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Results 11-20 of 57 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2017Natural flavor additives influence the sensory perception and consumer liking of Australian Chardonnay and Shiraz winesSaltman, Y.; Johnson, T.; Wilkinson, K.; Ristic, R.; Norris, L.; Bastian, S.
2018Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruitLi, S.; Bindon, K.; Bastian, S.; Wilkinson, K.
2014The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine agingLi, S.; Wilkinson, K.; Cozzolino, D.
2015Influence of deficit irrigation strategies on fatty acid and tocopherol concentration of almond (Prunus dulcis)Zhu, Y.; Taylor, C.; Sommer, K.; Wilkinson, K.; Wirthensohn, M.
2015Classification of sparkling wine style and quality by MIR spectroscopyCulbert, J.; Cozzolino, D.; Ristic, R.; Wilkinson, K.
2014Consumers' knowledge of and attitudes toward the role of oak in winemakingCrump, A.; Johnson, T.; Bastian, S.; Bruwer, J.; Wilkinson, K.
2015Importance, use and awareness of South Australian geographical indicationsVerdonk, N.; Wilkinson, K.; Bruwer, J.
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.

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