Publications and Media

Below you will find publications, media releases and news stories featuring research by members of the ARC Training Centre for Innovative Wine Production. Authors highlighted in bold are current or former members of the Centre.

Year Title Authors Publication Name
2022 A systematic review and meta-analysis of vineyard techniques used to delay ripening P Previtali, F Giorgini, RS Mullen, NK Dookozlian,KL Wilkinson, CM Ford Horticulture Research
2022 Rootstock, vine vigor, and light mediate methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. cv. Cabernet Sauvignon RD Sanders, PK Boss, DL Capone, C Kidman, RGV Bramley, EL Nicholson, DW Jeffery Journal of Agricultural and Food Chemistry
2022 Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Viognier wines A Hranilovic, W Albertin, DL Capone, A Gallo, PR Grbin, L Danner, SEP Bastian, Isabelle Masneuf-Pomarede, J Coulon, M Bely, V Jiranek Journal of Fungi
2022 Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796 ME Walker, TL Watson, CRL Large, Y Berkovich, TA Lang, MJ Dunham, S Formby, V Jiranek FEMS Yeast Research
2022 Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces TA Lang, ME Walker, PK Boss, V Jiranek Oeno One
2022 Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine K Wilkinson, R Ristic, C Szeto, DL Capone, L Yu, D Losic Australian Journal of Grape and Wine Research
2022 Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines RKR Ranaweera, AM Gilmore, SEP Bastian, DL Capone, DW Jeffery Oeno One
2022 Impact of commercial scale ultrafiltration on composition of white and rose wine Y Sui, D Wollan, J McRae, R Muhlack, J Tuke, K Wilkinson Separation and Purification Technology
2022 The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar:flavor nexus P Previtali, N Dokoozlian, B Pan, K Wilkinson, CM Ford Food Chemistry
2022 Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines X Wang, DL Capone, W Kang, A Roland, DW Jeffery Food Chemistry
2022 Influence of Kazachstania spp. on the chemical and sensory profile of red wines M Man-Hsi Lin, PK Boss, ME Walker, KM Sumby, V Jiranek International Journal of Food Microbiology
2022 The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition JM Gardner, ME Walker, PK Boss, V Jiranek Journal of Food Composition and Analysis
2022 Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines L Souza Gonzaga, SEP Bastian, DL Capone, L Danner, DW Jeffery Food Research International
2021 ‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System N van Holst Pellekaan, ME Walker, TL Watson, V Jiranek Fermentation
2021 QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine L Bartle, E Peltier, JF Sundstrom, K Sumby, JG Mitchell, V Jiranek & P Marullo Applied Microbiology and Biotechnology
2021 Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production Z Xu, ME Walker, J Zhang, JM Gardner, KM Sumby, V Jiranek Applied Microbiology and Biotechnology
2021 Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi AW Copper, C Collins, SEP Bastian, TE Johnson, DL Capone Oeno One
2021 Disruption of ECM33 in diploid wine yeast EC1118: cell morphology and aggregation and their influence on fermentation performance TA Lang, ME Walker, V Jiranek FEMS Yeast Research
2021 Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine EC Snyder, V Jiranek, A Hranilovic Oeno One
2021 Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León I González-Alonso, ME Walker, M Vallejo-Pascual, G Naharro-Carrasco, V Jiranek Scientific Reports
2021 Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations SM Lyons, SC Morgan, S McCann, S Sanderson, BL Newman, TL Watson, V Jiranek, DM Durall, WF Zandberg Oeno One
2021 Modelling Cabernet Sauvignon wine sensory traits from spectrofluorometric data L Souza Gonzaga, SEP Bastian, DL Capone, RKR Ranaweera, DW Jeffery Oeno One
2021 Amelioration of smoke taint in Cabernet Sauvignon wine via post-harvest ozonation of grapes M Modesti, C Szeto, R Ristic, W Jiang, J Culbert, C Catelli, F Mencarelli, P Tonutti, K Wilkinson Beverages
2021 The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios X-K Zhang, DW Jeffery, RA Muhlack, C-Q Duan Food and Bioproducts Processing
