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Results 21-30 of 35 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
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.
2021
The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
Zhang, X.-K.
;
Jeffery, D.W.
;
Muhlack, R.A.
;
Duan, C.-Q.
2023
Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
Wang, X.
;
Capone, D.L.
;
Roland, A.
;
Jeffery, D.W.
2022
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins
Ntuli, R.G.
;
Saltman, Y.
;
Ponangi, R.
;
Jeffery, D.W.
;
Bindon, K.
;
Wilkinson, K.L.
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.
2021
A review of wine authentication using spectroscopic approaches in combination with chemometrics
Ranaweera, R.K.R.
;
Capone, D.L.
;
Bastian, S.E.P.
;
Cozzolino, D.
;
Jeffery, D.W.
2022
Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
Wang, X.
;
Capone, D.L.
;
Kang, W.
;
Roland, A.
;
Jeffery, D.W.
2021
Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine
Wang, X.
;
Capone, D.L.
;
Roland, A.
;
Jeffery, D.W.
2018
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Schelezki, O.J.
;
Šuklje, K.
;
Boss, P.K.
;
Jeffery, D.W.
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.
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Author
17
Capone, D.L.
10
Bastian, S.E.P.
5
Boss, P.K.
5
Ranaweera, R.K.R.
4
Danner, L.
4
Gilmore, A.M.
4
Roland, A.
4
Souza Gonzaga, L.
4
Wang, X.
3
Chen, L.
.
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Subject
4
Vitis
4
Wine
3
Chemometrics
2
3-sulfanylhexan-1-ol
2
3-sulfanylhexyl acetate
2
Acetates
2
Authenticity
2
evaporative perstraction
2
Fermentation
2
rate-all-that-apply (RATA)
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