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Kerry L Wilkinson

Showing results (21-30 of 48) with videos related to

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Foods (Basel, Switzerland)|October 17, 2019
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red WinesDuc-Truc Pham, Vanessa J Stockdale, David W Jeffery, et al.
Food Chemistry|November 6, 2021
The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexusPietro Previtali, Nick K Dokoozlian, Bruce S Pan, et al.
Journal of Agricultural and Food Chemistry|June 30, 2021
Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (<i>Vitis vinifera</i> L.) cv. Cabernet SauvignonPietro Previtali, Nick K Dokoozlian, Bruce S Pan, et al.
Molecules (Basel, Switzerland)|April 13, 2019
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative PerstractionDuc-Truc Pham, Vanessa J Stockdale, David Wollan, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acidKerry L Wilkinson, Gordon M Elsey, Rolf H Prager, et al.
Molecules (Basel, Switzerland)|April 3, 2021
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A ReviewYsadora A Mirabelli-Montan, Matteo Marangon, Antonio Graça, et al.
Journal of Agricultural and Food Chemistry|December 7, 2007
Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wineKristen R Kennison, Kerry L Wilkinson, Hannah G Williams, et al.
Food Chemistry|September 1, 2021
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skinsRichard G Ntuli, Yaelle Saltman, Ravi Ponangi, et al.
Food Chemistry|March 29, 2026
Exploring the possible translocation of smoke-derived volatile phenols from grapevine leaves to fruitTingting Shi, Julie A Culbert, Renata Ristic, et al.
Horticulture Research|August 5, 2022
A systematic review and meta-analysis of vineyard techniques used to delay ripeningPietro Previtali, Filippo Giorgini, Randall S Mullen, et al.
Pageof 5

Showing results (21-30 of 48) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|October 17, 2019
Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red WinesDuc-Truc Pham, Vanessa J Stockdale, David W Jeffery, et al.
Food Chemistry|November 6, 2021
The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexusPietro Previtali, Nick K Dokoozlian, Bruce S Pan, et al.
Journal of Agricultural and Food Chemistry|June 30, 2021
Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (<i>Vitis vinifera</i> L.) cv. Cabernet SauvignonPietro Previtali, Nick K Dokoozlian, Bruce S Pan, et al.
Molecules (Basel, Switzerland)|April 13, 2019
Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative PerstractionDuc-Truc Pham, Vanessa J Stockdale, David Wollan, et al.
Journal of Agricultural and Food Chemistry|June 24, 2004
Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acidKerry L Wilkinson, Gordon M Elsey, Rolf H Prager, et al.
Molecules (Basel, Switzerland)|April 3, 2021
Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A ReviewYsadora A Mirabelli-Montan, Matteo Marangon, Antonio Graça, et al.
Journal of Agricultural and Food Chemistry|December 7, 2007
Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wineKristen R Kennison, Kerry L Wilkinson, Hannah G Williams, et al.
Food Chemistry|September 1, 2021
Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skinsRichard G Ntuli, Yaelle Saltman, Ravi Ponangi, et al.
Food Chemistry|March 29, 2026
Exploring the possible translocation of smoke-derived volatile phenols from grapevine leaves to fruitTingting Shi, Julie A Culbert, Renata Ristic, et al.
Horticulture Research|August 5, 2022
A systematic review and meta-analysis of vineyard techniques used to delay ripeningPietro Previtali, Filippo Giorgini, Randall S Mullen, et al.
Pageof 5