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There are 53175 results for: content related to: Effects of elevated temperature in grapevine. I B erry sensory traits

  1. Rootstock type determines tolerance of Chardonnay and Shiraz to long-term saline irrigation

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 496–506, R.R. Walker, D.H. Blackmore, P.R. Clingeleffer and D. Emanuelli

    Version of Record online : 22 SEP 2014, DOI: 10.1111/ajgw.12094

  2. The role of potent thiols in Chardonnay wine aroma

    Australian Journal of Grape and Wine Research

    D.L. Capone, A. Barker, P.O. Williamson and I.L. Francis

    Version of Record online : 25 JUL 2017, DOI: 10.1111/ajgw.12294

  3. Impact of rootstock on yield and ion concentrations in petioles, juice and wine of Shiraz and Chardonnay in different viticultural environments with different irrigation water salinity

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 1, February 2010, Pages: 243–257, R.R. WALKER, D.H. BLACKMORE and P.R. CLINGELEFFER

    Version of Record online : 24 NOV 2009, DOI: 10.1111/j.1755-0238.2009.00081.x

  4. Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 87–94, M. Bonada, V.O. Sadras and S. Fuentes

    Version of Record online : 24 JAN 2013, DOI: 10.1111/ajgw.12010

  5. Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 361–377, D. Hampel, A.L. Robinson, A.J. Johnson and S.E. Ebeler

    Version of Record online : 15 AUG 2014, DOI: 10.1111/ajgw.12087

  6. Potassium concentration and pH inter-relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 2, June 2012, Pages: 183–193, R.R. WALKER and D.H. BLACKMORE

    Version of Record online : 22 MAY 2012, DOI: 10.1111/j.1755-0238.2012.00189.x

  7. You have free access to this content
    Effect of leaf chemistry of Vitis vinifera L. on the performance and development of Epiphyas postvittana (Lepidoptera: Tortricidae)

    Australian Journal of Grape and Wine Research

    Volume 23, Issue 1, February 2017, Pages: 95–102, S.Z.M. Rizvi and A. Raman

    Version of Record online : 15 SEP 2016, DOI: 10.1111/ajgw.12244

  8. The long-term effect of Stolbur phytoplasma on grapevines in the Golan Heights

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 2, June 2013, Pages: 277–284, T. Zahavi, R. Sharon, G. Sapir, M. Mawassi, M. Dafny-Yelin and V. Naor

    Version of Record online : 12 MAR 2013, DOI: 10.1111/ajgw.12012

  9. Induction of nitrate uptake in Sauvignon Blanc and Chardonnay grapevines depends on the scion and is affected by the rootstock

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 2, June 2015, Pages: 331–338, N. Tomasi, R. Monte, Z. Varanini, S. Cesco and R. Pinton

    Version of Record online : 26 MAR 2015, DOI: 10.1111/ajgw.12137

  10. You have full text access to this OnlineOpen article
    Winemaking practice affects the extraction of smoke-borne phenols from grapes into wines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 386–393, D. Kelly, A. Zerihun, Y. Hayasaka and M. Gibberd

    Version of Record online : 8 AUG 2014, DOI: 10.1111/ajgw.12089

  11. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates

    Journal of Applied Microbiology

    Volume 122, Issue 3, March 2017, Pages: 733–746, B. Puertas, M.J. Jiménez, E. Cantos-Villar, J.M. Cantoral and M.E. Rodríguez

    Version of Record online : 25 JAN 2017, DOI: 10.1111/jam.13375

  12. Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay

    Australian Journal of Grape and Wine Research

    Volume 22, Issue 3, October 2016, Pages: 384–390, C. M. Scholl, S. C. Morgan, M. L. Stone, M. Tantikachornkiat, M. Neuner and D. M. Durall

    Version of Record online : 18 APR 2016, DOI: 10.1111/ajgw.12221

  13. Organic and inorganic anions in Shiraz and Chardonnay grape berries and wine as affected by rootstock under saline conditions

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 1, February 2010, Pages: 227–236, H. GONG, D.H. BLACKMORE and R.R. WALKER

    Version of Record online : 27 OCT 2009, DOI: 10.1111/j.1755-0238.2009.00070.x

  14. Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 107–115, V.O. Sadras, P.R. Petrie and M.A. Moran

    Version of Record online : 26 NOV 2012, DOI: 10.1111/ajgw.12001

  15. Observations on the morphology and development of star flowers of Vitis vinifera L. cvs Chardonnay and Shiraz

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 203–210, M.L. LONGBOTTOM, P.R. DRY and M. SEDGLEY

    Version of Record online : 31 AUG 2008, DOI: 10.1111/j.1755-0238.2008.00021.x

  16. Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 537–553, M.P. Krstic, D.L. Johnson and M.J. Herderich

    Version of Record online : 6 NOV 2015, DOI: 10.1111/ajgw.12183

  17. Grape seed extract: the first protein-based fining agent endogenous to grapes

    Australian Journal of Grape and Wine Research

    Volume 23, Issue 2, June 2017, Pages: 215–225, D. Gazzola, S. Vincenzi, M. Marangon, G. Pasini and A. Curioni

    Version of Record online : 2 FEB 2017, DOI: 10.1111/ajgw.12268

  18. Application of consumer sensory science in wine research

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 554–567, I.L. Francis and P.O. Williamson

    Version of Record online : 30 SEP 2015, DOI: 10.1111/ajgw.12169

  19. Grapes

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    Compendium of Transgenic Crop Plants

    Alain Bouquet, Laurent Torregrosa, Pat Iocco and Mark R. Thomas

    Published Online : 15 APR 2009, DOI: 10.1002/9781405181099.k0407

  20. Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

    Journal of Food Quality

    Volume 39, Issue 2, April 2016, Pages: 77–89, Roberta Marchiani, Marta Bertolino, Simona Belviso, Manuela Giordano, Daniela Ghirardello, Luisa Torri, Maria Piochi and Giuseppe Zeppa

    Version of Record online : 22 DEC 2015, DOI: 10.1111/jfq.12181