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Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

Analytica chimica acta, 2010-02, Vol.660 (1), p.227-231

2010

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Grape skins as supplements for color development in Pinot noir wine

Food research international, 2020-07, Vol.133, p.108707-108707, Article 108707

2020

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High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4651-4657

2007

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Apple variety and maturity profiling of base ciders using UV spectroscopy

Food chemistry, 2017-08, Vol.228, p.323-329

2017

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Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Food chemistry, 2014-06, Vol.153, p.52-59

2014

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Yeast Effects on Pinot noir Wine Phenolics, Color, and Tannin Composition

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9892-9898

2013

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A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

Fermentation (Basel), 2022-09, Vol.8 (9), p.455

2022

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Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study

Fermentation (Basel), 2022-11, Vol.8 (12), p.687

2022

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Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12313-12319

2010

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Measurement of Condensed Tannins and Dry Matter in Red Grape Homogenates Using Near Infrared Spectroscopy and Partial Least Squares

Journal of agricultural and food chemistry, 2008-09, Vol.56 (17), p.7631-7636

2008

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Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale

Biotechnology and bioengineering, 2006-12, Vol.95 (6), p.1101-1107

2006

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Predicting grapevine canopy nitrogen status using proximal sensors and near‐infrared reflectance spectroscopy

Journal of plant nutrition and soil science, 2021-04, Vol.184 (2), p.204-304

2021

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Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age

Journal of agricultural and food chemistry, 2012-10, Vol.60 (40), p.10093-10102

2012

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Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia

Food chemistry, 2009-10, Vol.116 (3), p.761-765

2009

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Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis

Analytica chimica acta, 2008-07, Vol.621 (1), p.19-23

2008

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A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider

Beverages (Basel), 2020-09, Vol.6 (3), p.55

2020

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Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

Applied spectroscopy, 2012-06, Vol.66 (6), p.656-664

2012

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Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine

Current research in food science, 2021-01, Vol.4, p.405-413

2021

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Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

Beverages (Basel), 2018-06, Vol.4 (2), p.45

2018

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Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Food and bioprocess technology, 2014-04, Vol.7 (4), p.954-963

2014

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Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

Beverages (Basel), 2019-09, Vol.5 (3), p.53

2019

Volltextzugriff (PDF)

The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes

Food research international, 2009-06, Vol.42 (5), p.653-658

2009

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Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

Foods, 2020-09, Vol.9 (9), p.1142

2020

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Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

Talanta (Oxford), 2005-12, Vol.68 (2), p.382-387

2005

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Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Analytica chimica acta, 2008-07, Vol.621 (1), p.2-7

2008

Volltextzugriff (PDF)

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Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

Grape skins as supplements for color development in Pinot noir wine

High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format

Apple variety and maturity profiling of base ciders using UV spectroscopy

Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

Yeast Effects on Pinot noir Wine Phenolics, Color, and Tannin Composition

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Measurement of Condensed Tannins and Dry Matter in Red Grape Homogenates Using Near Infrared Spectroscopy and Partial Least Squares

Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale

Predicting grapevine canopy nitrogen status using proximal sensors and near‐infrared reflectance spectroscopy

Phenolic Compositions of 50 and 30 Year Sequences of Australian Red Wines: The Impact of Wine Age

Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia

Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and multivariate analysis

A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider

Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine

Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

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