Biblio
“Sustainable Biochar-Based Practices in Viticulture: Effects on Soil Functions, Plant Physiology and Productivity, and Grapes and Wine Quality”, Scientia Horticulturae, Submitted.
, “Defining phosphorus requirements for Pinot noir grapevines”, American Journal of Enology and Viticulture, vol. 69, 2018.
, “Effects of fining agents, reverse osmosis and wine age on brown marmorated stink bug (Halyomorpha halys) taint in wine”, Beverages, vol. 4, 2018.
, “Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition”, American Journal of Enology and Viticulture, vol. 69, no. 4, pp. 371 - 385, 2018.
, “The impact of soil NPK supply on Pinot noir wine phenolics and aroma composition”, American Journal of Enology and Viticulture, vol. 69, 2018.
, “Nitrogen requirements of Pinot noir based on growth parameters, must composition, and fermentation behavior”, Am. J Enol. Vitic., vol. 69, pp. 45-58, 2018.
, “Role of Pediococcus in winemaking”, Australian Journal of Grape and Wine Research, vol. 24, 2018.
, “Influence of Winemaking Processing Steps on the Amounts of ( E )-2-Decenal and Tridecane as Off-Odorants Caused by Brown Marmorated Stink Bug ( Halyomorpha halys )”, Journal of Agricultural and Food Chemistry, vol. 65, no. 4, pp. 872 - 878, 2017.
, “Exploring retro-nasal aroma’s influence on mouthfeel perception of Chardonnay wines”, Beverages, vol. 2, 2016.
, “Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces”, American Journal of Enology and Viticulture, vol. 67, 2016.
, “Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation”, South African Journal of Enology and Viticulture, vol. 32, no. 2, 2016.
, “Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis”, American Journal of Enology and Viticulture, vol. 66, 2015.
, “Investigating the loss of Pinot noir wine color and polymeric pigment due to malolactic fermentation and possible mechanisms”, American Journal of Enology and Viticulture, vol. 66, 2015.
, “Impact of malolactic fermentation on the color and color stability of pinot noir and merlot wine”, American journal of enology and viticulture, p. ajev–2013, 2013.
, “Metabolism of non-esterified and esterified hydroxycinnamic acids in red wines by Brettanomyces bruxellensis”, Journal of Agricultural Food Chemistry, vol. 61, 2013.
, “Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.”, Lett Appl Microbiol, vol. 54, no. 3, pp. 187-94, 2012.
, “Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine”, Australian Journal of Grape and Wine Research, vol. 18, pp. 131–137, 2012.
, “INTERACTIVE EFFECTS OF SELECTED NUTRIENTS AND FERMENTATION TEMPERATURE ON H2S PRODUCTION BY WINE STRAINS OF SACCHAROMYCES”, Journal of Food Quality, vol. 34235110241445953661465036154051527513147453094, no. 1, pp. 51 - 55, 2011.
, “Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking”, American Journal of Enology and Viticulture, vol. 62, no. 4, pp. 536 - 541, 2011.
, “Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.”, J Agric Food Chem, vol. 58, no. 4, pp. 2337-46, 2010.
, “Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation.”, Int J Food Microbiol, vol. 118, no. 1, pp. 27-34, 2007.
, “Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.”, J Appl Microbiol, vol. 101, no. 2, pp. 474-9, 2006.
, “Inhibition of malolactic fermentation by Saccharomyces during alcoholic fermentation under low- and high-nitrogen conditions: a study in synthetic media”, Australian Journal of Grape and Wine Research, vol. 121792368424035513140626384121125484554561813789155443334475084610747513661793064, no. 1, pp. 69 - 78, 2006.
, Bacteria Important during Winemaking, vol. 50. Elsevier, 2005, pp. 139 - 177.
, “Acetaldehyde metabolism by wine lactic acid bacteria.”, FEMS Microbiol Lett, vol. 191, no. 1, pp. 51-5, 2000.
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