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| 1 | Effect of timing and duration of grapevine ex-posure to smoke on the composition and sensory properties of wine显示文摘 | KENNISON K R WILKINSON K L POLLNITZ A P WILLIAMS H G GIBBERD M R | 2009 | Australian Journal of Grape and Wine Research2009，15，3： | 1 |
| 2 | Formation and degradation of furfuryl alcohol, 5-Methylfttrfuryl alcohol, vanillyl alcohol, and their ethyl ethers in barrel-aged wines显示文摘 | SPILLMAN P J POLLNITZ A P LIACOPOULOS D | 1998 | J Agr Food them1998，46，： | 1 |
| 3 | 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显示文摘 | Pollnitz A P Pardon K H Sykes M Sefton M A | 2004 | Journal of Agricultural and Food Chemistry2004，52，： | 1 |
| 4 | Quantitative analysisof 4-ethylphenol and 4-ethylguaiacol in red wine显示文摘 | POLLNITZ A P PARDON K H SEFTON M A | 2000 | Journal ofChromatography A2000，874，1： | 1 |
| 5 | Factors affecting the influence of oak chips on wine flavour显示文摘 | Campbell J I Pollnitz A P Sefton M A | 2006 | Wine Industry Journal2006，21，4： | 1 |
| 6 | Accumulation of vanillin during barrel-aging of white,red,and model wines显示文摘 | SPILLMAN P J POLLNITZ A P LIACOPOULOS D | 1997 | Journal of Agricultural and Food Chemistry1997，45，7： | 1 |
| 7 | The effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties显示文摘 | K R Kennison K L Wilkinson A P Pollnitz | 2011 | Australian Journal of Grape and Wine Research2011，17，2： | 1 |
| 8 | Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanil- lyl alcohol, and their ethyl ethers in barrel-aged wines 显示文摘 | Spillman P Pollnitz A Liacopoulos D | 1998 | Jour- nal of Agricultural and Food Chemistry1998，46，2： | 1 |
| 9 | Formation and degradation of furfuryl alcohol,5-methyfuffuryl alcohol,vanillyl alcohol,and their ethyl ethers in barrel-aged wines显示文摘 | Spillman P J Pollnitz A P Liacopoulos D | 1998 | J Agric Food Chem1998，46，： | 1 |
| 10 | Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis 显示文摘 | Pollnitz A P Jones G P Sefton M A | 1999 | J Chromat A1999，857，： | 1 |
| 11 | The effect ofsmoke application to field-grown Merlotgrapevines at keyphenological growth stages on wine sensory and chemicalproperties显示文摘 | K R Kennison K L Wilkinson A P Pollnitz | 2011 | Australian Journal of Grape and Wine Research2011，17，2： | 1 |
| 12 | Smoke-derived tainl in wine: The release of smoke- derived volatile phenols during fermentation of merlot juice following grapevine exposure to smoke显示文摘 | Kennison R K Gibberd R M Pollnitz P A Wilkinson L K | 2008 | Journal of Agricultural and Food Chemistry2008，56，16： | 1 |
| 13 | From wine to pepper:Rotundone an obscure sesquiterpene is a potent spicy aro-ma compound显示文摘 | WOOD C SIEBERT T E PARKER M CAPONE D L ELSEY G M POLLNITZ A P EGGERS M MEIER M VSSING T WID-DER S KRAMMER G SEFTON M A HERDERICH M J | 2008 | Journal of Agricultural and Food Chemistry2008，56，10： | 1 |
| 14 | Smoke-derived taint in wine : The release of smoke-derived vol- atile phenols during fermentation of merlot juice following grape- vine exposure to smoke 显示文摘 | KENNISON R K GIBBERD R M POLLNITZ P A | 2008 | Journal of Agricultural and Food Chemistry2008，56，16： | 1 |
| 15 | Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties显示文摘 | Kennison K R Wilkinson K L Pollnitz A P | 2011 | Australian Journal of Grape and Wine Research2011，17，2： | 1 |
| 16 | Removal of pesticidesfrom red and white wine by the use of fining and filter agents 显示文摘 | RUEDIGER G SAS A POLLNITZ A P | 2004 | Aust JGrape Wine Res2004，10，1： | 1 |
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