2021 Vascular connections into the grape berry: the link of structural investment to seededness Z Xiao, S Chin, RG White, AM Gourieroux, V Pagay, SD Tyerman, LM Schmidtke, SY Rogiers Frontiers in Plant Science
2021 A review of wine authentication using spectroscopic approaches in combination with chemometrics RKR Ranaweera, DL Capone, SEP Bastian, D Cozzolino, DW Jeffery Molecules
2021 Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon P Previtali, NK Dokoozlian, BS Pan, KL Wilkinson, CM Ford Journal of Agricultural and Food Chemistry
2021 Perspectives on wines of provenance: Sensory typicality, quality, and authenticity M-P Saenz Navajas, DW Jeffery Journal of Agricultural and Food Chemistry
2021 Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine RKR Ranaweera, AM Gilmore, DL Capone, SEP Bastian, DW Jeffery Food Chemistry
2021 Characterising the chemical typicty of regional Cabernet Sauvignon wines DL Capone, P Boss, L Souza Gonzaga, SEP Bastian, DW Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Regulated deficit irrigation and crop load interaction effects on grape heterogeneity C Armstrong, P Previtali, V Pagay, P Boss, D Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Regional impact on rootstock/scion mediated methoxypyrazine accumulation in rachis RD Sanders, PK Boss, DL Capone, C Kidman, DW Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Sensory characterisation and consumer perspectives of Australian Cabernet Sauvignon wines typicity L Souza Gonzaga, DL Capone, SEP Bastian, DW Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Application of fluroescence spectroscopy with multivariate analysis for authentication of Shiraz wines from different regions RKR Ranaweera, AM Gilmore, DL Capone, SEP Bastian, DW Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Intraregional profiles of varietal thiols and precursors in Sauvignon blanc juices and wines from the Adelaide Hills L Chen, DL Capone, EL Nicholson, DW Jeffery IVES Conference Series XIIIth International Terroir Congress Proceedings (Conference Publication)
2021 Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes M Modesti, C Szeto, R Ristic, W Jiang, J Culbert, K Bindon, C Catelli, F Mencarelli, P Tonutti, K Wilkinson Molecules
2021 Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation ME Walker, J Zhang, KM Sumby, A Lee, A Houlès, S Li, V Jiranek Yeast
2021 Grapevine salt tolerance A Zhou‐Tsang, Y Wu, SW Henderson, AR Walker, AR Borneman, RR Walker, M Gilliham Australian Journal of Grape and Wine Research
2021 An exploratory study of sugar and C6 compounds in single berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening P Previtali, N Dokoozlian, DL Capone, K Wilkinson, CM Ford Australian Journal of Grape and Wine Research
2021 Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution RA Tindal, DW Jeffery, RA Muhlack Australian Journal of Grape and Wine Research
2021 Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification ofcis-2,4,4,6-tetramethyl-1,3-oxathiane in wine X Wang, DL Capone, A Roland, DW Jeffery Food Chemistry
2021 Lactic acid bacteria in wine: technological advances and evaluation of their functional role C Virdis, K Sumby, E Bartowsky, V Jiranek Frontiers in Microbiology
2021 Yeast diversity in the vineyard: How it is defined, measured and influenced by fungicides KM Sumby, N Caliani, V Jiranek Australian Journal of Grape and Wine Research
2021 Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines A Hranilovic, W Albertinc, DL Capone, A Gallo, PR Grbin, L Danner, SEP Bastain, I Masneuf-pomarede, J Coulon, M Bely, V Jiranek Food Chemistry
2021 3D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomography Z Xiao, T Stait‐Gardner, SA Willis, WS Price, FJ Moroni, V Pagay, SD Tyerman, LM Schmidtke, SY Rogiers Australian Journal of Grape and Wine Research
2021 Defining wine typicity: sensory characterisation and consumer perspectives L Souza-Gonzaga, DL Capone, SEP Bastian, DW Jeffery Australian Journal of Grape and Wine Research
2021 Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine Y Sui, JM McRae, D Wollan, RA Muhlack, P Godden, KL Wilkinson Australian Journal of Grape and Wine Research
