1. Measure of potential wine quality by analysis of grape glycosides;Abbott,1993
2. Identification of a defoliation severity threshold for changing fruitset, bunch morphology and fruit composition in pinot noir;Acimovic;Australian Journal of Grape and Wine Research,2016
3. The presence of damascenone in cultivars of Vitis vinifera (Linneaus), V. rotundifolia (Michaux), and V. labruscana (Bailey);Acree;Journal of Agricultural and Food Chemistry,1981
4. O-aminoacetophenone the foxy smelling component of labruscana grapes;Acree,1990
5. Comparison of the aromas of oak and glass aged wines;Aiken;American Journal of Enology and Viticulture,1984