Step 1 of 3 33% Select any of these publications1) Microbial modulation of esters Renault, P., Coulon, J., de Revel, G., Barbe, J.C., Bely, M. 2015. Increase of fruity aroma during mixed T. delbrueckii / S. cerevisiae wine fermentation is linked to specific esters enhancement. International Journal of Food Microbiology 207: 40-48. Gammacurta, M., Lytra, G., Marchal, A., Marchand, S., Christophe Barbe, J., Moine, V., de Revel, G. 2018. Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food Chemistry 239: 252-259. 2) Modulating monoterpenes and glycosides for wine style and flavour Parker, M., Barker, A., Black, C.A., Hixson, J., Williamson, P., Francis, I.L. 2019. Don't miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine. Australian Journal of Grape and Wine Research 25(2): 212-223. Black, C.A., Parker, M., Siebert, T.E., Capone, D.L., Francis, I.L. 2015. Terpenoids and their role in wine flavour: recent advances. Australian Journal of Grape and Wine Research 21(S1): 582-600. Hixson, J., Parker, M., Francis, I.L. 2019. Boosting floral aroma of wine with aromaless grape marc extracts. AWRI Technical Review 240 (June): 5-9 - full text available Parker, M., Black, C.A., Pearson, W., Barker, A., Francis, I.L., Herderich, M. 2015. Glycosides contribute to in-mouth flavour release. AWRI Technical Review 214 (April): 6-10 - full text available Parker, M., Increasing wine flavour with glycoside additions AWRI Webinar (2018): AWRI YouTube Channel - video content 3) ‘Apricot’ aroma in white wine: contributors and influencers Siebert, T. E.; Barker, A.; Pearson, W.; Barter, S. R.; de Barros Lopes, M. A.; Darriet, P.; Herderich, M. J.; Francis, I. L., 2018. Volatile compounds related to 'stone fruit' aroma attributes in Viognier and Chardonnay wines. Journal of Agricultural and Food Chemistry 66(11): 2838-2850. Siebert, T. Why does this wine smell like apricots? AWRI Webinar (2018): AWRI YouTube Channel - video content 4) Are Tropical thiols varietal? Capone, D., Francis, I., Williamson, P., Herderich, M., Johnson, D. 2017. Struck match, freshness and tropical fruit: thiols and Chardonnay flavour. Wine and Viticulture Journal 32(5): 31-35. Cordente, A.G., Schmidt, S., Curtin, C. 2017. Understanding differences among wine yeast strains in their ability to release ‘tropical’ thiols Technical Review 228 (June): 6-10 - full text available Capone, D., Francis, I.L., Barker, A., Williamson, P. 2016. ‘Tropical’ thiols are important contributors to the flavour of Chardonnay wines Technical Review 222 (June): 12-15 - full text available 5) Chardonnay Aromas Gros, J., Lavigne, V., Thibaud, F., Gammacurta, M., Moine, V., Dubourdieu, D., Darriet, P., Marchal, A. 2017. Toward a molecular understanding of the typicality of Chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut. Journal of Agricultural and Food Chemistry 65(5): 1058-1069. Seabrook, A., Gourraud, C. 2017. Chardonnay 'hazelnut' aroma uncovered. Australian & New Zealand Grapegrower & Winemaker (645): p. 20. Seabrook, A., Moine, V., van der Westhuizen, T. 2019. Chardonnay 'hazelnut' aromas: Current research review. Wine and Viticulture Journal 34(1): 26-28. 6) Rotundone and the inability to smell it Geffroy, O., Siebert, T., Silvano, A., Herderich, M. 2017. Impact of winemaking techniques on classical enological parameters and Rotundone in red wine at the laboratory scale. American Journal of Enology and Viticulture 68(1): 141-146. Bramley, R.G.V., Siebert, T.E., Herderich, M.J., Krstic, M.P. 2017. Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year. Australian Journal of Grape and Wine Research 23(1): 42-47. Barter, S., Siebert, T., Krstic, M., Herderich, M., Farancis, I.L. 2015. Mapping the origins of high rotundone and pepper flavour in Shiraz. AWRI Technical Review 214 (February): 6-10 - full text available AWRI Fact Sheet. 2019. 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