2021 Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon CEJ Armstrong, R Ristic, PK Boss, V Pagay, DW Jeffery Australian Journal of Grape and Wine Research
2021 Tissue and regional expression patterns of dicistronic tRNA–mRNA transcripts in grapevine (Vitis vinifera) and their evolutionary co-appearance with vasculature in land plants PJ Fabres, L A, N Sai, S Pederson, F Zheng, AA Stewart, B Clements, ER Lampugnani, J Breen, M Gilliham, P Tricker, CM Rodríguez López, R David Horticulture Research
2021 Wine terroir and the soil bacteria: an amplicon sequencing–based assessment of the Barossa Valley and its sub-regions J Zhou, TR Cavagnaro, R De Bei, TM Nelson, JR Stephen, A Metcalfe, M Gilliham, J Breen, C Collins, CM Rodríguez López Frontiers in Microbiology
2021 Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling RKR Ranaweera, A Gilmore, DL Capone, SEP Bastian, DW Jeffery Food Chemistry
2020 Using rootstocks to lower berry potassium concentrations in Cabernet Sauvignon grapevines Z Xiao, KA DeGaris, T Baby, SJ McLoughlin, BP Holzapfel, RR Walker, LM Schmidtke, SY Rogiers Vitis
2020 Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis L Souza Gonzaga, DL Capone, SEP Bastian, L Danner, DW Jeffery Food Research International
2020 Uptake and glycosylation of smoke-derived volatile phenols by Cabernet sauvignon grapes and their subsequent fate during winemaking C Szeto, R Ristic, D Capone, C Puglisi, V Pagay, J Culbert, W Jiang, M Herderich, J Tuke and K Wilkinson Molecules
2020 Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols and acetaldehyde during fermentation of Sauvignon blanc juice X Wang, L Chen, DL Capone, A Roland, DW Jeffery Journal of Agricultural and Food Chemistry
2020 Shoot thinning of Semillon in a hot climate did not improve yield and berry and wine quality R De Bei, X Wang, L Papagiannis, S Fuentes, M Gilliham, S Tyerman, C Collins OENO One
2020 Effects of canopy management practices on grapevine bud fruitfulness X Wang, S Lesefko, R De Bei, S Fuentes, C Collins OENO One
2020 Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing A Hranilovic, JM Gambetta, DW Jeffery, P Grbin, V Jiranek International Journal of Food Microbiology
2020 Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines D-T Pham, R Ristic, VJ Stockdale, DW Jeffery, J Tuke, K Wilkinson Food Chemistry
2020 Substitution or dilution? Assessing pre-fermentative water implementation to produce lower alcohol Shiraz wines OJ Schelezki, A Deloire, DW Jeffery Molecules
2020 Processes and purposes of extraction of grape components during winemaking: current state and perspectives J Unterkofler, RA Muhlack, DW Jeffery Applied Microbiology and Biotechnology
2020 Nanosecond pulsed dielectric barrier discharge ionization mass spectrometry E Ahmed, D Xiao, MC Dumlao, CC Steel, LM Schmidtke, J Fletcher, WA Donald Analytical Chemistry
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
2020 Yeast bioprospecting versus synthetic biology-which is better for innovative beverage fermentation? L Alperstein, JM Gardner, JF Sundstrom, KM Sumby, V Jiranek Applied Microbiology and Biotechnology
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
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
2019 The VvBAP1 gene is identified as a potential inhibitor of cell death in grape berries S Cao, Z Xiao, V Jiranek, SD Tyerman Functional Plant Biology
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
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
2019 Investigating alcohol sweetspot phenomena in reduced alcohol red wines D-T Pham, VJ Stockdale, DW Jeffery, J Tuke, KL Wilkinson Foods
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
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
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
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
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
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
2019 The microbial challenge of winemaking: yeast-bacteria compatibility L Bartle, K Sumby, J Sundstrom, V Jiranek FEMS Yeast Research
2019 Measures to improve wine malolactic fermentation KM Sumby, L Bartle, PR Grbin, V Jiranek Applied Microbiology and Biotechnology
2019 Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine

