Industrial Transformation Training Centres - Grant ID: IC130100005 [ 2014-04-08 - 2017-12-31 ]

Related Publications

• Associated with Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin
  handle : 2440/118416
  
• Associated with Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation
  handle : 2440/111358
  
• Associated with Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like media
  handle : 2440/131603
  
• Associated with Appropriate vacuolar acidification in Saccharomyces cerevisiae is required for efficient high sugar fermentation
  handle : 2440/123171
  
• Associated with Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon grape must and wine
  handle : 2440/112948
  
Show all 34 related publications
• Associated with Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones
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• Associated with Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition
  handle : 2440/111650
  
• Associated with Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction
  handle : 2440/119525
  
• Associated with Compositional variability in commercial tannin and mannoprotein products
  handle : 2440/111926
  
• Associated with Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast
  handle : 2440/111553
  
• Associated with Early adaptation strategies of Saccharomyces cerevisiae and Torulaspora delbrueckii to co-inoculation in high sugar grape must-like media
  handle : 2440/125054
  
• Associated with Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries
  handle : 2440/115986
  
• Associated with Extraction properties of new polymeric sorbents applied to wine
  handle : 2440/116503
  
• Associated with Genome sequence of Australian indigenous wine yeast Torulaspora delbrueckii COFT1 using nanopore sequencing
  handle : 2440/131608
  
• Associated with Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death
  handle : 2440/112126
  
• Associated with Impact of bottle aging on smoke-tainted wines from different grape cultivars
  handle : 2440/105829
  
• Associated with Impact of reduced atmospheric CO₂ and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.)
  handle : 2440/112188
  
• Associated with Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines
  handle : 2440/126373
  
• Associated with Integrated strategies to moderate the alcohol content of wines
  handle : 2440/105751
  
• Associated with Linking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains
  handle : 2440/119812
  
• Associated with Loss and formation of malodorous volatile sulfhydryl compounds during wine storage
  handle : 2440/112950
  
• Associated with Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing
  handle : 2440/126856
  
• Associated with New training centre projects to deliver new tools and optimise existing practices for industry
  handle : 2440/131634
  
• Associated with Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
  handle : 2440/117336
  
• Associated with Potassium in the grape (Vitis vinifera L.) berry: transport and function
  handle : 2440/110675
  
• Associated with Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: implications for wine quality based on chemical and sensory analysis
  handle : 2440/124506
  
• Associated with Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine
  handle : 2440/113979
  
• Associated with Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz wines
  handle : 2440/126374
  
• Associated with Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products
  handle : 2440/131619
  
• Associated with The VvBAP1 gene is identified as a potential inhibitor of cell death in grape berries
  handle : 2440/119935
  
• Associated with The role of fruit exposure in the late season decline of grape berry mesocarp cell vitality
  handle : 2440/131620
  
• Associated with Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine
  handle : 2440/105559
  
• Associated with Wine-related aromas for different seasons and occasions: hedonic and emotional responses of wine consumers from Australia, UK and USA
  handle : 2440/117939
  
• Associated with “I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines
  handle : 2440/110064
  
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