Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Eric Wilkes"'
Autor:
James W. Favell, Kerry L. Wilkinson, Ieva Zigg, Sarah M. Lyons, Renata Ristic, Carolyn J. Puglisi, Eric Wilkes, Randell Taylor, Duane Kelly, Greg Howell, Marianne McKay, Lucky Mokwena, Tim Plozza, Pei Zhang, AnhDuyen Bui, Ian Porter, Orrin Frederick, Jasha Karasek, Colleen Szeto, Bruce S. Pan, Steve Tallman, Beth Anne McClure, Hui Feng, Eric Hervé, Anita Oberholster, Wesley F. Zandberg, Matthew Noestheden
Publikováno v:
Molecules, Vol 27, Iss 15, p 4892 (2022)
Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research la
Externí odkaz:
https://doaj.org/article/21e95fe5e962496e930f2236db1fc317
Autor:
Matthew S. Wheal, Eric Wilkes
Publikováno v:
Journal of Analytical Atomic Spectrometry. 36:2383-2390
The relatively new multi-isotope calibration (MICal) method was applied to wine samples, measuring elements with potential impacts in sensory perception, wine production and the authentication of origin. Elements in the trace range (100–5000 μg L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80ad65ce83e8b75e4bcc3426b17b91c6
https://doi.org/10.1039/d1ja00269d
https://doi.org/10.1039/d1ja00269d
Publikováno v:
Australian Journal of Grape and Wine Research. 26:121-129
Background and Aims The total concentration of copper (Cu) in wine cannot be routinely measured without relatively expensive equipment, reagents and/or without labour‐intensive sample pretreatment. The following research describes an approach for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9c3f061938e367f4ada0ea6801ba726
https://doi.org/10.1111/ajgw.12425
https://doi.org/10.1111/ajgw.12425
Autor:
Agnieszka Mierczynska-Vasilev, Anque Guo, Eric Wilkes, Paul A. Smith, Geoffrey R. Scollary, Andrew C. Clark, Nikolaos Kontoudakis
Publikováno v:
Australian Journal of Grape and Wine Research. 25:53-61
Background and Aims Sulfide‐bound copper (Cu) in wine may act as a potential source of hydrogen sulfide. The aim of this study was to understand how the white wine matrix can influence the filterability of sulfide‐bound Cu. Methods and Results Su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::989a222769ed4fd9c1340ea643ec2049
https://doi.org/10.1111/ajgw.12360
https://doi.org/10.1111/ajgw.12360
Autor:
Kieran Hirlam, Xinyi Zhang, Nikolaos Kontoudakis, Neil Scrimgeour, Eric Wilkes, Andrew C. Clark
Publikováno v:
Food Chemistry. 357:129764
Specific forms of Cu in wine can influence wine flavour and development. The co-polymer polyvinylimidazole/polyvinylpyrrolidone (PVI/PVP) is known to remove Cu from wine, but its impact on different Cu forms is uncertain. In this study, three Cu frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cb57860a613ea8b53375dc14caa4491
https://doi.org/10.1016/j.foodchem.2021.129764
https://doi.org/10.1016/j.foodchem.2021.129764
Publikováno v:
Australian Journal of Grape and Wine Research. 21:713-722
Temperature can play a significant role in the development of wine at many stages during its lifetime. Elevated temperature, however, poses a significant risk to the sensory attributes of wine and its resultant shelf-life. Wines often experience diff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9c0b95941926bf42ed1e9b197e16383
https://doi.org/10.1111/ajgw.12196
https://doi.org/10.1111/ajgw.12196
Publikováno v:
Australian Journal of Grape and Wine Research. 21:693-704
It is generally acknowledged that oxygen can have both a positive and a negative impact on a wine's chemical composition and sensory attributes. During the production process, from the initial harvesting of grapes to maturation in bottle, there are n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c63efd5ee30f2a10625d35b813ef4eca
https://doi.org/10.1111/ajgw.12199
https://doi.org/10.1111/ajgw.12199
Autor:
Geoffrey R. Scollary, Leigh Schmidtke, Marlize Z Bekker, Andrew C. Clark, Nikolaos Kontoudakis, Eric Wilkes, Paul A. Smith, Mark Smith
Publikováno v:
Food chemistry. 274
The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on 49 wines and compared to compositional data. The adopted analytical strategies were stripping potentiometry, HPLC and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc5b8df5e133bcd371256393b2387126
https://pubmed.ncbi.nlm.nih.gov/30373024
https://pubmed.ncbi.nlm.nih.gov/30373024
Publikováno v:
Australian Journal of Grape and Wine Research. 21:741-753
Data for wines from the 2004–2014 vintages were collated from the database of analytical results of The Australian Wine Research Institute's Commercial Services Group and are reviewed in the context of historical trends in wine composition. Data fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3f83a076e942e6b1001fad066a44240
https://doi.org/10.1111/ajgw.12195
https://doi.org/10.1111/ajgw.12195
Publikováno v:
Australian Journal of Grape and Wine Research. 21:627-641
Supersaturation of wine with dissolved tartaric acid is an essential requirement for crystallisation of potassium bitartrate and can be thought of as the driving force. Nucleation must occur, however, before potassium bitartrate crystals can grow and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::255f353b2e4b3e13f4259b76aea5c28c
https://doi.org/10.1111/ajgw.12194
https://doi.org/10.1111/ajgw.12194