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  1. 1
    The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine

    The Effect of Skin Contact, β-Lyase and Fermentation Gradient Temperature on Fermentation Esters and Free Volatile Thiols in Oregon Chardonnay Wine by Angelica Iobbi, James Osborne, Yanming Di, Elizabeth Tomasino

    Published 2025-05-01
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  2. 2
    Understanding ashy flavor recognition thresholds in Pinot noir wines

    Understanding ashy flavor recognition thresholds in Pinot noir wines by Jenna Fryer, Camilla Sartori, Jillian Thrall, Elizabeth Tomasino

    Published 2025-08-01
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