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Results 1-10 of 14 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2020Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysisSchelezki, O.J.; Antalick, G.; Ċ uklje, K.; Jeffery, D.W.
2021Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modellingRanaweera, R.K.R.; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2021Defining wine typicity: sensory characterisation and consumer perspectivesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2020Processes and purposes of extraction of grape components during winemaking: current state and perspectivesUnterkofler, J.; Muhlack, R.A.; Jeffery, D.W.
2020Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc JuiceWang, X.; Chen, L.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2021Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet SauvignonArmstrong, C.E.J.; Ristic, R.; Boss, P.K.; Pagay, V.; Jeffery, D.W.
2020Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon winesPham, D.; Ristic, R.; Stockdale, V.J.; Jeffery, D.W.; Tuke, S.; Wilkinson, K.
2021Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2021Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolutionTindal, R.A.; Jeffery, D.W.; Muhlack, R.A.
2020Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz winesSchelezki, O.J.; Deloire, A.; Jeffery, D.W.