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Preview | Issue Date | Title | Author(s) |
| 2021 | 'TeeBot': A High Throughput Robotic Fermentation and Sampling System | Van Holst Pellekaan, N.; Walker, M.; Watson, T.; Jiranek, V. |
| 2022 | The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition | Gardner, J.M.; Walker, M.E.; Boss, P.K.; Jiranek, V. |
| 2022 | The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus | Previtali, P.; Dokoozlian, N.K.; Pan, B.S.; Wilkinson, K.L.; Ford, C.M. |
| 2021 | The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios | Zhang, X.-K.; Jeffery, D.W.; Muhlack, R.A.; Duan, C.-Q. |
| 2017 | The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems | Hranilovic, A.; Bely, M.; Masneuf-Pomarede, I.; Jiranek, V.; Albertin, W.; Fairhead, C. |
| 2019 | The microbial challenge of winemaking: yeast-bacteria compatibility | Bartle, L.; Sumby, K.; Sundstrom, J.; Jiranek, V. |
| 2019 | The role of fruit exposure in the late season decline of grape berry mesocarp cell vitality | Clarke, S.J.; Rogiers, S.Y. |
| 2021 | Tissue and regional expression patterns of dicistronic tRNA-mRNA transcripts in grapevine (Vitis vinifera) and their evolutionary co-appearance with vasculature in land plants | Fabres, P.J.; Anand, L.; Sai, N.; Pederson, S.; Zheng, F.; Stewart, A.A.; Clements, B.; Lampugnani, E.R.; Breen, J.; Gilliham, M.; Tricker, P.; Rodríguez López, C.M.; David, R. |
| 2022 | Ultrafiltration: a novel approach to managing phenolics in white wine | Sui, Y.; McRae, J.; Muhlack, R.; Wollan, D.; Wilkinson, K. |
| 2016 | Understanding Wine Chemistry | Waterhouse, A.L.; Sacks, G.L.; Jeffery, D.W. |
| 2021 | Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations | Lyons, S.M.; Morgan, S.C.; McCann, S.; Sanderson, S.; Newman, B.L.; Watson, T.L.; Jiranek, V.; Durall, D.M.; Zandberg, W.F. |
| 2020 | Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking | Szeto, C.; Ristic, R.; Capone, D.; Puglisi, C.; Pagay, V.; Culbert, J.; Jiang, W.; Herderich, M.; Tuke, J.; Wilkinson, K. |
| 2021 | Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine | Sui, Y.; McRae, J.M.; Wollan, D.; Muhlack, R.A.; Godden, P.; Wilkinson, K.L. |
| 2017 | Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine | Li, S.; Bindon, K.; Bastian, S.; Jiranek, V.; Wilkinson, K. |
| 2019 | Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines | Souza Gonzaga, L.; Capone, D.L.; Bastian, S.E.P.; Danner, L.; Jeffery, D.W. |
| 2020 | Using rootstocks to lower berry potassium concentrations in 'Cabernet Sauvignon' grapevines | Xiao, Z.; DeGaris, K.A.; Baby, T.; McLoughlin, S.J.; Holzapfel, B.P.; Walker, R.R.; Schmidtke, L.M.; Rogiers, S.Y. |
| 2021 | Vascular connections into the grape berry: the link of structural investment to seededness | Xiao, Z.; Chin, S.; White, R.G.; Gourieroux, A.M.; Pagay, V.; Tyerman, S.D.; Schmidtke, L.M.; Rogiers, S.Y. |
| 2019 | Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract | Nguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P. |
| 2021 | Wine terroir and the soil bacteria: an amplicon sequencing-based assessment of the Barossa Valley and its sub-regions | Zhou, J.; Cavagnaro, T.R.; De Bei, R.; Nelson, T.M.; Stephen, J.R.; Metcalfe, A.; Gilliham, M.; Breen, J.; Collins, C.; Rodriguez Lopez, C.M. |
| 2020 | Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation? | Alperstein, L.; Gardner, J.M.; Sundstrom, J.F.; Sumby, K.M.; Jiranek, V. |