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Results 1-10 of 14 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2012Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety AlbariñoVilanova, M.; Siebert, T.; Varela, C.; Pretorius, I.; Henschke, P.
2012Flavour-active wine yeastsCordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
2012Di-tert-butyl (2R,3R)-2-{[(2E)-3-(4-acetyloxy-3-methoxyphenyl)prop-2-enoyl]-oxy}-3-hydroxybutanedioateHixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
20121,4-Di-tert-butyl (2R,3R)-2-({(2E)-3-[4(acetyloxy)phenyl]prop-2-enoyl}oxy)-3hydroxybutanedioateHixson, J.; Taylor, D.; Ng, S.; Tiekink, E.
2011Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storageKing, E.; Francis, I.; Swiegers, J.; Curtin, C.
2013Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeniSumby, K.; Jiranek, V.; Grbin, P.
2015Emerging trends in the application of malolactic fermentationBartowsky, E.; Costello, P.; Chambers, P.
2017Wine consumers' subjective responses to wine mouthfeel and understanding of wine bodyNiimi, J.; Danner, L.; Li, L.; Bossan, H.; Bastian, S.
2013Comparative genomics: a revolutionary tool for wine yeast strain developmentBorneman, A.; Pretorius, I.; Chambers, P.
2014Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wineMendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, K.