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Collection's Items (Sorted by Issue Date in Descending order): 1 to 20 of 333
PreviewIssue DateTitleAuthor(s)
2017Wine consumers' subjective responses to wine mouthfeel and understanding of wine bodyNiimi, J.; Danner, L.; Li, L.; Bossan, H.; Bastian, S.E.P.
2015Emerging trends in the application of malolactic fermentationBartowsky, E.; Costello, P.; Chambers, P.
2014Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in CaliforniaMendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, N.
2014Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wineMendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, K.
2013Comparative genomics: a revolutionary tool for wine yeast strain developmentBorneman, A.; Pretorius, I.; Chambers, P.
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.
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.
2012Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressingCapone, D.; Black, C.; Jeffery, D.
2012Flavour-active wine yeastsCordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
2012Di-tert-butyl (2R,3R)-2-{[(2E)-3-(4-acetyloxy-3-methoxyphenyl)prop-2-enoyl]-oxy}-3-hydroxybutanedioateHixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
20121,4-Di-tert-butyl (2R,3R)-2-({(2E)-3-[4(acetyloxy)phenyl]prop-2-enoyl}oxy)-3hydroxybutanedioateHixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
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.
2011Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storageKing, E.; Francis, I.; Swiegers, J.; Curtin, C.
2011The grapevine: from the science to the practice of growing vines for wineIland, P.; Dry, P.; Proffitt, T.; Tyerman, S.
2009Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinationsBastian, S.; Payne, C.; Perrenoud, B.; Joscelyne, V.; Johnson, T.
2009Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide productionCordente, A.; Heinrich, A.; Pretorius, I.; Swiegers, J.
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.
2008The interactive effect of pruning level and irrigation strategy on water use efficiency of Vitis vinifera L. cv ShirazBindon, K.; Dry, P.; Loveys, B.
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.
Collection's Items (Sorted by Issue Date in Descending order): 1 to 20 of 333