Search Results - "PITT, K.M."

Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates by SINGH, D.P., CHONG, H.H., PITT, K.M., CLEARY, M., DOKOOZLIAN, N.K., DOWNEY, M.O.

“…Background and Aims:  Taint in smoke‐exposed grapes have been associated with elevated levels of guaiacol and 4‐methylguaiacol. Previous research has reported…”
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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

“…Background and Aims:  Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure…”
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Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates: Guaiacol and 4-methylguaiacol glycosides in smoke tainted wines by SINGH, D.P., CHONG, H.H., PITT, K.M., CLEARY, M., DOKOOZLIAN, N.K., DOWNEY, M.O.

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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine: Analysis of smoke related phenols by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

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