Publications and Media

Below you will find publications, media releases and news stories featuring the research 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
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 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 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 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 GrbinV 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
2020 Less K = less acid = less money Wine Australia Wine Australia – RD&E 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 WilkinsonR Ristic Australian & New Zealand Grapegrower and Winemaker (Issue 660, Jan 2019)
2019 Smoke taint in the bottle: how long will it last? R RisticK 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 LiaoS RogiersV SadrasS 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
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
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