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Browsing "ARC Training Centre for Innovative Wine Production" by Title
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Showing results 11 to 30 of 114
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Issue Date
Title
Author(s)
2021
Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
González-Alonso, I.
;
Walker, M.E.
;
Pascual-Vallejo, M.-E.
;
Naharro-Carrasco, G.
;
Jiranek, V.
2016
Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysis
Wollan, D.
;
Pham, D.
;
Wilkinson, K.
2022
Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment
Sui, Y.
;
Wollan, D.
;
McRae, J.M.
;
Capone, D.L.
;
Godden, P.
;
Wilkinson, K.
2018
Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
Hranilovic, A.
;
Li, S.
;
Boss, P.
;
Bindon, K.
;
Ristic, R.
;
Grbin, P.
;
Van der Westhuizen, T.
;
Jiranek, V.
2021
Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine
Wang, X.
;
Capone, D.L.
;
Roland, A.
;
Jeffery, D.W.
2018
Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones
Chen, L.
;
Capone, D.L.
;
Tondini, F.A.
;
Jeffery, D.W.
2018
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition
Schelezki, O.
;
Smith, P.
;
Hranilovic, A.
;
Bindon, K.
;
Jeffery, D.
2018
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Schelezki, O.J.
;
Šuklje, K.
;
Boss, P.K.
;
Jeffery, D.W.
2019
Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction
Pham, D.T.
;
Stockdale, V.J.
;
Wollan, D.
;
Jeffery, D.W.
;
Wilkinson, K.L.
2018
Compositional variability in commercial tannin and mannoprotein products
Li, S.
;
Wilkinson, K.
;
Bindon, K.
2022
Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines
Souza Gonzaga, L.
;
Bastian, S.E.P.
;
Capone, D.L.
;
Danner, L.
;
Jeffery, D.W.
2022
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
Favell, J.W.
;
Wilkinson, K.L.
;
Zigg, I.
;
Lyons, S.M.
;
Ristic, R.
;
Puglisi, C.J.
;
Wilkes, E.
;
Taylor, R.
;
Kelly, D.
;
Howell, G.
;
McKay, M.
;
Mokwena, L.
;
Plozza, T.
;
Zhang, P.
;
Bui, A.
;
Porter, I.
;
Frederick, O.
;
Karasek, J.
;
Szeto, C.
;
Pan, B.S.
;
et al.
2021
Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon
Previtali, P.
;
Dokoozlian, N.K.
;
Pan, B.S.
;
Wilkinson, K.L.
;
Ford, C.M.
2021
Defining wine typicity: sensory characterisation and consumer perspectives
Souza Gonzaga, L.
;
Capone, D.L.
;
Bastian, S.E.P.
;
Jeffery, D.W.
2019
Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wine
Dang, C.
;
Wilkinson, K.L.
;
Jiranek, V.
;
Taylor, D.K.
2022
Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796
Walker, M.E.
;
Watson, T.L.
;
Large, C.R.L.
;
Berkovich, Y.
;
Lang, T.A.
;
Dunham, M.J.
;
Formby, S.
;
Jiranek, V.
2021
Disruption of ECM33 in diploid wine yeast EC1118: cell morphology and aggregation and their influence on fermentation performance
Lang, T.A.
;
Walker, M.E.
;
Jiranek, V.
2022
Does delaying the rate of ripening alter aroma compounds?
Previtali, P.
;
Dokoozlian, N.
;
Pan, B.
;
Wilkinson, K.
;
Ford, C.
2022
Effect of 'loss of function' mutation in SER in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces
Lang, T.A.
;
Walker, M.E.
;
Boss, P.K.
;
Jiranek, V.
2021
Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon
Armstrong, C.E.J.
;
Ristic, R.
;
Boss, P.K.
;
Pagay, V.
;
Jeffery, D.W.