Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine

Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

Takatoshi Tominaga, Anton Furrer, Robert J Henry et al. · Flavour and Fragrance Journal · 1998 · 353 citations

Agriculture, Enology, Food Science +17

The Production of Aldehydes as a Result of Oxidation of Polyphenolic Compounds and its Relation to Wine Aging

H. L. Wildenradt, Vernon L. Singleton · American Journal of Enology and Viticulture · 1974 · 306 citations

Agriculture, Chemistry, Enology +15

Methoxypyrazines in Sauvignon blanc Grapes and Wines

Michael J. Lacey, Malcolm S. Allen, Roger L. N. Harris et al. · American Journal of Enology and Viticulture · 1991 · 215 citations

Agriculture, Enology, Wine Analysis +7

Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine

John C. Danilewicz, John T. Seccombe, Jonathan Whelan · American Journal of Enology and Viticulture · 2008 · 210 citations

Agriculture, Chemistry, Enology +15

Volatile ester hydrolysis or formation during storage of model solutions and wines

David D. Ramey, C. S. Ough · Journal of Agricultural and Food Chemistry · 1980 · 195 citations

Agriculture, Chemistry, Food Science +16