Analysis of free and bound phenolics in wine and grapes by GC–MS after automated SPE

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 · 175 citations

Agriculture, Enology, Food Science +17

Contribution of Several Volatile Phenols and Their Glycoconjugates to Smoke-Related Sensory Properties of Red Wine

Mango Parker, P. Osidacz, Gayle A. Baldock et al. · Journal of Agricultural and Food Chemistry · 2012 · 166 citations

Agriculture, Enology, Wine Analysis +16

Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine

Kristen Kennison, Kerry L. Wilkinson, Hannah Williams et al. · Journal of Agricultural and Food Chemistry · 2007 · 143 citations

Agriculture, Enology, Food Science +17

The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses

Alan P. Pollnitz, Kevin H. Pardon, Michael T. Sykes et al. · Journal of Agricultural and Food Chemistry · 2004 · 123 citations

Agriculture, Chemistry, Enology +17

Impact of Oak-Derived Compounds on the Olfactory Perception of Barrel-Aged Wines

Andréi Prida, Pascal Chatonnet · American Journal of Enology and Viticulture · 2010 · 98 citations

Agriculture, Enology, Food Science +17