2023 |
Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot |
Szeto, C., Lloyd, N., Nicolotti, L.,Herderich, M.J., & Wilkinson. K.L. |
2023 American Chemical Society |
2023 |
Rapid in-field volatile sampling for detection of Botrytis cinerea infection in wine grapes |
Jiang, L., Dumlao, M. C., Donald, W. A., Steel, C. C., & Schmidtke, L. M. |
Molecules MDPI |
2023 |
Detection and prediction of Botrytis cinerea infection levels in wine grapes using volatile. |
Jiang, L., Qiu, Y., Dumlao, M. C., Donald, W. A., Steel, C. C., &Schmidtke, L. M. |
Food Chemistry |
2023 |
Evidence of bidirectional volatile-mediated communication between drought-stressed and well-watered grapevines (Vitis vinifera L.) |
Midzi J, Jeffery DW, Baumann U, Capone DL, Rogiers SY, Pagay V |
Agronomy |
2023 |
Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation |
Unterkofler, J.; Jeffery, D.W.; Setford, P.C.; Macintyre, O.J.; Muhlack, R.A. |
Fermentation |
2023 |
Insights into the uptake, distribution, and metabolism of 3-isobutyl-2-hydroxypyrazine in grapevine using a stable isotope tracer |
Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Maffei, S.; Jeffery, D.W. |
Journal of Agricultural and Food Chemistry |
2023 |
Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using Aggregation of Multiple Indicators |
Armstrong, C.E.J.; Previtali, P.; Boss, P.K.; Pagay, V.; Bramley, R.G.V.; Jeffery, D.W. |
Plants |
2023 |
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine |
Armstrong, C.E.J.; Niimi, J.; Boss, P.K.; Pagay, V.; Jeffery, D.W. |
Foods |
2023 |
Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation During Fermentation of Model Media |
Bekker, M.Z.; Cuijvers, K.M.; Kulcsar, A.C.; Sanders, R.D.; Capone, D.L.; Jeffery, D.W.; Schmidt, S.A. |
Australian Journal of Grape and Wine Research |
2023 |
Distribution of 3-Isobutyl-2-Methoxypyrazine Across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon |
Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Nicholson, E.L.; Jeffery, D.W. |
Australian Journal of Grape and Wine Research |
2023 |
Methoxypyrazine Concentrations in the Grape Bunch Rachis of Vitis vinifera L. cv Shiraz: Influence of Rootstock, Region and Light |
Sanders, R.D.; Boss, P.K.; Capone, D.L.; Kidman, C.M.; Maffei, S.; Jeffery, D.W. |
Food Chemistry |
2023 |
Machine Learning for Classifying and Predicting Grape Maturity Indices Using Absorbance and Fluorescence Spectra |
CEJ Armstrong, AM Gilmore, PK Boss, V Pagay, DW Jeffery |
Food Chemistry |
2023 |
Impact of Accentuated Cut Edges, Yeast Strain, and Malolactic Fermentation on Chemical and Sensory Profiles of Sauvignon blanc Wine |
X Wang, DL Capone, A Roland, DW Jeffery |
Food Chemistry |
2023 |
Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine |
RKR Ranaweera, SEP Bastian, AM Gilmore, DL Capone, DW Jeffery |
Food Control |
2022 |
Characterisation of internal oxygen concentration of strawberry and blueberry |
Z Xiao, S Tyerman, T Stait-Gardner, W Price, V Pagay , L Schmidtke, S Rogiers |
Functional Plant Biology |
2022 |
Stress-Induced Volatile Emissions and Signalling in Inter-Plant Communication |
J Midzi, DW Jeffery, U Baumann, S Rogiers, SD Tyerman, V Pagay |
MDPI- Plants |
2022 |
Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols |
J.W. Favell, K.L. Wilkinson, R. Ristic, C. Szeto,…et al (27 authors!) |
National Library for Medicine |
2022 |
Chemical and sensory profiles of Sauvignon Blanc wine following protein stabilization using a combined ultrafiltration/heat/protease treatment |
Y Sui, D Wollan, JM McRae, R Muhlack, DL Capone, P Godden, KL Wilkinson |
Frontiers in Nutrition |
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 |