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Results 1-10 of 18 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
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.