stable pigment
- You have accessRestricted accessAccentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir WinesAngela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 169-178 ; DOI: 10.5344/ajev.2015.15094Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, AustraliaHelen E. Holt2PO Box 270 Jamison Centre, ACT, 2614, AustraliaWes Pearson3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaRobert G. Dambergs4Wine TQ, PO Box 3, Monash, SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, Australia
- You have accessRestricted accessSkin Particle Size Affects the Phenolic Attributes of Pinot noir Wine: Proof of ConceptAngela M. Sparrow, Richard E. Smart, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 29-37 ; DOI: 10.5344/ajev.2015.15055Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, AustraliaRichard E. Smart2Smart Viticulture, 31 North Corner, Newlyn, Cornwall, TR185JG, United KingdomRobert G. Dambergs3Wine TQ, PO Box 3 Monash SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, Australia