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Preview	Issue Date	Title	Author(s)
	2017	Wine consumers' subjective responses to wine mouthfeel and understanding of wine body	Niimi, J.; Danner, L.; Li, L.; Bossan, H.; Bastian, S.E.P.
	2015	Emerging trends in the application of malolactic fermentation	Bartowsky, E.; Costello, P.; Chambers, P.
	2014	Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California	Mendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, N.
	2014	Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine	Mendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, K.
	2013	Comparative genomics: a revolutionary tool for wine yeast strain development	Borneman, A.; Pretorius, I.; Chambers, P.
	2013	Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni	Sumby, K.; Jiranek, V.; Grbin, P.
	2012	Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts	Varela, C.; Kutyna, D.; Solomon, M.; Black, C.; Borneman, A.; Henschke, P.; Pretorius, I.; Chambers, P.
	2012	Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing	Capone, D.; Black, C.; Jeffery, D.
	2012	Flavour-active wine yeasts	Cordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
	2012	Di-tert-butyl (2R,3R)-2-{[(2E)-3-(4-acetyloxy-3-methoxyphenyl)prop-2-enoyl]-oxy}-3-hydroxybutanedioate	Hixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
	2012	1,4-Di-tert-butyl (2R,3R)-2-({(2E)-3-[4(acetyloxy)phenyl]prop-2-enoyl}oxy)-3hydroxybutanedioate	Hixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
	2012	Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño	Vilanova, M.; Siebert, T.; Varela, C.; Pretorius, I.; Henschke, P.
	2011	Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage	King, E.; Francis, I.; Swiegers, J.; Curtin, C.
	2011	The grapevine: from the science to the practice of growing vines for wine	Iland, P.; Dry, P.; Proffitt, T.; Tyerman, S.
	2009	Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations	Bastian, S.; Payne, C.; Perrenoud, B.; Joscelyne, V.; Johnson, T.
	2009	Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production	Cordente, A.; Heinrich, A.; Pretorius, I.; Swiegers, J.
	2009	Interaction of astringent grape seed procyanidins with oral epithelial cells	Payne, C.; Bowyer, P.; Herderich, M.; Bastian, S.
	2009	Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine	Cooke, R.; van Leeuwen, K.; Capone, D.; Gawel, R.; Elsey, G.; Sefton, M.
	2008	The interactive effect of pruning level and irrigation strategy on water use efficiency of Vitis vinifera L. cv Shiraz	Bindon, K.; Dry, P.; Loveys, B.
	2008	Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines	King, E.; Swiegers, J.; Travis, B.; Francis, I.; Bastian, S.; Pretorius, I.