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 Skouroumounis, G. K. Kwiatkowski, M. J. Francis, I. L. Oakey, H. Capone, D. L. Duncan, B. Sefton, M. A. Waters, E. J. The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research 11 3 : 369-384; 2005. O'Brien, V. Colby, C. Nygaard, M. Managing oxygen ingress at bottling. Australian and New Zealand Wine Industry Journal. 24 (1) : 24-29; 2009. Ugliano, M. Kwiatkowski, M.J. Travis, B. Francis, I.L. Waters, E.J. Herderich, M.J. Pretorius, I.S. Post-bottling management of oxygen to reduce off-flavour formation and optimise wine style. Australian and New Zealand Wine Industry Journal. 24 (5) : 24–28; 2009. Siebert, T. E. Solomon, M. R. Pollnitz, A. P. Jeffery, D. W. Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection. Journal of Agricultural and Food Chemistry 58 17 : 9454-9462; 2010. Wirth, J. Morel-Salmi, C. Souquet, J. M. Dieval, J. B. Aagaard, O. Vidal, S. Fulcrand, H. Cheynier, V. The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines. Food Chemistry 123 1 : 107-116; 2010. Ugliano, M. Kwiatkowski, M. Vidal, S. Capone, D. Siebert, T. Dieval, J.-B. Aagaard, O. Waters, E.J. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon Blanc wines. Effect of glutathione, copper, oxygen exposure, and closure- derived oxygen. Journal of Agricultural and Food Chemistry. 59 (6) : 2564–2572; 2011. Waters, E. Ugliano, M. Kwiatkowski, M. Day, M. Bramley, B. Francis, L. Jung, R. Dimkou, E. Dieval, J-B. Aagaard, O. Nygaard, M. Vidal, S. Does winemaking continue after bottling? The influence of wine preparation for bottling and oxygen exposure during aging on wine composition. Chassagne, D; Gougeon, R.D. Wine active compounds 2011: Proceedings of the Second Edition of the International Conference Series on wine active compounds. 157–158: 2011. Ugliano, M. Dieval, J.-B. Siebert, T.E. Kwiatkowski, M. Aagaard, O. Vidal, S. Waters, E.J. Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure. Journal of Agricultural and Food Chemistry 60 (35) : 8561–8570; 2012. Ugliano, M. Dieval, J.-B. Vidal, S. Oxygen management during wine bottle ageing by means of closure selection current trends and perspectives. Wine Viti. J. 27 (5) : 38–43; 2012. Ugliano, M. Oxygen contribution to wine aroma evolution during bottle aging. Journal of Agricultural and Food Chemistry 61 (26) : 6125−6136; 2013. 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