Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties

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dc.contributor.authorSchelezki, O.J.
dc.contributor.authorŠuklje, K.
dc.contributor.authorBoss, P.K.
dc.contributor.authorJeffery, D.W.
dc.date.issued2018
dc.descriptionAvailable online 27 March 2018
dc.description.abstractAbstract not available
dc.description.statementofresponsibilityOlaf J. Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery
dc.identifier.citationFood Chemistry, 2018; 259:196-206
dc.identifier.doi10.1016/j.foodchem.2018.03.118
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidBoss, P.K. [0000-0003-0356-9342]
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.urihttp://hdl.handle.net/2440/114445
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/IC130100005
dc.rights© 2018 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2018.03.118
dc.subjectBerry shrivel
dc.subjectWine aroma
dc.subjectSensory analysis
dc.subjectWater addition
dc.subjectAlcohol content
dc.titleComparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
dc.typeJournal article
pubs.publication-statusPublished

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