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Page 1
Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries.
Front Plant Sci. 2023 Jun 7;14:1162062. doi: 10.3389/fpls.2023.1162062. eCollection 2023.
Front Plant Sci. 2023.
PMID: 37351210
Free PMC article.
Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines.
Schelezki OJ, Deloire A, Jeffery DW.
Schelezki OJ, et al.
Molecules. 2020 May 10;25(9):2245. doi: 10.3390/molecules25092245.
Molecules. 2020.
PMID: 32397636
Free PMC article.
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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.
Schelezki OJ, Šuklje K, Boss PK, Jeffery DW.
Schelezki OJ, et al.
Food Chem. 2018 Sep 1;259:196-206. doi: 10.1016/j.foodchem.2018.03.118. Epub 2018 Mar 27.
Food Chem. 2018.
PMID: 29680044
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Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition.
Schelezki OJ, Smith PA, Hranilovic A, Bindon KA, Jeffery DW.
Schelezki OJ, et al.
Food Chem. 2018 Apr 1;244:50-59. doi: 10.1016/j.foodchem.2017.10.024. Epub 2017 Oct 7.
Food Chem. 2018.
PMID: 29120804
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Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis.
Schelezki OJ, Antalick G, Šuklje K, Jeffery DW.
Schelezki OJ, et al.
Food Chem. 2020 Mar 30;309:125698. doi: 10.1016/j.foodchem.2019.125698. Epub 2019 Oct 21.
Food Chem. 2020.
PMID: 31718838
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