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20213D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomographyXiao, Z.; Stait‐Gardner, T.; Willis, S.A.; Price, W.S.; Moroni, F.J.; Pagay, V.; Tyerman, S.D.; Schmidtke, L.M.; Rogiers, S.Y.
2021A review of wine authentication using spectroscopic approaches in combination with chemometricsRanaweera, R.K.R.; Capone, D.L.; Bastian, S.E.P.; Cozzolino, D.; Jeffery, D.W.
2019Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolinvan der Hulst, L.; Munguia, P.; Culbert, J.A.; Ford, C.M.; Burton, R.A.; Wilkinson, K.L.
2019Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wineChen, L.; Capone, D.; Jeffery, D.
2019Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like mediaLi, S.; Wilkinson, K.L.; Mierczynska-Vasilev, A.; Bindon, K.A.
2021Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modellingRanaweera, R.K.R.; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2020Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptionsRanaweera, R.; Souza Gonzaga, L.; Capone, D.; Bastian, S.; Jeffery, D.; Cifuentes, A.
2016Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysisWollan, D.; Pham, D.; Wilkinson, K.
2018Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inoculaHranilovic, A.; Li, S.; Boss, P.; Bindon, K.; Ristic, R.; Grbin, P.; Van der Westhuizen, T.; Jiranek, V.
2021Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2018Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clonesChen, L.; Capone, D.; Tondini, F.; Jeffery, D.
2018Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and compositionSchelezki, O.; Smith, P.; Hranilovic, A.; Bindon, K.; Jeffery, D.
2018Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory propertiesSchelezki, O.; Šuklje, K.; Boss, P.; Jeffery, D.
2019Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstractionPham, D.T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L.
2018Compositional variability in commercial tannin and mannoprotein productsLi, S.; Wilkinson, K.; Bindon, K.
2021Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet SauvignonPrevitali, P.; Dokoozlian, N.K.; Pan, B.S.; Wilkinson, K.L.; Ford, C.M.
2021Defining wine typicity: sensory characterisation and consumer perspectivesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2019Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wineDang, C.; Wilkinson, K.L.; Jiranek, V.; Taylor, D.K.
2021Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet SauvignonArmstrong, C.E.J.; Ristic, R.; Boss, P.K.; Pagay, V.; Jeffery, D.W.
2018Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berriesXiao, Z.; Liao, S.; Rogiers, S.; Sadras, V.; Tyerman, S.