Step 1 of 3 33% Publications*Select any of these publications to request a copy from the library Anon. 2017. What actually happens when you add water to must? Aust. N.Z. Grapegrower Winemaker (640): p. 55. (H 18580) Blackman, J.W. 2019. Adding water to grape must (Wine Australia RD&E news article) Cowey, G. 2017. Making water additions to high sugar must. AWRI Tech. Rev. (227): 9-12. Cowey, G. 2017. Ask the AWRI: Adding water to high sugar must. Aust. N.Z. Grapegrower Winemaker (639): 88-89. Gardner, J., Walker, M., Boss, P.K., Jiranek, V. 2021. Is juice dilution your solution? How do microbes feel about it? Wine Vitic. J. 36(1): 22-26. (TR 251.11) Petrie, P.R., Jiang, W., Bindon, K.A., Sadras, V.O. 2020. When do grapes stop accumulating sugar? Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds) Proceedings of the 17th Australian Wine Industry Technical Conference, Adelaide, South Australia, 21-24 July 2019. Urrbrae, SA: AWITC Inc.: 37-39. (s2148) Petrie, P.R., Teng, B., Smith, P.A., Bindon, K.A. 2019. Managing high Baume juice using dilution. Wine Vitic. J. 34(1): 36-37. (s2056) Schelezki, O.J., Šuklje, K., Boss, P.K., Jeffery, D.W. 2018. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chem. 259, 196–206. (A 14940) Schelezki, O.J., Smith, P.A., Hranilovic, A., Bindon, K.A., Jeffery, D.W. 2018. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition. Food Chem. 244: 50-59. (s1988) Teng, B., Petrie, P.R., Smith, P.A., Bindon, K.A. 2020. Comparison of water addition and early‐harvest strategies to decrease alcohol concentration in Vitis vinifera cv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties. Aust. J. Grape Wine Res. 26(2): 158-171. 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