Resources - Water addition to must: when to use it and how much? - The Australian Wine Research Institute

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Resources – Water addition to must: when to use it and how much?

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- (s2056) Petrie, P.R.,Teng, B., Smith, P.A., Bindon, K.A. (2019). Managing high Baume juice using dilution, Wine & Viticulture Journal Issue 34(1), 36-37
- (s2148) Petrie, P.R. Jiang, W., Bindon, K.A. and Sadras, V.O. (2020). When do grapes stop accumulating sugar? In. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 17th Australian Wine Industry Technical Conference, Adelaide, South Australia, 21-24 July 2019. Urrbrae, S.A. pp. 37-39.
- (A 14940) Schelezki, O.J., Šuklje, K., Boss, P.K. and Jeffery, D.W. (2018) Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chemistry. 259, 196–206.
- (s1988) Schelezki, O.J., Smith, P.A.; Hranilovic, A., Bindon, K.A. and Jeffery, D.W. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. Food Chemistry. 244, 50-59.
- (s2145) Teng, B., Petrie, P.R., Smith, P.A. and Bindon, K.A. (2020). Comparison of water addition and early‐harvest strategies to decrease alcohol concentration in Vitis vinifera cv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties. Australian Journal of Grape and Wine Research, 26(2), 158-171.

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