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Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3818-3830

2009

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The R2R3-MYB Transcription Factors MYB14 and MYB15 Regulate Stilbene Biosynthesis in Vitis vinifera

The Plant cell, 2013-10, Vol.25 (10), p.4135-4149

2013

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Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development

Journal of experimental botany, 2011-08, Vol.62 (12), p.4267-4280

2011

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Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening

BMC plant biology, 2013-12, Vol.13 (1), p.222-222, Article 222

2013

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Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Journal of Chromatography A, 2011-01, Vol.1218 (3), p.504-517

2011

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Influence of fruit maturity at harvest on the intensity of smoke taint in wine

Molecules (Basel, Switzerland), 2015-05, Vol.20 (5), p.8913-8927

2015

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Transcriptional analysis of late ripening stages of grapevine berry

BMC plant biology, 2011-11, Vol.11 (1), p.165-165, Article 165

2011

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Potential grape-derived contributions to volatile ester concentrations in wine

Molecules (Basel, Switzerland), 2015-04, Vol.20 (5), p.7845-7873

2015

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Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia

Journal of agricultural and food chemistry, 2011-04, Vol.59 (7), p.3273-3284

2011

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Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators

Plants (Basel), 2023-03, Vol.12 (7), p.1442

2023

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Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia

American journal of enology and viticulture, 2012-12, Vol.63 (4), p.467-476

2012

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Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production

Molecules (Basel, Switzerland), 2018-01, Vol.23 (1), p.152

2018

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Increase in Cytokinin Levels during Ripening in Developing Vitis vinifera cv. Shiraz Berries

American journal of enology and viticulture, 2013-12, Vol.64 (4), p.527-531

2013

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Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine

Foods, 2023-02, Vol.12 (4), p.757

2023

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A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogue

PloS one, 2012-05, Vol.7 (5), p.e37632-e37632

2012

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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

Scientific reports, 2018-10, Vol.8 (1), p.14812-13, Article 14812

2018

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Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon

American journal of enology and viticulture, 2013-12, Vol.64 (4), p.450-458

2013

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Influence of Kazachstania spp. on the chemical and sensory profile of red wines

International journal of food microbiology, 2022-02, Vol.362, p.109496-109496, Article 109496

2022

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Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures

International journal of food microbiology, 2020-01, Vol.312, p.108373-108373, Article 108373

2020

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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

American journal of enology and viticulture, 2014-03, Vol.65 (1), p.1-24

2014

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Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening

Journal of experimental botany, 2010-08, Vol.61 (13), p.3615-3625

2010

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Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra

Food chemistry, 2023-03, Vol.403, p.134321-134321, Article 134321

2023

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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Food chemistry, 2018-09, Vol.259, p.196-206

2018

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Corrigendum to “Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra” [Food Chemistry 403 (2023) 134321]

Food chemistry, 2023-04, Vol.406, p.135055-135055, Article 135055

2023

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A grapevine TFL1 homologue can delay flowering and alter floral development when overexpressed in heterologous species

Functional plant biology : FPB, 2006, Vol.33 (1), p.31

2006

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Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

The R2R3-MYB Transcription Factors MYB14 and MYB15 Regulate Stilbene Biosynthesis in Vitis vinifera

Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development

Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening

Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Influence of fruit maturity at harvest on the intensity of smoke taint in wine

Transcriptional analysis of late ripening stages of grapevine berry

Potential grape-derived contributions to volatile ester concentrations in wine

Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia

Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators

Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia

Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production

Increase in Cytokinin Levels during Ripening in Developing Vitis vinifera cv. Shiraz Berries

Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine

A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogue

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation

Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon

Influence of Kazachstania spp. on the chemical and sensory profile of red wines

Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening

Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

Corrigendum to “Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra” [Food Chemistry 403 (2023) 134321]

A grapevine TFL1 homologue can delay flowering and alter floral development when overexpressed in heterologous species

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