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Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine

2020 doctoral thesis by Zhijing Ye at Lincoln University
Place doctoral_thesis Q112954435
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Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine

Summary

Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine is a doctoral thesis[1].

Key Facts

  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine authored Zhijing Ye[2].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's instance of is recorded as doctoral thesis[3].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's publisher is recorded as Research@Lincoln[4].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's language of work or name is recorded as English[5].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's country of origin is recorded as New Zealand[6].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's publication date is recorded as +2020-00-00T00:00:00Z[7].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's main subject is recorded as wine chemistry[8].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's main subject is recorded as wine[9].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's main subject is recorded as Sauvignon blanc[10].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's work available at URL is recorded as https://researcharchive.lincoln.ac.nz/handle/10182/13111[11].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's Handle ID is recorded as 10182/13111[12].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's title is recorded as Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine[13].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's copyright holder is recorded as Zhijing Ye[14].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's thesis submitted to is recorded as Lincoln University[15].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's on focus list of Wikimedia project is recorded as NZThesisProject[16].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's copyright status is recorded as copyrighted[17].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's thesis committee member is recorded as Roland Harrison[18].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's thesis committee member is recorded as Alaa El-Din Bekhit[19].
  • Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's thesis committee member is recorded as Susan L Mason[20].

Body

Designation and Status

Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine's instance of is recorded as doctoral thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  8. [9] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  9. [10] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  10. [11] ↑ . wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . wikidata.org.
  16. [17] ↑ . wikidata.org.
  17. [18] ↑ . wikidata.org.
  18. [19] ↑ . wikidata.org.
  19. [20] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine. Retrieved May 3, 2026, from https://4ort.xyz/entity/effect-of-lees-manipulation-on-the-chemical-and-sensorial-characteristics-of-new-zealand-sauvignon-blanc-wine
MLA “Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/effect-of-lees-manipulation-on-the-chemical-and-sensorial-characteristics-of-new-zealand-sauvignon-blanc-wine.
BibTeX @misc{4ortxyz_effect-of-lees-manipulation-on-the-chemical-and-sensorial-characteristics-of-new-zealand-sauvignon-blanc-wine_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-lees-manipulation-on-the-chemical-and-sensorial-characteristics-of-new-zealand-sauvignon-blanc-wine}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of lees manipulation on the chemical and sensorial characteristics of New Zealand Sauvignon blanc wine — https://4ort.xyz/entity/effect-of-lees-manipulation-on-the-chemical-and-sensorial-characteristics-of-new-zealand-sauvignon-blanc-wine (retrieved 2026-05-03)

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