Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Claire Grose"'
Publikováno v:
Fermentation, Vol 10, Iss 5, p 244 (2024)
There was a technical error in the calculation of yeast cell concentrations from cell numbers in the original publication [...]
Externí odkaz:
https://doaj.org/article/4b37c44a4602422eba4f2e62151c7a0a
Autor:
Tamsin Owen, Juliana Silva, Claire Grose, Alice Bailey, Sally Robinson, Seonaid Anderson, Amanda Ludlow, Sarah Sharp, Lucy Toghill, Tammy Hedderly
Publikováno v:
Frontiers in Psychiatry, Vol 13 (2022)
There has been an increase in the occurrence of sudden onset functional tic-like behaviours in adolescents during the COVID-19 pandemic, which has had a significant impact on the affected individual’s ability to engage with education. The aim of th
Externí odkaz:
https://doaj.org/article/2d970357e67b41fb98a36421a2445ff9
Publikováno v:
Fermentation, Vol 9, Iss 8, p 759 (2023)
Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produce
Externí odkaz:
https://doaj.org/article/08a0851393c64647bfce92e0c0191a10
Autor:
Damian Martin, Melodie Lindsay, Paul Kilmartin, Leandro Dias Araujo, Tanya Rutan, Muriel Yvon, Lily Stuart, Franzi Grab, Tom Moore, Claire Scofield, Michelle Schurmann, Claire Grose
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Making high quality but affordable Pinot noir (PN) wine is challenging in most terroirs and New Zealand (NZ)’s situation is no exception. To increase the probability of making highly typical PN wines, producers choose to grow grapes in cool climate
Externí odkaz:
https://doaj.org/article/2570511c2ead41f1bed6f84ffc21722b
Autor:
Damian Martin, Franziska Grab, Claire Grose, Lily Stuart, Claire Scofield, Andrew McLachlan, Tanya Rutan
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Vine genetics, fruit maturity, region and vineyard are perceived as factors that strongly influence Pinot noir grape and wine composition. Our study aims to understand the relationship between grape (and ultimately wine) composition and the physical
Externí odkaz:
https://doaj.org/article/05255bfbe3344634ba1652212c9fb5e2
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0169257 (2017)
The study's aim was to investigate a central tenet of biodynamic philosophy as applied to wine tasting, namely that wines taste different in systematic ways on days determined by the lunar cycle. Nineteen New Zealand wine professionals tasted blind 1
Externí odkaz:
https://doaj.org/article/13c63fba5db94ca89fca0692ba7f8a96
Autor:
Bin Tian, Roland Harrison, James Morton, Marlene Jaspers, Simon Hodge, Claire Grose, Mike Trought
Publikováno v:
Molecules, Vol 22, Iss 7, p 1164 (2017)
Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesis-related (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in protein haze formation. In th
Externí odkaz:
https://doaj.org/article/a85f8f9d55d34011bcfc442b7342f7af
Autor:
Damian Martin, Bruno Fedrizzi, Katie Parish-Virtue, Claire Grose, Mandy Herbst-Johnstone, Rebecca C. Deed, Flo Bouda
Publikováno v:
Australian Journal of Grape and Wine Research. 27:453-457
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::884ac07d8c0242fd3f6e3b675fdfb027
https://doi.org/10.1111/ajgw.12498
https://doi.org/10.1111/ajgw.12498
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:13380-13396
Wine flavor and quality are determined by the assessment of multiple sensory stimuli, including aroma, taste, and mouthfeel. It is therefore important to consider the contribution of as many metabolites as possible when attempting to relate wine comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2f504b09fdea37dab8d7ed836bc8ad3
https://doi.org/10.1021/acs.jafc.0c04095
https://doi.org/10.1021/acs.jafc.0c04095
Autor:
Wendy V. Parr, Dominique Valentin, Oliver Masters, Claire Grose, Duncan Hedderley, Leandro Dias Araújo, Marcela Medel Maraboli
Publikováno v:
Food Research International
Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩
Food Research International, Elsevier, 2020, 137, pp.109423. ⟨10.1016/j.foodres.2020.109423⟩
International audience; Quality and complexity are abstract terms employed frequently to describe a wine's overall attributes. In the present study, we investigated: (i) attributes driving wine professionals' judgments of quality and complexity in Pi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::390bb487833de230e7cd24f8ee308ccc
https://hal.inrae.fr/hal-03034550
https://hal.inrae.fr/hal-03034550
