Publications

Below you will find publications featuring the research of the ARC Training Centre for Innovative Wine Production.  Authors highlighted in bold are members of the Centre.  Select a grey bar to expand the section.

Journal Articles

 

Year Title Authors Publication Name Link
2020 Sensory and chemical drivers of wine consumers’ preference for a new Shiraz wine product containing Ganoderma lucidum extract as a novel ingredient ANH Nguyen, TE Johnson, DW Jeffery, DL Capone, L Danner, SEP Bastian  Foods View
2020 Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures M Man-Hsi Lin, PK Boss, ME Walker, KM Sumby, PR Grbin, V Jiranek International Journal of Food Microbiology View
2020 Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis OJ Schelezki, G Antalick, K Suklje, DW Jeffery Food Chemistry View
2019 Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines L Souza Gonzaga, DL Capone, SE Bastian, L Danner, DW Jeffery Foods View
2019 Volatile composition and sensory profiles of a Shiraz wine product made with pre- and post-fermentation additions of Ganoderma lucidum extract AH Nguyen, DL Capone,TE Johnson, DW Jeffery, L Danner, SEP Bastian Foods View
2019 Investigating alcohol sweetspot phenomena in reduced alcohol red wines D-T Pham, VJ Stockdale, DW Jeffery, J Tuke, KL Wilkinson Foods View
2019 Non-invasive tools to detect smoke contamination in grapevine canopies, berries and wine: a remote sensing and machine learning modeling approach S Fuentes, EJ Tongson, R De Bei, CG Viejo, R Ristic, S Tyerman, K Wilkinson Sensors View
2019 Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like media S Li, KL Wilkinson, A Mierczynska-Vasilev, KA Bindon Molecules View
2019 Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin L van der Hulst, P Munguaia, JA Culbert, CM Ford, RA Burton, KL Wilkinson Planta View
2019 Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction D-T Pham, VJ Stockdale, D Wollan, DW Jeffery, KL Wilkinson Molecules View
2019 Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wine C Dang, K Wilkinson, V Jiranek, D Taylor Molecules View
2019 Ethanol‐tolerant lactic acid bacteria strains as a basis for efficient malolactic fermentation in wine: evaluation of experimentally evolved lactic acid bacteria and winery isolates KM Sumby, J Niimi, AL Betteridge, V Jiranek Australian Journal of Grape and Wine Research View
2019 The microbial challenge of winemaking: yeast-bacteria compatibility L Bartle, K Sumby, J Sundstrom, V Jiranek FEMS Yeast Research View
2019 Measures to improve wine malolactic fermentation KM Sumby, L Bartle, PR Grbin, V Jiranek Applied Microbiology and Biotechnology View
2019 Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine

L Chen, DL Capone, DW Jeffery

 Molecules View
2019 Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc

L Chen, DL Capone, EL Nicholson, DW Jeffery

 Food Chemistry View

 

Communication to Industry

Year Title Authors Publication Name Link
2020 Less K = less acid = less money Wine Australia Wine Australia – RD&E News View
2019 How can we influence potassium (K) levels in the vineyard? Z Xiao, T Baby, K DeGaris, R Walker, B Holzapfel, L Schmidtke, S Rogiers Wine Australia Incubator Initiative: Final Report CSU 1802 View
2019 Using magnetic polymers to remove overpowering green capsicum flavour from Cabernet Sauvignon wine C Liang, R Ristic, R Stevenson, V Jiranek, D Jeffery Wine & Viticulture Journal View
2019 Spatial distribution of berry fresh mass, seed number and sugar concentration on grapevine clusters of Shiraz A Deloire, A Pellegrino, R Ristic Wine & Viticulture Journal View
2019 Understanding the effects of smoke taint on fruit and wine K Wilkinson, R Ristic Australian & New Zealand Grapegrower and Winemaker (Jan 2019, Issue 660) View
2019 Smoke taint in the bottle: how long will it last? R Ristic, K Wilkinson Australian & New Zealand Grapegrower and Winemaker (Jan 2019, Issue 660) View
2018 Future-proofing the industry through training and innovation: New research centre to build on the Australian wine industry’s competitive edge S Logan Australian & New Zealand Grapegrower and Winemaker (Jul 2018, Issue 654) View
2018 Research centre to further innovative wine production A Kuchel Stock Journal View
2018 New research centre to build on Aus wine industry’s competitive edge S Logan WineTitles Media View

In the Media

Below you will find a selection of media releases and news stories featuring the research and people of the ARC Training Centre for Innovative Wine Production.  Select a grey bar to expand the section.

In the media

Year Title Authors Publication Name Link
2019

SA Science Excellence Awards finalists announced

   The Waite View
2019

Adelaide wine research centre celebrates year of breakthroughs

 R Whitehead Beverage Daily View
2018

Wild yeasts may hold key to better wines from warmer climates

   The Waite View
2018 Radio interview with V Jiranek   Rural Report – ABC Riverland and ABC South East SA  
2018 Centre makes lower alcohol a higher priority   Wine Australia View
2018 Young universities ride high in rankings T Dodd The Australian View
2018 Report on new Centre during ABC News SA 7pm bulletin   ABC News SA – TV  
2018 SA’s wine industry’s $4.46m research boost   The Advertiser On-line article (link expired)
2018 New Centre to train the next generation of wine scientists and researchers   Wine Business Monthly View
2018 New centre to build wine industry’s competitive edge   EurekAlert! View
2018 New centre to build wine industry’s competitive edge   The Waite View
2017 New centre for innovative wine production launches in South Australia   The Lead SA View

Media Releases

Year Title Author Link
2019 Researchers develop a non-invasive test for smoke contamination in vineyards University of Adelaide View
2018 NWGIC a role to play in new wine research Charles Sturt University View
2018 New centre to build wine industry’s competitive edge University of Adelaide View
2018 Support for research facility to advance Australia’s wine industry Australian Research Council  
2017 $4.4 million for Industrial Transformation Training Centre for Innovative Wine Production The Waite View
2017 $46.6 million to strengthen Australia’s industries Australian Research Council