Allen, M and Lacey, MJ (1998) Methoxypyrazines of Grapes and Wines. In: Chemistry of Wine

References

Allen, M and Lacey, MJ (1998) Methoxypyrazines of grapes and wines. In: Chemistry of wine flavor. Eds A. Waterhouse and S. Ebeler. American Chemical Society: New York. pp. 31–38.

Ali, H, Lecocq, S and Visser, M (2008) The impact of gurus: Parker grades and enprimeur wine prices. The Economic Journal 118, F158-F173.

Anderson, K and Aryal, NR (2013) Which winegrape varieties are grown where? University of Adelaide Press.

Athamneh, AI, Zoecklein, BW and Mallikarjunan, K (2008) Electronic nose evaluation of Cabernet Sauvignon fruit maturity. Journal of Wine Research 19(1), 69-80.

ABS (2012) 1329.0.55.002 - Vineyards, Australia, 2011-12. Australian Bureau of Statistics, ABS, Canberra.

Barnuud, NN, Zerihun, A, Gibberd, M and Bates, B (2013) Berry composition and climate: responses and empirical models. International Journal of Biometerology, DOI 10.1007/s00484-013-0715-2.

Basile, B, Marsal, J, Mata, M, Vallverdú, X, Bellvert, J and Girona, J (2011) phenological sensitivity of Cabernet Sauvignon to water stress: vine physiology and berry composition. American Journal of Enology and Viticulture 62(4), 452-461.

Bastian, S. (2014) Regions, wine quality and sensory measures in Cabernet Sauvignon.Presentation at ASVO Searching for the sweet spot seminar. Mildura 24th-25th July.

Bergqvist, J, Dokoozlian, Nand Ebisuda, N (2001) Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin Valley of California. American Journal of Enology and Viticulture 52(1): 1-7.

Bindon, K, Varela, C, Kennedy, J, Holt, Hand Herderich, M (2013) Relationships between harvest time and wine composition in VitisviniferaL. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chemistry 138, 1696-1705.

Bindon, K, Holt, H, Williamson, PO, Varela, C, Herderich, M and Francis, IL (2014) Relationships between harvest time and wine composition in VitisviniferaL. cv. Cabernet Sauvignon 2.Wine sensory properties and consumer preference. Food Chemistry 154, 90-101.

Bisson, L (2001) In search of optimal grape maturity. Practical Winery and Vineyard July/Aug.

Bisson, LF (2004) The biotechnology of wine yeast. Food Biotechnology 18(1), 63-96.

Blake, A, Kotseridis, Y, Brindle, ID, Inglis, D and Pickering, GJ (2010) Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odourants of Riesling and Cabernet Franc wine during bottle ageing. Food Chemistry 119, 935-944.

Blake, A, Kotseridis, Y, Brindle, ID, Inglis, D, Sears, M and Pickering, GJ (2009) Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wines. Journal of Agricultural and Food Chemistry 57(11), 4680-4690.

Bogart, K and Bisson, L (2006) Persistence of vegetal characters in winegrapes and wine. Practical Winery and Vineyard Magazine. March/April 2006.

Bowers, JE and Meredith, CP (1997) The parentage of a classic wine grape, Cabernet Sauvignon. Nature Genetics 16, 84-87.

Bravdo, B, Hepner, Y, Loinger, C, Cohen, S and Tabacman, H (1985) Effect of crop level and crop load on growth, yield, must and wine composition, and quality of Cabernet Sauvignon. American Journal of Enology and Viticulture 36(2), 125-131.

Burin, VM, Costa, LLF, Rosier, JP and Bordignon-Luiz, MT (2011) Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing. Food Science and Technology 44, 1931-1938.

Burin, VM, Falcão, LD, Chaves, ES, Gris, EF, Preti, LF, Bordignon-Luizi, PT (2010) Phenolic composition, colour, antioxident activity and mineral profile of Cabernet Sauvignon wines. International Journal of Food Science and Technology 45, 1505-1512.

Burin, VM, Rossa, PN, Ferreira-Lima, NE, Hillman, MCR and Boirdignon-Luiz, MT (2011b) Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink. Food Science and Technology 46, 186-193.

