The Australian Wine Research InstituteThe Australian Wine Research Institute

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10 Most Recent Publications

• Formation of hydrogen sulfide in wine: interactions between copper and sulfur dioxide.
• The retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components.
• A survey of the variation in grape marc condensed tannin composition and concentration, and analysis of key compositional factors.
• Correspondence: Comments on moderate alcohol consumption and mortality.
• Why wine innovation must become cool again
• Optimal conditions for controlling haze-forming wine protein with bentonite treatment: investigation of matrix effects and interactions using a factorial design
• Vortex fluidic device-intensified aqueous two phase extraction of C-Phycocyanin from Spirulina maxima
• Ask the AWRI: Not so pretty in pink
• Wine as G x E : effect of temperature on vine and fruit phenotype. [Le vin comme G x E : effets de la température sur la vigne et le raisin.]
• Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year