Search

Your search keyword '"Robert G. Dambergs"' showing total 74 results

Search Constraints

Start Over You searched for: Author "Robert G. Dambergs" Remove constraint Author: "Robert G. Dambergs"
74 results on '"Robert G. Dambergs"'

Search Results

1. Cider Terroir: Influence of Regionality on Australian Apple Cider Quality

2. Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine

3. Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study

4. A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

5. A Comparison of Laboratory Analysis Methods for Total Phenolic Content of Cider

6. Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods

7. Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

9. Predicting grapevine canopy nitrogen status using proximal sensors and near‐infrared reflectance spectroscopy

10. Viticultural and Controlled Phenolic Release Treatments Affect Phenolic Concentration and Tannin Composition in Pinot noir Wine

11. Contributors

12. Fungal contaminants in the vineyard and wine quality and safety

13. Effect of white wine composition on protein haze potential

14. Apple variety and maturity profiling of base ciders using UV spectroscopy

15. Grape skins as supplements for color development in Pinot noir wine

16. A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models

17. Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

18. Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

19. Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines

20. Skin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of Concept

21. Interactions of Grape Skin, Seed, and Pulp on Tannin and Anthocyanin Extraction in Pinot noir Wines

22. A Review of the State of the Art, Limitations, and Perspectives of Infrared Spectroscopy for the Analysis of Wine Grapes, Must, and Grapevine Tissue

23. Comparison of methods for the quantification of botrytis bunch rot in white wine grapes

24. Viticulture for Sparkling Wine Production: A Review

25. Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology

26. In Situ Measurement of Soil Chemical Composition by Near-Infrared Spectroscopy: A Tool Toward Sustainable Vineyard Management

27. Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

28. Near and Mid-Infrared Spectroscopy for the Quantification of Botrytis Bunch Rot in White Wine Grapes

29. Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

30. Effect of microwave heating on the near infrared spectra and on the prediction accuracy of chemical parameters in red grape homogenates

31. A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability

32. Non-destructive measurement of grapevine water potential using near infrared spectroscopy

33. Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters

34. Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

35. Two-dimensional correlation analysis of the effect of temperature on the fingerprint of wines analysed by mass spectrometry electronic nose

36. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

37. Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development

38. Mid infrared spectroscopy and multivariate analysis: A tool to discriminate between organic and non-organic wines grown in Australia

39. The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes

40. Measurement of Condensed Tannins and Dry Matter in Red Grape Homogenates Using Near Infrared Spectroscopy and Partial Least Squares

41. Relationship between wine scores and visible–near-infrared spectra of Australian red wines

42. The effects of homogenisation method and freezing on the determination of quality parameters in red grape berries of Vitis vinifera

43. Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits

44. Preliminary study on the application of visible–near infrared spectroscopy and chemometrics to classify Riesling wines from different countries

45. Effect of variety, vintage and winery on the prediction by visible and near infrared spectroscopy of the concentration of glycosylated compounds (G-G) in white grape juice

46. High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format

47. Effect of temperature variation on the visible and near infrared spectra of wine and the consequences on the partial least square calibrations developed to measure chemical composition

48. Analysis of Grapes and Wine by near Infrared Spectroscopy

49. The Determination of Red Grape Quality Parameters Using the LOCAL Algorithm

50. Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis

Catalog

Books, media, physical & digital resources