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PreviewIssue DateTitleAuthor(s)
2021Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripeningPrevitali, P.; Dokoozlian, N.; Capone, D.L.; Wilkinson, K.L.; Ford, C.M.
2021Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet SauvignonPrevitali, P.; Dokoozlian, N.K.; Pan, B.S.; Wilkinson, K.L.; Ford, C.M.
2021Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modellingRanaweera, R.K.R.; Gilmore, A.M.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2021Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentationWalker, M.E.; Zhang, J.; Sumby, K.M.; Lee, A.; Houlès, A.; Li, S.; Jiranek, V.
2021Vascular connections into the grape berry: the link of structural investment to seedednessXiao, Z.; Chin, S.; White, R.G.; Gourieroux, A.M.; Pagay, V.; Tyerman, S.D.; Schmidtke, L.M.; Rogiers, S.Y.
20213D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomographyXiao, Z.; Stait‐Gardner, T.; Willis, S.A.; Price, W.S.; Moroni, F.J.; Pagay, V.; Tyerman, S.D.; Schmidtke, L.M.; Rogiers, S.Y.
2021Defining wine typicity: sensory characterisation and consumer perspectivesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2021Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapesModesti, M.; Szeto, C.; Ristic, R.; Jiang, W.; Culbert, J.; Bindon, K.; Catelli, C.; Mencarelli, F.; Tonutti, P.; Wilkinson, K.
2021Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet SauvignonArmstrong, C.E.J.; Ristic, R.; Boss, P.K.; Pagay, V.; Jeffery, D.W.