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Akademický článek

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.

Autor: Culbert JA; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Jiang W; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Bilogrevic E; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Likos D; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Francis IL; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Krstic MP; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Herderich MJ; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2021 Sep 08; Vol. 69 (35), pp. 10246-10259. Date of Electronic Publication: 2021 Aug 24.

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Akademický článek

Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke.

Autor: Culbert JA; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Jiang W; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Ristic R; Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia., Puglisi CJ; Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Nixon EC; Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Shi H; Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; Shandong Academy of Grape, Jinan 250100, China., Wilkinson KL; Waite Research Institute, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2021 Aug 31; Vol. 26 (17). Date of Electronic Publication: 2021 Aug 31.

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Akademický článek

Development and Utilization of a Model System to Evaluate the Potential of Surface Coatings for Protecting Grapes from Volatile Phenols Implicated in Smoke Taint.

Autor: Culbert JA; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Krstic MP; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia., Herderich MJ; The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2021 Aug 27; Vol. 26 (17). Date of Electronic Publication: 2021 Aug 27.

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Akademický článek

Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument.

Autor: Verdonk N; School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia., Ristic R; School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia., Culbert JA; School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia., Pearce K; School of Pharmacy and Medical Sciences, University of South Australia, GPO Box 2471, Adelaide, SA 5001, Australia., Wilkinson KL; School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Feb 24; Vol. 10 (3). Date of Electronic Publication: 2021 Feb 24.

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Akademický článek

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.

Autor: Saltman Y; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Culbert JA; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Johnson TE; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Ristic R; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Wilkinson KL; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia., Bastian SEP; School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Sep 01; Vol. 9 (9). Date of Electronic Publication: 2020 Sep 01.

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