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PreviewIssue DateTitleAuthor(s)
2022Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials.Szeto, C.; Ristic, R.; Wilkinson, K.
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.
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.
2004Rates of formation of cis- and trans-oak lactone from 3-methyl-4- hydroxyoctanoic acidWilkinson, K.; Elsey, G.; Prager, R.; Pollnitz, A.; Sefton, M.
2012Rapid method for proline determination in grape juice and wineLong, D.; Wilkinson, K.; Poole, K.; Taylor, D.; Warren, T.; Astorga, M.; Jiranek, V.
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.
2011Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorptionFudge, A.; Ristic, R.; Wollan, D.; Wilkinson, K.
2011The effect of winemaking techniques on the intensity of smoke taint in wineRistic, R.; Osidacz, P.; Pinchbeck, K.; Hayasaka, Y.; Fudge, A.; Wilkinson, K.

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