Alternatives to bentonite – what’s on the horizon

Jacqui McRae, Matteo Marangon, Ken Pocock and Paul Smith

 

Beyond manganese – how winemaking inputs can prevent market access

Steve Guy

 

Climate and variety influence pre-fermentative cold maceration

Richard Fennessy

 

Efficient marketing for wine brands

Larry Lockshin

 

Ethanol removal from wine: making more with less

Linda Manera, Bithika Saha, Peter Torley, John W. Blackman and Leigh M. Schmidtke

 

Examining the influence of specific types of matter other than grape (MOG) on wine sensory properties

Sophie C. Ward, Paul R. Petrie, Trent E. Johnson, Paul K. Boss and Susan E.P. Bastian

 

Grape destemming and sorting technology – developments in-winery and on-harvester

Simon Nordestgaard

 

Grape maturity and fermentation temperature influences on red wine phenolic extraction

Petra Faulkner, Paul R. Petrie, Anthony Robinson and Rachel Kilmister

 

Micro-oxygenation and its impact on polyphenols and sensory characteristics of Pinot Noir

Dominik Durner, Patrick Nickolaus and Hai-Linh Trieu

 

Oak alternatives: a balance between science and finance

Kerry L. Wilkinson, Sijing Li and Anna M. Crump

 

Organic nitrogen and its impact on flavour and aroma

Daniel Granès, Anne Julien-Ortiz, Jacques Rousseau and Lucile Pic

 

Rapid methods of phenolic extraction in red wine

Anna L Carew and Robert Dambergs

 

Tannin addition use in the production of red and white wines

James Harbertson, Giuseppina P. Parpinello, Hildegarde Heymann and Mark O. Downey