Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 563 citations

Agriculture, Food Science, Plant Sciences +14

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis, Raymond Baumes · Journal of Agricultural and Food Chemistry · 2000 · 251 citations

Agriculture, Chemistry, Enology +17

ANALYTICAL CHEMISTRY: UNLOCKING THE SECRETS OF WINE FLAVOR

Susan E. Ebeler · Food Reviews International · 2001 · 233 citations

Agriculture, Chemistry, Food Science +17

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 · 208 citations

Agriculture, Enology, Food Science +12

The Molecular Basis for Wine Grape Quality-A Volatile Subject

Steven T. Lund, Jöerg Bohlmann · Science · 2006 · 181 citations

Agriculture, Molecular Biology, Viticulture +17