C. Coetzee

Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

C. Coetzee, Klemen Lisjak, Laura Nicolau et al. · Flavour and Fragrance Journal · 2013 · 55 citations

Agriculture, Chemistry, Enology +16

Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine

C. Coetzee, Elizma van Wyngaard, Katja Šuklje et al. · Journal of Agricultural and Food Chemistry · 2016 · 42 citations · Full text

Agriculture, Chemistry, Food Science +17

Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

C. Coetzee, Jeanne Brand, Guy Emerton et al. · Australian Journal of Grape and Wine Research · 2015 · 28 citations · Full text

Agriculture, Enology, Food Science +17

Sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

C. Coetzee, Jeanne Brand, Daniel Jacobson et al. · Australian Journal of Grape and Wine Research · 2016 · 23 citations · Full text

Agriculture, Enology, Food Science +17

Oxygen Consumption in South African Sauvignon Blanc Wines: Role of Glutathione, Sulphur Dioxide and Certain Phenolics

Daniela Fracassetti, C. Coetzee, Andreja Vanzo et al. · South African Journal of Enology and Viticulture · 2016 · 19 citations · Full text

Agriculture, Biochemistry, Enology +16