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PreviewIssue DateTitleAuthor(s)
2011The role of yeast in the generation of the odorant damascenone in wineLloyd, N.; Capone, D.; Ugliano, M.; Taylor, D.; Sefton, M.; Elsey, G.; Wartburg Symposium on Flavor Chemistry and Biology (9th : 2010 : Eisenach, Germany)
2011Formation of varietal thiol aroma compounds in wine: synthetic and analytical studies of grape and wine thiol conjugatesCapone, D.; Herderich, M.; Pardon, K.; Hayasaka, Y.; Cordente, A.; Grant-Preece, P.; Sefton, M.; Elsey, G.; Jeffery, D.; Wartburg Symposium on Flavor Chemistry and Biology (9th : 2010 : Eisenach, Germany)
2011Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wineCapone, D.; Sefton, M.; Jeffery, D.
2011Identification and quantitation of 3-S-cysteinyiglycinehexan-1-ol (cysgly-3-MH) in sauvignon blanc grape juice by HPLC-MS/MSCapone, D.; Pardon, K.; Cordente, A.; Jeffery, D.
2011Formation of damascenone under both commercial and model fermentation conditionsLloyd, N.; Capone, D.; Ugliano, M.; Taylor, D.; Skouroumounis, G.; Sefton, M.; Elsey, G.
2011The formation of wine lactone from grape-derived secondary metabolitesGiaccio, J.; Capone, D.; Hakansson, A.; Smyth, H.; Elsey, G.; Sefton, M.; Taylor, D.
2011Evolution and occurrence of 1,8-Cineole (eucalyptol) in Australian wineCapone, D.; van Leeuwen, K.; Taylor, D.; Jeffery, D.; Pardon, K.; Elsey, G.; Sefton, M.
2011Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrationsCapone, D.; Jeffery, D.

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