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1.
Foods
2012

Keywords: food sciences and technology, food chemistry and physical properties, food engineering and production, food security and safety, food toxicology, sensory and food quality, food analysis, functional foods, food and health, food psychology, food and environment
Published in RUNG: 10.05.2024; Views: 1707; Downloads: 4
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2.
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogers, Leigh Schmidtke, 2018, original scientific article

Keywords: Common Component Specific Weights Analysis, polypropylene membrane, sensory descriptive analysis, sequential harvest, volatiles, wine alcohol-reduction
Published in RUNG: 17.09.2018; Views: 4838; Downloads: 0
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3.
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
Rocco Longo, John.W Blackman, Guillaume Antalick, Peter J. Torley, Suzy.Y Rogers, Leigh Schmidtke, 2018, original scientific article

Keywords: Common component and specific weights analysis, Dealcoholisation, Early harvest, Evaporative perstraction, Lower alcohol wine, Reverse osmosis, Sensory descriptive analysis, Wine
Published in RUNG: 17.09.2018; Views: 4883; Downloads: 0
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4.
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties
Olaf Schelezki, Katja Šuklje, Paul K. Boss, David W. Jeffery, 2018, original scientific article

Keywords: Berry shrivel, Wine aroma, Sensory analysis, Water addition, Alcohol content
Published in RUNG: 03.04.2018; Views: 5735; Downloads: 0
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5.
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation
Rocco Longo, John W. Blackman, Guillaume Antalick, Peter J. Torley, Suzy Y. Rogiers, Leigh Schmidtke, 2017, original scientific article

Keywords: PLS regression, early harvest, herbaceous, reduced-alcohol, sensory descriptive analysis, volatiles
Published in RUNG: 30.08.2017; Views: 5452; Downloads: 0
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