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PreviewIssue DateTitleAuthor(s)
2016Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine compositionPham, D.; Jeffery, D.; Wollan, D.; Wilkinson, K.; Stockdale, V.; Macrowine 2016 - Macromolecules and Secondary Metabolites of Grapevine and Wine (27 Jun 2016 - 30 Jun 2016 : Changins-Nyon, Switzerland)
2016Influence of sample storage on the composition of carbonated beverages by MIR spectroscopyPearce, K.; Culbert, J.; Cass, D.; Cozzolino, D.; Wilkinson, K.
2016Compositional consequences of partly dealcoholising red winePham, D.T.; Stockdale, V.; Wollan, D.; Jeffery, D.; Wilkinson, K.; 11th Wartburg Symposium on Flavor Chemistry & Biology (21 Jun 2016 - 24 Jun 2016 : Eisenach, Germany)
2016Chemical and sensory profiles of rosé wines from AustraliaWang, J.; Capone, D.; Wilkinson, K.; Jeffery, D.
2016Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysisWollan, D.; Pham, D.; Wilkinson, K.
2016Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wineRistic, R.; Fudge, A.; Pinchbeck, K.; De Bei, R.; Fuentes, S.; Hayasaka, Y.; Tyerman, S.; Wilkinson, K.
2016Rosé wine volatile composition and the preferences of Chinese wine professionalsWang, J.; Capone, D.; Wilkinson, K.; Jeffery, D.
2016Understanding consumer preferences for Australian sparkling wine vs. French champagneCulbert, J.; Verdonk, N.; Ristic, R.; Olarte Mantilla, S.; Lane, M.; Pearce, K.; Cozzolino, D.; Wilkinson, K.

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