Oenological tannins: a review
Contribution of oak wood ageing to the sweet perception of dry wines
Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must
White wine fermentation: interaction of assimilable nitrogen and grape solids : Interaction of assimilable nitrogen and grape solids on alcoholic fermentation under oenological conditions
Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics
Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case study of Rías Baixas
Optimisation of techniques for quantification of Botrytis cinerea in grape berries and receptacles by quantitative polymerase chain reaction
The reliability of woody indexing for detection of grapevine virus-associated diseases in three different climatic conditions in Australia
Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum
Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel
Effects of elevated temperature in grapevine. I Berry sensory traits
Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes
Comparison of different protocols for indirect measurement of leaf area index with ceptometers in vertically trained vineyards
Has soil drying contributed to earlier grape ripening in wine regions of southern Australia?