Author/Creator: Fedrizzi, B. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Fedrizzi, B.

1. Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques. (20th January 2015)

Authors:: Olejar, K.J.; Fedrizzi, B.; Kilmartin, P.A.
Journal:: Australian journal of grape and wine research
Issue:: Volume 21:Number 1(2015:Feb.)
Page Start:: 57
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Effect of holding temperature on the thiol potential of machine‐harvested Sauvignon Blanc grapes. (5th May 2021)

Authors:: Parish‐Virtue, K.; Herbst‐Johnstone, M.; Bouda, F.; Deed, R.C.; Grose, C.; Martin, D.; Fedrizzi, B.
Journal:: Australian journal of grape and wine research
Issue:: Volume 27:Number 4(2021)
Page Start:: 453
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Influence of oxygen availability during skin‐contact maceration on the formation of precursors of 3‐mercaptohexan‐1‐ol in Müller‐Thurgau and Sauvignon Blanc grapes. (19th August 2013)

Authors:: Larcher, R.; Nicolini, G.; Tonidandel, L.; Román Villegas, T; Malacarne, M.; Fedrizzi, B.
Journal:: Australian journal of grape and wine research
Issue:: Volume 19:Number 3(2013:Oct.)
Page Start:: 342
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Sauvignon Blanc aroma and sensory profile modulation from high fining rates. (3rd May 2017)

Authors:: Parish, K.J.; Herbst‐Johnstone, M.; Bouda, F.; Klaere, S.; Fedrizzi, B.
Journal:: Australian journal of grape and wine research
Issue:: Volume 23:Number 3(2017:Oct.)
Page Start:: 359
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