– publications are available for free.
2014
Mink, R., Sommer, S., Kölling, R., Schmarr, H.-G., Baumbach, L., & Scharfenberger-Schmeer, M. (2014). Diacetyl reduction by commercial Saccharomyces cerevisiae strains during vinification. Journal of the Institute of Brewing, 120(1): 23-26. doi: 10.1002/jib.106.
Mink, R., Sommer, S., Kölling, R., Schmarr, H.-G., & Scharfenberger-Schmeer, M. (2014). Time course of diacetyl formation during vinification with Saccharomyces cerevisiae and Oenococcus oeni co-cultivation. Australian Journal of Grape and Wine Research, 20(2): 194-198. doi: 10.1111/ajgw.12076.
2015
Mink, R., Kölling, R., Sommer, S., Schmarr, H.-G., & Scharfenberger-Schmeer M. (2015). Diacetyl Formation by Oenococcus oeni During Winemaking Induced by Exogenous Pyruvate. American Journal of Enology and Viticulture, 66(1): 85-90. doi: 10.5344/ajev.2014.14056.
Sommer, S., Wegmann-Herr, P., & Fischer, U. (2015). Correlating the Demand for Bentonite in Wine with Ambient Data and Weather Anomalies. Journal of Wine Research, 26(1): 29-39. doi: 10.1080/09571264.2014.993752.
Sommer, S., Herr, P., Wacker, M., & Fischer, U. (2015). Rationale for a Stronger Disposition of Chardonnay Wines for Stuck and Sluggish Fermentation. South African Journal of Enology and Viticulture, 36(1): 180-190.
2016
Sommer, S., Dickescheid, C., Harbertson, J.F., Fischer, U. & Cohen, S.D. (2016). Rationale for Haze Formation after Carboxymethyl Cellulose (CMC) Addition to Red Wine. Journal of Agricultural and Food Chemistry, 64(36): 6879-6887. doi: 10.1021/acs.jafc.6b02479.
2018
Sommer, S., Wegmann-Herr, P., Wacker, M., Fischer, U. (2018). Influence of lysozyme addition on hydroxycinnamic acids and volatile phenols during wine fermentation. Fermentation, 4(1), 5. doi:10.3390/fermentation4010005.
Taubman, B., Sommer, S., Edwards, J., Laws, T., Hamm, L., Frank, B.A. (2018). Microbial gluten reduction in beer using lactic acid bacteria and standard process methods. MBAA Technical Quarterly, 55(1): 17-22.
Sommer, S., Sommer, S.J., Cohen, S.D. (2018). Proposal of the Head-Heart-Base technique (HHB) as an innovative method to describe and evaluate the aroma profile of wine and cider. Journal of Wine Research, 29(3): 204-219. doi:10.1080/09571264.2018.1472072.
Sommer, S., Cohen, S.D. (2018). Comparison of different extraction methods to predict anthocyanin concentration and color characteristics of red wines. Fermentation, 4(2), 39. doi:10.3390/fermentation4020039.
2019
Sommer, S., Weber, F., Harbertson, J.F. (2019). Polyphenol-Protein-Polysaccharide Interactions in the Presence of Carboxymethyl Cellulose (CMC) in Wine-like Model Systems. Journal of Agricultural and Food Chemistry, 67(26): 7428-7434. doi: 10.1021/acs.jafc.9b00450.
Zimdars, S., Schrage, L., Sommer, S., Schieber, A., Weber, F. (2019). Influence of glutathione on yeast fermentation efficiency under copper stress. Journal of Agricultural and Food Chemistry, 67(39): 10913-10920. doi: 10.1021/acs.jafc.9b03519.
2020
Sommer, S. (2020). Monitoring the Functionality and Stress Response of Yeast Cells using Flow Cytometry. Microorganisms, 8: 619. doi: 10.3390/microorganisms8040619.
2021
Sommer, S., Tondini, F. (2021). Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents. Sustainability, 13(4): 1860. doi:10.3390/su13041860.
Ridge, M., Sommer, S., Dycus, D.A. (2021). Addressing Enzymatic Clarification Challenges of Muscat Grape Juice. Fermentation, 7, 198. doi: 10.3390/ fermentation7030198.
Graves, J., Sommer, S. (2021). Polysaccharides Influence the Results of Polymeric Pigment Analysis in Red Wines. ACS Food Science & Technology, 1(10): 1770-1775. doi: 10.1021/acsfoodscitech.1c00106.