Busse-Valverde, N, Bautista-Ortín, AB, Gómez-Plaza, Fernández- Fernández, JIand Gil-Muñoz, R (2012) Influence of skin maceration time on the proanthocyanidin content of red wines. European Food Research and Technology 235, 1117-1123.

Cai, J, Zhu, BQ, Wang, YH, Lu, L, Lan, YB, Reeves, MJ and Duan, CQ (2014) Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chemistry 154, 217-229.

Callejón, RM, Margulies, B, Hirson, GDand Ebeler, SE (2012) Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins. American Journal of Enology and Viticulture 63 (3), 301-312.

Campbell-Clause, J and Fisher, D (1999) Irrigation techniques for winegrapes.Department of Agriculture and Food, Farmnote 66/99.

Cardebat, JM, Figuet, JM (2004) What explains Bordeaux wine prices? Applied Economics Letters 11, 294-296.

Casassa, F and Harbertson, J (2011) Maceration part 1: focus on phenolics. Viticulture and Enology Extension News, Washington State University.Fall 2011.

Chalmers, YM, Downey, MO, Krstic, MP, Loveys, BR and Dry, PR (2010) Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and

Clare, SS, Skurray, G and Shalliker, RA (2004) Effect of pomace-contacting method on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. American Journal of Enology and Viticulture 55(4), 401-406.

Cirami, RM, McCarthy, MG and Nicholas, PR (1993) Clonal selection and evaluation to improve production of Cabernet Sauvignon grapevines in South Australia. Australian Journal of Experimental Agriculture 33, 213-220.

Chapman, DM, Matthews, MA and Guinard, J (2004a) Sensory attributes of Cabernet Sauvignon wines made from vines with different crop yields. American Journal of Enology and Viticulture 55(4), 325-334.

Chapman, DM, Thorngate JH, Matthews MA, GuinardJX and Ebeler SE (2004b). Yield effects on 2-methoxy-3-isobutylpyrazine concentration on Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method. Journal of Agriculture and Food Chemistry 52, 5431-5435.

Chapman, DM, Roby, G, Ebeler, SE, Guinard, J and Matthews, MA (2005) Sensory attributes of Cabernet Sauvignon wines made from vines with different water status. Australian Journal of Grape and Wine Research 11, 339-347.

Clingeleffer, PR (1989) Effect of varying node number per bearer on yield and juice composition of Cabernet Sauvignon grapevines. Australian Journal of Experimental Agriculture 29, 701-705.

Costello, PJ, Francis, IL and Bartowsky, EJ (2012) Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcusoenistrain and wine matrix composition. Australian Journal of Grape and Wine Research 18, 287-301.

Davidson Viticulture (2007) Langhorne Creek cabernet sauvignon benchmarking study. Langhorne Creek Wine Industry Council (File copy on DAFWA server).

DAFWA.Department of Agriculture and Food, PO Box 1231 Bunbury WA 6231.

Dunlevy, JD, Soole, KL, Perkins, MV, Dennis, EG, Keyzers, RA, Kalua, CM and Boss, PK (2010) Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavor. Plant Molecular Biology 74, 77-89.

Dunn, GMand Martin, SR (2007) A functional association in Vitisvinifera L. cv. Cabernet Sauvignon between the extent of primary branching and the number of flowers formed per inflorescence. Australian Journal of Grape and Wine Research 13, 95-100.

Edwards, EJ and Clingeleffer, PR (2013) Interseasonal effects of regulated deficit irrigation on growth, yield, water use, berry composition and wine attributes of Cabernet Sauvignon grapevines. Australian Journal of Grape and Wine Research 19, 261-276.

Ewart, AJWand Sitters, JH (1989) Sensory evaluation of clonal selections of Chardonnay and the effect of rootstocks.Proceedings 7th Australian Wine Industry Conference, Adelaide, Australia (AIP Adelaide) pp.83-85.

Falcão, LD, de Revel, G, Rosier, JP, Bordignon-Luiz, MT (2008) Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry). Food Chemistry 107, 497-505.

Fennessy, R (2014) Influences of climate and variety on the effectiveness of pre-fermentative cold maceration.Department of Agriculture and Food, WA.

File ref (2003) Rootstock Trial Cape Mentelle. Kristen Brodison, Department of Agriculture and Food, Western Australia.

Forde, CG, Cox, A, Williams, ER and Boss, PK (2011) Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production. Journal of Agricultural and Food Chemistry 59, 2573-2583.

