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There are 10800 results for: content related to: Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

  1. Aroma composition of 2-year-old New Zealand Pinot Noir wine and its relationship to sensory characteristics using canonical correlation analysis and addition/omission tests

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 3, October 2015, Pages: 376–388, E. Tomasino, R. Harrison, J. Breitmeyer, R. Sedcole, R. Sherlock and A. Frost

    Version of Record online : 17 JUN 2015, DOI: 10.1111/ajgw.12149

  2. Development and feeding effect of frosted scale Parthenolecanium pruinosum Cocquillet (Hemiptera: Coccidae) on selected Vitis vinifera L. cultivars

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 3, October 2015, Pages: 451–457, N.A. Simbiken, P.D. Cooper and K.S. Powell

    Version of Record online : 25 JUN 2015, DOI: 10.1111/ajgw.12154

  3. Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: H192–H201, Angela Tseng and Yanyun Zhao

    Version of Record online : 21 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02840.x

  4. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

    Journal of Applied Microbiology

    Volume 118, Issue 6, June 2015, Pages: 1385–1394, A.L. Carew, D.C. Close and R.G. Dambergs

    Version of Record online : 26 MAR 2015, DOI: 10.1111/jam.12785

  5. Prevalence of Lactobacillus plantarum and Oenococcus oeni during spontaneous malolactic fermentation in Patagonian red wines revealed by polymerase chain reaction-denaturing gradient gel electrophoresis with two targeted genes

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 1, February 2015, Pages: 49–56, D. Valdés La Hens, B.M. Bravo-Ferrada, L. Delfederico, A.C. Caballero and L.C. Semorile

    Version of Record online : 13 NOV 2014, DOI: 10.1111/ajgw.12110

  6. 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

  7. The influence of seed weight on the development and growth of berries and live green ovaries in Vitis vinifera L. cvs. Pinot Noir and Cabernet Sauvignon

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 2, June 2009, Pages: 166–174, A.P. FRIEND, M.C.T. TROUGHT and G.L. CREASY

    Version of Record online : 16 MAR 2009, DOI: 10.1111/j.1755-0238.2009.00050.x

  8. Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 2, June 2012, Pages: 131–137, D.G. TAKUSH and J.P. OSBORNE

    Version of Record online : 21 MAR 2012, DOI: 10.1111/j.1755-0238.2012.00181.x

  9. Leaf area to fruit mass ratio determines the time of veraison in Sauvignon Blanc and Pinot Noir grapevines

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 422–431, A.K. Parker, R.W. Hofmann, C. van Leeuwen, A.R.G. McLachlan and M.C.T. Trought

    Version of Record online : 22 SEP 2014, DOI: 10.1111/ajgw.12092

  10. Characterization of resistance mechanisms activated by Trichoderma harzianum T39 and benzothiadiazole to downy mildew in different grapevine cultivars

    Plant Pathology

    Volume 63, Issue 2, April 2014, Pages: 334–343, H. Banani, B. Roatti, B. Ezzahi, O. Giovannini, G. Gessler, I. Pertot and M. Perazzolli

    Version of Record online : 3 JUL 2013, DOI: 10.1111/ppa.12089

  11. Prices of American Pinot Noir wines: climate, craftsmanship, critics

    Agricultural Economics

    Volume 35, Issue 1, July 2006, Pages: 67–78, John W. Haeger and a Karl Storchmann b,

    Version of Record online : 5 JUN 2006, DOI: 10.1111/j.1574-0862.2006.00140.x

  12. You have free access to this content
    Low temperature effects on photosynthesis and growth of grapevine

    Plant, Cell & Environment

    Volume 27, Issue 7, July 2004, Pages: 795–809, L. HENDRICKSON, M. C. BALL, J. T. WOOD, W. S. CHOW and R. T. FURBANK

    Version of Record online : 8 APR 2004, DOI: 10.1111/j.1365-3040.2004.01184.x

  13. Manipulating the leaf area to fruit mass ratio alters the synchrony of total soluble solids accumulation and titratable acidity of grape berries

    Australian Journal of Grape and Wine Research

    Volume 21, Issue 2, June 2015, Pages: 266–276, A.K. Parker, R.W. Hofmann, C. van Leeuwen, A.R.G. McLachlan and M.C.T. Trought

    Version of Record online : 3 MAR 2015, DOI: 10.1111/ajgw.12132

  14. Effect of water stress and rootstock genotype on Pinot Noir berry composition

    Australian Journal of Grape and Wine Research

    Volume 20, Issue 3, October 2014, Pages: 409–421, M. Berdeja, G. Hilbert, Z.W. Dai, M. Lafontaine, M. Stoll, H.R. Schultz and S. Delrot

    Version of Record online : 16 SEP 2014, DOI: 10.1111/ajgw.12091

  15. Early versus late leaf removal strategies for Pinot Noir (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 15, December 2013, Pages: 3670–3681, Melita Sternad Lemut, Kajetan Trost, Paolo Sivilotti, Panagiotis Arapitsas and Urska Vrhovsek

    Version of Record online : 14 JUN 2013, DOI: 10.1002/jsfa.6193

  16. Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 1, February 2009, Pages: 27–35, F. MATTIVI, U. VRHOVSEK, D. MASUERO and D. TRAINOTTI

    Version of Record online : 9 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00027.x

  17. Impact of fermentation technology on the phenolic and volatile composition of German red wines

    International Journal of Food Science & Technology

    Volume 35, Issue 1, February 2000, Pages: 81–94, Ulrich Fischer, Mario Strasser and Karlheinz Gutzler

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00365.x

  18. Emission of volatile sesquiterpenes and monoterpenes in grapevine genotypes following Plasmopara viticola inoculation in vitro

    Journal of Mass Spectrometry

    Volume 50, Issue 8, August 2015, Pages: 1013–1022, Alberto Algarra Alarcon, Valentina Lazazzara, Luca Cappellin, Pier Luigi Bianchedi, Rainer Schuhmacher, Georg Wohlfahrt, Ilaria Pertot, Franco Biasioli and Michele Perazzolli

    Version of Record online : 1 JUL 2015, DOI: 10.1002/jms.3615

  19. You have free access to this content
    The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae

    Journal of Applied Microbiology

    Volume 103, Issue 6, December 2007, Pages: 2248–2257, P. Van Rensburg, M.L.A. Strauss, M.G. Lambrechts, R.R. Cordero Otero and I.S. Pretorius

    Version of Record online : 23 JUL 2007, DOI: 10.1111/j.1365-2672.2007.03474.x

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

    Australian Journal of Grape and Wine Research

    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