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PreviewIssue DateTitleAuthor(s)
2018Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wineSiebert, T.E.; Barker, A.; Barter, S.R.; de Barros Lopes, M.A.; Herderich, M.J.; Francis, I.L.
2019Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter culturesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Grbin, P.R.; Jiranek, V.
2012Flavour-active wine yeastsCordente, A.; Curtin, C.; Varela, C.; Pretorius, I.
2007Modulation of volatile sulfur compounds by wine yeastSwiegers, J.; Pretorius, I.
2012Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety AlbariñoVilanova, M.; Siebert, T.; Varela, C.; Pretorius, I.; Henschke, P.
2010Microbial modulation of aromatic esters in wine: Current knowledge and future prospectsSumby, K.; Grbin, P.; Jiranek, V.
2010The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preferenceKing, E.; Kievit, R.; Curtin, C.; Swiegers, J.; Bastian, S.; Pretorius, I.; Francis, I.
2009The influence of yeast on the aroma of Sauvignon Blanc wineSwiegers, J.; Kievit, R.; Siebert, T.; Lattey, K.; Bramley, B.; Francis, I.; King, E.; Pretorius, I.
2005A survey of glycosidase activities of commercial wine strains of Oenococcus oeniGrimaldi, A.; Bartowsky, E.; Jiranek, V.
2017Linking wine lactic acid bacteria diversity with wine aroma and flavourCappello, M.; Zapparoli, G.; Logrieco, A.; Bartowsky, E.

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