Search Results - "DOWNEY, M.O."

Impacts of sustained deficit irrigation on quality attributes and flavonoid composition of Shiraz grapes and wine by Chalmers, Y.M, Krstic, M.P, Downey, M.O, Loveys, B.R, Dry, P.R

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Physiological mechanisms used by grapevine varieties to cope with water deficit by Chalmers, Y.M, Krstic, M.P, Downey, M.O, Loveys, B.R, Dry, P.R

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Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine by HANLIN, R.L., HRMOVA, M., HARBERTSON, J.F., DOWNEY, M.O.

“…It has been suggested that tannin extraction from grape berries into wine is limited by tannin binding to cell walls. Here we review the current state of…”
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Cultural Practice and Environmental Impacts on the Flavonoid Composition of Grapes and Wine: A Review of Recent Research by Downey, M.O, Dokoozlian, N.K, Krstic, M.P

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The response of commercially managed, field grown, grapevines ( Vitis vinifera L.) to a simulated future climate consisting of elevated CO 2 in combination with elevated air temperature by Edwards, E.J., Unwin, D.J., Sommer, K.J., Downey, M.O., Mollah, M.

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Comparison of analytical methods for the determination of condensed tannins in grape skin by SEDDON, T.J., DOWNEY, M.O.

“…Background and Aims:  Condensed tannins extracted from grapes are an important organoleptic component of wine. Assessing tannin level in grapes requires an…”
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Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates by SINGH, D.P., CHONG, H.H., PITT, K.M., CLEARY, M., DOKOOZLIAN, N.K., DOWNEY, M.O.

“…Background and Aims:  Taint in smoke‐exposed grapes have been associated with elevated levels of guaiacol and 4‐methylguaiacol. Previous research has reported…”
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Development of a stable extract for anthocyanins and flavonols from grape skin by Downey, M.O, Mazza, M, Krstic, M.P

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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

“…Background and Aims:  Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure…”
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Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations by CHALMERS, Y.M., DOWNEY, M.O., KRSTIC, M.P., LOVEYS, B.R., DRY, P.R.

“…Background and Aims:  This study aimed to explore the influence of sustained deficit irrigation (SDI) on the grape and wine colour parameters of two premium…”
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Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations: Influence of sustained deficit irrigation by CHALMERS, Y.M., DOWNEY, M.O., KRSTIC, M.P., LOVEYS, B.R., DRY, P.R.

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Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates: Guaiacol and 4-methylguaiacol glycosides in smoke tainted wines by SINGH, D.P., CHONG, H.H., PITT, K.M., CLEARY, M., DOKOOZLIAN, N.K., DOWNEY, M.O.

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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine: Analysis of smoke related phenols by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

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