Grape Contribution to Wine Aroma: Production of Hexyl Acetate, Octyl Acetate, and Benzyl Acetate during Yeast Fermentation Is Dependent upon Precursors in the Must von Dennis, Eric G, Keyzers, Robert A, Kalua, Curtis M, Maffei, Suzanne M, Nicholson, Emily L, Boss, Paul K

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Gradients in stomatal conductance, xylem sap ABA and bulk leaf ABA along canes of Vitis vinifera cv. Shiraz: molecular and physiological studies investigating their source von Soar, Christopher J., Speirs, Jim, Maffei, Suzanne M., Loveys, Brian R.

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Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics von Niimi, Jun, Tomic, Oliver, Næs, Tormod, Bastian, Susan E.P., Jeffery, David W., Nicholson, Emily L., Maffei, Suzanne M., Boss, Paul K.

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Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics von Niimi, Jun, Tomic, Oliver, Næs, Tormod, Bastian, Susan E.P., Jeffrey, David W., Nicholson, Emily L., Maffei, Suzanne M., Boss, Paul K.

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Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics von Niimi, Jun, Tomic, Oliver, Næs, Tormod, Bastian, Susan E.P, Jeffrey, David W, Nicholson, Emily L, Maffei, Suzanne M, Boss, Paul K

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