Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents

YOJI HAYASAKA; GAYLE A. BALDOCK; ALAN P. POLLNITZ

doi:10.1111/j.1755-0238.2005.tb00287.x

A mass spectrometric journey into protein and proteome research

Aebersold, Aebersold

Methoxypyrazine grape flavour: Influence of climate, cultivar and viticulture

Allen, Allen; Lacey, Lacey

Determination of methoxypyrazines in red wines by stable isotope dilution gas chro‐matography‐mass spectrometry

Allen, Allen; Lacey, Lacey; Boyd, Boyd

Methoxypyrazines in red wines: The occurrence of 2‐methoxy‐3‐(1‐methylethyl) pyrazine

Allen, Allen; Lacey, Lacey; Boyd, Boyd

A taint in wood – matured wine attributable to microbiological contamination of the oak barrel

Amon, Amon; Simpson, Simpson; Vandepeer, Vandepeer

Compounds responsible for cork taint in wine

Amon, Amon; Vandepeer, Vandepeer; Simpson, Simpson

Isolation and structures of oligomeric wine pigments by bisulfite‐mediated ion‐exchange chromatography

Asenstorfer, Asenstorfer; Hayasaka, Hayasaka; Jones, Jones

Quantitative determination of potent flavor compounds in Burgundy Pinot Noir wines using a stable isotope dilution assay

Aubry, Aubry; Etiévant, Etiévant; Giniès, Giniès; Henry, Henry

Isolation and characterization of novel stilbene derivatives from Riesling wine

Baderschneider, Baderschneider; Winterhalter, Winterhalter

Isolation, identification and characterization of new color‐stable anthocyanins occurring in some red wines

Bakker, Bakker; Timberlake, Timberlake

The determination of anthocyanins in aging red wines: Comparison of HPLC and spectral methods

Bakker, Bakker; Preston, Preston; Timberlake, Timberlake

Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine

Bakker, Bakker; Bridle, Bridle; Bellworthy, Bellworthy; Garcia‐Viguera, Garcia‐Viguera; Reader, Reader; Watkins, Watkins

HPLC/MS application to anthocyanins of Vitis vinifera L

Baldi, Baldi; Romani, Romani; Mulinacci, Mulinacci; Vincieri, Vincieri; Casetta, Casetta

Screening method for petroleum‐derived aromatic hydrocarbons in wine

Baldock, Baldock; Hayasaka, Hayasaka

Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples: Theory and principles

Baltussen, Baltussen; Sandra, Sandra; David, David; Cramers, Cramers

Sorptive sample preparation – a review

Baltussen, Baltussen; Cramers, Cramers; Sandra, Sandra

Grape and wine proteins of white wine varietals

Bayly, Bayly; Berg, Berg

Evidence of new pigments resulting from reaction between anthocyanins and yeast metabolites

Benabdeljalil, Benabdeljalil; Cheynier, Cheynier; Fulcrand, Fulcrand; Hakiki, Hakiki; Mosaddak, Mosaddak; Moutounet, Moutounet

Headspace sorptive extraction (HSSE), stir bar sorptive extraction (SBSE), and solid phase microextraction (SPME) applied to the analysis of roasted Arabica coffee and coffee brew

Bicchi, Bicchi; Iori, Iori; Rubilo, Rubilo; Sandra, Sandra

Characterization of the condensation product of malvidin 3,5‐diglucoside and catechin

Bishop, Bishop; Nagel, Nagel

Differential expression of chitinases in Vitis vinifera 1. Responding to systematic acquired resistance activators or fungal challenge

Busam, Busam; Kassemeyer, Kassemeyer; Matern, Matern

Detection and partial characterisation of new anthocyanin‐derived pigments in wine

Cameira dos Santos, Cameira dos Santos; Brillouet, Brillouet; Cheynier, Cheynier; Moutounet, Moutounet

Liquid chromatography‐electrospray tandem mass spectrometry of cis‐resveratrol and trans‐resveratrol: Development, validation, and application of the method to red wine, grape, and winemaking byproducts

