Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Aurand, J.-M., Cosme, F., Andrea-Silva, J., Filipe-Ribeiro, L., Moreira, A.S.P., Malheiro, A.C., Coimbra, M.A., Domingues, M.R.M., Nunes, F.M. 2019. The origin of pinking phenomena in white wines: An update. BIO Web Conf. 12: 02013. (A 15411) Full text available online Cordingley, B. 2023. Ask the AWRI: Thinking about pinking. Aust. N.Z. Grapegrower Winemaker (708): 46-47. (s2326) Full text available online Cowey, G. 2016. Ask the AWRI: Not so pretty in pink. Aust. N.Z. Grapegrower Winemaker (631): p. 86. (s1843) Full text available online Iland, P.G., Ewart, A., Sitters, J., Markides, A., Bruer, N. 2000. Stability tests: Oxidative and colour stability. In Techniques for chemical analysis and quality monitoring during winemaking Adelaide, SA: Patrick Iland Wine Promotions. p. 46-47. (H 19087) Simpson, R.F. 1977. Oxidative pinking in white wines. Vitis 16: 286-294. (s162) Simpson, R.F., Bennett, S.B., Miller, G.C. 1983. Oxidative pinking of white wines: a note on the influence of sulphur dioxide and ascorbic acid. Food Technol. Aust. 35(1): 34-37. (s215) Simpson, R.F., Miller, G.C., Orr, G.L. 1982. Oxidative pinking of white wines: recent observations. Food Technol. Aust. 34(1): 44-47. (s207) Skouroumounis, G.K., Kwiatkowski, M.J., Francis, I.L., Oakey, H., Capone, D.L., Peng, Z., Duncan, B., Sefton, M.A., Waters, E.J. 2005. The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years’ storage. Aust. J. Grape Wine Res. 11(3): 355-368. 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