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PreviewIssue DateTitleAuthor(s)
2020Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysisSchelezki, O.J.; Antalick, G.; Ċ uklje, K.; Jeffery, D.W.
2016Understanding Wine ChemistryWaterhouse, A.L.; Sacks, G.L.; Jeffery, D.W.
2019Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extractNguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P.
2019Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstractionPham, D.T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L.
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.
2021Defining wine typicity: sensory characterisation and consumer perspectivesSouza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Jeffery, D.W.
2020Processes and purposes of extraction of grape components during winemaking: current state and perspectivesUnterkofler, J.; Muhlack, R.A.; Jeffery, D.W.
2020Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc JuiceWang, X.; Chen, L.; Capone, D.L.; Roland, A.; Jeffery, D.W.
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.
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.