Collection's Items (Sorted by Issue Date in Descending order): 1 to 20 of 114
| Preview | Issue Date | Title | Author(s) |
| 2023 | Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine | Wang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W. |
| 2023 | Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine | Ranaweera, R.K.R.; Bastian, S.E.P.; Gilmore, A.M.; Capone, D.L.; Jeffery, D.W. |
| 2023 | Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra | Armstrong, C.E.J.; Gilmore, A.M.; Boss, P.K.; Pagay, V.; Jeffery, D.W. |
| 2022 | Does delaying the rate of ripening alter aroma compounds? | Previtali, P.; Dokoozlian, N.; Pan, B.; Wilkinson, K.; Ford, C. |
| 2022 | Ultrafiltration: a novel approach to managing phenolics in white wine | Sui, Y.; McRae, J.; Muhlack, R.; Wollan, D.; Wilkinson, K. |
| 2022 | Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment | Sui, Y.; Wollan, D.; McRae, J.M.; Capone, D.L.; Godden, P.; Wilkinson, K. |
| 2022 | Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine | Wilkinson, K.L.; Ristic, R.; Szeto, C.; Capone, D.L.; Yu, L.; Losic, D. |
| 2022 | Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication | Midzi, J.; Jeffery, D.W.; Baumann, U.; Rogiers, S.; Tyerman, S.D.; Pagay, V. |
| 2022 | Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines | Souza Gonzaga, L.; Bastian, S.E.P.; Capone, D.L.; Danner, L.; Jeffery, D.W. |
| 2022 | Impact of commercial scale ultrafiltration on the composition of white and rosé wine | Sui, Y.; Wollan, D.; McRae, J.; Muhlack, R.; Tuke, J.; Wilkinson, K. |
| 2022 | Impact 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-skins | Ntuli, R.G.; Saltman, Y.; Ponangi, R.; Jeffery, D.W.; Bindon, K.; Wilkinson, K.L. |
| 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. |
| 2022 | Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon | Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Bramley, R.G.V.; Nicholson, E.L.; Jeffery, D.W. |
| 2022 | Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols | Favell, J.W.; Wilkinson, K.L.; Zigg, I.; Lyons, S.M.; Ristic, R.; Puglisi, C.J.; Wilkes, E.; Taylor, R.; Kelly, D.; Howell, G.; McKay, M.; Mokwena, L.; Plozza, T.; Zhang, P.; Bui, A.; Porter, I.; Frederick, O.; Karasek, J.; Szeto, C.; Pan, B.S.; et al. |
| 2022 | Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796 | Walker, M.E.; Watson, T.L.; Large, C.R.L.; Berkovich, Y.; Lang, T.A.; Dunham, M.J.; Formby, S.; Jiranek, V. |
| 2022 | Effect of 'loss of function' mutation in SER in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces | Lang, T.A.; Walker, M.E.; Boss, P.K.; Jiranek, V. |
| 2022 | Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines | Hranilovic, A.; Albertin, W.; Capone, D.L.; Gallo, A.; Grbin, P.R.; Danner, L.; Bastian, S.E.P.; Masneuf-Pomarede, I.; Coulon, J.; Bely, M.; Jiranek, V. |
| 2022 | Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines | Ranaweera, R.K.R.; Gilmore, A.M.; Bastian, S.E.P.; Capone, D.; Jeffery, D. |
| 2022 | Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines | Wang, X.; Capone, D.L.; Kang, W.; Roland, A.; Jeffery, D.W. |
Collection's Items (Sorted by Issue Date in Descending order): 1 to 20 of 114
