Publications by authors named "Emily L Nicholson"

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Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of L. cv. Cabernet Sauvignon.
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Robert G V Bramley, Emily L Nicholson

J Agric Food Chem· May 2022

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Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.
Liang Chen, Dimitra L Capone, Emily L Nicholson, David W Jeffery

Food Chem· October 2019

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Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Julie A Culbert, Jacqui M McRae, Bruna C Condé, Leigh M Schmidtke, Emily L Nicholson

J Agric Food Chem· February 2017

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Potential grape-derived contributions to volatile ester concentrations in wine.
Paul K Boss, Anthony D Pearce, Yanjia Zhao, Emily L Nicholson, Eric G Dennis

Molecules· April 2015

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Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
Christopher Davies, Emily L Nicholson, Christine Böttcher, Crista A Burbidge, Susan E P Bastian

J Agric Food Chem· March 2015

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Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
Eric G Dennis, Robert A Keyzers, Curtis M Kalua, Suzanne M Maffei, Emily L Nicholson

J Agric Food Chem· March 2012

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