W.F. Zandberg

Latest

• Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
• Glycosidically-Bound Volatile Phenols Linked to Smoke Taint: Stability during Fermentation with Different Yeasts and in Finished Wine
• Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae
• Host responses to Clostridium perfringens challenge in a chicken model of chronic stress
• Development and Evaluation of a Vineyard-Based Strategy To Mitigate Smoke-Taint in Wine Grapes