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Characterization of fruity aroma modifications in red wines during malolactic fermentation.
The role of malolactic fermentation (MLF) in the fruity aroma of red wines was investigated by an analytical study on more than 60 volatile compounds in 48 red wines made in varied conditions andExpand
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Investigation and Sensory Characterization of 1,4-Cineole: A Potential Aromatic Marker of Australian Cabernet Sauvignon Wine.
This work reports the quantitation and sensory characterization of 1,4-cineole in red wine for the first time. A headspace-solid-phase microextraction-gas chromatography-mass spectrometryExpand
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Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate.
The relationship between grape composition and subsequent red wine ester profile was examined. Cabernet Sauvignon and Shiraz, from the same Australian very warm climate vineyard, were harvested atExpand
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Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine.
Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wineExpand
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Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry.
Shiraz wine volatomes from two Australian geographical indications (GIs), that is, Orange and Riverina, were compared using comprehensive two-dimensional gas chromatography coupled to time-of-flightExpand
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Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider
Given the lack of research in the traditional cider making field when compared to the efforts devoted to winemaking, this work focused on the effects of controlled inoculation of the malolacticExpand
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Changes in red wine composition during bottle ageing: Impacts of grape variety, vineyard location, maturity and oxygen availability during ageing.
This work investigated the influence of grape variety, vineyard location and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottleExpand
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Berry shrivel significantly alters Shiraz grape and wine compsition
Total phenolics (a.u.) 22.5±0.9d 24.8±0.9c 25.1±0.1c 27.0±0.6b 29.3±0.5a 30.9±1.9a Table 1. Basic juice and wine parameters. Univariate ANOVA was used to compare data. Means followed by differentExpand
Regional discrimination of Australian Shiraz wine volatome by GCxGC-TOF-MS.
Shiraz wine volatome from two different Australian GIs i.e. Orange and Griffith was compared using comprehensive GCxGC-TOF MS. Shiraz wines were made from grapes harvested in triplicates at twoExpand