Zobrazeno 1 - 10
of 175
pro vyhledávání: '"David. W. Jeffery"'
Autor:
Han Wang, David W. Jeffery
Publikováno v:
Foods, Vol 13, Iss 9, p 1376 (2024)
With a view to maintaining the reputation of wine-producing regions among consumers, minimising economic losses caused by wine fraud, and achieving the purpose of data-driven terroir classification, the use of an absorbance–transmission and fluores
Externí odkaz:
https://doaj.org/article/8a9e8211858c4233af36da38c37e33a7
Autor:
Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Emily L. Nicholson, David W. Jeffery
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of Vitis vinifera L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs across the
Externí odkaz:
https://doaj.org/article/d04009e6d64a4ee5b046b9864e1dd50a
Autor:
Marlize Z. Bekker, Kathleen M. Cuijvers, Allie C. Kulcsar, Ross D. Sanders, Dimitra L. Capone, David W. Jeffery, Simon A. Schmidt
Publikováno v:
Australian Journal of Grape and Wine Research, Vol 2023 (2023)
Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The
Externí odkaz:
https://doaj.org/article/dd4c020765604086870475c0a4273bff
Publikováno v:
Agronomy, Vol 13, Iss 7, p 1747 (2023)
The volatile-mediated interplay between stressed and non-stressed plants has been described in many studies involving both biotic and abiotic stresses as a one-way channel. However, very little is known about the molecular basis and mechanisms by whi
Externí odkaz:
https://doaj.org/article/13b5bb55a95f4c1083f48e796474d6d0
Autor:
Elli Goulioti, David W. Jeffery, Alexandros Kanapitsas, Despina Lola, Georgios Papadopoulos, Andrea Bauer, Yorgos Kotseridis
Publikováno v:
Molecules, Vol 28, Iss 13, p 5016 (2023)
Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were anal
Externí odkaz:
https://doaj.org/article/7d264889685647909c03e0a2aef1bfee
Publikováno v:
Fermentation, Vol 9, Iss 4, p 394 (2023)
Digital control systems are well established in many industries and could find application in the wine sector. Of critical importance to red wine quality, the efficient and targeted extraction of polyphenols from red grape solids during alcoholic fer
Externí odkaz:
https://doaj.org/article/4c876ad1a04d4bfdb71c75be82bf80e9
Autor:
Claire E. J. Armstrong, Pietro Previtali, Paul K. Boss, Vinay Pagay, Robert G. V. Bramley, David W. Jeffery
Publikováno v:
Plants, Vol 12, Iss 7, p 1442 (2023)
Uniform grape maturity can be sought by producers to minimise underripe and/or overripe proportions of fruit and limit any undesirable effects on wine quality. Considering that grape heterogeneity is a multifaceted phenomenon, a composite index summa
Externí odkaz:
https://doaj.org/article/d7d06f17d53e4c5aa191e25c068917fe
Autor:
Ranaweera K.R. Ranaweera, Adam M. Gilmore, Susan E.P. Bastian, Dimitra L. Capone, David W. Jeffery
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecular fingerpr
Externí odkaz:
https://doaj.org/article/3c4554c761464e68b7d14e5f83c9e75d
Publikováno v:
Foods, Vol 12, Iss 4, p 757 (2023)
Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can rapidly predict a suite of sensory attributes from one spectral measurement remains unavailable.
Externí odkaz:
https://doaj.org/article/81d51dd6df95464f9b25aa1f27b1439e
Autor:
Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery
Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and sensory spec
Externí odkaz:
https://doaj.org/article/68b0df4192ba438f9f039cc07cff7f9f