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Showing results 59 to 78 of 114 < previous next >

Issue Date	Title	Author(s)
2021	Lactic acid bacteria in wine: technological advances and evaluation of their functional role	Virdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2019	Linking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains	Tondini, F.; Lang, T.; Chen, L.; Herderich, M.; Jiranek, V.
2018	Loss and formation of malodorous volatile sulfhydryl compounds during wine storage	Kreitman, G.Y.; Elias, R.J.; Jeffery, D.W.; Sacks, G.L.
2014	Lower alcohol wines in the UK market: some baseline consumer behaviour metrics	Bruwer, J.; Jiranek, V.; Halstead, L.; Saliba, A.
2020	Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing	Hranilovic, A.; Gambetta, J.M.; Jeffery, D.W.; Grbin, P.R.; Jiranek, V.
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.

Showing results 59 to 78 of 114 < previous next >