Henschke, Paul A.

Yeast and bacterial modulation of wine aroma and flavour

SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 1,216

The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 370

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

Carrau, F. M., Medina, K., Boido, E., Farina, L., Gaggero, C., Dellacassa, E., Versini, G., & Henschke, P. A. (2005) · FEMS Microbiology Letters

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 245

Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

Eglinton, J. M., Heinrich, A. J., Pollnitz, A. P., Langridge, P., Henschke, P. A., & de Barros Lopes, M. (2002) · Yeast

Fermentation and Sensory AnalysisMicrobial Metabolic Engineering and Bioproduction

Cited by 160

Spoilage of bottled red wine by acetic acid bacteria

Bartowsky, E. J., Xia, D., Gibson, R. L., Fleet, G. H., & Henschke, P. A. (2003) · Letters in Applied Microbiology

Fermentation and Sensory AnalysisMicrobial metabolism and enzyme function

Cited by 119

Mousy Off-Flavor of Wine: Precursors and Biosynthesis of the Causative N-Heterocycles 2-Ethyltetrahydropyridine, 2-Acetyltetrahydropyridine, and 2-Acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176

Costello, P. J., & Henschke, P. A. (2002) · Journal of Agricultural and Food Chemistry

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 112

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)

LOPES, M. D. B., -ur-REHMAN, A., GOCKOWIAK, H., HEINRICH, A. J., LANGRIDGE, P., & HENSCHKE, P. A. (2000) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisFungal and yeast genetics research

Cited by 75

The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine

EGLINTON, J. M., McWILLIAM, S. J., FOGARTY, M. W., FRANCIS, I. L., KWIATKOWSKI, M. J., HØJ, P. B., & HENSCHKE, P. A. (2000) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 72