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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/114445
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dc.contributor.authorSchelezki, O.J.-
dc.contributor.authorŠuklje, K.-
dc.contributor.authorBoss, P.K.-
dc.contributor.authorJeffery, D.W.-
dc.date.issued2018-
dc.identifier.citationFood Chemistry, 2018; 259:196-206-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttp://hdl.handle.net/2440/114445-
dc.descriptionAvailable online 27 March 2018-
dc.description.abstractAbstract not available-
dc.description.statementofresponsibilityOlaf J. Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery-
dc.language.isoen-
dc.publisherElsevier-
dc.rights© 2018 Elsevier Ltd. All rights reserved.-
dc.source.urihttp://dx.doi.org/10.1016/j.foodchem.2018.03.118-
dc.subjectBerry shrivel-
dc.subjectWine aroma-
dc.subjectSensory analysis-
dc.subjectWater addition-
dc.subjectAlcohol content-
dc.titleComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties-
dc.typeJournal article-
dc.identifier.doi10.1016/j.foodchem.2018.03.118-
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005-
pubs.publication-statusPublished-
dc.identifier.orcidBoss, P.K. [0000-0003-0356-9342]-
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 8

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