Chardonnay

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Competition between Saccharomyces cerevisiae and Saccharomyces uvarum in Controlled Chardonnay Wine Fermentations
Sydney C. Morgan, Jade J. Haggerty, Vladimir Jiranek, Daniel M. Durall

Am J Enol Vitic. January 2020 ajev.2020.19072; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2020.19072
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Relating Expert Quality Ratings of Australian Chardonnay Wines to Volatile Composition and Production Method
Joanna M. Gambetta, Leigh M. Schmidtke, Jiaming Wang, Daniel Cozzolino, Susan E.P. Bastian, David W. Jeffery

Am J Enol Vitic. January 2017 68: 39-48; published ahead of print September 22, 2016 ; DOI: 10.5344/ajev.2016.16058
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Metabolomic Measurements at Three Time Points of a Chardonnay Wine Fermentation with Saccharomyces cerevisiae
Chandra L. Richter, Adam D. Kennedy, Lining Guo, Nick Dokoozlian

Am J Enol Vitic. August 2015 66: 294-301; published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14062
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Determination of Evapotranspiration and Crop Coefficients for a Chardonnay Vineyard Located in a Cool Climate
Larry E. Williams

Am J Enol Vitic. June 2014 65: 159-169; published ahead of print January 23, 2014 ; DOI: 10.5344/ajev.2014.12104
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Effect of Applied Water Amounts at Various Fractions of Evapotranspiration on Productivity and Water Footprint of Chardonnay Grapevines
Larry E. Williams

Am J Enol Vitic. June 2014 65: 215-221; published ahead of print January 23, 2014 ; DOI: 10.5344/ajev.2014.12105

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