Identification and characterisation of thiolated polysulfides in must and wine using online SPE UHPLC-HRMS

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

Identification of a powerful aromatic component of <i>Vitis vinifera</i> L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

Philippe Darriet, Takatoshi Tominaga, Valérie Lavigne et al. · Flavour and Fragrance Journal · 1995 · 309 citations

Agriculture, Biochemistry, Enology +17

Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen

Maurizio Ugliano, Mariola Kwiatkowski, Stéphane Vidal et al. · Journal of Agricultural and Food Chemistry · 2011 · 177 citations

Agriculture, Chemistry, Enology +15

Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

Patricia Bouchilloux, Philippe Darriet, Robert J Henry et al. · Journal of Agricultural and Food Chemistry · 1998 · 151 citations

Agriculture, Enology, Viticulture +17

New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (<i>E</i>)-Hexen-2-al Are Not the Major Precursors

Maëva Subileau, Jean‐Michel Salmon, Eric Degryse · Journal of Agricultural and Food Chemistry · 2008 · 128 citations

Agriculture, Biochemistry, Chemistry +15