Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine by Renata Ristic, Paul K. Boss, Kerry L. Wilkinson

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Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i> by Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek

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Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine by Claire E. J. Armstrong, Jun Niimi, Paul K. Boss, Vinay Pagay, David W. Jeffery

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A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogue. by Christine Böttcher, Eric G Dennis, Grant W Booker, Steven W Polyak, Paul K Boss, Christopher Davies

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Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production by Christopher L. Blackford, Eric G. Dennis, Robert A. Keyzers, Claudia Schueuermann, Robert D. Trengove, Paul K. Boss

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Potential Grape-Derived Contributions to Volatile Ester Concentrations in Wine by Paul K. Boss, Anthony D. Pearce, Yanjia Zhao, Emily L. Nicholson, Eric G. Dennis, David W. Jeffery

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Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon by Ross D. Sanders, Paul K. Boss, Dimitra L. Capone, Catherine M. Kidman, Emily L. Nicholson, David W. Jeffery

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Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators by Claire E. J. Armstrong, Pietro Previtali, Paul K. Boss, Vinay Pagay, Robert G. V. Bramley, David W. Jeffery

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