Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/111650
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Type: Journal article
Title: Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition
Author: Schelezki, O.
Smith, P.
Hranilovic, A.
Bindon, K.
Jeffery, D.
Citation: Food Chemistry, 2018; 244:50-59
Publisher: Elsevier
Issue Date: 2018
ISSN: 0308-8146
1873-7072
Statement of
Responsibility: 
Olaf J. Schelezki, Paul A. Smith, Ana Hranilovic, Keren A. Bindon, David W. Jeffery
Abstract: Abstract not available
Keywords: Berry shrivel; anthocyanin; tannin; colour; grape; wine; analysis
Rights: © 2017 Elsevier Ltd. All rights reserved.
RMID: 0030076768
DOI: 10.1016/j.foodchem.2017.10.024
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
Appears in Collections:Agriculture, Food and Wine publications

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