Australian journal of grape and wine research

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  Año 2012, Vol. 18, Número 2

  • Elevated temperature decouples anthocyanins and sugars in berries of Shiraz and Cabernet Franc

    Victor O. Sadras, Martin A. Moran

    • Resumen

    págs. 115-122

    

  • Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins

    Ana Belén Bautista Ortín, P. Rodríguez Rodríguez, Rocío Gil Muñoz, Estefanía Jiménez Pascual, Naiara Busse Valverde, Adrián Martínez Cutillas, José María López Roca, María Encarnación Gómez Plaza

    • Resumen

    págs. 123-130

    

  • Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

    David G. Takush, James P. Osborne

    • Resumen

    págs. 131-137

    

  • Multivariate statistical approaches for wine classification based on low molecular weight phenolic compounds

    M. J. Cabrita, J. Aires de Sousa, M. D. R. Gomes da Silva, Fernando Trinidade Rei, Ana Maria Costa Freitas

    • Resumen

    págs. 138-146

    

  • Whole‐of‐block experimentation for evaluating a change to canopy management intended to enhance wine quality

    Kerstin Panten, R. G. V. Bramley

    • Resumen

    págs. 147-157

    

  • Effects of hot‐water treatment, post‐hot‐water‐treatment cooling and cold storage on the viability of dormant grafted grapevines under field conditions

    David Gramaje, Josep Armengol

    • Resumen

    págs. 158-163

    

  • Water‐use efficiency in grapevine cultivars grown under controlled conditions: effects of water stress at the leaf and whole‐plant level

    Magdalena Tomás Mir, Hipólito Medrano Gil, Alicia Pou Mir, José Mariano Escalona Lorenzo, Sebastià Martorell Lliteras, Miquel Ribas Carbó, Jaume Flexas Sans

    • Resumen

    págs. 164-172

    

  • Spatio‐temporal dynamics of grape anthocyanin accumulation in a Tempranillo vineyard monitored by proximal sensing

    Javier Baluja Arestiño, María Paz Diago Santamaría, Pierre Goovaerts, Javier Tardáguila Laso

    • Resumen

    págs. 173-182

    

  • Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments

    Rob R. Walker, Deidre H. Blackmore

    • Resumen

    págs. 183-193

    

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

    M. Maragon, Luciano Lucchetta, D. Juan, V.J. Stockdale, A. Hart, P.J. Rogers, Elizabeth J. Waters

    • Resumen

    págs. 194-202

    

  • Mass spectrometry fragmentation pattern of coloured flavanol‐anthocyanin and anthocyanin‐flavanol derivatives in aged red wines of Rioja

    Mª Belen Sanchez Martinez de Ilarduya, C. Sánchez Fernández, M. Viloria Bernal, Diana Maria Lopez Marquez, L. A. Berrueta, B. Gallo, F. Vicente

    • Resumen

    págs. 203-214

    

  • Assessment of grey mould (Botrytis cinerea) impact on phenolic and sensory quality of Bordeaux grapes, musts and wines for two consecutive vintages

    I. Ky, Bénédicte Lorrain, Michaël Jourdes, Grégory Pasquier, M. Fermaud, Laurence Geny, Patrice Rey, Bernard Donèche, P.-L. Teissedre

    • Resumen

    págs. 215-226

    

  • Effects of solar ultraviolet radiation and canopy manipulation on the biochemical composition of Sauvignon Blanc grapes

    S.M. Gregan, J.J. Wargent, L. Liu, James Shinkle, Rainer W. Hofmann, Chris S. Winefield, Michael C. T. Trought, Brian R. Jordan

    • Resumen

    págs. 227-238

    

  • Comparison of enzyme‐linked immunosorbent assays and reverse transcription‐polymerase chain reaction for the reliable detection of Australian grapevine viruses in two climates during three growing seasons

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

    • Resumen

    págs. 239-244