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Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
Background and Aims This article studies the influence of the microclimate (light quantity, light quality and temperature) around fruit on the composition and sensory profile of South AfricanExpand
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Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.
This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometryExpand
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Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested atExpand
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Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazine, glutathione, and hydroxycinnamate evolution during
Grape berries were classified according to diameter and total soluble solids (TSS) to study the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and hydroxycinnamatesExpand
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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine)Expand
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Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation.
BACKGROUND The aim of this study, performed on Sauvignon blanc clones SB11 and SB316, grafted on the same rootstock 101-14 Mgt (Vitis riparia × V. ruperstris) and grown at two adjacent vineyards, wasExpand
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Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine.
The effect of repetitive controlled oxidation on the chemical and sensory composition of a fresh and fruity style Sauvignon blanc wine was investigated. Chemical analyses were conducted together withExpand
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The effect of leaf area to yield ratio on secondary metabolites in grapes and wines of Vitis vinifera L. cv. Sauvignon Blanc
Aim: To investigate the effect of reducing leaf area by shoot hedging in combination with bunch thinning on metabolite concentration and sensorial quality of Sauvignon blanc grapes and wines.MethodsExpand
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Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis.
Pre-fermentative juice substitution with water or early harvest wine has the potential to produce lower alcohol wines without critically modifying colour or tannin properties and only marginallyExpand
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Effects of timing of N application and water constraints on N accumulation and juice amino N concentration in 'Chardonnay' grapevines
A prospecting on the sanitary status of the aerial organs and roots of the Eurasian wild grapevine, Vitis vinifera L. ssp. sylvestris (Gmelin) Hegi, was carried out on 14 natural populations situatedExpand
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