Showing results (1-10 of 21) with videos related to
Sort By:
Pageof 3
Food Chemistry|May 30, 2023
Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wineXinyi Zhang, John W Blackman, Andrew C ClarkJournal of Agricultural and Food Chemistry|May 17, 2013
Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faultsChristopher C Steel, John W Blackman, Leigh M SchmidtkeJournal of Food Science|January 21, 2012
Production technologies for reduced alcoholic winesLeigh M Schmidtke, John W Blackman, Samson O AgboolaFood Chemistry|June 6, 2022
Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle agingXinyi Zhang, John W Blackman, Paul D Prenzler, et al.Journal of Agricultural and Food Chemistry|November 13, 2013
Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profilesLeigh M Schmidtke, John W Blackman, Andrew C Clark, et al.Journal of Agricultural and Food Chemistry|July 3, 2018
Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of WineHsiao-Chi Chou, Katja Šuklje, Guillaume Antalick, et al.Journal of Agricultural and Food Chemistry|February 24, 2015
Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wineNavideh Sadoughi, Leigh M Schmidtke, Guillaume Antalick, et al.Journal of the Science of Food and Agriculture|April 22, 2016
Changes in volatile composition and sensory attributes of wines during alcohol content reductionRocco Longo, John W Blackman, Peter J Torley, et al.Journal of Agricultural and Food Chemistry|April 24, 2015
Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm ClimateGuillaume Antalick, Katja Šuklje, John W Blackman, et al.Food Chemistry|May 10, 2018
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profilesRocco Longo, John W Blackman, Guillaume Antalick, et al.Pageof 3