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Showing results 40 to 59 of 114 < previous   next >
PreviewIssue DateTitleAuthor(s)
2017Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modellingSetford, P.; Jeffery, D.; Grbin, P.; Muhlack, R.
2018Genome sequence of Australian indigenous wine yeast Torulaspora delbrueckii COFT1 using nanopore sequencingTondini, F.; Jiranek, V.; Grbin, P.R.; Onetto, C.A.
2021Grapevine salt toleranceZhou‐Tsang, A.; Wu, Y.; Henderson, S.W.; Walker, A.R.; Borneman, A.R.; Walker, R.R.; Gilliham, M.
2018Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell deathXiao, Z.; Rogiers, S.; Sadras, V.; Tyerman, S.D.
2022Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesWang, X.; Capone, D.L.; Kang, W.; Roland, A.; Jeffery, D.W.
2023Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2017Impact of bottle aging on smoke-tainted wines from different grape cultivarsRistic, R.; van der Hulst, L.; Capone, D.; Wilkinson, K.
2018Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruitLi, S.; Bindon, K.; Bastian, S.; Wilkinson, K.
2022Impact of commercial scale ultrafiltration on the composition of white and rosé wineSui, Y.; Wollan, D.; McRae, J.; Muhlack, R.; Tuke, J.; Wilkinson, K.
2022Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skinsNtuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L.
2021Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot winesHranilovic, A.; Albertin, W.; Capone, D.L.; Gallo, A.; Grbin, P.R.; Danner, L.; Bastian, S.E.P.; Masneuf-Pomarede, I.; Coulon, J.; Bely, M.; Jiranek, V.
2022Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier WinesHranilovic, A.; Albertin, W.; Capone, D.L.; Gallo, A.; Grbin, P.R.; Danner, L.; Bastian, S.E.P.; Masneuf-Pomarede, I.; Coulon, J.; Bely, M.; Jiranek, V.
2021Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wineSnyder, E.C.; Jiranek, V.; Hranilovic, A.
2017Impact of reduced atmospheric CO₂ and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.)Coetzee, Z.; Walker, R.; Deloire, A.; Barril, C.; Clarke, S.; Rogiers, S.
2021Influence of Kazachstania spp. on the chemical and sensory profile of red winesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Jiranek, V.
2020Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon winesPham, D.; Ristic, R.; Stockdale, V.J.; Jeffery, D.W.; Tuke, S.; Wilkinson, K.
2016Integrated strategies to moderate the alcohol content of winesRistic, R.; Hranilovic, A.; Li, S.; Longo, R.; Pham, D.; Qesja, B.; Schelezki, O.; Jiranek, V.
2019Investigating alcohol sweetspot phenomena in reduced alcohol red winesPham, D.-T.; Stockdale, V.J.; Jeffery, D.W.; Tuke, J.; Wilkinson, K.L.
2019Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blancChen, L.; Capone, D.L.; Nicholson, E.L.; Jeffery, D.W.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
Showing results 40 to 59 of 114 < previous   next >