Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. Soline Caillé, Alain Samson, Jérémie Wirth, Jean-Baptiste Diéval, Stéphane Vidal and Véronique Cheynier, Analytica Chimica Acta, 15 February 2010, Volume 660, Issues 1–2, pp. 35–42, doi:10.1016/j.aca.2009.11.049
Carotenoid breakdown products the – norisoprenoids – in wine aroma. Maria Manuela Mendes-Pinto, Archives of Biochemistry and Biophysics, 15 March 2009, Volume 483, Issue 2, pp. 236–245, doi:10.1016/j.abb.2009.01.008
