David W. Jeffery

TL;DR: This paper demystified the chemistry of wine at the level of university education, and provided an accessible reference text for scientists and scientifically trained winemakers alike, which is called Understanding Wine Chemistry, Special Mention awardee in the 2018 OIV awards.

TL;DR: This review examines value-added uses via the extraction of useful components from grape marc, as well as thermochemical and biological treatments for energy recovery, fuel or beverage alcohol production, and specialty novel products and applications such as biosurfactants and environmental remediation.

TL;DR: A rapid and selective method for determining 10 volatile sulfur-containing aroma compounds in wine that have been linked to "off-odors" has been developed and demonstrated that the method is accurate, precise, robust, and sensitive, with limits of quantitation around 1 microg/L or better, which is below the aroma detection thresholds for the analytes.

TL;DR: Synthesis of an authentic reference compound enabled confirmation of the presence of glut-4-MMP in a Sauvignon Blanc juice for the first time and spiking experiments verified the findings.

TL;DR: The study indicated that a combination of volatile phenols and their glycosides produces an undesirable smoke flavor in affected wines and the observation of flavor generation from nonvolatile glycoconjugates in-mouth has potentially important implications.