Sparging of white wine
-2022-

A Chemical and Sensory study on the Evolution of Aromatic and Non-aromatic Compounds during the Progressive Oxidative Storage of a Sauvignon Blanc Wine

-2016-

The sensory effect of acetaldehyde on the perception of 3-mercaptohexan-1-ol and 3-isobutyl-2-methoxypyrazine

-2016-

Oxygen and sulphur dioxide additions to Sauvignon blanc must: effect on must and wine composition

-2013-

Investigation of thiol levels in young commercial South African Sauvignon Blanc and Chenin Blanc wines using propiolate derivitization and GC-MS/MS

-2018-

Enantiodifferentiation of 1,2-propanediol in various wine as phenylboronate ester with multidimensional gas chromatography-mass spectrometry

-2016-

Sensory interaction between 3-mercaptohexan-1-ol, 3-isobutyl-2-methoxypyrazine and oxidation-related compounds

-2015-

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

-2012-

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

-2018-

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition

– A Review

-2016-

Oxygen consumption in South African Sauvignon blanc wines: role of glutathione, sulphur dioxide and certain phenolics

-2013-