seed
- You have accessRestricted accessInteractions of Grape Skin, Seed, and Pulp on Tannin and Anthocyanin Extraction in Pinot noir WinesAngela M. Sparrow, Robert G. Dambergs, Keren A. Bindon, Paul A. Smith, Dugald C. CloseAm J Enol Vitic. 2015 66: 472-481 ; DOI: 10.5344/ajev.2015.15022Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS 7001, AustraliaRobert G. Dambergs2Wine TQ, PO Box 3, Monash, SA 5342, AustraliaKeren A. Bindon3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaPaul A. Smith3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaDugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Hobart, TAS 7001, Australia
- You have accessRestricted accessUse of Microscale Fermentations in Grape and Wine ResearchTiago L. Sampaio, James A. Kennedy, M. Carmo VasconcelosAm J Enol Vitic. 2007 58: 534-539 ; DOI: 10.5344/ajev.2007.58.4.534Tiago L. Sampaio1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.James A. Kennedy1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.M. Carmo Vasconcelos1Research associate and 3Associate professor, Department of Horticulture, 2Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.