paul A. Henschke · Medical Entomology and Zoology · 1993 · 287 citations

Biosynthesis, Biochemistry, Fungal Cell Biology +4

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Mar Vilanova, Maurizio Ugliano, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 256 citations

Biosynthesis, Engineering, Food Fermentation +5