Australian journal of grape and wine research

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  Año 2013, Vol. 19, Número 1

  • Review Article

    • Oenological tannins: a review

      Andrea Versari, W. J. Du Toit, Giuseppina Paola Parpinello

      • Resumen

      págs. 1-10

      

  • Original Article

    • Contribution of oak wood ageing to the sweet perception of dry wines

      Axel Marchal, Alexandre Pons, Valérie Lavigne-Cruège, Denis Dubordieu

      • Resumen

      págs. 11-19

      

  • Original Articles

    • Wireless real-time monitoring of malolactic fermentation in wine barrels: the Wireless Sensor Bung system

      Filippo Salvatore Di Gennaro, Alessandro Matese, Jacopo Primicerio, Lorenzo Genesio, F. Sabatini, Stefano Di Blasi, Francesco Primo Vaccari

      • Resumen

      págs. 20-24

      

    • Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

      Federico Casassa, Christopher W. Beaver, Maria S. Mireles, James F. Harbertson

      • Resumen

      págs. 25-39

      

    • Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must

      Kalliopi Rantsiou, Simona Campolongo, Valentina Alessandria, Luca Rolle, Fabrizio Torchio, Luca Simone Cocolin

      • Resumen

      págs. 40-46

      

    • White wine fermentation: interaction of assimilable nitrogen and grape solids

      Erick Casalta, Marie-France Cervi, Jean-Michel Salmon, Jean-Marie Sablayrolles

      • Resumen

      págs. 47-52

      

    • Identification of behaviour patterns of viticultural regions according to their agroclimatic fingerprint and grape characteristics

      María Reyes González Centeno, Susana Simal Florindo, Antoni Femenia Marroig, Miquel Frau Cadentey, María Carmen Rosselló Matas

      • Resumen

      págs. 53-61

      

    • Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case study of Rías Baixas

      María J. Martelo Vidal, F. Domínguez, Manuel Vázquez Vázquez

      • Resumen

      págs. 62-67

      

    • Optimisation of techniques for quantification of Botrytis cinerea in grape berries and receptacles by quantitative polymerase chain reaction

      Seiya Saito, K.J. Dunne, Kathy Evans, K. Barry, Lance E. Cadle-Davidson, Wayne F. Wilcox

      • Resumen

      págs. 68-73

      

  • Short Research Paper

    • The reliability of woody indexing for detection of grapevine virus-associated diseases in three different climatic conditions in Australia

      F.E. Constable, J. Connellan, Philip R. Nicholas, B.C. Rodoni

      • Resumen

      págs. 74-80

      

  • Original Articles

    • Influence of temperature, copper and CO2 on spore counts and geosmin production by Penicillium expansum

      Daniela Corréai-Judet, Maurice Bensoussan, Claudine Charpentier, Philippe Dantigny

      • Resumen

      págs. 81-86

      

    • Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel

      Marcos Bonada, Victor O. Sadras, Sigfredo Fuentes

      • Resumen

      págs. 87-94

      

    • Effects of elevated temperature in grapevine. I Berry sensory traits

      Victor O. Sadras, Martin A. Moran, Marcos Bonada

      • Resumen

      págs. 95-106

      

    • Effects of elevated temperature in grapevine. II juice pH, titratable acidity and wine sensory attributes

      Victor O. Sadras, Paul R. Petrie, Martin A. Moran

      • Resumen

      págs. 107-115

      

    • Comparison of different protocols for indirect measurement of leaf area index with ceptometers in vertically trained vineyards

      R. López Lozano, María Auxiliadora Casterad Seral

      • Resumen

      págs. 116-122

      

  • Short Research Paper

    • Has soil drying contributed to earlier grape ripening in wine regions of southern Australia?

      Robert E. White

      • Resumen

      págs. 123-127