Industrial Transformation Training Centres - Grant ID: IC170100008 [ 2018-02-16 - 2024-12-31 ]

Related Publications

• Associated with "Keep cool and carry on" Improved malolactic fermentation
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• Associated with 'TeeBot': A High Throughput Robotic Fermentation and Sampling System
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• Associated with A review of wine authentication using spectroscopic approaches in combination with chemometrics
  url : researchoutputs.unisa.edu.au/11541.2/34898
  
• Associated with A review of wine authentication using spectroscopic approaches in combination with chemometrics
  handle : 2440/131630
  
• Associated with A systematic review and meta-analysis of vineyard techniques used to delay ripening
  handle : 2440/136153
  
Show all 76 related publications
• Associated with Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine
  handle : 2440/136973
  
• Associated with Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes
  handle : 2440/134710
  
• Associated with Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine
  handle : 2440/120828
  
• Associated with Application of fluorescence spectroscopy with multivariate analysis for authentication of Shiraz wines from different regions
  handle : 2440/135173
  
• Associated with Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling
  handle : 2440/129996
  
• Associated with Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptions
  handle : 2440/131604
  
• Associated with Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot
  handle : 2440/138544
  
• Associated with Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León
  handle : 2440/132470
  
• Associated with Characterisation of internal oxygen concentration of strawberry (
  doi : 10.1071/FP21259
  
• Associated with Characterisation of internal oxygen concentration of strawberry (Fragaria × ananassa) and blueberry (Vaccinium corymbosum)
  handle : 2440/137316
  
• Associated with Characterising the chemical typicality of regional Cabernet Sauvignon wines
  handle : 2440/135169
  
• Associated with Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment
  handle : 2440/135824
  
• Associated with Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine
  handle : 2440/131606
  
• Associated with Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines
  handle : 2440/134706
  
• Associated with Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
  handle : 2440/136066
  
• Associated with Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon
  handle : 2440/131558
  
• Associated with Defining wine typicity: sensory characterisation and consumer perspectives
  handle : 2440/130444
  
• Associated with Disruption of ECM33 in diploid wine yeast EC1118: cell morphology and aggregation and their influence on fermentation performance
  handle : 2440/132490
  
• Associated with Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon
  handle : 2440/138552
  
• Associated with Effect of 'loss of function' mutation in SER in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces
  handle : 2440/135157
  
• Associated with Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media
  handle : 2440/137689
  
• Associated with Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.)
  handle : 2440/139269
  
• Associated with Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice
  handle : 2440/128511
  
• Associated with Exploratory study of sugar and C₆ compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening
  handle : 2440/130479
  
• Associated with Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production
  handle : 2440/133565
  
• Associated with Foreword to the special issue of the Australian Journal of Grape and Wine Research highlighting research of the Australian Research Council Training Centre for Innovative Wine Production
  handle : 2440/130524
  
• Associated with Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators
  handle : 2440/138132
  
• Associated with Grapevine salt tolerance
  handle : 2440/131633
  
• Associated with Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
  handle : 2440/135442
  
• Associated with Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine
  handle : 2440/131448
  
• Associated with Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
  handle : 2440/134707
  
• Associated with Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine
  handle : 2440/136698
  
• Associated with Impact of commercial scale ultrafiltration on the composition of white and rosé wine
  handle : 2440/134708
  
• Associated with Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer
  handle : 2440/138312
  
• Associated with Intraregional profiles of varietal thiols and precursors in Sauvignon Blanc juices and wines from the Adelaide Hills
  handle : 2440/135174
  
• Associated with Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
  handle : 2440/122596
  
• Associated with Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra
  handle : 2440/136972
  
• Associated with Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution
  handle : 2440/130561
  
• Associated with Measures to improve wine malolactic fermentation
  handle : 2440/119572
  
• Associated with Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light
  handle : 2440/138517
  
• Associated with Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data
  handle : 2440/134533
  
• Associated with Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking
  handle : 2440/137887
  
• Associated with Perspectives on wines of provenance: Sensory typicality, quality, and authenticity
  handle : 2440/131631
  
• Associated with Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes
  handle : 2440/130275
  
• Associated with Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi
  handle : 2440/130613
  
• Associated with Processes and purposes of extraction of grape components during winemaking: current state and perspectives
  handle : 2440/124507
  
• Associated with QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine
  handle : 2440/131090
  
• Associated with Regional impact on rootstock/scion mediated methoxypyrazine accumulation in rachis
  handle : 2440/135168
  
• Associated with Regulated deficit irrigation and crop load interaction effects on grape heterogeneity
  handle : 2440/130225
  
• Associated with Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv. Cabernet Sauvignon
  handle : 2440/135096
  
• Associated with Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient
  handle : 2440/124260
  
• Associated with Sensory characterisation and consumer perspectives of Australian Cabernet Sauvignon wine typicity
  handle : 2440/135175
  
• Associated with Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis
  handle : 2440/130477
  
• Associated with Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine
  handle : 2440/131632
  
• Associated with Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines
  handle : 2440/134705
  
• Associated with Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication
  handle : 2440/136712
  
• Associated with Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation
  handle : 2440/130826
  
• Associated with The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition
  handle : 2440/134101
  
• Associated with The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus
  handle : 2440/134684
  
• Associated with The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios
  handle : 2440/133119
  
• Associated with The grapevine NaE sodium exclusion locus encodes sodium transporters with diverse transport properties and localisation
  handle : 2440/124647
  
• Associated with The microbial challenge of winemaking: yeast-bacteria compatibility
  handle : 2440/122865
  
• Associated with Ultrafiltration: a novel approach to managing phenolics in white wine
  handle : 2440/136129
  
• Associated with Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations
  handle : 2440/134711
  
• Associated with Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine
  handle : 2440/137594
  
• Associated with Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine
  handle : 2440/130966
  
• Associated with Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines
  handle : 2440/122704
  
• Associated with Using rootstocks to lower berry potassium concentrations in 'Cabernet Sauvignon' grapevines
  handle : 2440/131629
  
• Associated with Vascular connections into the grape berry: the link of structural investment to seededness
  handle : 2440/130984
  
• Associated with Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract
  handle : 2440/122868
  
• Associated with Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?
  handle : 2440/123902
  
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