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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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Protein haze in bottled white wines: How well do stability tests and bentonite fining trials predict haze formation during storage and transport?

Australian journal of grape and wine research, 2006-10, Vol.12 (3), p.212-220

2006

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Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage

Australian journal of grape and wine research, 2011-02, Vol.17 (1), p.28-35

2011

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mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.564-573

2003

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Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

Journal of agricultural and food chemistry, 2013-10, Vol.61 (40), p.9705-9711

2013

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The effect of bentonite fining at different stages of white winemaking on protein stability

Australian journal of grape and wine research, 2011-06, Vol.17 (2), p.280-284

2011

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Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine: Palate effects of caftaric acid and Grape Reaction Product

Australian journal of grape and wine research, 2014-02, Vol.20 (1), p.25-30

2014

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Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine

Journal of agricultural and food chemistry, 2007-03, Vol.55 (5), p.1799-1807

2007

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Protein removal from a Chardonnay juice by addition of carrageenan and pectin

Australian journal of grape and wine research, 2012-06, Vol.18 (2), p.194-202

2012

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Preventing protein haze in bottled white wine

Australian journal of grape and wine research, 2005-07, Vol.11 (2), p.215-225

2005

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The effect of bentonite fining at different stages of white winemaking on protein stability: Timing of bentonite fining

Australian journal of grape and wine research, 2011-06, Vol.17 (2), p.280-284

2011

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Mouthfeel of white wines made with and without pomace contact and added anthocyanins

Australian journal of grape and wine research, 2009-02, Vol.15 (1), p.59-69

2009

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Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage: Zirconia for protein stabilisation of wines

Australian journal of grape and wine research, 2011-02, Vol.17 (1), p.28-35

2011

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Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

Australian journal of grape and wine research, 2014-02, Vol.20 (1), p.25-30

2014

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The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Australian journal of grape and wine research, 2005-10, Vol.11 (3), p.369-377

2005

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Protein removal from a Chardonnay juice by addition of carrageenan and pectin: Adsorbents for protein stabilization of wines

Australian journal of grape and wine research, 2012-06, Vol.18 (2), p.194-202

2012

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Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Rapid communications in mass spectrometry, 2003-01, Vol.17 (1), p.9-16

2003

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Analysis of pigmented polymers in red wine by reverse phase HPLC

Australian journal of grape and wine research, 2002-04, Vol.8 (1), p.70-75

2002

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The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Australian journal of grape and wine research, 2005-10, Vol.11 (3), p.355-368

2005

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In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects

Australian journal of grape and wine research, 2006-10, Vol.12 (3), p.221-234

2006

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Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.3-5

1996

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Sequence Analysis of Grape (Vitis vinifera) Berry Chitinases That Cause Haze Formation in Wines

Journal of agricultural and food chemistry, 1998-12, Vol.46 (12), p.4950-4957

1998

Volltextzugriff (PDF)

A Saccharomyces mannoprotein that protects wine from protein haze

Carbohydrate polymers, 1994, Vol.23 (3), p.185-191

1994

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Combined heat and proteolytic enzyme treatment of white wines reduces haze forming protein content without detrimental effect

Australian journal of grape and wine research, 2003-04, Vol.9 (1), p.56-63

2003

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The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

Australian journal of grape and wine research, 1998-10, Vol.4 (3), p.136-139

1998

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

Protein haze in bottled white wines: How well do stability tests and bentonite fining trials predict haze formation during storage and transport?

Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage

mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

Aspartic Acid Protease from Botrytis cinerea Removes Haze-Forming Proteins during White Winemaking

The effect of bentonite fining at different stages of white winemaking on protein stability

Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine: Palate effects of caftaric acid and Grape Reaction Product

Sulfatea Candidate for the Missing Essential Factor That Is Required for the Formation of Protein Haze in White Wine

Protein removal from a Chardonnay juice by addition of carrageenan and pectin

Preventing protein haze in bottled white wine

The effect of bentonite fining at different stages of white winemaking on protein stability: Timing of bentonite fining

Mouthfeel of white wines made with and without pomace contact and added anthocyanins

Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage: Zirconia for protein stabilisation of wines

Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Protein removal from a Chardonnay juice by addition of carrageenan and pectin: Adsorbents for protein stabilization of wines

Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry

Analysis of pigmented polymers in red wine by reverse phase HPLC

The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

In-line dosing for bentonite fining of wine or juice: Contact time, clarification, product recovery and sensory effects

Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins

Sequence Analysis of Grape (Vitis vinifera) Berry Chitinases That Cause Haze Formation in Wines

A Saccharomyces mannoprotein that protects wine from protein haze

Combined heat and proteolytic enzyme treatment of white wines reduces haze forming protein content without detrimental effect

The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines

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