T. Siebert

发表

The influence of yeast on the aroma of Sauvignon Blanc wine.

I. S. Pretorius, E. King, I. Francis, 2009, Food microbiology.

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

M. Herderich, H. Smyth, T. Siebert, 2005, Analytical and bioanalytical chemistry.

On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations

M. Herderich, T. Siebert, O. Geffroy, 2016 .

Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras

M. Herderich, T. Dufourcq, T. Siebert, 2014 .

Terpenoids and their role in wine flavour: recent advances

I. Francis, M. Parker, T. Siebert, 2015 .

Influence of Chirality of Lactones on the Perception of Some Typical Fruity Notes through Perceptual Interaction Phenomena in Bordeaux Dessert Wines.

P. Darriet, M. Herderich, T. Siebert, 2016, Journal of agricultural and food chemistry.

Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection.

D. Jeffery, T. Siebert, A. Pollnitz, 2010, Journal of agricultural and food chemistry.

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.

I. Pretorius, K. Howell, G. Fleet, 2004, FEMS microbiology letters.

Terroir Effects on Grape and Wine Aroma Compounds

R. Bramley, M. Herderich, P. Dry, 2015 .

Analysis and formation of key sulfur aroma compounds in wine

I. Francis, M. Herderich, D. Jeffery, 2011 .

From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

M. Parker, M. Herderich, G. Krammer, 2008, Journal of agricultural and food chemistry.

Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine.

I. Francis, M. Herderich, T. Siebert, 2018, Food chemistry.

Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.

I. Francis, M. Herderich, T. Siebert, 2018, Food chemistry.

The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS

T. Siebert, L. Francis, J. Hixson, 2022, Molecules.

Within‐vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard

R. Bramley, T. Siebert, N. Scarlett, 2014 .

Spice up your life: analysis of key aroma compounds in Shiraz

I. Francis, M. Parker, M. Herderich, 2012 .

Determination of rotundone, the pepper aroma impact compound, in grapes and wine.

T. Siebert, A. Pollnitz, G. Elsey, 2008, Journal of agricultural and food chemistry.

SPICE UP YOUR LIFE – THE ROTUNDONE STORY

Eggers, G. Krammer, T. Siebert, 2010 .

Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.

P. Henschke, M. Ugliano, T. Siebert, 2008, Journal of agricultural and food chemistry.

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.

M. Kwiatkowski, E. Waters, O. Aagaard, 2012, Journal of agricultural and food chemistry.

Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.

M. Kwiatkowski, E. Waters, O. Aagaard, 2011, Journal of agricultural and food chemistry.

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.

P. Henschke, M. Ugliano, F. Magno, 2009, Journal of agricultural and food chemistry.

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines

P. Chambers, T. Siebert, J. Bellon, 2011, Applied Microbiology and Biotechnology.

Welcome to the 3 rd Yeast : Products and Discovery Meeting

I. Pretorius, K. Howell, G. Fleet, 2004 .

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes.

M. Herderich, S. Fuentes, M. Krstic, 2016, Food chemistry.

Influence of the endothelium on ex vivo tolerance and metabolism of glyceryl trinitrate in rat aorta.

J. Horowitz, T. Siebert, I. S. de la Lande, 2004, European journal of pharmacology.

Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

C. Varela, I. Pretorius, P. Henschke, 2012 .

Towards a scientific interpretation of the terroir concept: plasticity of the grape berry metabolome

M. Herderich, M. Pezzotti, A. Anesi, 2015, BMC Plant Biology.

Patterns of within‐vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year

R. Bramley, M. Herderich, M. Krstic, 2017 .

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.

P. Darriet, I. Francis, M. Herderich, 2018, Journal of agricultural and food chemistry.

Metabolomics and the Quest for Understanding Quality in Flavor Chemistry and Wine Research

M. Parker, M. Herderich, C. Curtin, 2012 .

Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N

T. Dufourcq, T. Siebert, O. Geffroy, 2015 .

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.

M. Kwiatkowski, E. Waters, O. Aagaard, 2012, Journal of agricultural and food chemistry.