Careri, Careri; Corradini, Corradini; Elviri, Elviri; Nicoletti, Nicoletti; Zagnonni, Zagnonni

The origin of ethylphenols in wines

Chatonnet, Chatonnet; Dubourdieu, Dubourdieu; Boidron, Boidron; Pons, Pons

The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines

Chatonnet, Chatonnet; Dubourdieu, Dubourdieu; Boidron, Boidron

Chromatographic examination of the p‐nitrobenzoates and ?‐naphthylurethans of lower aliphatic alcohols

Connell, Connell; Strauss, Strauss

Major constituents of fusel oils distilled from Australian grape wines

Connell, Connell; Strauss, Strauss

2‐Ethyl‐3,4,5,6‐tetrahydropyridine – an assessment of its possible contribution to the mousy off‐flavor of wines

Craig, Craig; Heresztyn, Heresztyn

Products formed in model wine solutions involving anthocyanins, procyani‐din B2 and acetaldehyde

Dallas, Dallas; Ricardo‐da‐Silva, Ricardo‐da‐Silva; Laureano, Laureano

New oxidised monoterpenes in grape juice

Dimitriadis, Dimitriadis; Williams, Williams

The development and use of a rapid analytical technique for estimation of free and potentially volatile monoterpene flavorants of grapes

Dimitriadis, Dimitriadis; Williams, Williams

Application of electrospray ion‐ization mass spectrometry to the study of grape anthocyanins

Favretto, Favretto; Flamini, Flamini

Mass spectrometry in grape and wine chemistry. Part I: Polyphenols

Flamini, Flamini

New anthocyanin pigments formed after condensation with flavanols

Francia‐Aricha, Francia‐Aricha; Guerra, Guerra; Rivas‐Gonzalo, Rivas‐Gonzalo; Santos‐Buelga, Santos‐Buelga

Grape glycosides as wine flavour precursors

Francis, Francis

Structure of new anthocyanin‐derived pigments

Fulcrand, Fulcrand; Cameira dos Santos, Cameira dos Santos; Sarni‐Manchado, Sarni‐Manchado; Cheynier, Cheynier; Favre‐Bonvin, Favre‐Bonvin

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Fulcrand, Fulcrand; Benabdeljalil, Benabdeljalil; Rigaud, Rigaud; Cheynier, Cheynier; Moutounet, Moutounet

Special feature: Tutorial, Electrospray: Principle and practice

Gaskell, Gaskell

Electrospray and tandem mass spectrometry as tools for anthocyanin characterization

Giusti, Giusti; Rodriguez‐Saona, Rodriguez‐Saona; Griffin, Griffin; Wrolstad, Wrolstad

High‐performance liquid chro‐matography/electrospray mass spectrometry of anthocyanins from plant tissues and cell cultures of Daucus carota L

Gläßgen, Gläßgen; Seitz, Seitz

Anthocyanins from cell suspension cultures of Daucus carota

Gläßgen, Gläßgen; Wray, Wray; Strack, Strack; Metzger, Metzger; Seitz, Seitz

Wine bottle closures: Physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post‐bottling

Godden, Godden; Francis, Francis; Field, Field; Gishen, Gishen; Coulter, Coulter; Valente, Valente; Høj, Høj; Robinson, Robinson

Perspectives for mass spectrometry and functional proteomics

Godovac‐Zimmermann, Godovac‐Zimmermann; Brown, Brown

Determination of the configuration of wine lactone

Guth, Guth

Identification of character impact odorants of different white wine varieties

Guth, Guth

Quantitation and sensory studies of character impact odorants of different white wine varieties

Guth, Guth

Determination of 2‐methoxy‐3‐alkylpyrazines in wine by gas chro‐matography/mass spectrometry

Harris, Harris; Lacey, Lacey; Brown, Brown; Allen, Allen

Screening for potential pigments derived from anthocyanins in red wine using nanoelectro‐spray tandem mass spectrometry

Hayasaka, Hayasaka; Asenstorfer, Asenstorfer

Analysis of diacetyl in wine using solid‐phase microextraction combined with gas chromato‐graphy‐mass spectrometry

