Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand
Article first published online: 26 JUL 2011
© 2011 Plant & Food Research
Australian Journal of Grape and Wine Research
Volume 17, Issue 3, pages 358–367, October 2011
How to Cite
PINEAU, B., TROUGHT, M.C.T., STRONGE, K., BERESFORD, M.K., WOHLERS, M.W. and JAEGER, S.R. (2011), 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, 17: 358–367. doi: 10.1111/j.1755-0238.2011.00160.x
- Issue published online: 28 SEP 2011
- Article first published online: 26 JUL 2011
- Manuscript received: 6 February 2011; Revised manuscript received: 17 May 2011; Accepted: 19 May 2011
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