31 results on '"Grose, Claire"'
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2. Correction: Pinu et al. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines. Fermentation 2023, 9 , 759.
3. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines
4. Vine trimming: Influence of trimming Pinot Noir on fruit development and the consequence variability in composition has on wine sensory properties
5. Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine
6. Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences
7. Case report: Advice for schools on managing functional tic-like behaviours
8. Mineral character in wine: is the perception of minerality all in the mind?
9. Grape berry size is a key factor in determining New Zealand Pinot noir wine composition
10. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation
11. The First Corporate Law Simplification Bill.
12. Vintage by vine interactions most strongly influence Pinot noir grape composition in New Zealand
13. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
14. Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
15. Promoting Access To Primary Equity Markets : A Legal And Regulatory Approach
16. Will the small business fundraising reforms proposed by CLERP really make it easier for SMEs to raise capital in Australia?
17. Giving users a central role: radical approaches to preparing legislation.
18. Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions
19. Expectation or Sensorial Reality? An Empirical Investigation of the Biodynamic Calendar for Wine Drinkers
20. The evocative notion of minerality in wine: Sensorial reality or smart marketing
21. Perceived minerality in sauvignon blanc wine: Chemical reality or cultural construct?
22. Optimization of Ecofriendly Extraction of Bioactive Monomeric Phenolics and Useful Flavor Precursors from Grape Waste
23. Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals
24. The nature of perceived minerality in white wine: preliminary sensory data
25. Perceived minerality in Sauvignon wines: Influence of culture and perception mode
26. Promoting access to primary equity markets : a legal and regulatory approach
27. Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions.
28. Perception of mineral character in Sauvignon blanc wine: inter-individual differences
29. Influence of trimming Pinot Noir on fruit development and the consequence variability in composition has on wine sensory properties.
30. Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
31. Effects of must turbidity on fermentative aroma development in Sauvignon blanc
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