1. Adelaide Research & Scholarship

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Results 1-10 of 11 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2008Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc WinesKing, E.; Swiegers, J.; Travis, B.; Francis, I.; Bastian, S.; Pretorius, I.
2012Flavour-active wine yeastsCordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
2013Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeniSumby, K.; Jiranek, V.; Grbin, P.
2012Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety AlbariñoVilanova, M.; Siebert, T.; Varela, C.; Pretorius, I.; Henschke, P.
2013Comparative genomics: a revolutionary tool for wine yeast strain developmentBorneman, A.; Pretorius, I.; Chambers, P.
2008Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysisFudge, A.; Elsey, G.; Hayasaka, Y.; Wilkinson, K.
2009Interaction of astringent grape seed procyanidins with oral epithelial cellsPayne, C.; Bowyer, P.; Herderich, M.; Bastian, S.
2009Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wineCooke, R.; van Leeuwen, K.; Capone, D.; Gawel, R.; Elsey, G.; Sefton, M.
2000Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of actionDupin, I.; McKinnon, B.; Ryan, C.; Boulay, M.; Markides, A.; Jones, G.; Williams, P.; Waters, E.
2012Evaluation of gene modification strategies for the development of low-alcohol-wine yeastsVarela, C.; Kutyna, D.; Solomon, M.; Black, C.; Borneman, A.; Henschke, P.; Pretorius, I.; Chambers, P.

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