Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/114445
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Type: Journal article
Title: Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Author: Schelezki, O.
Šuklje, K.
Boss, P.
Jeffery, D.
Citation: Food Chemistry, 2018; 259:196-206
Publisher: Elsevier
Issue Date: 2018
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
Olaf J. Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery
Abstract: Abstract not available
Keywords: Berry shrivel
Wine aroma
Sensory analysis
Water addition
Alcohol content
Description: Available online 27 March 2018
Rights: © 2018 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodchem.2018.03.118
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 8

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