Representation of complexity in wine: Influence of expertise von Parr, W.V., Mouret, M., Blackmore, S., Pelquest-Hunt, T., Urdapilleta, I.

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Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin von Green, J.A., Parr, W.V., Breitmeyer, J., Valentin, D., Sherlock, R.

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The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals von Parr, Wendy V., Green, James A., White, K. Geoffrey, Sherlock, Robert R.

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Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise von Schlich, P., Medel Maraboli, M., Urbano, C., Parr, W.V.

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Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise: Perceived complexity in wine von Schlich, P., Medel Maraboli, M., Urbano, C., Parr, W.V.

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Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines von Parr, W.V., Schlich, P., Theobald, J.C., Harsch, M.J.

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Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage? von Parr, Wendy V, White, K.Geoffrey, Heatherbell, David A

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Wine judging, context and New Zealand Sauvignon Blanc von Parr, W.V., Green, J.A., Geoffrey White, K.

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