Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Anthony L. Robinson"'
Autor:
Antony Bacic, Jacqui M. McRae, Vanessa J. Stockdale, Wes Pearson, P. Munro, S. Grafton, Sunil Ratnayake, Anthony L. Robinson
Publikováno v:
Australian Journal of Grape and Wine Research. 25:439-450
Background and Aims Carrageenan addition has been previously shown to remove proteins from wine and to heat stabilise wines, however, many types of carrageenans are now available with potentially different protein‐adsorbing properties. This study i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7b2cd3835593233baed6ca30404c927
https://doi.org/10.1111/ajgw.12411
https://doi.org/10.1111/ajgw.12411
Publikováno v:
Australian Journal of Grape and Wine Research. 20:361-377
Background and Aims: Many aroma compounds occur as glycosidically bound precursors that do not contribute to fruit/beverage aroma until aglycone release during processing or storage. Existing procedures typically measure glycosidically bound compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9795d5d6238d3a005983a9d35ded8d4e
https://doi.org/10.1111/ajgw.12087
https://doi.org/10.1111/ajgw.12087
Autor:
Anthony L. Robinson, Susan E. Ebeler, Peter S. Solomon, Robert D. Trengove, Hildegarde Heymann, Paul K. Boss
Publikováno v:
American Journal of Enology and Viticulture. 65:25-42
Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::841d4a411eef30f3920ac685b71d0d52
https://doi.org/10.5344/ajev.2013.13106
https://doi.org/10.5344/ajev.2013.13106
Autor:
Peter S. Solomon, Paul K. Boss, Hildegarde Heymann, Anthony L. Robinson, Susan E. Ebeler, Robert D. Trengove
Publikováno v:
American Journal of Enology and Viticulture. 65:1-24
Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c35388190a067021cc64a6632105a164
https://doi.org/10.5344/ajev.2013.12070
https://doi.org/10.5344/ajev.2013.12070
Autor:
Paul K. Boss, Robert D. Trengove, Anthony L. Robinson, Peter S. Solomon, Hildegarde Heymann, Douglas O. Adams
Publikováno v:
American Journal of Enology and Viticulture. 63:467-476
The current study explores the relationship between sensory characteristics and wine composition of Cabernet Sauvignon wines in relation to Australian geographical indications (GIs). Descriptive sensory analysis was conducted to characterize the sens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a693f9e1310783675ed504015378c0b
https://doi.org/10.5344/ajev.2012.12023
https://doi.org/10.5344/ajev.2012.12023
Publikováno v:
Journal of Sensory Studies. 27:111-122
There are widely divergent opinions on the number of judges required for sensory descriptive analysis (DA) with some authors saying 6 and others up to 15. Yet, there are very little data to support these numbers. Therefore, the data from three DA stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc7e4fb24e741b6d3cf306ef8e6dafa3
https://doi.org/10.1111/j.1745-459x.2012.00373.x
https://doi.org/10.1111/j.1745-459x.2012.00373.x
Autor:
Douglas O. Adams, Anthony L. Robinson, Robert D. Trengove, Hildegarde Heymann, Peter S. Solomon, Paul K. Boss
Publikováno v:
Australian Journal of Grape and Wine Research. 17:327-340
Background and Aims: The study explores the diversity in sensory characteristics of Cabernet Sauvignon wines from Australia and analyses the relationship between sensory attributes and wine composition. Methods and Results: Descriptive sensory analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea8537566a6db5968927b565c702c750
https://doi.org/10.1111/j.1755-0238.2011.00155.x
https://doi.org/10.1111/j.1755-0238.2011.00155.x
Publikováno v:
Journal of Chromatography A. 1218:504-517
Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a large number of volatiles including those present at low concentrations. This study presents th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8d0370d59e944d64158c02e2f7b23cc
https://doi.org/10.1016/j.chroma.2010.11.008
https://doi.org/10.1016/j.chroma.2010.11.008
Autor:
Hildegarde Heymann, Fernando Buscema, Anthony L. Robinson, Susan E. Ebeler, M. E. Stoumen, Roger B. Boulton, Ellena S. King, Helene Hopfer
Publikováno v:
ACS Symposium Series ISBN: 9780841230101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c37f2485ceeb8932825dd43c1f5801fa
https://doi.org/10.1021/bk-2015-1203.ch007
https://doi.org/10.1021/bk-2015-1203.ch007
Publikováno v:
Journal of agricultural and food chemistry. 59(7)
Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or variables in the winery to produce wines with specific sensory attributes. A recently develop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::847abb02466410da3afab8c19234423f
https://pubmed.ncbi.nlm.nih.gov/21370883
https://pubmed.ncbi.nlm.nih.gov/21370883