Found: 19
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Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin.
- Published in:
- Planta: An International Journal of Plant Biology, 2019, v. 249, n. 3, p. 941, doi. 10.1007/s00425-018-03079-x
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- Article
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols.
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- Molecules, 2022, v. 27, n. 15, p. 4892, doi. 10.3390/molecules27154892
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- Article
Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach.
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- Sensors (14248220), 2020, v. 20, n. 18, p. 5108, doi. 10.3390/s20185108
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- Article
Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms.
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- Sensors (14248220), 2020, v. 20, n. 18, p. 5099, doi. 10.3390/s20185099
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- Article
Novel Wine Yeast for Improved Utilisation of Proline during Fermentation.
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- Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010010
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- Article
Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke.
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- Molecules, 2021, v. 26, n. 17, p. 5277, doi. 10.3390/molecules26175277
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- Article
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review.
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- Molecules, 2021, v. 26, n. 6, p. 1672, doi. 10.3390/molecules26061672
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- Article
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers.
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- Molecules, 2020, v. 25, n. 4, p. 910, doi. 10.3390/molecules25040910
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- Article
Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine.
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- Molecules, 2019, v. 24, n. 19, p. 3432, doi. 10.3390/molecules24193432
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- Article
Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media.
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- Molecules, 2019, v. 24, n. 11, p. 2100, doi. 10.3390/molecules24112100
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- Article
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction.
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- Molecules, 2019, v. 24, n. 7, p. 1404, doi. 10.3390/molecules24071404
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- Article
Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine.
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- Molecules, 2015, v. 20, n. 5, p. 8913, doi. 10.3390/molecules20058913
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- Article
Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument.
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- Foods, 2021, v. 10, n. 3, p. 488, doi. 10.3390/foods10030488
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- Article
Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.
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- Foods, 2020, v. 9, n. 9, p. 1270, doi. 10.3390/foods9091270
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- Article
Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.
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- Foods, 2020, v. 9, n. 9, p. 1208, doi. 10.3390/foods9091208
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- Article
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines.
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- Foods, 2019, v. 8, n. 10, p. 491, doi. 10.3390/foods8100491
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- Article
Australian wine consumers' acceptance of and attitudes toward the use of additives in wine and food production.
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- International Journal of Wine Research, 2015, v. 7, p. 83, doi. 10.2147/IJWR.S90802
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- Article
Consumers' knowledge of and attitudes toward the role of oak in winemaking.
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- International Journal of Wine Research, 2014, v. 6, p. 21, doi. 10.2147/IJWR.S70458
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- Article
Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine.
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- Australian Journal of Grape & Wine Research, 2023, p. 1, doi. 10.1155/2023/6693220
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- Article