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Results 1-10 of 17 (Search time: 0.008 seconds).
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PreviewIssue DateTitleAuthor(s)
2010Assessing smoke taint in grapes and wineWilkinson, K.; Ristic, R.; Baldock, G.; Australian Wine industry Technical Conference (14th : 2010 : Adelaide, S.A.)
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.
2015Classification of sparkling wine style and quality by MIR spectroscopyCulbert, J.; Cozzolino, D.; Ristic, R.; 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.
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.
2011Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorptionFudge, A.; Ristic, R.; Wollan, D.; Wilkinson, K.
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.

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