Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Bekker, M., Espinase Nandorfy, D., Kulcsar, A., Faucon, A., Smith, P., Krstic, M. 2021. Choosing the best remediation strategy to remove ‘reductive’ aromas. Wine Vitic. J. 36(1): 42-45. (s2207) Full text available online Bekker, M., Wilkes, E., Smith, P. 2018. How much do potential precursor compounds contribute to ‘reductive’ aromas in wines post-bottling? AWRI Tech Rev. 232: 5-9. (TR 232 TECHNOTE 01) Full text available online Clark, A, Kodoudakis, N, Barril, C, Schmidtke, L, Scollary, G. 2018. Wine Australia Final Report: Metal ion speciation: Understanding its role in wine development and generating a tool to minimise wine spoilage. (A 15711) Full text available online Kreitman, G.Y., Danilewicz, J.C., Jeffery, D.W., Elias, R.J. 2016. Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 1: Copper-catalyzed oxidation. J. Agric. Food Chem. 64(20): 4095−4104. (H 19128) Kreitman, G.Y., Danilewicz, J.C., Jeffery, D.W., Elias, R.J. 2016. Reaction mechanisms of metals with hydrogen sulfide and thiols in model wine. Part 2: Iron- and copper-catalyzed oxidation. J. Agric. Food Chem. 64(20): 4105−4113. (H 19129) Mira, H., Leite, P., Catarino, S., Ricardo-da-Silva, J.M., Curvelo-Garcia. A.S. 2007. Metal reduction in wine using PVI-PVP co-polymer and its effects on chemical and sensory characters. Vitis 46(3): 138–147. (A 15712) Full text available online Rankine, B.C. 1989. Making good wine: a manual of winemaking practice for Australia and New Zealand. Melbourne: Sun Books. (Library books from the John Fornachon Memorial Library may be borrowed by Australian grape and wine sector levy payers.) Siebert, T.E., Solomon, M.R., Pollnitz, A.P., Jeffery, D.W. 2010. Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. J. Agric. Food Chem. 58 (17) 9454–9462. (s1237) Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J.B., Aagaard, O., Waters, E.J. 2011. 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. J. Agric. Food Chem. 59: 2564−2572. (s1283) Viviers, M.Z., Smith, M., Wilkes, E., Smith, P.A. 2013. Effects of five metals on the evolution of hydrogen sulfide, methanethiol and dimethyl sulfide during anaerobic storage of Chardonnay and Shiraz wine. J. Agric. Food Chem. 61: 12385–12396. 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