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- You have accessRestricted accessShiraz (Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by RootstocksSandra M. Olarte Mantilla, Cassandra Collins, Patrick G. Iland, Catherine M. Kidman, Renata Ristic, Paul K. Boss, Charlotte Jordans, Susan E.P. BastianAm J Enol Vitic. 2018 69: 32-44 ; DOI: 10.5344/ajev.2017.17017Sandra M. Olarte Mantilla1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, Australia2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Queensland 4108, AustraliaCassandra Collins1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, AustraliaPatrick G. Iland3Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, AustraliaCatherine M. Kidman1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, Australia4Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, AustraliaRenata Ristic1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, AustraliaPaul K. Boss5CSIRO Agriculture Flagship, PMB2, Glen Osmond SA 5064, AustraliaCharlotte Jordans1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, AustraliaSusan E.P. Bastian1School of Agriculture, Food & Wine, University of Adelaide, Waite Research Institute, PMB1, Glen Osmond, South Australia 5064, Australia