InstitucionesPeriodo de publicación recogido
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Effect of dissolved carbon dioxide on the sensory properties of still white and red wines
Richard Gawel, Alex Schulkin, Paul A. Smith, D. Espinase, Jacqui McRae
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 26, Nº 2, 2020, págs. 172-179
Influence of polysaccharides on the taste and mouthfeel of white wine
Richard Gawel, Paul A. Smith, Elizabeth J. Waters
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 22, Nº 3, 2016, págs. 350-357
Influence of phenolics on white wine quality and style
Richard Gawel, Peter Godden, Patricia Williamson, Leigh Francis
Wine and viticulture journal, ISSN 1838-6547, Nº. 3, 2014
White wine phenolics - frind or foe?
Richard Gawel, Martin Day, Alex Schulkin, Paul A. Smith
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 591, 2013, pág. 67
Richard Gawel, Martin Day, Alex Schulkin, Paul A. Smith, Markus J. Herderich, Daniel L. Johnson
Wine and viticulture journal, ISSN 1838-6547, Nº. 2, 2013
Richard Gawel, Deborah A.G. Rogers
Grasas y aceites, ISSN-e 1988-4214, ISSN 0017-3495, Vol. 60, Nº 2, 2009, págs. 134-138
Evaluation of the consistency of wine quality assessments from expert wine tasters
Richard Gawel, Peter Godden
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 14, Nº 1, 2008, págs. 1-8
The effect of glycerol on the perceived viscosity of dry white table wine
Richard Gawel, Elizabeth J. Waters
Journal of wine research, ISSN 0957-1264, Vol. 19, Nº 2, 2008, págs. 109-114
The effect of different oak types on the sensory properties of a Chardonnay wine
Richard Gawel, Tony Royal, Peter Leske
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 458, 2002, págs. 22-24
Compositional and sensory differences in Syrah wines following juice run-off prior to fermentation
Richard Gawel, Patrick G. Iland, Peter Leske, Caroline G. Dunn
Journal of wine research, ISSN 0957-1264, Vol. 12, Nº 1, 2001, págs. 5-18
A "Mouth-feel Wheel": terminology for communicating the mouth-feel characteristics of red wine
I. Leigh Francis, Richard Gawel, Anita Oberholster
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 3, 2000, págs. 203-207
Red wine astringency: a review
Richard Gawel
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 4, Nº 2, 1998, págs. 74-95
The physiological basis of red wine astringency
Richard Gawel
Advances in tannin and tannin management : proceedings ASVO seminar, Adelaide Convention Centre, Adelaide, South Australia, Thursday, 6 October 2005 / Christopher Dundon (ed. lit.), Garry Wall (ed. lit.), Melissa Francis (ed. lit.), Malcolm Allen (ed. lit.), Val Rechner (comp.), Greg Howell (ed. lit.), 2006, ISBN 0-9587086-9-X, págs. 40-42
Describing mounthfeel and astringent sensation in red wine
Richard Gawel, Anita Oberholster, Leigh Francis
Phenolics and estraction : proceedings, Adelaide, 9 october 1997, 1998, ISBN 0-9586839-5-6, págs. 30-32
The glycosyl-glucose assay: its application to assessing grape composition
Richard Gawel, P. G. Lland, Bryan G. Coombe, Patrick J. Williams, D. G. Botting, Jeremy Giddings, Michael McCarthy
Proceedings of the Ninth Australian Wine Industry Technical Conference : Adelaide, South Australia, 16-19 july 1995, 1996, págs. 98-104
Richard Gawel, D. G. Botting, Peter R. Dry, Jeremy Giddings, Patrick G. Iland
Canopy management : proceedings of a seminar / coord. por Peter Hayes, 1995, ISBN 0-9587803-8-2, págs. 18-21
The effect of lees contact time on Chardonnay wine composition
Paul A. Henschke, Richard Gawel, Wendy Stuckey, Patrick G. Iland
Proceedings of the International Symposium on Nitrogen in Grapes and Wine : Seattle, Washington, Usa 18-19 june 1991, 1991, ISBN 0-9630711-0-6, págs. 315-319
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