Hayasaka, Hayasaka; Bartowsky, Bartowsky

Mass spectrometric evidence for the formation of pigmented polymers in red wine

Hayasaka, Hayasaka; Kennedy, Kennedy

Use of electrospray mass spectrometry for mass determination of grape (Vitis vinifera) juice pathogenesis‐related proteins: A potential tool for varietal differentiation

Hayasaka, Hayasaka; Adams, Adams; Pocock, Pocock; Baldock, Baldock; Waters, Waters; Høj, Høj

Application of stir bar sorptive extraction for wine analysis

Hayasaka, Hayasaka; MacNamara, MacNamara; Baldock, Baldock; Taylor, Taylor; Pollnitz, Pollnitz

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Hayasaka, Hayasaka; Waters, Waters; Cheynier, Cheynier; Herderich, Herderich; Vidal, Vidal

Varietal differentiation of grape juices by protein fingerprinting

Hayasaka, Hayasaka; Baldock, Baldock; Pocock, Pocock; Waters, Waters; Pretorius, Pretorius; Høj, Høj

Structures and colour properties of new red wine pigments

Håkansson, Håkansson; Pardon, Pardon; Hayasaka, Hayasaka; Sa, Sa; Herderich, Herderich

Protein‐flavour interactions in relation to development of novel protein foods

Heng, Heng; Koningsveld, Koningsveld; Gruppen, Gruppen; Boekel, Boekel; Vincken, Vincken; Roozen, Roozen; Voragen, Voragen

Analysis of grape and wine tannins: Methods, applications and challenges

Herderich, Herderich; Smith, Smith

Occurrence of 2‐acetyl‐1‐pyrroline in mousy wines

Herderich, Herderich; Costello, Costello; Grbin, Grbin; Henschke, Henschke

Formation of substituted tetrahydropyridines by species of Brettanomyces and Lactobacillus isolated from mousy wines

Heresztyn, Heresztyn

Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brettanomyces yeast

Heresztyn, Heresztyn

Induction of different pathogenesis‐related cDNAs in grape vines infected with powdery mildew and treated with ethephon

Jacobs, Jacobs; Dry, Dry; Robinson, Robinson

(E)‐1‐(2,3,6‐Trimethylphenyl)buta‐1,3‐diene: A potent grape‐derived odorant in wine

Janusz, Janusz; Capone, Capone; Puglisi, Puglisi; Perkins, Perkins; Elsey, Elsey; Sefton, Sefton

Study on interactions between food phenolics and aromatic flavors using one‐ and two‐dimensional 1 H NMR spectroscopy

Jung, Jung; Ropp, Ropp; Ebeler, Ebeler

Review of polyphenol condensation reactions and their possible occurrence in the aging of wines

Jurd, Jurd

An overview of binary taste‐taste interactions

Keast, Keast; Breslin, Breslin

Special feature: Commentary, A brief overview of the present status of the mechanisms involved in electrospray mass spectrometry

Kebarle, Kebarle

Synthesis of labelled ( 2 H 4 )β‐damascenone, and ( 2 H 2 )2‐methoxy‐3‐isobutyl‐pyrazine, ( 2 H 3 )?‐ionone, and ( 2 H 3 )β‐ionone, for quantification in grapes, juices and wines

Kotseridis, Kotseridis; Baumes, Baumes; Skouroumounis, Skouroumounis

Quantitative determination of 2‐methoxy‐3‐isobutyl‐pyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay

Kotseridis, Kotseridis; Baumes, Baumes; Bertrand, Bertrand; Skouroumounis, Skouroumounis

Quantitative determination of β‐ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay

Kotseridis, Kotseridis; Baumes, Baumes; Bertrand, Bertrand; Skouroumounis, Skouroumounis

Quantitative determination of free and hydrolytically liberated β‐damascenone in red wines and grapes using a stable isotope dilution assay

Kotseridis, Kotseridis; Baumes, Baumes; Bertrand, Bertrand; Skouroumounis, Skouroumounis

