Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines

by Olaf J. Schelezki, Alain Deloire, David W. Jeffery
Published 2020-05-01

Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine

by Liang Chen, Dimitra L. Capone, David W. Jeffery
Published 2019-07-01

Preparation of Magnetic Polymers for the Elimination of 3-Isobutyl-2-Methoxypyrazine from Wine

by Chen Liang, David W. Jeffery, Dennis K. Taylor
Published 2018-05-01

Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Con...

by Richard G. Ntuli, Ravi Ponangi, David W. Jeffery, Kerry L. Wilkinson
Published 2020-09-01

Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

by Patrick C. Setford, David W. Jeffery, Paul R. Grbin, Richard A. Muhlack
Published 2018-08-01

Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions

by Patrick C. Setford, David W. Jeffery, Paul R. Grbin, Richard A. Muhlack
Published 2018-12-01

Exploring the Effects of Geographical Origin on the Chemical Composition and Quality Grading of Vitis vinifera L. cv. Chardonnay Grapes

by Joanna M. Gambetta, Daniel Cozzolino, Susan E.P. Bastian, David W. Jeffery
Published 2017-01-01

Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines

by Duc-Truc Pham, Vanessa J. Stockdale, David W. Jeffery, Jonathan Tuke, Kerry L. Wilkinson
Published 2019-10-01

Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction

by Duc-Truc Pham, Vanessa J. Stockdale, David Wollan, David W. Jeffery, Kerry L. Wilkinson
Published 2019-04-01

A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics

by Ranaweera K. R. Ranaweera, Dimitra L. Capone, Susan E. P. Bastian, Daniel Cozzolino, David W. Jeffery
Published 2021-07-01

Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine

by Paul K. Boss, Anthony D. Pearce, Yanjia Zhao, Emily L. Nicholson, Eric G. Dennis, David W. Jeffery
Published 2015-04-01

Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

by Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery
Published 2021-10-01

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of <i>Ganoderma lucidum </i>Extract

by Anh N. H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E. P. Bastian
Published 2019-11-01

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing <i>Ganoderma</i> <i>lucidum</i> Extract as a Novel Ingredient

by Anh N.H. Nguyen, Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, Susan E.P. Bastian
Published 2020-02-01