1. Bitterness and astringency of grape seed phenolics in a model wine solution;Arnold;American Journal of Enology and Viticulture,1978
2. Formic acid, acetic acid and methanol: Their relevance to the verification of the authenticity of vinegar;Bourgeois;Archives des Sciences,2006
3. Effect of temperature on the composition of ‘Cabernet Sauvignon’ berries;Buttrose;American Journal of Enology and Viticulture,1971
4. Headspace solid-phase microextraction–gas chromatography–mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines;Canuti;Journal of Chromatography A,2009
5. Monitoring a commercial fermentation with proton nuclear magnetic resonance spectroscopy with the aid of chemometrics;Clark;Analytica Chimica Acta FIELD Full Journal Title: Analytica Chimica Acta,2006