7. Evaluating the viability of process sensor technologies for measurement of sugar levels during fermentation
8. Impact of ethanol content on nutrient requirements of Oenococcus oeni during malolactic fermentation
9. Improving ethanol and potassium metabisulfite resistance of Oenococcus oeni strains using random mutagenesis
10. Wine yeast biofilms and quorum sensing
11. The impact of copper on alcoholic fermentation and the organoleptic quality of wine
12. Using non-conventional yeast for the production of reduced alcohol wines
13. Dealing with indigenous wine fermentation: wild yeast behaviour
14. Optimisation of nutrient supply to improve alcoholic fermentation through the development of liquid yeast autolysate
15. Development technique and validation protocol for new hybrid red wine yeast
16. Identification of wine yeast genes influencing fermentation duration under limited nitrogen conditions
17. Wine yeast genetic variation: fishing from a small and shallow gene pool
18. Oenococcus oeni: can we improve its malolactic fermentation performance?
19. Chemical-genetic interactions in a wine yeast deletion library
20. Directed evolution: limiting problematic fermentation through microbial improvement
21. Indicator genes for the genetic response to transient temperature changes in wine yeast
22. Genetic diversity of Oenococcus oeni reveals the industrial implications of strains used in malolactic fermentation
23. Wild wine: metagenomic analysis of microbial communities during wild fermentation
24. More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum
25. Generation of non-genetically modified wine yeast strains that overproduce ‘rose’ aroma compounds 2-phenylethanol and 2-phenylethylacetate
26. Survival of the fittest: the fight between yeast for dominance in grape juice
27. Monitoring wine fermentation progress through metabolite analysis using low-field proton NMR
28. Breeding new life into the ancient art of winemaking
29. Winemaking in the air: the use and timing of oxygen during fermentation
30. Lactobacillus plantarum: a new strain and a new concept to control malolactic fermentation in wine
31. Comprehensive flavour profiling of Saccharomyces cerevisiae wine strains
32. The AWRI Wine Microorganism Culture Collection: one-stop-shop for wine culture provision, identification and storage
33. High-throughput phenotypic profiling of malolactic bacteria
34. The influence of climate and variety on pre-fermentative cold maceration
35. Early-season nitrogen use in cool climate vineyards to manipulate grapevine yield and wine phenolics
36. A sensory, chemical and consumer study of the peppery typicality of French Gamay wines
37. Certified clone and powdery mildew impact rotundone in Duras wines
38. Modelling impacts of viticultural and environmental factors on rotundone in Duras wines
39. Do different winemaking techniques and pressing conditions impact rotundone levels in red wine?
41. Tropical fruit flavour in Chardonnay wines
42. Relationship between wine pH, copper treatment, and ‘reductive’ aroma formation in wines post-bottling
43. Effective use of copper during winemaking
44. Does light exposure in the vineyard affect the pepper flavour of Australian cool climate Shiraz?
45. Volatile aroma compounds related to ‘stone fruit’ aroma in Viognier and Chardonnay wines
46. Natural flavour additives influence sensory perception and consumer liking of Australian Chardonnay and Shiraz wines
47. Grape maturity alters Shiraz wine volatiles: analytical and sensory approach
48. Linking sensory properties of Cabernet Sauvignon berries and wines
49. Sequential harvesting for lower alcohol wine: a sensory and chemical investigation
50.In-mouth flavour release from non-volatile grape-derived precursors
51. Foliar nitrogen and sulfur spraying allow production of wines with enhanced concentration of varietal thiols
52. A step forward in unravelling the uniqueness of Australian Cabernet Sauvignon wine aroma
53. Regionality effect in South Australian Chardonnay and its relationship to quality
54. Novel precursors to Brettanomyces-derived off-flavour
55. Distinct white wine flavours evoke different emotions in consumers
56. Relationships between wine consumers’ fine wine behaviour and their moods, product-evoked emotions, liking and willingness-to-pay
57. Sensory attributes and chemical components underpinning consumer and expert quality perception of Australian Shiraz wines
58. Shiraz wine quality and consumption context effects on consumer emotions, liking and willingness to pay
59. Potential for kaolin application to grapevines to mitigate smoke taint
60. Cyclodextrins as novel additives to remove off-odours in wine
61. Optimisation of an early harvest regime – impact on grape and wine composition and quality
62. Identification of yeast genes responsible for the production of hydrogen sulfide and thiols in wine
63. Comparison of terpene evolution amongst different Vitis vinifera cultivars from fruit set to harvest
64. The effects of exposure on TDN and precursors in South Australian Riesling
65. Defining green flavour in Cabernet Sauvignon wines
66. Impact of the timing of copper additions on the prevention of reductive aromas in wine
67. Investigation of variable micro-oxygenation rate and exposure point on red wine ageing
68. Compounds influencing the aroma differences of Shiraz wine with additions of grape leaves or stalks
69. How does binding or removing metal ions in wine affect the volatile sulfur compounds?
156. Making wine out of thin air: inert-pressing white grapes gives greater wine style diversity
157. The formation and fate of volatile sulfur compounds in wine during bottle ageing
158. Using cross-linked polymers to scavenge metals and extend shelf life of wine
159. Determination of Australian geographic indication by strontium isotope and selected trace element analysis
160. Survey of elemental profile of white juice samples in Australia and New Zealand
161. Investigating copper(II) complex formation with organic acids in aqueous and ethanolic solutions
162. Effects of pH and H2S on copper-tartrate particles in model wine systems
163. Preliminary results on berry heterogeneity, spatial distribution and maturation within single bunches (cv. Shiraz)
164. Berry shrivel significantly alters Shiraz grape and wine composition
165. Breaking down titratable acidity
166. Agrochemical residue analysis in wine marc
167. Towards better use of waste: unravelling the composition of grape marc
168. Agrochemical residue survey of Australian grape marc
169. The influence of fermentation on the varietal differences between Shiraz and Cabernet Sauvignon wines
170. Identification of reaction products of caftaric acid and bisulfite present in a commercial wine
171. The ARC TC-IWP integrated approach to alcohol corrected wines: from production to consumption
172. Changes in red wine composition following partial dealcoholisation by reverse osmosis-evaporative perstraction
173. Revisiting the sugar-potassium link in Sauvignon Blanc (Vitis vinifera L.) grape berries during ripening
174. Dependence of foaming properties of sparkling wines on wine volume poured
175. Changes in wine ethanol content due to evaporation from wine glasses
176. Compositional variation amongst Australian sparkling white wines
177. Selective use of winemaking supplements to modulate sensory properties in wine
178. A study of commercial tannin and mannoprotein products and their use in low-alcohol wine production
179. Consumer preferences for Australian sparkling white wines
180. Objective measures of grape quality
181. Unravelling the relationship between grape extractability and wine composition
182. The impacts of oxidative winemaking practices on metal concentrations in a Chardonnay wine
183. Targeting known and unknown amines in grape and wine