Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Brajkovich, M.J. 2008. Back to the future – a traditional approach to modern winemaking. Blair, R.J., Williams, P.J., Pretorius, I.S. (eds) Proceedings of the thirteenth Australian wine industry technical conference, 29 July–2 August 2007, Adelaide, SA: AWITC Inc. (H 15675) Dubourdieu, D., Moine-Ledoux, V., Lavigne-Cruège, V., Blanchard, L., Tominaga, T. 2000. Recent advances in white wine aging: The key role of the lees. Proceedings of the ASEV 50th anniversary annual meeting, Seattle, Washington, USA, June 19-23: 345-352. (H 114) Godden. P. 2020. Ask the AWRI: Lees contact in white wine. Aust. N.Z. Grapegrower Winemaker (683): 55-56. González-Marco, A., Ancín-Azpilicueta, C. 2006. Influence of lees contact on evolution of amines in Chardonnay wine. J. Food Sci C:Food Chem. Tox. 71(9): c544-c548. (H 115) Lavigne-Cruège, V., Dubourdieu, D. 2001. The aptitude of wine lees for eliminating foul-smelling thiols. Aust. N.Z. Grapegrower Winemaker. July: 37-44. (H 116) Leskó, A., Kállay, M., Nyul-Pûhra, B., Nyitrai-Sárdy, D. 2011. The change of polyphenolic composition and tyrosol content of the wine as an effect of the sur lie method. Acta Aliment. 40(Suppl 1): 79-90. (A 13140) Stuckey, W., Iland, P., Henschke, P., Gawel, R. 1991. Influence of lees contact on quality and composition of Chardonnay wines. Aust. N.Z. Wine Ind. J. (6): 281-284. 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