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10 Most Recent Publications
- Is it the fault of the closure or the wine?
- Ask the AWRI: wine instabilities – the solids won’t hurt you.
- Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition.
- Development and validation of an UHPLC-HRMS protocol for the analysis of flavan-3-ol metabolites and catabolites in urine, plasma and feces of rats fed a red wine proanthocyanidin extract
- Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
- Where’s the limit? Drinking guidelines around the globe
- Gains in speed, labour and gas consumption for winemakers: membrane contractors for management of dissolved oxygen and carbon dioxide
- Predicting outcomes: learning about ferments from big data
- Ask the AWRI: volatile acidity
- Resilience of grapevine yield in response to warming
Technical Review February 2018 – Technical Notes
How much do potential precursor compounds contribute to ‘reductive’ aromas in wines post-bottling?
To view AWRI Technical Notes from previous issues, click here.
Full-text publications (PDF)
AWRI reports – click here to access the archive
Ask the AWRI – click here to access the archive
WBM – July/August 2016
Why wine innovation must become cool again