Franzone, M, Peña-Neira, A, Gil, M, Jofré, V, Assof, M and Zamora, F (2012) Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines. Food Research International 45, 402-414.

Gawel, R, Ewart, A, and Cirami, R, (2000), Effect of rootstock on must and wine composition and the sensory properties of Cabernet Sauvignon grown at Langhorne Creek, South Australia. Wine Industry Journal 15(1):67–73.

Gil-Muñoz, R, Moreno-Pérez, A, Vila-López, R, Fernández- Fernández, JI, Martínez-Cutillas, A and Gómez-Plaza, E (2009) Effect of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines. European Food Research Technology 228, 777-788.

Gil, M, Kontoudakis, N, Gonzáles, E, Esteruelas, M, Fort, F, Canals, JM and Zamora, F (2012) Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. Journal of Agricultural and Food Chemistry 60, 7988-8001.

Gladstones, J (1992) Viticulture and environment.Winetitles, Adelaide.

Glemser, EJ, Dowling, L, Inglis, D, Pickering, GJ, McFadden-Smith, W, Sears, MK and Hallett, RH (2012) A novel method for controlling multicolored Asian lady beetle (Coleoptera: Coccinellidae) in vineyards. Environmental Entomology 41 (5), 1169-1176.

Gollino, D (2008) Sources of Cabernet Sauvignon clones. Presentation at Variety Focus: Cabernet Sauvignon, May 15 2008 University of California, Davis.

González-del Pozo, A, Arozarena, I, Noriega, M, Navarro, M and Casp, A (2010) Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles. European Food Research and Technology 231, 589–601.

Green, G (2000) The essential wine tasting guide©. Vinum Vitae Pty Ltd. South Australia.

Gurbuz, O, Rouseff, JM and Rouseff, RL (2006). Comparison of aroma volatiles in commercial merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography–mass spectrometry. Journal of Agriculture and Food Chemistry 54, 3990–3996.

Hashizume, K and Umeda, N (1996) Methoxypyrazine content of Japanese red wines. Bioscience, Biotechnology and Biochemistry 60(5), 802-805.

He, F, Liang, NN, Mu, L, Pan, QH, Wang, J, Reeves, MJ and Duan CQ (2012) Anthocyanins and their variation in red wines I. monomeric anthocyanins and their color expression. Molecules 17, 1571-1601.

Hellman, E (2004) How to judge grape ripeness before harvest.Southwest Regional Vine and Wine Conference. Albuquerque, NM February 27-28.

Heymann, H, LiCalzi, M, Conversano, MR, Bauer, A, Skogerson, K and Matthews, M (2013) Effects of extended grape ripening with or without must and wine alcohol manipulations on Cabernet Sauvignon wine sensory characters. South African Journal of Enology and Viticulture 34 (1), 86-99.

Hollebeek, LD, Jaeger, SR, Brodie, RJ and Balemi, A (2007) The influence of involvement on purchase intention for new world wine. Food Quality and Preference 18, 1033-1049.

Holt, HE, Francis, IL, Field, J, Herderich, MJ and Iland, PG (2008) Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (VitisviniferaL.). Australian Journal of Grape and Wine Research 14, 162–176.

Hopfer, H, Buffon, PA, Ebeler, SE and Heymann, H (2013) The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine. Journal of Agricultural and Food Chemistry 61, 3320-3334.

Howell, GS (2001) Sustainable grape productivity and the growth-yield relationship: a review. American Journal of Enology and Viticulture 52(3), 165-174.

Inglis, D, Beh, AL, Brindle, ID, Pickering, G, Humes, EF (2010 Method for reducing methoxypyrazines in grapes and grape production.WIPO Patent Application WO/2010/118523.

Jaeger, DA and Storchmann, K (2011) Wine Retail Price Dispersion in the United States: Searching for Expensive Wines? American Economic Review: Papers & Proceedings 2011, 101:3, 136–141

Joscelyne, VL (2009) Consequences of extended maceration for red wine colour and phenolics.PhD Thesis, University of Adelaide.

Junquera, P, Lissarrague, JR, Jiménez, L, linares, R and Baeza, P (2012) Long-term effects of different irrigation strategies on yield components, vine vigour, and grape composition in cv. Cabernet-Sauvignon (Vitis vinifera L.). Irrigation Science, 30: 351-361.

