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Showing results 102 to 114 of 114 < previous

Preview	Issue Date	Title	Author(s)
	2022	Ultrafiltration: a novel approach to managing phenolics in white wine	Sui, Y.; McRae, J.; Muhlack, R.; Wollan, D.; Wilkinson, K.
	2016	Understanding Wine Chemistry	Waterhouse, A.L.; Sacks, G.L.; Jeffery, D.W.
	2021	Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations	Lyons, S.M.; Morgan, S.C.; McCann, S.; Sanderson, S.; Newman, B.L.; Watson, T.L.; Jiranek, V.; Durall, D.M.; Zandberg, W.F.
	2020	Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking	Szeto, C.; Ristic, R.; Capone, D.; Puglisi, C.; Pagay, V.; Culbert, J.; Jiang, W.; Herderich, M.; Tuke, J.; Wilkinson, K.
	2021	Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine	Sui, Y.; McRae, J.M.; Wollan, D.; Muhlack, R.A.; Godden, P.; Wilkinson, K.L.
	2017	Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine	Li, S.; Bindon, K.; Bastian, S.; Jiranek, V.; Wilkinson, K.
	2019	Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines	Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Danner, L.; Jeffery, D.W.
	2020	Using rootstocks to lower berry potassium concentrations in 'Cabernet Sauvignon' grapevines	Xiao, Z.; DeGaris, K.A.; Baby, T.; McLoughlin, S.J.; Holzapfel, B.P.; Walker, R.R.; Schmidtke, L.M.; Rogiers, S.Y.
	2021	Vascular connections into the grape berry: the link of structural investment to seededness	Xiao, Z.; Chin, S.; White, R.G.; Gourieroux, A.M.; Pagay, V.; Tyerman, S.D.; Schmidtke, L.M.; Rogiers, S.Y.
	2019	Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract	Nguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P.
	2021	Wine terroir and the soil bacteria: an amplicon sequencing-based assessment of the Barossa Valley and its sub-regions	Zhou, J.; Cavagnaro, T.R.; De Bei, R.; Nelson, T.M.; Stephen, J.R.; Metcalfe, A.; Gilliham, M.; Breen, J.; Collins, C.; Rodriguez Lopez, C.M.
	2020	Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?	Alperstein, L.; Gardner, J.M.; Sundstrom, J.F.; Sumby, K.M.; Jiranek, V.
	2021	Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides	Sumby, K.M.; Caliani, N.S.; Jiranek, V.

Showing results 102 to 114 of 114 < previous