Alan P. Pollnitz

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

Claudia Wood, Tracey Siebert, Mango Parker et al. · Journal of Agricultural and Food Chemistry · 2008 · 225 citations

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Tracey Siebert, Heather E. Smyth, Dimitra L. Capone et al. · Analytical and Bioanalytical Chemistry · 2005 · 207 citations

Food Chemistry, Food Fermentation, Mass Spectrometry +7

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

Kristen Kennison, Mark Gibberd, Alan P. Pollnitz et al. · Journal of Agricultural and Food Chemistry · 2008 · 170 citations

Food Chemistry, Polyphenolics, Merlot Juice +15

Decreasing acetic acid accumulation by a glycerol overproducing strain of <i>Saccharomyces cerevisiae</i> by deleting the <i>ALD6</i> aldehyde dehydrogenase gene

Jeffrey M. Eglinton, Anthony Heinrich, Alan P. Pollnitz et al. · Yeast · 2002 · 160 citations

Chemical Composition, Molecular Biology, Microbial Metabolism +16

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