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Showing results 64 to 83 of 114 < previous next >

Issue Date	Title	Author(s)
2023	Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra	Armstrong, C.E.J.; Gilmore, A.M.; Boss, P.K.; Pagay, V.; Jeffery, D.W.
2021	Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution	Tindal, R.A.; Jeffery, D.W.; Muhlack, R.A.
2019	Measures to improve wine malolactic fermentation	Sumby, K.M.; Bartle, L.; Grbin, P.R.; Jiranek, V.
2021	Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data	Souza Gonzaga, L.; Bastian, S.E.P.; Capone, D.L.; Ranaweera, R.K.R.; Jeffery, D.W.
2015	New training centre projects to deliver new tools and optimise existing practices for industry	Ristic, R.
2019	Non-invasive tools to detect smoke contamination in grapevine canopies, berries and wine: a remote sensing and machine learning modeling approach	Fuentes, S.; Tongson, E.J.; De Bei, R.; Viejo, C.G.; Ristic, R.; Tyerman, S.; Wilkinson, K.
2022	Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine	Wilkinson, K.L.; Ristic, R.; Szeto, C.; Capone, D.L.; Yu, L.; Losic, D.
2018	Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation	Hranilovic, A.; Gambetta, J.M.; Schmidtke, L.; Boss, P.K.; Grbin, P.R.; Masneuf-Pomarede, I.; Bely, M.; Albertin, W.; Jiranek, V.
2021	Perspectives on wines of provenance: Sensory typicality, quality, and authenticity	Sáenz-Navajas, M.-P.; Jeffery, D.W.
2017	Potassium in the grape (Vitis vinifera L.) berry: transport and function	Rogiers, S.; Coetzee, Z.; Walker, R.; Deloire, A.; Tyerman, S.
2021	Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes	Modesti, M.; Szeto, C.; Ristic, R.; Jiang, W.; Culbert, J.; Bindon, K.; Catelli, C.; Mencarelli, F.; Tonutti, P.; Wilkinson, K.
2020	Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysis	Schelezki, O.J.; Antalick, G.; Šuklje, K.; Jeffery, D.W.
2021	Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi	Copper, A.W.; Collins, C.; Bastian, S.E.P.; Johnson, T.E.; Capone, D.L.
2018	Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine	Liang, C.; Jeffery, D.; Taylor, D.
2020	Processes and purposes of extraction of grape components during winemaking: current state and perspectives	Unterkofler, J.; Muhlack, R.A.; Jeffery, D.W.
2021	QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine	Bartle, L.; Peltier, E.; Sundstrom, J.F.; Sumby, K.; Mitchell, J.G.; Jiranek, V.; Marullo, P.
2020	Regulated deficit irrigation and crop load interaction effects on grape heterogeneity	Armstrong, C.; Previtali, P.; Pagay, V.; Boss, P.; Jeffery, D.; International Terroir Congress (17 Nov 2020 - 18 Nov 2020 : virtual online)
2016	Retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components	Bindon, K.A.; Li, S.; Kassara, S.; Smith, P.A.
2022	Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon	Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Bramley, R.G.V.; Nicholson, E.L.; Jeffery, D.W.
2020	Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient	Nguyen, A.N.H.; Johnson, T.E.; Jeffery, D.W.; Capone, D.L.; Danner, L.; Bastian, S.E.P.

Showing results 64 to 83 of 114 < previous next >