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Results 1-10 of 14 (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.
2020Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemakingSzeto, C.; Ristic, R.; Capone, D.; Puglisi, C.; Pagay, V.; Culbert, J.; Jiang, W.; Herderich, M.; Tuke, J.; Wilkinson, K.
2019Non-invasive tools to detect smoke contamination in grapevine canopies, berries and wine: a remote sensing and machine learning modeling approachFuentes, S.; Tongson, E.J.; De Bei, R.; Viejo, C.G.; Ristic, R.; Tyerman, S.; Wilkinson, K.
2018Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruitLi, S.; Bindon, K.; Bastian, S.; Wilkinson, K.
2020Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon winesPham, D.; Ristic, R.; Stockdale, V.J.; Jeffery, D.W.; Tuke, S.; Wilkinson, K.
2021Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of GrapesModesti, M.; Szeto, C.; Ristic, R.; Jiang, W.; Culbert, J.; Catelli, C.; Mencarelli, F.; Tonutti, P.; Wilkinson, K.
2016Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysisWollan, D.; Pham, D.; Wilkinson, K.
2022Impact of commercial scale ultrafiltration on the composition of white and rosé wineSui, Y.; Wollan, D.; McRae, J.; Muhlack, R.; Tuke, J.; Wilkinson, K.