Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging von Cordente, Antonio G, Espinase Nandorfy, Damian, Solomon, Mark, Schulkin, Alex, Kolouchova, Radka, Francis, Ian Leigh, Schmidt, Simon A

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Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties von McRae, Jacqui M, Schulkin, Alex, Kassara, Stella, Holt, Helen E, Smith, Paul A

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Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition von Bindon, Keren, Kassara, Stella, Hayasaka, Yoji, Schulkin, Alex, Smith, Paul

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Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate von Cordente, Antonio G., Solomon, Mark, Schulkin, Alex, Leigh Francis, I., Barker, Alice, Borneman, Anthony R., Curtin, Christopher D.

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Oxygen exposure during red wine fermentation modifies tannin reactivity with poly-l-proline von Watrelot, Aude A., Day, Martin P., Schulkin, Alex, Falconer, Robert J., Smith, Paul, Waterhouse, Andrew L., Bindon, Keren A.

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Effect of early oxygen exposure on red wine colour and tannins von McRae, Jacqui M., Day, Martin P., Bindon, Keren A., Kassara, Stella, Schmidt, Simon A., Schulkin, Alex, Kolouchova, Radka, Smith, Paul A.

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Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization von Marangon, Matteo, Stockdale, Vanessa J, Munro, Peter, Trethewey, Timra, Schulkin, Alex, Holt, Helen E, Smith, Paul A

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Corrigendum to “Effect of early oxygen exposure on red wine colour and tannins” [Tetrahedron 71 (2015) 3131–3137] von McRae, Jacqui M., Day, Martin P., Bindon, Keren A., Kassara, Stella, Schmidt, Simon A., Schulkin, Alex, Kolouchova, Radka, Smith, Paul A.

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Addition of Carrageenan at Different Stages of Winemaking for White Wine Protein Stabilization von Marangon, Matteo, Stockdale, Vanessa J, Munro, Peter, Trethewey, Timra, Schulkin, Alex, Holt, Helen E, Smith, Paul A

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