Author

Alan P. Pollnitz

Observed names: A. P. POLLNITZ, A.P. POLLNITZ, ALAN P. POLLNITZ, Alan P Pollnitz, Alan Pollnitz

Institution: Australian Wine Research Institute

Observed institutions: Pontificia Universidad Católica de Chile, Flinders University, Curtin University, Department of Agriculture and Food Western Australia, The University of Adelaide, Australian Wine Research Institute

OpenAlex ID: A5067075494

From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

2008 · Claudia Wood, Tracey E. Siebert, et al. · Journal of Agricultural and Food Chemistry · 265

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

2005 · Tracey E. Siebert, Heather E. Smyth, et al. · Analytical and Bioanalytical Chemistry · 218

Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

2008 · Kristen R. Kennison, Mark R. Gibberd, et al. · Journal of Agricultural and Food Chemistry · 183

Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection

2010 · Tracey E. Siebert, Mark R. Solomon, et al. · Journal of Agricultural and Food Chemistry · 167

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

2002 · Jeffrey M. Eglinton, Anthony J. Heinrich, et al. · Yeast · 165

Quantitative analysis of 4-ethylphenol and 4-ethylguaiacol in red wine

2000 · Alan P Pollnitz, Kevin H Pardon, et al. · Journal of Chromatography A · 156

Formation and Degradation of Furfuryl Alcohol, 5-Methylfurfuryl Alcohol, Vanillyl Alcohol, and Their Ethyl Ethers in Barrel-Aged Wines

1998 · Philip J. Spillman, Alan P. Pollnitz, et al. · Journal of Agricultural and Food Chemistry · 138

Application of stir bar sorptive extraction for wine analysis

2003 · Yoji Hayasaka, Kevin MacNamara, et al. · Analytical and Bioanalytical Chemistry · 131

Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine

2008 · Tracey E. Siebert, Claudia Wood, et al. · Journal of Agricultural and Food Chemistry · 129

Accumulation of Vanillin during Barrel-Aging of White, Red, and Model Wines

1997 · Philip J. Spillman, Alan P. Pollnitz, et al. · Journal of Agricultural and Food Chemistry · 129

Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

2009 · K.R. KENNISON, K.L. WILKINSON, et al. · Australian Journal of Grape and Wine Research · 127

The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses

2004 · Alan P. Pollnitz, Kevin H. Pardon, et al. · Journal of Agricultural and Food Chemistry · 127

The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks

1996 · A.P. POLLNITZ, K.H. PARDON, et al. · Australian Journal of Grape and Wine Research · 104

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Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines

2011 · Jennifer R. Bellon, Jeffery M. Eglinton, et al. · Applied Microbiology and Biotechnology · 99

Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis

1999 · Alan P Pollnitz, Graham P Jones, et al. · Journal of Chromatography A · 93

Quantitative analysis of geraniol, nerol, linalool, and α-terpineol in wine

2003 · D. Sejer Pedersen, Dimitra L. Capone, et al. · Analytical and Bioanalytical Chemistry · 91

Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry

2007 · Mango Parker, Alan P. Pollnitz, et al. · Journal of Agricultural and Food Chemistry · 79

Fate of Pesticides during the Winemaking Process in Relation to Malolactic Fermentation

2005 · Greg A. Ruediger, Kevin H. Pardon, et al. · Journal of Agricultural and Food Chemistry · 71

Absorption of chloroanisoles from wine by corks and by other materials

1999 · D.L. CAPONE, G.K. SKOUROUMOUNIS, et al. · Australian Journal of Grape and Wine Research · 70

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Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

2011 · K.R. KENNISON, K.L. WILKINSON, et al. · Australian Journal of Grape and Wine Research · 63

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Use of acacia barrique barrels – Influence on the quality of Malvazija from Istria wines

2009 · Gianfranco Kozlovic, Ana Jeromel, et al. · Food Chemistry · 44

The effects of size, temperature and air contact on the outcome of heating oak fragments

2005 · J.I. CAMPBELL, M. SYKES, et al. · Australian Journal of Grape and Wine Research · 44

Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment

2001 · D.A. BARKER, D.L. CAPONE, et al. · Australian Journal of Grape and Wine Research · 42

Removal of pesticides from red and white wine by the use of fining and filter agents

2008 · GREG A. RUEDIGER, KEVIN H. PARDON, et al. · Australian Journal of Grape and Wine Research · 41

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Contributions of mass spectrometry in the Australian Wine Research Institute to advances in knowledge of grape and wine constituents

2005 · YOJI HAYASAKA, GAYLE A. BALDOCK, et al. · Australian Journal of Grape and Wine Research · 41

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Works count: 32

Citation count: 2,909

H-index: 27

I10-index: 28