Andrew G. Reynolds

Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes

Ling Gao, Benôıt Girard, G. Mazza et al. · Journal of Agricultural and Food Chemistry · 1997 · 170 citations

Flavoromics, Fermentation Temperature, Food Analysis +16

Phenylureas CPPU and Thidiazuron Affect Yield Components, Fruit Composition, and Storage Potential of Four Seedless Grape Selections

Andrew G. Reynolds, Douglas A. Wardle, Cheryl L. Zurowski et al. · Journal of the American Society for Horticultural Science · 1992 · 121 citations · Full text

Engineering, Botany, Phenylureas Cppu +18

Impact of Training System, Vine Spacing, and Basal Leaf Removal on Riesling. Vine Performance, Berry Composition, Canopy Microclimate, and Vineyard Labor Requirements

Andrew G. Reynolds, Douglas A. Wardle, Andrew P. Naylor · American Journal of Enology and Viticulture · 1996 · 114 citations

Training System, Leaf Removal, Engineering +10

Vinification effects on the sensory, colour and GC profiles of Pinot noir wines from British Columbia

Benôıt Girard, D. Yuksel, Margaret A. Cliff et al. · Food Research International · 2001 · 112 citations

Pinot Noir Wines, Flavoromics, British Columbia +4

Influence of Fruit Microclimate on Monoterpene Levels of Gewürztraminer

Andrew G. Reynolds, Douglas A. Wardle · American Journal of Enology and Viticulture · 1989 · 108 citations

Botany, Gewürztraminer Berries, Ripening +16