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There are 3314 results for: content related to: Subregional survey of aroma compounds in M arlborough S auvignon Blanc wines

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  1. Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 2, June 2010, Pages: 337–348, C.M. KALUA and P.K. BOSS

    Article first published online : 26 MAY 2010, DOI: 10.1111/j.1755-0238.2010.00096.x

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    Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics

    Australian Journal of Grape and Wine Research

    Volume 19, Issue 1, February 2013, Pages: 53–61, M.R. González-Centeno, S. Simal, A. Femenia, M. Frau and C. Rosselló

    Article first published online : 7 JAN 2013, DOI: 10.1111/j.1755-0238.2012.00207.x

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

    Australian Journal of Grape and Wine Research

    T. Zahavi, R. Sharon, G. Sapir, M. Mawassi, M. Dafny-Yelin and V. Naor

    Article first published online : 12 MAR 2013, DOI: 10.1111/ajgw.12012

  4. A methyltransferase essential for the methoxypyrazine-derived flavour of wine

    The Plant Journal

    Jake D. Dunlevy, Eric G. Dennis, Kathleen L. Soole, Michael V. Perkins, Christopher Davies and Paul K. Boss

    Article first published online : 21 MAY 2013, DOI: 10.1111/tpj.12224

  5. Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 3, October 2011, Pages: 358–367, B. PINEAU, M.C.T. TROUGHT, K. STRONGE, M.K. BERESFORD, M.W. WOHLERS and S.R. JAEGER

    Article first published online : 26 JUL 2011, DOI: 10.1111/j.1755-0238.2011.00160.x

  6. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 1, February 2010, Pages: 189–202, K.A. LATTEY, B.R. BRAMLEY and I.L. FRANCIS

    Article first published online : 27 OCT 2009, DOI: 10.1111/j.1755-0238.2009.00069.x

  7. Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 14, November 2010, Pages: 2455–2461, Blaga C Radovanović, Aleksandra N Radovanović and Jean-Marc Souquet

    Article first published online : 20 JUL 2010, DOI: 10.1002/jsfa.4106

  8. Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 1, February 2009, Pages: 18–26, C.M. LUND, L. NICOLAU, R.C. GARDNER and P.A. KILMARTIN

    Article first published online : 19 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00028.x

  9. Comparison of enzymes involved in sugar metabolism from Shang-24 (Vinifera quinguangularis) and Cabernet Sauvignon (Vinifera vinifera) at veraison

    Australian Journal of Grape and Wine Research

    Volume 15, Issue 1, February 2009, Pages: 9–17, Q.-H. PAN, P. CAO and C.-Q. DUAN

    Article first published online : 9 OCT 2008, DOI: 10.1111/j.1755-0238.2008.00030.x

  10. Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations

    Australian Journal of Grape and Wine Research

    Volume 16, Issue 2, June 2010, Pages: 301–313, Y.M. CHALMERS, M.O. DOWNEY, M.P. KRSTIC, B.R. LOVEYS and P.R. DRY

    Article first published online : 23 MAR 2010, DOI: 10.1111/j.1755-0238.2010.00093.x

  11. Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 1, February 2012, Pages: 91–99, O. MAKHOTKINA, B. PINEAU and P.A. KILMARTIN

    Article first published online : 30 JAN 2012, DOI: 10.1111/j.1755-0238.2011.00175.x

  12. Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1355–C1364, Yung J. Yoo, Paul D. Prenzler, Anthony J. Saliba and Danielle Ryan

    Article first published online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02429.x

  13. Sensory and chemical characteristics of trans-resveratrol-fortified wine

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 2, June 2011, Pages: 249–257, N.J. GAUDETTE and G.J. PICKERING

    Article first published online : 30 MAY 2011, DOI: 10.1111/j.1755-0238.2011.00144.x

  14. 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

    Article first published online : 16 MAR 2009, DOI: 10.1111/j.1755-0238.2009.00050.x

  15. Assessing desirable levels of sensory properties in Sauvignon Blanc wines – consumer preferences and contribution of key aroma compounds

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 2, June 2011, Pages: 169–180, E.S. KING, P. OSIDACZ, C. CURTIN, S.E.P. BASTIAN and I.L. FRANCIS

    Article first published online : 30 MAY 2011, DOI: 10.1111/j.1755-0238.2011.00133.x

  16. The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

    Australian Journal of Grape and Wine Research

    Volume 17, Issue 3, October 2011, Pages: 327–340, A.L. ROBINSON, D.O. ADAMS, P.K. BOSS, H. HEYMANN, P.S. SOLOMON and R.D. TRENGOVE

    Article first published online : 15 AUG 2011, DOI: 10.1111/j.1755-0238.2011.00155.x

  17. Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content

    International Journal of Food Science & Technology

    Volume 40, Issue 2, February 2005, Pages: 133–142, Hatice K. Yıldırım, Yasemin D. Akçay, Ulgar Güvenç, Ahmet Altındişli and Eser Y. Sözmen

    Article first published online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00921.x

  18. Comparison of Chinese and Australian consumers' liking responses for red wines

    Australian Journal of Grape and Wine Research

    Volume 18, Issue 3, October 2012, Pages: 256–267, P.O. WILLIAMSON, J. ROBICHAUD and I.L. FRANCIS

    Article first published online : 11 SEP 2012, DOI: 10.1111/j.1755-0238.2012.00201.x

  19. Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine

    Australian Journal of Grape and Wine Research

    E.C. Kritzinger, F.F. Bauer and W.J. Du Toit

    Article first published online : 6 MAY 2013, DOI: 10.1111/ajgw.12025

  20. Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: S81–S88, Wenlai Fan, Yan Xu, Wenguang Jiang and Jiming Li

    Article first published online : 8 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01436.x

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