A. Coulter

发表

Results of an AWRI trial investigating the technical performance of various types of wine closure: Part 3. Wine sensory properties up to 20 months post- bottling

Peter B. Høj, John Field, Ella Robinson, 2001 .

TOWARDS OFFERING WINE TO THE CONSUMER IN OPTIMAL CONDITION-THE WINE, THE CLOSURES AND OTHER PACKAGING VARIABLES

Matthew, M. Gishen, P. Godden, 2005 .

Results of an AWRI trial investigating the technical performance of various types of wine closure: Part 1. Physicial measurements up to 20 months post-bottling

Peter B. Høj, John Field, Ella Robinson, 2001 .

Potassium bitartrate crystallisation in wine and its inhibition

P. Smith, A. Coulter, G. Cowey, 2015 .

Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post‐bottling

Peter B. Høj, Ella Robinson, Mark Gishen, 2001 .

Controlling the highs and the lows of alcohol in wine

C. Varela, I. Francis, P. Dry, 2012 .

Brettanomyces yeast — an overview of recent AWRI investigations and some recommendations for its control

M. Gishen, P. Godden, K. Lattey, 2004 .

The composition of Australian grape juice: chloride, sodium and sulfate ions

C. Stockley, A. Coulter, Terry H. Lee, 1997 .

Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

M. Sefton, A. Coulter, D. Capone, 2010 .

Laccase and rot: Is it there or is it not?

A. Coulter, 2012 .

The AWRI closure trial: sensory evaluation data 36 months after bottling

M. Gishen, P. Godden, P. Høj, 2003 .

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine

I. Francis, M. Parker, M. Herderich, 2023, Australian Journal of Grape and Wine Research.

Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia

I. Francis, M. Parker, M. Herderich, 2022, Australian Journal of Grape and Wine Research.