1. Adelaide Research & Scholarship

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Results 1-10 of 13 (Search time: 0.001 seconds).
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PreviewIssue DateTitleAuthor(s)
2021Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripeningPrevitali, P.; Dokoozlian, N.; Capone, D.L.; Wilkinson, K.L.; Ford, C.M.
2021Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wineSui, Y.; McRae, J.M.; Wollan, D.; Muhlack, R.A.; Godden, P.; Wilkinson, K.L.
2021Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet SauvignonPrevitali, P.; Dokoozlian, N.K.; Pan, B.S.; Wilkinson, K.L.; Ford, C.M.
2019Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like mediaLi, S.; Wilkinson, K.L.; Mierczynska-Vasilev, A.; Bindon, K.A.
2019Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wineDang, C.; Wilkinson, K.L.; Jiranek, V.; Taylor, D.K.
2019Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstractionPham, D.T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L.
2019Investigating alcohol sweetspot phenomena in reduced alcohol red winesPham, D.-T.; Stockdale, V.J.; Jeffery, D.W.; Tuke, J.; Wilkinson, K.L.
2019Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolinvan der Hulst, L.; Munguia, P.; Culbert, J.A.; Ford, C.M.; Burton, R.A.; Wilkinson, K.L.
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.
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.

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