Introduction and Acknowledgements
Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates
SINGH, D.P.; CHONG, H.H.; PITT, K.M.; CLEARY, M.; DOKOOZLIAN, N.K.; DOWNEY, M.O.
Smoke taint compounds in wine: nature, origin, measurement and amelioration of affected wines
Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine
WILKINSON, K.L.; RISTIC, R.; PINCHBECK, K.A.; FUDGE, A.L.; SINGH, D.P.; PITT, K.M.; DOWNEY, M.O.; BALDOCK, G.A.; HAYASAKA, Y.; PARKER, M.; HERDERICH, M.J.
The effect of winemaking techniques on the intensity of smoke taint in wine
RISTIC, R.; OSIDACZ, P.; PINCHBECK, K.A.; HAYASAKA, Y.; FUDGE, A.L.; WILKINSON, K.L.
Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption
FUDGE, A.L.; RISTIC, R.; WOLLAN, D.; WILKINSON, K.L.
Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties
KENNISON, K.R.; WILKINSON, K.L.; POLLNITZ, A.P.; WILLIAMS, H.G.; GIBBERD, M.R.
Review: Winery wastewater quality and treatment options in Australia
MOSSE, K.P.M.; PATTI, A.F.; CHRISTEN, E.W.; CAVAGNARO, T.R.
Ripe rot of south-eastern Australian wine grapes is caused by two species of Colletotrichum: C. acutatum and C. gloeosporioides with differences in infection and fungicide sensitivity
GREER, L.A.; HARPER, J.D.I.; SAVOCCHIA, S.; SAMUELIAN, S.K.; STEEL, C.C.
Impact of node position and bearer length on the yield components in mechanically pruned Cabernet Sauvignon (Vitis vinifera L.)
McLOUGHLIN, S.J.; PETRIE, P.R.; DRY, P.R.
Viticultural experimentation using whole blocks: evaluation of three floor management options
PANTEN, K.; BRAMLEY, R.G.V.
Stomatal density of grapevine leaves (Vitis vinifera L.) responds to soil temperature and atmospheric carbon dioxide
ROGIERS, S.Y.; HARDIE, W.J.; SMITH, J.P.
Grapevine canopy response to a high-temperature event during deficit irrigation
EDWARDS, E.J.; SMITHSON, L.; GRAHAM, D.C.; CLINGELEFFER, P.R.
Variety and storage time affect the compositional changes that occur in grape samples after frozen storage
GARCÍA, S.; SANTESTEBAN, L.G.; MIRANDA, C.; ROYO, J.B.
Assessing desirable levels of sensory properties in Sauvignon Blanc wines – consumer preferences and contribution of key aroma compounds
KING, E.S.; OSIDACZ, P.; CURTIN, C.; BASTIAN, S.E.P.; FRANCIS, I.L.
Rapid and non-destructive method to assess in the vineyard grape berry anthocyanins under different seasonal and water conditions
TUCCIO, L.; REMORINI, D.; PINELLI, P.; FIERINI, E.; TONUTTI, P.; SCALABRELLI, G.; AGATI, G.
Quantifying the onset, rate and duration of sugar accumulation in berries from commercial vineyards in contrasting climates of Australia
SADRAS, V.O.; PETRIE, P.R.
Climate shifts in south-eastern Australia: early maturity of Chardonnay, Shiraz and Cabernet Sauvignon is associated with early onset rather than faster ripening
SADRAS, V.O.; PETRIE, P.R.
General phenological model to characterise the timing of flowering and veraison of Vitis vinifera L.
PARKER, A.K.; DE CORTÁZAR-ATAURI, I.G.; VAN LEEUWEN, C.; CHUINE, I.
Variation in vine vigour, grape yield and vineyard soils and topography as indicators of variation in the chemical composition of grapes, wine and wine sensory attributes
BRAMLEY, R.G.V.; OUZMAN, J.; BOSS, P.K.
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
KONTOUDAKIS, N.; ESTERUELAS, M.; FORT, F.; CANALS, J.M.; ZAMORA, F.
Irrigation of grapevines with saline water at different growth stages: Effects on leaf, wood and juice composition
STEVENS, R.M.; HARVEY, G.; PARTINGTON, D.L.
Sensory and chemical characteristics of trans-resveratrol-fortified wine
GAUDETTE, N.J.; PICKERING, G.J.
Influence of retained cane number and pruning time on grapevine yield components, fruit composition and vine phenology of Sauvignon Blanc vines
TROUGHT, M.C.T.; BENNETT, J.S.; BOLDINGH, H.L.
New chitosan formulation prevents grapevine powdery mildew infection and improves polyphenol content and free radical scavenging activity of grape and wine
IRITI, M.; VITALINI, S.; DI TOMMASO, G.; D'AMICO, S.; BORGO, M.; FAORO, F.
Effect of mechanical leaf removal and its timing on flavan-3-ol composition and concentrations in Vitis vinifera L. cv. Pinot Noir wine
KEMP, B.S.; HARRISON, R.; CREASY, G.L.
The effect of bentonite fining at different stages of white winemaking on protein stability
POCOCK, K.F.; SALAZAR, F.N.; WATERS, E.J.
Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae
WINTER, G.; VAN DER WESTHUIZEN, T.; HIGGINS, V.J.; CURTIN, C.; UGLIANO, M.