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There are 16782 results for: content related to: Contribution of oak wood ageing to the sweet perception of dry wines

  1. Effect of the type of oak barrels employed during ageing on the ellagitannin profile of wines

    Australian Journal of Grape and Wine Research

    Volume 23, Issue 3, October 2017, Pages: 334–341, I. García-Estévez, M.T. Escribano-Bailón, J.C. Rivas-Gonzalo and C. Alcalde-Eon

    Version of Record online : 19 JUN 2017, DOI: 10.1111/ajgw.12292

  2. 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

  3. Influence of berry size on red wine colour and composition

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 2, June 2015, Pages: 200–212, M. Gil, O. Pascual, S. Gómez-Alonso, E. García-Romero, I. Hermosín-Gutiérrez, F. Zamora and J.M. Canals

    Version of Record online : 22 JAN 2015, DOI: 10.1111/ajgw.12123

  4. Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles

    Australian Journal of Grape and Wine Research

    Volume 23, Issue 2, June 2017, Pages: 170–178, J.A. Culbert, R. Ristic, L.A. Ovington, A.J. Saliba and K.L. Wilkinson

    Version of Record online : 16 APR 2017, DOI: 10.1111/ajgw.12277

  5. Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 2132–2144, Rubén del Barrio-Galán, Alejandro Cáceres-Mella, Marcela Medel-Marabolí and Álvaro Peña-Neira

    Version of Record online : 27 OCT 2014, DOI: 10.1002/jsfa.6932

  6. Trends in the composition of Australian wine 1984–2014

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 741–753, P. Godden, E. Wilkes and D. Johnson

    Version of Record online : 24 NOV 2015, DOI: 10.1111/ajgw.12195

  7. Wine

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Christian E. Butzke

    Published Online : 14 SEP 2017, DOI: 10.1002/0471238961.2309140519091407.a01.pub3

  8. Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 1, February 2015, Pages: 57–68, K.J. Olejar, B. Fedrizzi and P.A. Kilmartin

    Version of Record online : 20 JAN 2015, DOI: 10.1111/ajgw.12119

  9. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 25–39, L. Federico Casassa, C.W. Beaver, M.S. Mireles and J.F. Harbertson

    Version of Record online : 21 JAN 2013, DOI: 10.1111/ajgw.12009

  10. Alcohol reduction in red wines by technological and microbiological approaches: a comparative study

    Australian Journal of Grape and Wine Research

    L. Rolle, V. Englezos, F. Torchio, F. Cravero, S. Río Segade, K. Rantsiou, S. Giacosa, A. Gambuti, V. Gerbi and L. Cocolin

    Version of Record online : 17 AUG 2017, DOI: 10.1111/ajgw.12301

  11. 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

  12. Potassium bitartrate crystallisation in wine and its inhibition

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 627–641, A.D. Coulter, M.G. Holdstock, G.D. Cowey, C.A. Simos, P.A. Smith and E.N. Wilkes

    Version of Record online : 24 NOV 2015, DOI: 10.1111/ajgw.12194

  13. Strategies for reducing alcohol concentration in wine

    Australian Journal of Grape and Wine Research

    Volume 21, Issue S1, December 2015, Pages: 670–679, C. Varela, P.R. Dry, D.R. Kutyna, I.L. Francis, P.A. Henschke, C.D. Curtin and P.J. Chambers

    Version of Record online : 20 NOV 2015, DOI: 10.1111/ajgw.12187

  14. Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines

    International Journal of Food Science & Technology

    Volume 47, Issue 9, September 2012, Pages: 1826–1834, Manuel M. Losada, Jorge F. López, Ana Añón, Jesús Andrés and Eugenio Revilla

    Version of Record online : 11 JUN 2012, DOI: 10.1111/j.1365-2621.2012.03038.x

  15. Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 2, June 2015, Pages: 168–178, P. Schlich, M. Medel Maraboli, C. Urbano and W.V. Parr

    Version of Record online : 3 MAR 2015, DOI: 10.1111/ajgw.12129

  16. Wine, 1. Introduction and Classification

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Ralph E. Kunkee

    Published Online : 25 JUL 2016, DOI: 10.1002/14356007.a28_269.pub2

  17. Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 1, February 2014, Pages: 62–71, R. Apolinar-Valiente, I. Romero-Cascales, P. Williams, E. Gómez-Plaza, J.M. López-Roca, J.M. Ros-García and T. Doco

    Version of Record online : 10 OCT 2013, DOI: 10.1111/ajgw.12048

  18. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

    Australian Journal of Grape and Wine Research

    Volume 14, Issue 3, November 2008, Pages: 211–222, I. ETAIO, F.J.P. ELORTONDO, M. ALBISU, E. GASTON, M. OJEDA and P. SCHLICH

    Version of Record online : 25 SEP 2008, DOI: 10.1111/j.1755-0238.2008.00024.x

  19. Wine consumption habits and consumer preferences between wines aged in barrels or with chips

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 5, 30 March 2011, Pages: 943–949, Silvia Pérez-Magariño, Miriam Ortega-Heras and María Luisa González-Sanjosé

    Version of Record online : 6 JAN 2011, DOI: 10.1002/jsfa.4269

  20. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture

    Leticia Martínez-Lapuente, Rafael Apolinar-Valiente, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño, Pascale Williams and Thierry Doco

    Version of Record online : 21 JUL 2017, DOI: 10.1002/jsfa.8470