L Chen, DL Capone, DW Jeffery

 Molecules
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
2019 Expression patterns of genes encoding sugar and potassium transport proteins are simultaneously up- or downregulated when carbon and potassium availability is modified in Shiraz (Vitis vinifera L.) berries Z Coetzee, R Walker, S Liao, C Barril, A Deloire, S Clarke, S Tyerman, S Rogiers Plant and Cell Physiology
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
2019 Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction D-T Pham, V Stockdale, D Wollan, DW Jeffery, KL Wilkinson Molecules
2019 Linking gene expression and oenological traits: comparison between indigenous Torulaspora delbrueckii and Saccharomyces cerevisiae strains F Tondini, T Lang, L Chen, M Herderich, V Jiranek International Journal of Food Microbiology
2019 Accumulation of volatile phenol glycoconjugates in grapes, following the application of kaolin and/or smoke to grapevines (Vitis vinifera cv Sauvignon Blanc, Chardonnay and Merlot) L Van der Hulst, P Munguia, JA Culbert, CM Ford, RA Burton, KL Wilkinson Planta
2019 The role of fruit exposure in the late season decline of grape berry mesocarp cell vitality SJ Clarke and SY Rogiers Plant Physiology and Biochemistry
2019 Di-1-p-menthene reduces grape leaf and bunch transpiration DJ Fahey and SY Rogiers Australian Journal of Grape and Wine Research
2018 Impact of commercial oenotannin and mannoprotein products on the sensory properties of Shiraz wines made from fruit harvested at two levels of maturity S Li, KA Bindon, SE Bastian, KL Wilkinson Foods
2018 Extraction properties of new polymeric sorbents applied to wine C Liang, PK Boss, DW Jeffery Journal of Agricultural and Food Chemistry
2018 Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation. A Hranilovic, JM Gambetta, L Schmidtke, PK Boss, PR Grbin, I Masneuf-Pomarede, M Bely, W Albertin, V Jiranek Scientific Reports
2018 Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries Z Xiao, S Liao, SY Rogiers, VO Sadras, SD Tyerman Australian Journal of Grape and Wine Research
2018 Preparation of magnetic polymers for the elimination of 3-Isobutyl-2-methoxypyrazine from wine C Liang, DW Jeffery and DK Taylor Molecules
2018 Genome sequence of Australian indigenous wine yeast Torulaspora delbrueckii COFT01 using Nanopore sequencing F Tondini, V Jiranek, P Grbin, C Onetto Genome Announcements (genomeA)
2018 Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches. R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke Food Research International
2018 Chiral polyfunctional thiols and their precursors upon winemaking with five Vitis vinifera Sauvignon Blanc clones L Chen, DL Capone, FA Tondini, DW Jeffery Journal of Agricultural and Food Chemistry
2018 Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death Z Xiao, S Rogiers, V Sadras, SD Tyerman Journal of Experimental Botany
2018 Loss and formation of malodorous volatile sulfhydryl compounds during wine storage GY Kreitman, RJ Elias, DW Jeffery, GL Sacks Critical Reviews in Food Science and Nutrition
2018 Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products RA Muhlack, R Potumarthi, DW Jeffery Waste Management
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 OJ Schelezki, K Suklje, PK Boss, DW Jeffery Food Chemistry
2018 A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke Food Chemistry
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 OJ Schelezki, PA Smith, A Hranilovic, KA Bindon, DW Jeffery Food Chemistry
2018 Compositional variability in commercial tannin and mannoprotein products S Li, KL Wilkinson, KA Bindon American Journal of Enology and Viticulture
2018 Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula A Hranilovic, S Li, PK Boss, K Bindon, R Ristic, PR Grbin, T Van der Westhuizen, V Jiranek Australian Journal of Grape and Wine Research
2017 Impact of bottle aging on smoke tainted wines from different grape cultivars R Ristic, L van der Hulst, DL Capone, KL Wilkinson Journal of Agriculture and Food Chemistry
2017 Impact of reduced atmospheric CO2 and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.) Z Coetzee, R Walker, A Deloire, S Clarke, C Barril, S Rogiers Plant Physiology and Biochemistry
2017 Spatiotemporal changes in the accumulation of sugar and potassium within single Sauvignon Blanc (Vitis vinifera L.) berries Z Coetzee, R Walker, A Deloire, S Clarke, C Barril, S Rogiers Vitis
2017 Potassium in the grape (Vitis vinifera L.) berry: transport and function SY Rogiers, ZA Coetzee, A Deloire, RR Walker, SD Tyerman Frontiers in Plant Science
2017 Factors affecting extraction and evolution of objective quality compounds during red wine maceration and the role of process modelling PC Setford, DW Jeffery, PR Grbin, RA Muhlack Trends in Food Science & Technology
2017 Harvesting and blending options for lower alcohol wines: A chemical and sensory investigation R Longo, J Blackman, G Antalick, P Torley, S Rogiers, L Schmidtke Journal of the Science of Food and Agriculture
2017 The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems A Hranilovic, M Bely, I Masneuf-Pomarede, V Jiranek, W Albertin PLoS ONE
2017 Changes in volatile composition and sensory attributes of wines during alcohol content reduction R Longo, JW Blackman, PJ Torley, SY Rogiers, LM Schmidtke Journal of the Science of Food and Agriculture
2017 Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine S Li, K Bindon, SEP Bastian, V Jiranek, KL Wilkinson Journal of Agricultural and Food Chemistry
2016 Spotlight on varietal thiols and precursors in grapes and wines DW Jeffery Australian Journal of Chemistry
2016 Retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components K Bindon, S Li, S Kassara, P Smith Journal of Agriculture and Food Chemistry
2016 Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysis D Wollan, D-T Pham, K Wilkinson Journal of Agriculture and Food Chemistry
2014 Lower alcohol wines in the UK market: some baseline consumer behaviour metrics J Bruwer, V Jiranek, L Halstead, A Saliba British Food Journal

