The Oxford Companion to Wine

By Jancis Robinson, Julia Harding. 2015

380 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/8df1c6b0e7405f93ac222a3acf9b63ad816e7ee5

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. M. G. Lambrechts
2. Robert J. Hijmans
3. I. S. Pretorius
4. L. Hannah
5. M. Ikegami
6. P. Roehrdanz
7. Pablo A. Marquet
8. M. Reynolds

Citations in the corpus

• The Political Economy of European Wine Regulations* (2013, unknown): “In addition, wine analysis involves alcoholic strength, total acidity, pH, density, residual sugar, and mineral elements, such as iron, copper, sodium, and potassium (Council Regulation No. 479/2008; Robinson, 2006).”
• Yeast and its Importance to Wine Aroma - A Review (2019, background): “However, most of what is commonly described as wine's flavour is in fact its aroma or alternatively, in the case of older wines, its bouquet (Robinson, 1994).”
• Climate change, wine, and conservation (2013, background): “List of GCMs and abbreviations used for analysis Model Name Modeling Center Country ACCESS1-0 CSIRO-BOM (Commonwealth Scientific and Industrial Research Organisation, Australia, and Bureau of Meteorology) Australia bcc-csm1-1 BCC (Beijing Climate Center, China Meteorological Administration) China CC”