Dr. Christian E. Butzke

Study of Aged Cognac Using SPME and Partial Least-Squares Regression.
Watts, V.A., C.E. Butzke, and R.B. Boulton.
Journal of Agricultural and Food Chemistry, 51 (26) 7738-7742, 2003

Impact of Juice Nitrogen Status on Wine Quality.
C. E. Butzke
In: Proc. 3^rd Joint Burgundy-California-Oregon Winemaking Symposium, Dijon/France, 2000

Spectrophotometric Assay for Arginine in Grape Juice and Must.
Austin, K.T., and C. E. Butzke.
American Journal of Enology and Viticulture; 51 (3) 227-232, 2000

Diagnosis and Rectification of Stuck and Sluggish Fermentations. 
Bisson, L.F., and C. E. Butzke.
American Journal of Enology and Viticulture; 51 (2) 168-177, 2000

Supercritical Fluid Extraction of 2,4,6-Trichloroanisole from Cork Stoppers.
Taylor, M.K., T.M. Young, C. E. Butzke, and S.E. Ebeler.
Journal of Agricultural and Food Chemistry, 48 (6) 2208-2211, 2000

Cork Sensory Quality Control Manual.
C.E. Butzke and A. Suprenant.
University of California, Division of Agriculture and Natural Resources, Publication 21571, 1998

Rapid Detection of Primary Amino Acids in Grape Juice Using an OPA/NAC Spectroph. Assay.
B.C. Dukes and C.E. Butzke.
American Journal for Enology and Viticulture, 49(2), 125-134, 1998

Ethyl Carbamate Preventative Action Manual.
C.E. Butzke and L.F. Bisson.
University of California Cooperative Extension, Davis, CA, 1997

Analysis of 2,4,6-Trichloroanisole In Wines By SPME Coupled To GC-MS.
T.J. Evans, C.E. Butzke and S.E. Ebeler.
J. Chromatography A, 786, 293-298, 1997

Implications of Odor Threshold Variations on Sensory QC of Cork Stoppers.
A. Suprenant and C.E. Butzke.
In: Proc. 4^th International Symp. on Cool Climate Vit. and Enol., Rochester/NY, 1996