Step 1 of 3 33% Most requested articles over the last year*Select any of these publications to request a copy Huo, Y., Ristic, R., Puglisi, C., Wang, X., Muhlack, R., Baatrs, S., Herderich, M.J., Wilkinson, K.L. 2024. Amelioration of smoke taint in wine via addition of molecularly imprinted polymers during or after fermentation. Journal of Agricultural and Food Chemistry 72(32): 18121-18131. (s2420) Szamania, C., Waber, J., Bogs, J., Fischer, U. 2024. Sensory and aroma impact of mitigation strategies against sunburn in Riesling. Wine & Viticulture Journal 39(1): 48-57. (TR 268.112) (Australian grapegrowers and winemakers can access online through the library.) Zampi, V., Ranfagni, S. 2024. A question of style: an analysis of the use of the concept of style in the wine industry and research. Journal of Wine Research 35(3): 218-234. (H 19338) (Australian grapegrowers and winemakers can access online through the library.) Dunne, K., Petrie, P., Bonada, M., Hoogers, R., Sepulveda, G., Holzapfel, B. 2023. Resting vineyard trial update. Australian & New Zealand Grapegrower & Winemaker (717): 32-35. (TR 257.159) (Australian grapegrowers and winemakers can access online through the library.) Pickering, G.J., Best, M. 2023. An exploration of consumer perceptions of sustainable wine. Journal of Wine Research 34(3): 232-246. (TR 268.63) (Australian grapegrowers and winemakers can access online through the library.) Gava, A., Emer, C.D., Ficagna, E., de Andrade, S.F., Fuentefria, A.M. 2021. Occurrence and impact of fungicide residues on fermentation during wine production. Food Additives & Contaminants: Part A 38(6): 943-961. (A 15786) (Australian grapegrowers and winemakers can access online through the library.) Aleixandre-Tudo, J. L., Toit, W. D. 2018. Cold maceration application in red wine production and its effects on phenolic compounds: A review. LWT – Food Science and Technology 95: 200-208. (TR 237.07) Ugliano, M., Winter, G., Coulter, A.D., Henschke, P.A. 2009. Practical management of hydrogen sulfide during fermentation – an update. Australian & New Zealand Grapegrower & Winemaker (545a): 30-37. (s1144) (Australian grapegrowers and winemakers can access online through the library.) Vilanova, M., Ugliano, M., Varela, C., Siebert, T., Pretorius, I.S., Henschke, P.A. 2007. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Applied Microbiology and Biotechnology 77(1): 145-157. (s1001) Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 1996. Juice and wine acidity. Principles and Practice of Winemaking. New York: Chapman & Hall: 521-538. (H 19086) (Australian grapegrowers and winemakers can access online through the library.) 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