Your search returned 555 results. Subscribe to this search

|
1. 2012 AJGWR Reviewers (page i)

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Link to original article. | Click here to access online Availability: No items available
2. Oenological tannins: a review (pages 1–10)

by A. Versari; W. du Toit and G.P. Parpinello.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
3. Contribution of oak wood ageing to the sweet perception of dry wines (pages 11–19)

by A. Marchal; V. Lavigne and D. Dubourdieu; A. Pons.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
4. Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system (pages 20–24)

by S.F. Di Gennaro; J. Primicerio; F. Sabatini; S. Di Blasi and F.P. Vaccari; L. Genesio; A. Matese.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
5. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines (pages 25–39)

by L. Federico Casassa; C.W. Beaver; M.S. Mireles and J.F. Harbertson.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. | Click here to access online Availability: No items available
6. Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must (pages 40–46)

by K. Rantsiou; S. Campolongo; V. Alessandria; L. Rolle; F. Torchio and L. Cocolin.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
7. White wine fermentation: interaction of assimilable nitrogen and grape solids: Interaction of assimilable nitrogen and grape solids on alcoholic fermentation under oenological conditions (pages 47–52)

by E. Casalta; J.M. Salmon and J.M. Sablayrolles; M.F. Cervi.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
8. Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics (pages 53–61)

by M.R. González-Centeno; S. Simal; A. Femenia; M. Frau and C. Rosselló.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
9. Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case study of Rías Baixas (pages 62–67)

by M.J. Martelo-Vidal; F. Domínguez-Agis and M. Vázquez.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
10. Optimisation of techniques for quantification of Botrytis cinerea in grape berries and receptacles by quantitative polymerase chain reaction (pages 68–73)

by S. Saito; K.J. Dunne; K.J. Evans; K. Barry; L. Cadle-Davidson and W.F. Wilcox.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
11. The reliability of woody indexing for detection of grapevine virus-associated diseases in three different climatic conditions in Australia (pages 74–80)

by F. E. Constable; P. Nicholas and B. C. Rodoni; J. Connellan.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
12. Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum (pages 81–86)

by D. Judet-Correia; C. Charpentier and P. Dantigny; M. Bensoussan.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
13. 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 (pages 87–94)

by M. Bonada; V.O. Sadras and S. Fuentes.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
14. Effects of elevated temperature in grapevine. I Berry sensory traits (pages 95–106)

by V.O. Sadras; M.A. Moran and M. Bonada.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
15. Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes (pages 107–115)

by V.O. Sadras; P.R. Petrie and M.A. Moran.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
16. Comparison of different protocols for indirect measurement of leaf area index with ceptometers in vertically trained vineyards (pages 116–122)

by R. López-Lozano and M.A. Casterad.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
17. Has soil drying contributed to earlier grape ripening in wine regions of southern Australia? (pages 123–127)

by R.E. White.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Link to original article. | Click here to access online Availability: No items available
18. Review: soil physical and chemical properties as indicators of soil quality in Australian viticulture (pages 129–139)

by D.P. Oliver; R.G.V. Bramley; D. Riches; I. Porter and J. Edwards.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
19. Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists (pages 140–152)

by J. Ballester; D. Peyron and D. Valentin; M. Mihnea.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available
20. Grape seed proteins: a new fining agent for astringency reduction in red wine (pages 153–160)

by S. Vincenzi; A. Recchia; D. Gazzola; G. Pasini and A. Curioni; E. Monteleone; C. Dinnella.

Source: Australian Journal of Grape and Wine ResearchMaterial type: computer file Computer File; Format: electronic Publisher: Australian Society of Viticulture and Oenology, 2013Online Access: Click here to access online | Click here to access online | Link to original article. Availability: No items available