Biblio
“Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates.”, PLoS Genet, vol. 10, no. 2, p. e1004161, 2014.
, “Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology.”, Food Chem, vol. 153, pp. 52-9, 2014.
, “Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.
, “Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine.”, Food Chem, vol. 173, pp. 424-31, 2015.
, “Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.”, Appl Microbiol Biotechnol, vol. 99, no. 4, pp. 1885-95, 2015.
, “Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis.”, J Agric Food Chem, vol. 64, no. 2, pp. 443-50, 2016.
, “Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.”, Food Chem, vol. 192, pp. 633-41, 2016.
, “Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.”, Food Chem, vol. 214, pp. 736-744, 2017.
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