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

Angela M. Sparrow; Helen E. Holt; Wes Pearson; Robert G. Dambergs; Dugald C. Close

doi:10.5344/ajev.2015.15094

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

Angela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. Close

Am J Enol Vitic. April 2016 67: 169-178; published ahead of print January 05, 2016 ; DOI: 10.5344/ajev.2015.15094

Angela M. Sparrow

School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, Australia

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For correspondence: angela.sparrow@utas.edu.au

Helen E. Holt

PO Box 270 Jamison Centre, ACT, 2614, Australia

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Wes Pearson

Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, Australia

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Robert G. Dambergs

Wine TQ, PO Box 3, Monash, SA 5342, Australia.

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Dugald C. Close

School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, Australia

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

Angela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. Close

Am J Enol Vitic. April 2016 67: 169-178; published ahead of print January 05, 2016 ; DOI: 10.5344/ajev.2015.15094

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

Angela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. Close

Am J Enol Vitic. April 2016 67: 169-178; published ahead of print January 05, 2016 ; DOI: 10.5344/ajev.2015.15094

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