Browsing "ARC Training Centre for Innovative Wine Production" by By Date

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PreviewIssue DateTitleAuthor(s)
2023Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2023Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectraArmstrong, C.E.J.; Gilmore, A.M.; Boss, P.K.; Pagay, V.; Jeffery, D.W.
2023Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wineRanaweera, R.K.R.; Bastian, S.E.P.; Gilmore, A.M.; Capone, D.L.; Jeffery, D.W.
2022Does delaying the rate of ripening alter aroma compounds?Previtali, P.; Dokoozlian, N.; Pan, B.; Wilkinson, K.; Ford, C.
2022Ultrafiltration: a novel approach to managing phenolics in white wineSui, Y.; McRae, J.; Muhlack, R.; Wollan, D.; Wilkinson, K.
2022Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease TreatmentSui, Y.; Wollan, D.; McRae, J.M.; Capone, D.L.; Godden, P.; Wilkinson, K.
2022Novel use of activated carbon fabric to mitigate smoke taint in grapes and wineWilkinson, K.L.; Ristic, R.; Szeto, C.; Capone, D.L.; Yu, L.; Losic, D.
2022Stress-Induced Volatile Emissions and Signalling in Inter-Plant CommunicationMidzi, J.; Jeffery, D.W.; Baumann, U.; Rogiers, S.; Tyerman, S.D.; Pagay, V.
2022Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon winesSouza Gonzaga, L.; Bastian, S.E.P.; Capone, D.L.; Danner, L.; Jeffery, D.W.
2022Impact of commercial scale ultrafiltration on the composition of white and rosé wineSui, Y.; Wollan, D.; McRae, J.; Muhlack, R.; Tuke, J.; Wilkinson, K.
2022Impact 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-skinsNtuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L.
2022The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical compositionGardner, J.M.; Walker, M.E.; Boss, P.K.; Jiranek, V.
2022The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexusPrevitali, P.; Dokoozlian, N.K.; Pan, B.S.; Wilkinson, K.L.; Ford, C.M.
2022Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet SauvignonSanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Bramley, R.G.V.; Nicholson, E.L.; Jeffery, D.W.
2022Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile PhenolsFavell, J.W.; Wilkinson, K.L.; Zigg, I.; Lyons, S.M.; Ristic, R.; Puglisi, C.J.; Wilkes, E.; Taylor, R.; Kelly, D.; Howell, G.; McKay, M.; Mokwena, L.; Plozza, T.; Zhang, P.; Bui, A.; Porter, I.; Frederick, O.; Karasek, J.; Szeto, C.; Pan, B.S.; et al.
2022Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796Walker, M.E.; Watson, T.L.; Large, C.R.L.; Berkovich, Y.; Lang, T.A.; Dunham, M.J.; Formby, S.; Jiranek, V.
2022Effect of 'loss of function' mutation in SER in wine yeast: fermentation outcomes in co-inoculation with non-SaccharomycesLang, T.A.; Walker, M.E.; Boss, P.K.; Jiranek, V.
2022Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier WinesHranilovic, A.; Albertin, W.; Capone, D.L.; Gallo, A.; Grbin, P.R.; Danner, L.; Bastian, S.E.P.; Masneuf-Pomarede, I.; Coulon, J.; Bely, M.; Jiranek, V.
2022Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal winesRanaweera, R.K.R.; Gilmore, A.M.; Bastian, S.E.P.; Capone, D.; Jeffery, D.
2022Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesWang, X.; Capone, D.L.; Kang, W.; Roland, A.; Jeffery, D.W.