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Research Article

Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks

Sandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Paul K. Boss, Charlotte Jordans, Susan E.P. Bastian
Am J Enol Vitic.  2018  69: 32-44  ; DOI: 10.5344/ajev.2017.17017

Article Information

vol. 69 no. 1

DOI 
https://doi.org/10.5344/ajev.2017.17017
Published By 
American Journal of Enology and Viticulture
History 
  • Received February 2017
  • Revision received July 2017
  • Accepted August 2017
  • Published online December 2017.

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Copyright & Usage 
©2018 by the American Society for Enology and Viticulture

Author Information

  1. Sandra M. Olarte Mantilla1,2,
  2. Cassandra Collins1,
  3. Patrick G. Iland3,
  4. Catherine M. Kidman1,4,
  5. Renata Ristic1,
  6. Paul K. Boss5,
  7. Charlotte Jordans1 and
  8. Susan E.P. Bastian1,*
  1. 1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, Australia
  2. 2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Queensland 4108, Australia
  3. 3Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, Australia
  4. 4Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, Australia
  5. 5CSIRO Agriculture Flagship, PMB2, Glen Osmond SA 5064, Australia
  1. ↵* Corresponding author (sue.bastian{at}adelaide.edu.au; fax +61 8 83037116)
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Shiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks
Sandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Paul K. Boss, Charlotte Jordans, Susan E.P. Bastian
Am J Enol Vitic.  2018  69: 32-44  ; DOI: 10.5344/ajev.2017.17017
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