Search Results - "POLLNITZ, ALAN P."

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound by Wood, Claudia, Siebert, Tracey E, Parker, Mango, Capone, Dimitra L, Elsey, Gordon M, Pollnitz, Alan P, Eggers, Marcus, Meier, Manfred, Vössing, Tobias, Widder, Sabine, Krammer, Gerhard, Sefton, Mark A, Herderich, Markus J

“…An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma…”
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Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine by Siebert, Tracey E, Wood, Claudia, Elsey, Gordon M, Pollnitz, Alan P

“…Shiraz, also known as Syrah or Hermitage, is one of Australia’s most popular red wine varieties both domestically and internationally. Black pepper aroma and…”
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Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS by Siebert, Tracey E, Smyth, Heather E, Capone, Dimitra L, Neuwöhner, Corinna, Pardon, Kevin H, Skouroumounis, George K, Herderich, Markus J, Sefton, Mark A, Pollnitz, Alan P

“…The aim of this study was to quantify, in a single analysis, 31 volatile fermentation-derived products that contribute to the aroma of red and white wine. We…”
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Application of stir bar sorptive extraction for wine analysis by Hayasaka, Yoji, MacNamara, Kevin, Baldock, Gayle A, Taylor, Randell L, Pollnitz, Alan P

“…Stir bar sorptive extraction (SBSE) coupled with gas chromatography/mass spectrometry (GC/MS) was used to analyse wine samples for three applications: flavour…”
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Fate of Pesticides during the Winemaking Process in Relation to Malolactic Fermentation by Ruediger, Greg A, Pardon, Kevin H, Sas, Alex N, Godden, Peter W, Pollnitz, Alan P

“…The effect of red wine malolactic fermentation on the fate of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone, and…”
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Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine by Pollnitz, Alan P, Pardon, Kevin H, Sefton, Mark A

“…2,3,5,6-[ 2H 4]-4-Ethylphenol (d 4-4-ethylphenol) was synthesised for use as an internal standard in a new, rapid and accurate analytical method, employing gas…”
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Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection by Siebert, Tracey E, Solomon, Mark R, Pollnitz, Alan P, Jeffery, David W

“…Volatile sulfur compounds can be formed at various stages during wine production and storage, and some may impart unpleasant “reduced” aromas to wine when…”
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Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene by Eglinton, Jeffrey M., Heinrich, Anthony J., Pollnitz, Alan P., Langridge, Peter, Henschke, Paul A., de Barros Lopes, Miguel

“…Glycerol is a major fermentation product of Saccharomyces cerevisiae that contributes to the sensory character of wine. Diverting sugar to glycerol…”
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Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke by Kennison, Kristen R, Gibberd, Mark R, Pollnitz, Alan P, Wilkinson, Kerry L

“…The release of smoke-derived volatile phenols during the fermentation of Merlot grapes, following grapevine exposure to smoke, has been investigated. The…”
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Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines by Bellon, Jennifer R., Eglinton, Jeffery M., Siebert, Tracey E., Pollnitz, Alan P., Rose, Louisa, de Barros Lopes, Miguel, Chambers, Paul J.

“…Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to their wines as a means of improving style and increasing product…”
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Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis by Pollnitz, Alan P, Jones, Graham P, Sefton, Mark A

“…The cis- and trans-isomers of 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone, the so-called oak lactones, are derived from oakwood, and the cis-isomer is an…”
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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 by Pollnitz, Alan P, Pardon, Kevin H, Sykes, Michael, Sefton, Mark A

“…The deuterium-labeled standards [2H3]-guaiacol and [2H3]-4-methylguaiacol were synthesized and utilized in a method employing gas chromatography−mass…”
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Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry by Parker, Mango, Pollnitz, Alan P, Cozzolino, Daniel, Francis, I. Leigh, Herderich, Markus J

“…‘Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no…”
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Quantitative analysis of geraniol, nerol, linalool, and alpha-terpineol in wine by Pedersen, D Sejer, Capone, Dimitra L, Skouroumounis, George K, Pollnitz, Alan P, Sefton, Mark A

“…A mixture of [(2)H(7)]-geraniol, [(2)H(7)]-nerol, [(2)H(7)]-linalool and [(2)H(7)]-alpha-terpineol was prepared for use as internal standards in a rapid and…”
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Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents by HAYASAKA, YOJI, BALDOCK, GAYLE A., POLLNITZ, ALAN P.

“…Since 1971 mass spectrometry (MS) has made a significant contribution to wine research at the Australian Wine Research Institute (AWRI). In the past decade…”
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Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines by Spillman, Philip J, Pollnitz, Alan P, Liacopoulos, Dimitra, Skouroumounis, George K, Sefton, Mark A

“…A method for the rapid and accurate analysis of vanillin in wine, using stable isotope dilution analysis and gas chromatography/mass spectrometry, has been…”
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Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines by Spillman, Philip J, Pollnitz, Alan P, Liacopoulos, Dimitra, Pardon, Kevin H, Sefton, Mark A

“…Furfural, 5-methylfurfural, and vanillin co-occurred in 64 barrel-aged red, white, and model wines with the reduction products, furfuryl alcohol,…”
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Rates of Formation of cis- and trans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid by Wilkinson, Kerry L, Elsey, Gordon M, Prager, Rolf H, Pollnitz, Alan P, Sefton, Mark A

“…The rates of formation of both cis- and trans-oak lactone from the corresponding isomers of 3-methyl-4-hydroxyoctanoic acid have been measured in model wine at…”
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Removal of pesticides from red and white wine by the use of fining and filter agents by RUEDIGER, GREG A., PARDON, KEVIN H., SAS1, ALEX N., GODDEN, PETER W., POLLNITZ, ALAN P.

“…Effects of the use of the fining and filtration agents, diatomaceous earth, bentonite, polyvinylpoly‐pyrrolidone and activated carbon, on the removal of seven…”
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