Adelaide Research & Scholarship
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https://hdl.handle.net/2440/114445
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| Type: | Journal article |
| Title: | Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties |
| Author: | Schelezki, O.J. Šuklje, K. Boss, P.K. Jeffery, D.W. |
| Citation: | Food Chemistry, 2018; 259:196-206 |
| Publisher: | Elsevier |
| Issue Date: | 2018 |
| ISSN: | 0308-8146 1873-7072 |
| Statement of Responsibility: | Olaf J. Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery |
| Abstract: | Abstract not available |
| Keywords: | Berry shrivel Wine aroma Sensory analysis Water addition Alcohol content |
| Description: | Available online 27 March 2018 |
| Rights: | © 2018 Elsevier Ltd. All rights reserved. |
| DOI: | 10.1016/j.foodchem.2018.03.118 |
| Grant ID: | http://purl.org/au-research/grants/arc/IC130100005 |
| Appears in Collections: | Agriculture, Food and Wine publications ARC Training Centre for Innovative Wine Production publications Aurora harvest 8 |
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