Kalua, CM and Boss, PK (2009) Evolution of volatile compounds during the development of Cabernet Sauvignon grapes (Vitis Vinifera L.) Journal of Agricultural and Food Chemistry 57, 3818-3830.

Kalua, CM and Boss, PK (2010) Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis Vinifera L.) from fruitset to harvest. Australian Journal of Grape and Wine Research 16, 337-348.

Keller, M (2010) The science of grapevines: anatomy and physiology. Academic Press, Burlington, MA.

Kidman, CM, Dry, PR, McCarthy, MG and Collins, C (2013) Reproductive performance of Cabernet Sauvignon and Merlot (Vitis Vinifera L.) is affected when grafted to rootstocks. Australian Journal of Grape and Wine Research.

King, ES, Dunn, RL and Heymann, H (2013) The influence of alcohol on the sensory perception of red wines. Food Quality and Preference 28, 235-243.

Kliewer, WM and Dokoozlian, NK (2005) Leaf area/crop weight ratios of grapevines: influence on fruit composition and wine quality. American Journal of Enology and Viticulture 56(2), 170-181.

Koch, A, Doyle, CL, Matthews, MA, Williams, LE and Ebeler, SE (2010) 2-Methoxy-3-isobutylpyrazine in grape berries and its dependence on genotype.Phytochemistry 71, 2190-2198.

Koch, A, Ebeler, SE, Williams, LE and Matthews, MA (2012) Fruit ripening in Vitisvinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries. PhysiologiaPlantarum 145, 275-285.

Kotseridis, Y, AnocibarBeloqui, A, Bayonove, C, Baumes, RL and Bertrand, A (1999) Effect of selected viticultural and enologicalfacotrs on levles of 2-methoxy-3-isobutylpyrazine in wines. Journal International des Sciences de la Vigneet du Vin. 33, 19-23.

Kotseridis, Y, Spink, M., Brindle, ID, Blake, AJ, Sears, M, Chen, X, Soleas, G, Inglis, Dand Pickering, GJ (2008) Quantitative analysis of 3-alkyl-2-methoxypyraxines in juice and wine using stable isotope labeled internal standard assay. Journal of Chromatography A 1190, 294-301.

Koyama, K, Ikeda, H, Poudel, P and Goto-Yamamoto, N (2012) Light quality affects flavonoid biosynthesis in young berries of Cabernet Sauvignon grape. Phytochemistry 78, 54-64.

Krstic, M, and Hannah, R (2003), Matching rootstock and scion combinations in Sunraysia. Final report to Grape and Wine Research and Development Corporation. Project No. RT 02/19–3.

Lattey, KA, Bramley, BR and Francis, IL (2010) Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Australian Journal of Grape and Wine Research 16, 189–202.

Lee, J, Steenwerth, KL (2013) ‘Cabernet Sauvignon’ grape anthocyanin increased by soil conservation practices. ScientiaHorticulturae 159, 128-133.

Ling, BHand Lockshin, L (2003) Components of Wine Prices for Australian Wine: How Winery Reputation, Wine Quality, Region, Vintage, and Winery Size Contribute to the Price of Varietal Wines. Australasian Marketing Journal 11, 3.

Lockshin, Land Corsi, AM (2012) Consumer behaviour for wine 2.0: A review since 2003 and future directions. Wine Economics and Policy 1, 2-23.

Lockshin, L, Jarvis, W, d’Hauteville, F and Perrouty, J (2006) Using simulations from discrete choice experiments to measure consumer sensitivity to brand, region, price, and awards in wine choice. Food Quality and Preference 17, 166–178.

Mansfield, AK (2008) Characterization of key volatile compounds in red table wines produced from Frontenac grapes (Vitis spp.). ProQuest LLc, Ann Arbor, MI. pp.50-51.

May, P (1994) Using grapevine rootstocks: the Australian perspective.Winetitles, Adelaide.

McDonnell, C, Dry, PR, Wample, RL and Bastian, S (2008) The effect of crop load and extended ripening on vine balance and wine quality in Cabernet Sauvignon. Proceeding of the 2nd Annual National Viticulture Research Conference.July 9-11, University of California, Davis.

