1. Adelaide Research & Scholarship

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Results 21-30 of 63 (Search time: 0.004 seconds).
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PreviewIssue DateTitleAuthor(s)
2017A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentationSternes, P.R.; Lee, D.; Kutyna, D.R.; Borneman, A.R.
2022Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796Walker, M.E.; Watson, T.L.; Large, C.R.L.; Berkovich, Y.; Lang, T.A.; Dunham, M.J.; Formby, S.; Jiranek, V.
2015Potential grape-derived contributions to volatile ester concentrations in wineBoss, P.; Pearce, A.; Zhao, Y.; Nicholson, E.; Dennis, E.; Jeffery, D.
2012Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiaeVarela, C.; Torrea, D.; Schmidt, S.; Ancin-Azpilicueta, C.; Henschke, P.
2022Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz winesWang, X.; Capone, D.L.; Kang, W.; Roland, A.; Jeffery, D.W.
2014Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wineContreras, A.; Hidalgo, C.; Henschke, P.; Chambers, P.; Curtin, C.; Varela, C.
2008Comparison of metal oxide-based electronic nose end mess spectrometry-based electronic nose for the prediction of red wine spoilageBerna, A.Z.; Trowell, S.; Cynkar, W.; Cozzolino, D.
2010Inhibitory effect of hydroxycinnamic acids on Dekkera spp.Harris, V.; Jiranek, V.; Ford, C.; Grbin, P.
2007Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055wBrown, S.; Stockdale, V.; Pettolina, F.; Pocock, K.; de Barros Lopes, M.; Williams, P.; Bacic, A.; Fincher, G.; Waters, E.
2007Modulation of volatile sulfur compounds by wine yeastSwiegers, J.; Pretorius, I.

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