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Terpenoids and their role in wine flavour: recent advances

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.582-600

2015

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Application of consumer sensory science in wine research

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.554-567

2015

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Strategies for reducing alcohol concentration in wine

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.670-679

2015

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The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Food quality and preference, 2008-09, Vol.19 (6), p.596-607

2008

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Comparison of Chinese and Australian consumers' liking responses for red wines

Australian journal of grape and wine research, 2012-10, Vol.18 (3), p.256-267

2012

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Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcus oeni strain and wine matrix composition

Australian journal of grape and wine research, 2012-10, Vol.18 (3), p.287-301

2012

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Comparison of best-worst and hedonic scaling for the measurement of consumer wine preferences

Australian journal of grape and wine research, 2009-10, Vol.15 (3), p.205-215

2009

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Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine

Australian journal of grape and wine research, 2021-07, Vol.27 (3), p.348-359

2021

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Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia

Australian journal of grape and wine research, 2022-07, Vol.28 (3), p.459-474

2022

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Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

Australian journal of grape and wine research, 2010-02, Vol.16 (1), p.189-202

2010

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The role of potent thiols in Chardonnay wine aroma

Australian journal of grape and wine research, 2018-01, Vol.24 (1), p.38-50

2018

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Determining wine aroma from compositional data

Australian journal of grape and wine research, 2005-07, Vol.11 (2), p.114-126

2005

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Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions

Australian journal of grape and wine research, 2020-10, Vol.26 (4), p.372-384

2020

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Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Australian journal of grape and wine research, 2022-10, Vol.28 (4), p.621-637

2022

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Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

Australian journal of grape and wine research, 2022-07, Vol.28 (3), p.424-438

2022

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More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China: Sensory and label effects on Chinese consumers

Australian journal of grape and wine research, 2018-01, Vol.24 (1), p.113-124

2018

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The role of potent thiols in Chardonnay wine aroma: Potent thiols in Chardonnay wine

Australian journal of grape and wine research, 2018-01, Vol.24 (1), p.38-50

2018

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Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes

Australian journal of grape and wine research, 2021-10, Vol.27 (4), p.458-471

2021

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Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Australian journal of grape and wine research, 2019-10, Vol.25 (4), p.414-429

2019

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Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine

Australian journal of grape and wine research, 2022-04, Vol.28 (2), p.304-315

2022

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Don't miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine

Australian journal of grape and wine research, 2019-04, Vol.25 (2), p.212-223

2019

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Terpenoids and their role in wine flavour: recent advances: Terpenoids: role in wine flavour

Australian journal of grape and wine research, 2015-12, Vol.21, p.582-600

2015

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More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China

Australian journal of grape and wine research, 2018-01, Vol.24 (1), p.113-124

2018

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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Australian journal of grape and wine research, 2011-06, Vol.17 (2), p.169-180

2011

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Comparison of Chinese and Australian consumers' liking responses for red wines: Chinese and Australian consumers' wine preferences

Australian journal of grape and wine research, 2012-10, Vol.18 (3), p.256-267

2012

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Sensory Evaluation
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Grapes
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Terpenoids and their role in wine flavour: recent advances

Application of consumer sensory science in wine research

Strategies for reducing alcohol concentration in wine

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

Comparison of Chinese and Australian consumers' liking responses for red wines

Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcus oeni strain and wine matrix composition

Comparison of best-worst and hedonic scaling for the measurement of consumer wine preferences

Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine

Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

The role of potent thiols in Chardonnay wine aroma

Determining wine aroma from compositional data

Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China: Sensory and label effects on Chinese consumers

The role of potent thiols in Chardonnay wine aroma: Potent thiols in Chardonnay wine

Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes

Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment

Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine

Don't miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine

Terpenoids and their role in wine flavour: recent advances: Terpenoids: role in wine flavour

More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Comparison of Chinese and Australian consumers' liking responses for red wines: Chinese and Australian consumers' wine preferences

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