 

Year Title Authors Publisher
2020 Authenticity and traceability in the wine industry: From analytical chemistry to consumber perceptions. In Reference Module in Food Science (pp. 1 – 29) RKR Ranaweera, L Souza Gonzaga, DL Capone, SEP Bastian, DW Jeffery Elsevier
2017 Understanding Wine Chemistry (First ed) AL Waterhouse, GL Sacks, DW Jeffery John Wiley & Sons, UK
Year Title Authors Publication Name
2022 Ultrafiltration: a novel approach to managing phenolics in white wine Y Sui, J McRae, R Muhlack, D Wollan, K Wilkinson Wine and Viticulture Journal (Volume 37, Issue 2, 2022)
2022 Does delaying the rate of ripening alter aroma compounds? P Previtali, N Dokoozlian, B Pan, K Wilkinson, C Ford Wine and Viticulture Journal (Volume 37, Issue 2, 2022)
2021 A review of the techniques for mitigating the effects of smoke taint in wine production YA Mirabelli-Montan, M Marangon, A Graça, CM Mayr Marangon, KL Wilkinson International Viticulture & Enology Society (IVES) Technical Reviews, Vine and Wine
2021 Slow the ripening for a better outcome Wine Australia Wine Australia – RD&A News
2020 Less K = less acid = less money Wine Australia Wine Australia – RD&A News
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
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 (Volume 34, Issue 4, 2019)
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 (Volume 34, Issue 2, 2019)
2019 Understanding the effects of smoke taint on fruit and wine K Wilkinson, R Ristic Australian & New Zealand Grapegrower and Winemaker (Issue 660, Jan 2019)
2019 Smoke taint in the bottle: how long will it last? R Ristic, K Wilkinson Australian & New Zealand Grapegrower and Winemaker (Issue 660, Jan 2019)
2019 Are berries suffocating to death under high temperature and water stress? Z Xiao, S Liao, S Rogiers, V Sadras, S Tyerman Wine & Viticulture Journal (Volume 34, Issue 1, 2019)
2019 Low alcohol wines: blending with an early harvest or dealcoholisation of a later harvest? R Longo, R Ristic, L Schmidtke Wine & Viticulture Journal (Volume 34, Issue 1, 2019)
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 (Issue 654, Jul 2018)
2018 Research centre to further innovative wine production A Kuchel Stock Journal
2018 New research centre to build on Aus wine industry’s competitive edge S Logan WineTitles Media
2018 Winemaking supplements: what’s inside? S Li, K Wilkinson, K Bindon, S Bastian, R Ristic Wine & Viticulture Journal (Volume 33, Issue 3, 2018)
2018 Development of smoke taint in wine during bottle aging R Ristic, L van der Hulst, K Wilkinson Wine & Viticulture Journal (Volume 33, Issue 2, 2018)
2018 Magnetic particles make wine fine C Liang, D Jeffery Australasian Science (Nov/Dec 2018)
2018 Water into wine: pre-fermentation strategies for producing lower alcohol wines R Ristic, O Schelezki, D Jeffery Wine & Viticulture Journal (Volume 33, Issue 1, 2018)
2016 Alcohol: Changes in wine ethanol content due to evaporation from wine glasses D Wollan, D-T Pham, K Wilkinson Wine & Viticulture Journal (Volume 31, Issue 6, 2016)
2016 Integrated strategies to moderate the alcohol content of wines R Ristic, A Hranilovic, S Li, R Longo, D-T Pham, B Qesja, O Schelezki, V Jiranek Wine & Viticulture Journal (Volume 31, Issue 5, 2016)
2016 Product innovation and authenticity: The case of wine B Qesja, R Crouch, P Quester Wine & Viticulture Journal (Volume 31, Issue 2, 2016)
2015 Wine101x claims two national awards E Reynolds Australian & New Zealand Grapegrower and Winemaker (Issue 623, Dec 2015)
2015 New training centre projects to deliver new tools and optimise existing practices for industry R Ristic Wine & Viticulture Journal (July/Aug 2015)
Year Title Publication Name
2021

