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 Gawel, R. Van Sluyter, S. Waters, E.J. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Australian Journal of Grape and Wine Research 13 (1) : 38-45; 2007. Jones, P.R. Gawel, R. Francis, I.L. Waters, E.J. The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine. Food Quality and Preference 19 (6) : 596-607; 2008. Mercurio, M.D. Smith, P.A. Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency. Journal of Agricricultural and Food Chemistry 56 (14) : 5528-5537; 2008. Smith, P. Dambergs, B. Mercurio, M. Robinson, E. The world is waking up to tannin values. Australian and New Zealand Grapegrower and Winemaker (558) : 62–64; 2010. McRae, J.M. Falconer, R.J. Kennedy, J.A. Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency. Journal of Agricricultural and Food Chemistry 58 (23) : 12510–12518; 2010. Kutyna, D.R. Varela, C. Stanley, G.A. Borneman, A.R. Henschke, P.A. Chambers, P.J. Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production. Applied Microbiology and Biotechnology 93 (3) : 1175-1184; 2011. Smith, P.A. and E.J. Waters (2012) Identification of the major drivers of ‘phenolic’ taste in white wines. Grape and Wine Research and Development Corporation Report AWR0901 (http://www.gwrdc.com.au/wp-content/uploads/2012/09/AWR-0901-FINAL-REPORT.pdf) Dambergs, R.G. Mercurio, M.D. Kassara, S. Cozzolino, D. Smith, P.A. Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer. Applied Spectroscopy 66 (6) : 656-664; 2012. Bindon, K.A. Bacic, A. Kennedy, J.A. Tissue-specific and developmental modification of grape cell walls influences the adsorption of proanthocyanidins. Journal of Agricultural and Food Chemistry 60 (36) : 9249-9260; 2012. Bindon, K.A. and Smith, P.A. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chemistry 136 (2): 917-928; 2013. Blazquez Rojas, I. Smith, P. A. Bartowsky, E. J. Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology & Biotechnology 28 (12) : 3311–3321; 2012. McRae, J.M. Schulkin, A. Kassara, S. Holt, H.E. Smith, P.A. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. Journal of Agricricultural and Food Chemistry 61 (3) : 719-727; 2013. Gawel, R., Day, M., Schulkin, A., Smith, P., Herderich, M., Johnson, D. The science of texture. Wine and Viticulture Journal 28(2), 30-34; 2013. 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