Scholars

Assistant Professor and Extension Specialist

Positions:

education and training

selected publications

Keng, A., & Botezatu, A. (2023). Uncorking Haloanisoles in Wine.. Molecules. 28(6), 2532-2532.
Botezatu, A., Essary, A., & Bajec, M. (2022). Glucose Oxidase in Conjunction with Catalase An Effective System of Wine pH Management in Red Wine. American Journal of Enology and Viticulture. 74(1), 0740004-ajev.2022.22001c.
Pickering, G. J., Willwerth, J., Botezatu, A., & Thibodeau, M. (2021). Prevalence and Management of Alkyl-Methoxypyrazines in a Changing Climate: Viticultural and Oenological Considerations.. 11(10), 1521-1521.

SDG 13
Pickering, G. J., & Botezatu, A. (2021). A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation.. Molecules. 26(14), 4341-4341.
Botezatu, A., Elizondo, C., Bajec, M., & Miller, R. (2021). Enzymatic Management of pH in White Wines.. Molecules. 26(9), 2730-2730.

Botezatu, A., & Pickering, G. (2010). Ladybug (Coccinellidae) taint in wine. Managing Wine Quality: Oenology and Wine Quality. 418-431.

Pickering, G. J., Botezatu, A., Kotseridis, Y., & Inglis, D. (2016). Quantifying food quality: The case of alkyl-methoxypyrazines in wine. 64-67.
Botezatu, A., Kotseridis, G., Inglis, D., & Pickering, G. J. (2012). Prevalence and Impact of Dimethyl Methoxypyrazine in Wine. American Journal of Enology and Viticulture. 63(3), 438A-438A.