Profiling of soluble proteins in wine by nano‐high‐performance liquid chromatography/tandem mass spectrometry

Kwon, Kwon

Mass spectrometric identification of proteins and characterization of their post‐translational modification in proteome analysis

Larsen, Larsen; Roepstorff, Roepstorff

Sensory interactions in mixtures

Lawless, Lawless

Gas chro‐matographic headspace analysis of Chardonnay and Semillon wines after thermal processing

Leino, Leino; Francis, Francis; Kallio, Kallio; Williams, Williams

Use of the taste panel in flavour stability studies: Organisation, threshold, synergism, antagonism

Meilgaard, Meilgaard

Loss of aroma compounds in carbon dioxide effluent during white wine fermentation

Miller, Miller; Amon, Amon; Simpson, Simpson

Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet sauvignon

Nagel, Nagel; Wulf, Wulf

Taste properties of grape (Vitis vinifera) pathogenesis‐related proteins isolated from wine

Peng, Peng; Pocock, Pocock; Waters, Waters; Francis, Francis; Williams, Williams

Analysis of pigmented polymers in red wine by reverse phase HPLC

Peng, Peng; Iland, Iland; Oberholster, Oberholster; Sefton, Sefton; Waters, Waters

Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S‐cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma

Peyrot des Gachons, Peyrot des Gachons; Tominaga, Tominaga; Dubourdieu, Dubourdieu

Thaumatin‐like proteins and chitinases, the haze‐forming proteins of wine, accumulate during ripening of grapes (Vitis vinifera) berries and drought stress does not affect the final level per berry at maturity

Pocock, Pocock; Hayasaka, Hayasaka; McCarthy, McCarthy; Waters, Waters

The analysis of 2,4,6‐trichloroanisole and other chloroanisoles in tainted wines and corks

Pollnitz, Pollnitz; Pardon, Pardon; Liacopoulos, Liacopoulos; Skouroumounis, Skouroumounis; Sefton, Sefton

Determination of oak lactones in barrel‐aged wines and in oak extracts by stable isotope dilution analysis

Pollnitz, Pollnitz; Jones, Jones; Sefton, Sefton

Quantitative analysis of 4‐ethylphenol and 4‐ethylguaiacol in red wine

Pollnitz, Pollnitz; Pardon, Pardon; Sefton, Sefton

4‐Ethylphenol, 4‐ethylguaiacol and oak lactones in Australian red wines

Pollnitz, Pollnitz; Pardon, Pardon; Sefton, Sefton

The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4‐methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses

Pollnitz, Pollnitz; Pardon, Pardon; Sykes, Sykes; Sefton, Sefton

Research links vineyards, vintages, aroma, flavour to bottled wine

Pollnitz, Pollnitz; Eglinton, Eglinton; Siebert, Siebert; Smyth, Smyth; Henschke, Henschke; Parker, Parker; Francis, Francis; Cozzolino, Cozzolino; Herderich, Herderich

Wine

Rankine, Rankine

Diacetyl in Australian dry red wines and its significance in wine quality

Rankine, Rankine; Fornachon, Fornachon; Bridson, Bridson

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Revilla, Revilla; Pérez‐Magario, Pérez‐Magario; González‐SanJosé, González‐SanJosé; Beltrán, Beltrán

Analysis of heterocyclic aromatic amines in wine by high‐performance liquid chromatography‐electrospray tandem mass spec‐trometry

Richling, Richling; Decker, Decker; Häring, Häring; Herderich, Herderich; Schreier, Schreier

A class IV chitinase is highly expressed in grape berries during ripening

Robinson, Robinson; Jacobs, Jacobs; Dry, Dry

Stability and color of unreported wine antho‐cyanin‐derived pigments

Sarni‐Manchado, Sarni‐Manchado; Fulcrand, Fulcrand; Souquet, Souquet; Cheynier, Cheynier; Moutounet, Moutounet

Study of non‐covalent complexation between catechin derivatives and peptides by elec‐trospray ionization mass spectrometry

