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 Curtin, C. Langhans, G. Henschke, P. A. Grbin, P. R. Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma. Food Microbiology, 36 (2), 241–247; 2013. Hixson, J.L. Sleep, N.R. Capone, D.L. Elsey, G.M. Curtin, C.D. Sefton, M.A. Taylor, D.K. Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. J. Agric. Food Chem. 60 (9) : 2293-2298; 2012. Anon. Top ten microbes in your wine. Aust. N.Z. Grapegrower Winemaker (565) : 68-71; 2011. Yap, A Wright, B. Recent advances in barrel cleaning technology. Australian & New Zealand Grapegrower & Winemaker (563) : 74-79; 2010. Coulter, A. Post-bottling spoilage - who invited Brett? Aust. N.Z. Grapegrower Winemaker (559) : 78-86; 2010. Bartowsky, E.J. Bacterial spoilage of wine and approaches to minimize it. Lett. Appl. Microbiol. 48 (2) : 149–156; 2009. Tracy, R. Spoilage microbe population fluctuations during winemaking – causes, effects, solutions. Pract. Winery Vineyard (May/June) : 94–97; 2009. Puertolas, E. Lopez, N. Condon, S. Raso, J. Alvarez, I. Pulsed electric fields inactivation of wine spoilage yeast and bacteria. International Journal of Food Microbiology 130 (1) : 49-55; 2009. 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. Curtin, C.D. Bellon, J.R. Henschke, P.A. Godden, P.W. de Barros Lopes, M.A. Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries. FEMS Yeast Res. 7 (3) : 471-481; 2007. Coulter, A. Robinson, E. Cowey, G. Francis, I.L. Lattey, K. Capone, D. Gishen, M. Godden, P. Dekkera/Brettanomyces yeast - an overview of recent AWRI investigations and some recommendations for its control. Impacts on wine flavour: proceedings of a seminar; 10-11 July 2003, Barossa Convention Centre, Tanunda, S.A. Bell, S.M.; de Garis, K.A.; Dundon, C.G.; Hamilton, R.P.; Partridge, S.J.; Wall, G.S. 41-50. 2003. Costello, P. J. Henschke, P. A. Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2- acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. Journal of Agricultural and Food Chemistry 50 (24) : 7079-7087; 2002. Henschke, P. A. Grbin, P. R. Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape and Wine Research, 6, 255–262; 2000. 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