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 |
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 |
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 |