Order selected papers Choose from the following papers. Please note that there will be no charge incurred to Levy Payers for ordering any of these papers from the AWRI Library: Step 1 of 3 33% PublicationsSelect any of these publications Recognition of wine faults and taints. The Australian Wine Research Institute Webpage https://www.awri.com.au/industry_support/winemaking_resources/sensory_assessment/recognition-of-wine-faults-and-taints/ Kheir, J., Salameh, D., Strehaiano, P., Brandam, C., Lteif, R. Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts European Food Research and Technology DOI: 10.1007/s00217-013-2036-4: 17p. ; 2013. Curtin, C. Bramley, B. Cowey, G. Holdstock, M. Kennedy, E. Lattey, K. Coulter, A. Henschke, P. Francis, L. Godden, P. Sensory perceptions of 'Brett' and relationship to consumer preference. Blair, R.J.; Williams, P.J.; Pretorius, I.S. Proceedings of the thirteenth Australian wine industry technical conference, 29 July-2 August 2007, Adelaide, SA. : 207-211; 2008. The AWRI Brett audit. The Australian Wine Research Institute. Webpage https://www.awri.com.au/wp-content/uploads/brett_micro_audit.pdf Ristic, R., Pinchbeck, K.A., Fudge, A.L., Hayasaka, Y., Wilkinson, K.L.Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian Journal of Grape and Wine Research 19 (2): 230- 237; 2013. Kennison, K.R. Wilkinson, K.L. Pollnitz, A.P. Williams, H.G. Gibberd, M.R. Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties. Aust. J. Grape Wine Res. 17 (2) : 5-12; 2011. Ristic, R. Osidacz, P. Pinchbeck, K.A. Hayasaka, Y. . Fudge, A.L. Wilkinson, K.L The effect of winemaking techniques on the intensity of smoke taint in wine. Aust. J. Grape Wine Res. 17 (2) : 29–40; 2011. Jiranek, V. Smoke taint compounds in wine: nature, origin, measurement and amelioration of affected wines. Aust. J. Grape & Wine Res. 17 (2) : S2-S4; 2011. Kennison, K.R. Wilkinson, K.L. Pollnitz, A.P. Williams, H.G. Gibberd, M.R. Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Aust. J. Grape Wine Res. 15 (3) : 228–237; 2009. Smoke taint. The Australian Wine Research Institute. Webpage Capone, D.L. van Leeuwen, K.A. Pardon, K.H. Daniel, M.A. Elsey, G.M. Coulter, A.D. Sefton, M.A. Identification and analysis of 2-chloro-6-methylphenol, 2,6- dichlorophenol and indole: causes of taints and off- flavours in wines. Aust. J. Grape Wine Res. 16 (1) : 210-217; 2010. Chatonnet, P. Bonnet, S. Boutou, S. Labadie, M. D. Identification and responsibility of 2,4,6-tribromoanisole in musty, corked odors in wine. Journal of Agricultural and Food Chemistry 52 5 : 1255-1262; 2004. 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