South Australian Country Hour, Mon 5 July 2021

 ABC South Australia Country Hour (beginning at 15.45 mins)
2020

Test to end wine fraud

 2GB radio interview
2020 Rural News Country Breakfast ABC Radio National, radio interview (beginning at 3.20 mins)
2020

SA researchers put spotlight on wine fraud

 Stock Journal
2020

New authentication technique may help put a kibosh on wine fraud

 Wine Australia RD&E News
2020

Shining a light on wine fraud

 Cosmos Magazine
2020

Scan makes light work of wine fraud

 The Advertiser, 7 Nov 2020, pg. 23
2020

Shining a light on issue of wine fraud

 EurekAlert
2019

SA Science Excellence Awards finalists announced

 The Waite
2019

Adelaide wine research centre celebrates year of breakthroughs

 Beverage Daily
2018 Wild yeasts may hold key to better wines from warmer climates The Waite
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
2018 Young universities ride high in rankings The Australian
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
2018 New Centre to train the next generation of wine scientists and researchers Wine Business Monthly
2018 New centre to build wine industry’s competitive edge EurekAlert!
2018 New centre to build wine industry’s competitive edge The Waite
2018 Chen Liang’s PhD research using magnetic polymers to remove unwanted compounds from wine
2018 Centre makes lower alcohol a higher priority Wine Australia News
2018 Zeyu Xiao’s PhD research: Researchers discover wine grapes gasping for breath
2018 Olaf Schelezki’s PhD research: Some good news about water and wine Wine Australia
2017 New centre for innovative wine production launches in South Australia The Lead SA
2017 $4.4 million for industrial transformation training centre for innovative wine production The Waite
2016 The ARC TC-IWP visited Coonawarra vignerons Winetitles Media
2016 Winemakers Toil to Beat the Heat of Climate Change – Interview with Prof Vladimir Jiranek The Wall Street Journal
2016 Vintage Innovation University of Adelaide Research Impact, page 22
2016 Bursary assists travel to Bordeaux for ‘non-conventional’ reasons Wine Australia
2016 Wine industry research seeking lower alcohol content The Land
2016 Baptism by fire University of Adelaide e-Science magazine, Issue 13, page 60
2015 New centre to help industry make the best wines Newsmaker
2015 UK supermarket giant Sainsbury’s backs Adelaide University research on Britons’ wine preferences ABC News
2015 From the Grape to the Glass Australian Research Council
2014 Winery teams with University to research low-alcohol wine methods Mudgee Guardian
2013 Developing a taste for wine Radio Adelaide

 

Year Title Author
2022 Delaying grapes from ripening results in more flavoursome wine The University of Adelaide
2021 Slowing the sugar rush to yield better grapes The University of Adelaide
2021 Slowing down grape ripening can improve berry quality for winemaking American Chemical Society
2020 Shining a light on the issue of wine fraud The University of Adelaide
2020 Uni of Adelaide scoops two national awards The University of Adelaide
2020 Charles Sturt researcher awarded for role in supervising PhD students Charles Sturt University
2020 Shining a light on Excellence in Graduate Research Education Australian Council of Graduate Research
2019 Researchers develop a non-invasive test for smoke contamination in vineyards The University of Adelaide
2018 NWGIC a role to play in new wine research Charles Sturt University
2018 New centre to build wine industry’s competitive edge The University of Adelaide
2018 Support for research facility to advance Australia’s wine industry Australian Research Council
2018 Wild yeasts may hold key to better wines from warmer climates University of Adelaide
2018 Researchers discover wine grapes gasping for breath University of Adelaide
2017 $46.6 million to strengthen Australia’s industries Australian Research Council
2017 $11.93 million for new research at Uni of Adelaide University of Adelaide
2015 Making the most out of wine waste product University of Adelaide
2015 New centre to help industry make the best wines University of Adelaide
2015 Launch of the ARC Training Centre for Innovative Wine Production Ministers for the Department of Education & Training
2014 $2.4M to help make the wine consumers want University of Adelaide
2014 New funds to support research from vine to wine University of Adelaide

 

Centre Activity Updates

 

Technical Notes

 

Podcasts