2022
Sommer, S., Sommer, S.J., Gutierrez, M. (2022). Characterization of Different Bentonites and Their Properties as a Protein Fining Agent in Wine. Beverages, 8, 31. doi.org/10.3390/beverages8020031.
Sommer, S., Anderson, A.F., Cohen, S.D. (2022). Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider. Applied Sciences, 12, 9409. doi.org/10.3390/app12199409.
2023
Sommer, S., Salie, M., Garcia, E., Reyes, A., Ebersole, S.C., Naegele, R.P. (2023). A New Method for Fractionation and Characterization of Polyphenols and Tannins from Grapevine Leaf Tissue. Plants 12(8): 1706. doi: 10.3390/plants12081706.
2024
Sommer, S., Anderson, A.F., Fricke, L., Graves, J., Larsen, L., Weber, F. (2024). Exploring the Stabilization of Phenolic Material and Red Wine Color through Different Polysaccharide Extraction and Addition Strategies. ACS Food Science & Technology, 4(3), 757-765. doi.org/10.1021/acsfoodscitech.3c00635.
Sommer, S., Sommer, S.J., Liu, C., Burken, O., Anderson, A.F. (2024). The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines. Fermentation, 10(4), 212. doi:10.3390/fermentation10040212.
Burken, O., Sommer, S. (2024). Evaluation of Protein – Polysaccharide Interactions Through ζ-potential and Particle Size Measurements to Predict their Functionality in Wine. Journal of Food Science 89(10): 6413- 6424. doi:10.1111/1750-3841.17350.
Burken, O., Sommer, S. (2024). Polysaccharide Functionality in Wine-Like Model Systems with Oat and Egg White Model Proteins. Fermentation 10(11): 573. doi:10.3390/fermentation10110573.
Kumar, R., Flint-Garcia, S., Salazar Vidal, M.N., Channaiah, L., Vardhanabhuti, B., Sommer, S., Wan, C., Somavat, P. (2024). Optimization of Polyphenol Extraction from Purple Corn Pericarp Using Glycerol/Lactic Acid-Based Deep Eutectic Solvent in Combination with Ultrasound-Assisted Extraction. Antioxidants 14(1): 9. doi:10.3390/antiox14010009.
2025
Sommer, S. (2025). Evaluation of Carboxymethyl Cellulose as an Additive for Selective Protein Removal from Wine. Fermentation 11(5): 273. doi:10.3390/fermentation11050273.
Bancroft, M., Huang, J., Sommer, S., Bilyeu, K., Liu, C., Vardhanabhuti, B. (2025). Novel soybean type with improved volatile and sensory characteristics of raw soy slurries. Food Chemistry 492: 145253. doi: 10.1016/j.foodchem.2025.145253.
Burken, O., Sommer, S. (2025). Differentiating Polymeric Pigments from Polysaccharide-Polyphenol Adducts via a Modified Spectrophotometric Precipitation Assay. ACS Food Science & Technology 5: 4101–4107. doi: 10.1021/acsfoodscitech.5c00441.
Sommer, S., Ebersole, S.C., Van Zyl, S. (2025). The Grape Health Index: Validation of a Chemometric Model for Quantifying the Wine Grape Infection Status. Beverages 11(6): 156. doi:10.3390/beverages11060156.
2026
Volenberg, D., S. Sommer (2026). Norton and Cynthiana: The Proof is in the Wine. Wine Business Monthly February(Winemaking): 84–87.
Sommer, S. (2026). The Use of Purified and Modified Cellulose in Wine Production and Analysis. Journal of Food Science: Under review.
Bancroft, M., Huang, J., Sommer, S., Bilyeu, K., Liu, C., Vardhanabhuti, B. (2026). Enhancing soymilk flavor: The impact of high oleic and low linolenic acid oil, reduced anti-nutrient, and lipoxygenase-null seed traits in aged soybeans. Food Chemistry: Under review.
Kumar, R., Sheoran, S.S., Singh, A., Sun, Y., Channaiah, L.H., Flint-Garcia, S., Vardhanabhuti, B., Sommer, S., Wan, C., Somavat, P. (2026). Investigation of antimicrobial activity and minimum inhibitory concentrations of purple corn phytochemicals, and the role of solvent residues. International Journal of Food Microbiology: Under review.
Sommer, S. and C. Liu (2026). Synthesis and Characterization of Hydroxycinnamoyltartaric Acids Relevant to Winegrape Polyphenolic Analysis. ACS Food Science & Technology: Under review.
