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PreviewIssue DateTitleAuthor(s)
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.
2015Aroma potential of oak battens prepared from decommissioned oak barrelsLi, S.; Crump, A.; Grbin, P.; Cozzolino, D.; Warren, P.; Hayasaka, Y.; Wilkinson, K.
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.
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.
2011Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wineWilkinson, K.; Ristic, R.; Pinchbeck, K.; Fudge, A.; Singh, D.; Pitt, K.; Downey, M.; Baldock, G.; Hayasaka, Y.; Parker, M.; Herderich, M.
2011The effect of winemaking techniques on the intensity of smoke taint in wineRistic, R.; Osidacz, P.; Pinchbeck, K.; Hayasaka, Y.; Fudge, A.; Wilkinson, K.
2012Amelioration of smoke taint in wine by treatment with commercial fining agentsFudge, A.; Schiettecatte, M.; Ristic, R.; Hayasaka, Y.; Wilkinson, K.
2012Assessing smoke taint in grapes and wineWilkinson, K.; Pinchbeck, K.; Ristic, R.; Baldock, G.; Hayasaka, Y.; Qian, M.; Shellhammer, T.

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