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Adelaide Research & Scholarship
Adelaide Research & Scholarship
Browsing "Wine Science" by By Date
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Showing results 1 to 20 of 333
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Issue Date
Title
Author(s)
2017
Wine consumers' subjective responses to wine mouthfeel and understanding of wine body
Niimi, J.
;
Danner, L.
;
Li, L.
;
Bossan, H.
;
Bastian, S.E.P.
2015
Emerging trends in the application of malolactic fermentation
Bartowsky, E.
;
Costello, P.
;
Chambers, P.
2014
Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine
Mendez-Costabel, M.
;
Wilkinson, K.
;
Bastian, S.
;
Jordans, C.
;
McCarthy, M.
;
Ford, C.
;
Dokoozlian, K.
2014
Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California
Mendez-Costabel, M.
;
Wilkinson, K.
;
Bastian, S.
;
Jordans, C.
;
McCarthy, M.
;
Ford, C.
;
Dokoozlian, N.
2013
Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni
Sumby, K.
;
Jiranek, V.
;
Grbin, P.
2013
Comparative genomics: a revolutionary tool for wine yeast strain development
Borneman, A.
;
Pretorius, I.
;
Chambers, P.
2012
Flavour-active wine yeasts
Cordente, A.
;
Curtin, C.
;
Varela, C.
;
Pretorius, I.
2012
Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño
Vilanova, M.
;
Siebert, T.
;
Varela, C.
;
Pretorius, I.
;
Henschke, P.
2012
Di-tert-butyl (2R,3R)-2-{[(2E)-3-(4-acetyloxy-3-methoxyphenyl)prop-2-enoyl]-oxy}-3-hydroxybutanedioate
Hixson, J.
;
Taylor, D.
;
Ng, S.
;
Tiekink, E.
2012
1,4-Di-tert-butyl (2R,3R)-2-({(2E)-3-[4(acetyloxy)phenyl]prop-2-enoyl}oxy)-3hydroxybutanedioate
Hixson, J.
;
Taylor, D.
;
Ng, S.
;
Tiekink, E.
2012
Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing
Capone, D.
;
Black, C.
;
Jeffery, D.
2012
Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts
Varela, C.
;
Kutyna, D.
;
Solomon, M.
;
Black, C.
;
Borneman, A.
;
Henschke, P.
;
Pretorius, I.
;
Chambers, P.
2011
The grapevine: from the science to the practice of growing vines for wine
Iland, P.
;
Dry, P.
;
Proffitt, T.
;
Tyerman, S.
2011
Yeast strain-derived sensory differences retained in Sauvignon blanc wines after extended bottle storage
King, E.
;
Francis, I.
;
Swiegers, J.
;
Curtin, C.
2009
Interaction of astringent grape seed procyanidins with oral epithelial cells
Payne, C.
;
Bowyer, P.
;
Herderich, M.
;
Bastian, S.
2009
Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine
Cooke, R.
;
van Leeuwen, K.
;
Capone, D.
;
Gawel, R.
;
Elsey, G.
;
Sefton, M.
2009
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production
Cordente, A.
;
Heinrich, A.
;
Pretorius, I.
;
Swiegers, J.
2009
Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations
Bastian, S.
;
Payne, C.
;
Perrenoud, B.
;
Joscelyne, V.
;
Johnson, T.
2008
The interactive effect of pruning level and irrigation strategy on water use efficiency of Vitis vinifera L. cv Shiraz
Bindon, K.
;
Dry, P.
;
Loveys, B.
2008
Chirality and its effect on wine aroma: recent experiences in aroma research at the Australian Wine Research Institute
Elsey, G.
;
Brown, R.
;
Pardon, K.
;
Capone, D.
;
Sefton, M.
;
Herderich, M.
;
Pretorius, I.