Sarni‐Manchado, Sarni‐Manchado; Cheynier, Cheynier

Flavor composition of wines: A review

Schreier, Schreier

Isolation and structure of pinotin A, a new anthocyanin derivative from Pinotage wine

Schwarz, Schwarz; Jerz, Jerz; Winterhalter, Winterhalter

Pathway leading to the formation of anthocyanin‐vinylphenol adducts and related pigments in red wines

Schwarz, Schwarz; Wabnitz, Wabnitz; Winterhalter, Winterhalter

Vitisin A content in Chilean wines from Vitis vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red wines

Schwarz, Schwarz; Quast, Quast; Baer, Baer; Winterhalter, Winterhalter

Norisoprenoids in Vitis vinifera white wine grapes and the identification of a precursor of damascenone in these fruits

Sefton, Sefton; Skouroumounis, Skouroumounis; Massy‐Westropp, Massy‐Westropp; Williams, Williams

The influence of natural seasoning on the concentration of eugenol, vanillin, and cis‐ and trans‐p‐methyl‐y‐octalactone extracted from French and American oakwood

Sefton, Sefton; Francis, Francis; Pocock, Pocock; Williams, Williams

The influence of oak origin, seasoning, and other industry practices on the sensory characteristics and composition of oak extracts and barrel‐aged white wines

Sefton, Sefton; Spillman, Spillman; Pocock, Pocock; Francis, Francis; Williams, Williams

Quantitative analysis of geraniol, linalool, nerol and a‐terpineol in wine

Sejer‐Pedersen, Sejer‐Pedersen; Capone, Capone; Skouroumounis, Skouroumounis; Pollnitz, Pollnitz; Sefton, Sefton

Separation of positional isomers by the use of coupled shape‐selective stationary phase columns

Shao, Shao; Marriott, Marriott

Stable isotope dilution analysis of wine fermentation products by HS‐SPME‐GC‐MS

Siebert, Siebert; Smyth, Smyth; Capone, Capone; Neuwöhner, Neuwöhner; Pardon, Pardon; Skouroumounis, Skouroumounis; Herderich, Herderich; Sefton, Sefton; Pollnitz, Pollnitz

1,1,6‐Trimethyl‐1,2‐dihydronaphthalene: An important contributor to the bottle aged bouquet of wine

Simpson, Simpson

Aroma and compositional changes in wine with oxidation, storage and ageing

Simpson, Simpson

Aroma composition of bottle aged white wine

Simpson, Simpson

Influence of gas volume sampled on wine headspace analysis using preconcentration on Chromosorb 105

Simpson, Simpson

Some important aroma components of white table wine

Simpson, Simpson

Volatile aroma components of Australian port wines

Simpson, Simpson

Cork taint in wines: A review of the causes

Simpson, Simpson

Aroma composition of aged Riesling wine

Simpson, Simpson; Miller, Miller

Aroma composition of Chardon‐nay wine

Simpson, Simpson; Miller, Miller

Vitispirane: A C 13 spiro‐ether in the aroma volatiles of grape juice, wines and distilled grape spirits

Simpson, Simpson; Strauss, Strauss; Williams, Williams

Off‐flavour in wine caused by guaiacol

Simpson, Simpson; Amon, Amon; Daw, Daw

Isolation and identification of 2‐methoxy‐3,5‐dimethylpyrazine, a potent musty compound from wine corks

Simpson, Simpson; Capone, Capone; Sefton, Sefton

The polymeric nature of wine pigment

Somers, Somers

Accumulation of vanillin during barrel‐ageing of white, red, and model wines

Spillman, Spillman; Pollnitz, Pollnitz; Liacopoulos, Liacopoulos; Skouroumounis, Skouroumounis; Sefton, Sefton

The formation and degradation of furfuryl alcohol, 5‐methylfurfuryl alcohol, vanillyl alcohol and their ethyl ethers in barrel‐aged wines

Spillman, Spillman; Pollnitz, Pollnitz; Pardon, Pardon; Liacopoulos, Liacopoulos; Sefton, Sefton

Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels

Spillman, Spillman; Iland, Iland; Sefton, Sefton

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak‐matured wines

Spillman, Spillman; Sefton, Sefton; Gawel, Gawel

The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine

Spillman, Spillman; Sefton, Sefton; Gawel, Gawel

2‐Acetyltetrahydropyridines – a cause of the ‘mousy’ taint in wine

Strauss, Strauss; Heresztyn, Heresztyn

Taints and off‐flavours resulting from contamination of wines: A review of some investigations

Strauss, Strauss; Wilson, Wilson; Williams, Williams

Contribution of grape flavor to wine quality

Strauss, Strauss; Wilson, Wilson; Williams, Williams

New monoterpene ethyl ethers in grape wines and brandies

Strauss, Strauss; Wilson, Wilson; Rapp, Rapp; Guentert, Guentert; Williams, Williams

Studies on the hydrolysis of two megastigma‐3,6,9‐triols rationalizing the origins of some volatile C 13 norisoprenoids of Vitis vinifera grapes

Strauss, Strauss; Dimitriadis, Dimitriadis; Wilson, Wilson; Williams, Williams

Development of precursors of C 13 nor‐isoprenoid flavorants in Riesling grapes

Strauss, Strauss; Wilson, Wilson; Anderson, Anderson; Williams, Williams

Novel monoterpene diols and diol glycosides in Vitis vinifera grapes

Strauss, Strauss; Wilson, Wilson; Williams, Williams

Identification and characterization of a fruit‐specific thaumatin‐like protein which accumulate at very high levels in conjunction with the onset of sugar accumulation and berry softening in Vitis vinifera

Tattersall, Tattersall; Heeswijck, Heeswijck; Høj, Høj

Interactions between antho‐cyanins, phenolic compounds, and acetaldehyde and their significance in red wines

Timberlake, Timberlake; Bridle, Bridle

A new type of flavour precursors in Vitis vinifera L. cv. Sauvignon blanc: S‐cysteine conjugates

Tominaga, Tominaga; Peyrot des Gachons, Peyrot des Gachons; Dubourdieu, Dubourdieu

Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution

Vidal, Vidal; Hayasaka, Hayasaka; Meudec, Meudec; Cheynier, Cheynier; Skouroumounis, Skouroumounis

Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins

Vidal, Vidal; Skouroumounis, Skouroumounis; Meudec, Meudec; Cheynier, Cheynier; Hayasaka, Hayasaka

Use of an experimental design approach for evaluation of key wine components on mouth‐feel perception

Vidal, Vidal; Courcoux, Courcoux; Francis, Francis; Kwiatkowski, Kwiatkowski; Gawel, Gawel; Williams, Williams; Waters, Waters; Cheynier, Cheynier

Analysis of trace volatile organic components in coffee by headspace concentration and gas chromatography‐mass spectrometry

Wang, Wang; Shanfield, Shanfield; Zlatkis, Zlatkis

Heat haze characteristics of fractionated wine proteins

Waters, Waters; Wallace, Wallace; Williams, Williams

Identification of heat‐unstable wine proteins and their resistance to peptidases

Waters, Waters; Wallace, Wallace; Williams, Williams

Nuisance proteins of wine are grape pathogenesis‐related proteins

Waters, Waters; Shirley, Shirley; Williams, Williams

Sequence analysis of grape (Vitis vinifera) berry chitinas‐es that cause haze formation in wines

Waters, Waters; Hayasaka, Hayasaka; Tattersall, Tattersall; Adams, Adams; Williams, Williams

Preventing protein haze in bottled white wine

Waters, Waters; Alexander, Alexander; Muhlack, Muhlack; Pocock, Pocock; Colby, Colby; O'Neill, O'Neill; Høj, Høj; Jones, Jones

Brandy and grape spirits: Distillation, composition and flavour

Williams, Williams

Applied headspace gas chromatography. (Letter to the editor)

Williams, Williams

3,3‐Diethoxybutan‐2‐one and 1,1,3‐triethoxypropane: Acetals in spirits distilled from Vitis vinifera grape wines