1. Adelaide Research & Scholarship

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Results 1-10 of 23 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2010Sodium chloride in Australian grape juice and its effect on alcoholic and malolactic fermentationDonkin, R.; Robinson, S.; Sumby, K.; Harris, V.; McBryde, C.; Jiranek, V.
2013Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardiiSumby, K.; Grbin, P.; Jiranek, V.
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.
2013Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentationCordente, A.; Cordero-Bueso, G.; Pretorius, I.; Curtin, C.
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.
2010Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smokeHayasaka, Y.; Baldock, G.; Parker, M.; Pardon, K.; Herderich, M.; Jeffery, D.
2012Classification of smoke tainted wines using mid-infrared spectroscopy and chemometricsFudge, A.; Wilkinson, K.; Ristic, R.; Cozzolino, D.
2011Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beveragesSefton, M.; Skouroumounis, G.; Elsey, G.; Taylor, D.
2011The formation of wine lactone from grape-derived secondary metabolitesGiaccio, J.; Capone, D.; Hakansson, A.; Smyth, H.; Elsey, G.; Sefton, M.; Taylor, D.

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