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Results 31-40 of 58 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2013Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in CaliforniaMendez Costabel, M.; Wilkinson, K.; Bastian, S.; McCarthy, M.; Ford, C.; Dokoozlian, N.
2015Influence of fruit maturity at harvest on the intensity of smoke taint in wineRistic, R.; Boss, P.; Wilkinson, K.
2013Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wineFudge, A.; Wilkinson, K.; Ristic, R.; Cozzolino, D.
2010Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smokeHayasaka, Y.; Pinchbeck, K.; Baldock, G.; Kennison, K.; Wilkinson, K.
2011Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysisPinchbeck, K.; Hayasaka, Y.; Wilkinson, K.
2013Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay winesRistic, R.; Pinchbeck, K.; Fudge, A.; Hayasaka, Y.; Wilkinson, K.
2012Classification of smoke tainted wines using mid-infrared spectroscopy and chemometricsFudge, A.; Wilkinson, K.; Ristic, R.; Cozzolino, D.
2012Rapid method for proline determination in grape juice and wineLong, D.; Wilkinson, K.; Poole, K.; Taylor, D.; Warren, T.; Astorga, M.; Jiranek, V.
2011Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera)Hanlin, R.; Kelm, M.; Wilkinson, K.; Downey, M.
2013Role of glycoconjugates of 3-Methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturationWilkinson, K.; Prida, A.; Hayasaka, Y.

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