Search Results - "Boss, Paul K"

Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.) by Kalua, Curtis M, Boss, Paul K

“…The evolution of volatile compounds was explored in grape berries at fortnightly intervals from fruit-set to late ripening to identify when biosynthetic…”
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The R2R3-MYB Transcription Factors MYB14 and MYB15 Regulate Stilbene Biosynthesis in Vitis vinifera by Höll, Janine, Vannozzi, Alessandro, Czemmel, Stefan, D'Onofrio, Claudio, Walker, Amanda R., Rausch, Thomas, Lucchin, Margherita, Boss, Paul K., Dry, Ian B., Bogs, Jochen

“…Plant stilbenes are phytoalexins that accumulate in a small number of plant species, including grapevine (Vitis vinifera), in response to biotic and abiotic…”
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Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development by Böttcher, Christine, Boss, Paul K., Davies, Christopher

“…Nine Gretchen Hagen (GH3) genes were identified in grapevine (Vitis vinifera L.) and six of these were predicted on the basis of protein sequence similarity to…”
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Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening by Böttcher, Christine, Burbidge, Crista A, Boss, Paul K, Davies, Christopher

“…Fruit development is controlled by plant hormones, but the role of hormone interactions during fruit ripening is poorly understood. Interactions between…”
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Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry by Robinson, Anthony L., Boss, Paul K., Heymann, Hildegarde, Solomon, Peter S., Trengove, Robert D.

“…Future understanding of differences in the composition and sensory attributes of wines require improved analytical methods which allow the monitoring of a…”
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Influence of fruit maturity at harvest on the intensity of smoke taint in wine by Ristic, Renata, Boss, Paul K, Wilkinson, Kerry L

“…Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable "smoky", "ashy"…”
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Potential grape-derived contributions to volatile ester concentrations in wine by Boss, Paul K, Pearce, Anthony D, Zhao, Yanjia, Nicholson, Emily L, Dennis, Eric G, Jeffery, David W

“…Grape composition affects wine flavour and aroma not only through varietal compounds, but also by influencing the production of volatile compounds by yeast. C9…”
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Transcriptional analysis of late ripening stages of grapevine berry by Guillaumie, Sabine, Fouquet, Romain, Kappel, Christian, Camps, Céline, Terrier, Nancy, Moncomble, Dominique, Dunlevy, Jake D, Davies, Christopher, Boss, Paul K, Delrot, Serge

“…The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high…”
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Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia by Robinson, Anthony L, Boss, Paul K, Heymann, Hildegarde, Solomon, Peter S, Trengove, Robert D

“…Understanding what factors are the major influences on wine composition will assist in the successful management of grape composition in the vineyard and/or…”
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Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia by Robinson, Anthony L, Adams, Douglas O, Boss, Paul K, Heymann, Hildegarde, Solomon, Peter S, Trengove, Robert D

“…The current study explores the relationship between sensory characteristics and wine composition of Cabernet Sauvignon wines in relation to Australian…”
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Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators by Armstrong, Claire E J, Previtali, Pietro, Boss, Paul K, Pagay, Vinay, Bramley, Robert G V, Jeffery, David W

“…Uniform grape maturity can be sought by producers to minimise underripe and/or overripe proportions of fruit and limit any undesirable effects on wine quality…”
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Increase in Cytokinin Levels during Ripening in Developing Vitis vinifera cv. Shiraz Berries by Böttcher, Christine, Boss, Paul K., Davies, Christopher

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Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine by Armstrong, Claire E J, Niimi, Jun, Boss, Paul K, Pagay, Vinay, Jeffery, David W

“…Generations of sensors have been developed for predicting food sensory profiles to circumvent the use of a human sensory panel, but a technology that can…”
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Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production by Blackford, Christopher L, Dennis, Eric G, Keyzers, Robert A, Schueuermann, Claudia, Trengove, Robert D, Boss, Paul K

“…A full understanding of the origin, formation and degradation of volatile compounds that contribute to wine aroma is required before wine style can be…”
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Determining the Methoxypyrazine Biosynthesis Variables Affected by Light Exposure and Crop Level in Cabernet Sauvignon by DUNLEVY, Jake D, SOOLE, Kathleen L, PERKINS, Michael V, NICHOLSON, Emily L, MAFFEI, Suzanne M, BOSS, Paul K

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A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogue by Böttcher, Christine, Dennis, Eric G, Booker, Grant W, Polyak, Steven W, Boss, Paul K, Davies, Christopher

“…An important process for the regulation of auxin levels in plants is the inactivation of indole-3-acetic acid (IAA) by conjugation to amino acids. The…”
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Effect of simulated shipping conditions on sensory attributes and volatile composition of commercial white and red wines by Robinson, Anthony L, Mueller, Martha, Heymann, Hildegarde, Ebeler, Susan E, Boss, Paul K, Solomon, Peter S, Trengove, Robert D

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Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation by Hranilovic, Ana, Gambetta, Joanna M., Schmidtke, Leigh, Boss, Paul K., Grbin, Paul R., Masneuf-Pomarede, Isabelle, Bely, Marina, Albertin, Warren, Jiranek, Vladimir

“…The yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans ) is a species of large, yet underexplored, oenological potential. This study…”
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Influence of Kazachstania spp. on the chemical and sensory profile of red wines by Lin, Mandy Man-Hsi, Boss, Paul K., Walker, Michelle E., Sumby, Krista M., Jiranek, Vladimir

“…We report the fermentative traits of two Kazachstania species (K. aerobia and K. servazzii) in non-sterile red wine and the resulting chemical and sensory…”
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Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts by Robinson, Anthony L., Boss, Paul K., Solomon, Peter S., Trengove, Robert D., Heymann, Hildegarde, Ebeler, Susan E.

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