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Research Article

Effect of pH and Alcohol on Perception of Phenolic Character in White Wine

Richard Gawel, Steven C. Van Sluyter, Paul A. Smith, Elizabeth J. Waters
Am J Enol Vitic.  2013  64: 425-429  ; DOI: 10.5344/ajev.2013.13016

Article Information

vol. 64 no. 4

DOI 
https://doi.org/10.5344/ajev.2013.13016
Published By 
American Journal of Enology and Viticulture
History 
  • Received January 2013
  • Revision received May 2013
  • Accepted July 2013
  • Published online November 2013.

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Copyright & Usage 
©2013 by the American Society for Enology and Viticulture

Author Information

  1. Richard Gawel1,*,
  2. Steven C. Van Sluyter1,2,
  3. Paul A. Smith1 and
  4. Elizabeth J. Waters1,3
  1. 1Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia
  2. 2(currently) Macquarie University, North Ryde, NSW 2109, Australia
  3. 3(currently) Grape and Wine Research and Development Corporation, P.O. Box 610, Kent Town, SA 5071, Australia.
  1. ↵* Corresponding author (email: richard.gawel{at}awri.com.au)
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Effect of pH and Alcohol on Perception of Phenolic Character in White Wine
Richard Gawel, Steven C. Van Sluyter, Paul A. Smith, Elizabeth J. Waters
Am J Enol Vitic.  2013  64: 425-429  ; DOI: 10.5344/ajev.2013.13016
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