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Research Article

Linking Sensory Properties and Chemical Composition of Vitis vinifera cv. Cabernet Sauvignon Grape Berries to Wine

Jun Niimi, Paul K. Boss, David Jeffery, Susan E. P. Bastian
Am J Enol Vitic.  2017  68: 357-368  ; DOI: 10.5344/ajev.2017.16115

Article Information

vol. 68 no. 3

DOI 
https://doi.org/10.5344/ajev.2017.16115
Published By 
American Journal of Enology and Viticulture
History 
  • Received December 2016
  • Revision received January 2017
  • Accepted February 2017
  • Published online June 2017.

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Copyright & Usage 
©2017 by the American Society for Enology and Viticulture

Author Information

  1. Jun Niimi1,2,
  2. Paul K. Boss2,
  3. David Jeffery1 and
  4. Susan E. P. Bastian1,*
  1. 1School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
  2. 2CSIRO Agriculture and Food, PMB 2, Glen Osmond, South Australia 5064, Australia.
  1. ↵* Corresponding author (sue.bastian{at}adelaide.edu.au; tel: +61 8 8313 6647)
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Linking Sensory Properties and Chemical Composition of Vitis vinifera cv. Cabernet Sauvignon Grape Berries to Wine
Jun Niimi, Paul K. Boss, David Jeffery, Susan E. P. Bastian
Am J Enol Vitic.  2017  68: 357-368  ; DOI: 10.5344/ajev.2017.16115
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