McMahon, HM, Zoecklein, BW and Jasinski, YW (1999) The effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions. American Journal of Enology and Viticulture 50(4), 385-390.

Mendez-Costabel, MP, Wilkinson, KL, Bastian, SEP, Jordans, C, McCarthy, M, Ford, CM and Dokoozlian, NK (2014) Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds Vitisvinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research 20, 80-90.

Michis, AA and Markidou, AG (2013) Determinants of retail wine prices: evidence from Cyprus.Empir Econ (2013) 45:267–280.

Miller, JR, Stone, RW, Stuen, ET and Barker, M (2011) Tests for convergence toward a signaling equilibrium: the case of California Cabernet Sauvignon. Journal of Business and Economic Studies 17(1) 65-79.

Moncada, X, Pelsy, F, Merdinoglu, D and Hinrichsen, P (2006) Genetic diversity and geographical dispersal in grapevine clones revealed by microsatellite markers. Genome 49 (11) 1459-1472.

Moreno-Pérez, A, Vila-López, R, Fernández-Fernández, JI, Martínez-Cutillas, A, Gil-Muñoz, R (2013) Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties. Food Chemistry 139, 770-776.

Morton, LT (1994) The myth of the universal rootstock. Wines and Vines.

Oczkowski, E (2010) Hedonic wine price predictions and nonnormal errors. Agribusiness 26(4) 519-535.

Ough, CS, Cook, JA and Lider, LA (1968) Rootstock-scion interactions concerning wine making. II. Wine compositional and sensory changes attributed to rootstock and fertilizer level differences. American Journal of Enology and Viticulture 19, 254-265.

Palliotti, A, Poni, S, Di Lena, B and Silvestroni, O (2012) Analysis of “Sink-Photoassimilation” Relationship in Field-Grown ‘Cabernet Sauvignon’ Grapevines Proc. XXVIIIth IHC – IS Viti&Climate: Effect of Climate Change.

Petrie, PR and Clingeleffer, PR (2006) Crop thinning (hand versus mechanical), grape maturity and anthocyanin concentration: outcomes from irrigated Cabernet Sauvignon (Vitis Vinifera L) in a warm climate. Australian Journal of Grape and Wine Research 12, 21-29.

Pelsy, F, Hocquigny, S, Moncada, X, Barbeau, G, Forget, D, Hinrichsen, P and Merdinoglu, D (2010) An extensive study of the genetic diversity within seven French wine grape variety collections. Theory of Applied Genetics 120, 1219-1231.

Pickering, GJ, Blake, AJ, Soleas, GJ and Inglis, DL (2010) Remediation of wine with elevated concentrations of 3-alkul-2-methoxypyrazines using cork and synthetic closures. Journal of Food, Agriculture and Environment 8(2), 97-101.

Pickering, GJ, Spink, M, Kotseridis, Y, Inglis, D, Brindle, ID, Sears, M and Beh, A-L (2008) Yeast strain affects 3-isopropyrl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine. Australian Journal of Grape and Wine Research 14, 230-237.

Pongrácz, DP (1983) ‘Rootstocks for Grape-vines’ (David Philip, South Africa).

Preston, LD, Block, DE, Heymann, H, Soleas, G, Noble, AC and Ebeler, SE (2008) Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations. American Journal of Enology and Viticulture 59 (2), 137-145.

Robinson, AL, Adams, DO, Boss, PK, Heymann, H, Solomon, PS and Trengove, RD (2011a) The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines. Australian Journal of Grape and Wine Research 17, 327-340.

Robinson, AL, Boss, PK, Heymann, H, Solomon, PS and Trengove, RD (2011b) Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of Cabernet Sauvignon wines from Western Australia. Journal of Agricultural and Food Chemistry 59, 3273-3284.

Robinson, AL, Boss, PK, Heymann, H, Solomon, PS and Trengove, RD (2011c) Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. Journal of Chromatography A 1218, 504-517.

Robinson, AL, Ebeler, SE, Heymann, H, Boss, PK, Solomon, PS and Trengove, RD (2009) Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning. Journal of Agricultural and Food Chemistry, 57 (21) 10313-10322.

Rojas, IB, Smith, PAand Bartowsky, EJ (2012) Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology and Biotechnology 28, 3311–3321.