1. 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) ↗
2. Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour. (20th June 2016) Authors: Nicolini, G.; Román Villegas, T.; Tonidandel, L.; Moser, S.; Larcher, R. Journal: Australian journal of grape and wine research Issue: Volume 22:Number 3(2016:Oct.) Page Start: 376 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