Non-structural carbohydrates (NSC) in plant tissue are frequently quantified to make inferences
about plant responses to environmental conditions. Laboratories publishing estimates of …

The current understanding of the influences of climate and viticultural practices on fruit
quality at harvest and on sparkling wine quality is reviewed. Factors such as variety, clone, …

Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice
and cider, made from six apple varieties including dessert and cider apples, were analysed …

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways
which produce a range of compounds responsible for the organoleptic qualities of cider…

Varietal base ciders were produced from three varieties of dessert apples (‘Pink Lady®’, ‘Royal
Gala’ and ‘Red Delicious’) at pre-commercial, commercial and post-commercial harvest …

Low yeast assimilable nitrogen (YAN) concentrations (<140 mg/N/L) can produce wines with
inferior aroma and flavor, regardless of supplemental nitrogen (N) additions in the winery. …

Continued development of inflorescence primordia in winter dormant buds of Vitis vinifera'Pinot
Noir'is reported. In buds sampled from a commercial vineyard in the cool climate wine …

Background: The current method employed by industry for tissue analysis to determine
grapevine nitrogen (N) status is expensive and time intensive. Aims: This study explored the use …

Pre-fermentation methods can influence the cider produced from apple juice. This study
analyses the influence of pre-fermentation methods; maceration and press fractioning, on the …

Optimal timing of nitrogen (N) fertilizer to promote N use efficiency (NUE) in cool climate wine
regions is largely unknown. One year-old potted Vitis vinifera L. (Vitaceae) cv. Pinot Noir …