1. Glutathione increases in grape berries at the onset of ripening;Adams;American Journal of Enology and Viticulture,1993
2. Contribution of methoxypyrazines to Sauvignon blanc wine aroma;Allen;American Journal of Enology and Viticulture,1991
3. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon blanc;Anfang;Australian Journal of Grape and Wine Research,2009
4. TNO, volatile compounds in foods;Anon.,1996
5. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols;Bailly;Journal of Agricultural and Food Chemistry,2006