Search Results - "Bilogrevic, Eleanor"

Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine by Parker, Mango, Maddy Jiang, WenWen, Bilogrevic, Eleanor, Likos, Desireé, Gledhill, John, Coulter, Adrian D., Cowey, Geoff D., Simos, Con A., Francis, I. Leigh, Herderich, Markus J.

“…Wine grapes exposed to smoke and wine made from grapes exposed to smoke can robustly be identified through their elevated concentrations of volatile phenols…”
Get full text

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine by Espinase Nandorfy, Damian, Siebert, Tracey, Bilogrevic, Eleanor, Likos, Desireé, Watson, Flynn, Barter, Sheridan, Pisaniello, Lisa, Kulcsar, Allie, Shellie, Robert A., Keast, Russell, Francis, Leigh, Bekker, Marlize

“…Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward examples to wines displaying “empyreumatic” aromas such as…”
Get full text

Consumer response to wine made from smoke-affected grapes by Bilogrevic, Eleanor, Jiang, WenWen, Culbert, Julie, Francis, Leigh, Herderich, Markus, Parker, Mango

“…When vineyards and grapes are exposed to smoke from wildfires or controlled burns, this can result in wines with smoky, burnt or ashy attributes that have been…”
Get full text

Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling by Yevgeniya Grebneva, Eleanor Bilogrevic, Doris Rauhut, Markus J. Herderich, Josh Hixson

“…Photoselective shading is a process that modulates the radiation intensity in specific regions of the electromagnetic spectrum. It is a common practice in…”
Get full text

How do Syrah winemakers from two different French regions conceptualise peppery wines? by Geffroy, Olivier, Siebert, Tracey, Guyot, Emilie, Gazagnadou, Florence, Henon, Aude, Baerenzung dit Baron, Thomas, Denat, Marie, Chervin, Christian, Herderich, Markus, Bilogrevic, Eleanor, Sáenz-Navajas, María Pilar

“…This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was…”
Get full text

Use of grape seeds to reduce haze formation in white wines by Romanini, Elia, McRae, Jacqui M., Bilogrevic, Eleanor, Colangelo, Donato, Gabrielli, Mario, Lambri, Milena

“…•Addition of grape seed powder to grape juice reduced haze-forming proteins.•The addition produced wine closed to stability with minimal impact on the wine…”
Get full text

Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva by Parker, Mango, Onetto, Cristobal, Hixson, Josh, Bilogrevic, Eleanor, Schueth, Louisa, Pisaniello, Lisa, Borneman, Anthony, Herderich, Markus, de Barros Lopes, Miguel, Francis, Leigh

“…Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor…”
Get full text

Prevalence of Wildfire Smoke Exposure Markers in Oaked Commercial Wine by Parker, Mango, Jiang, WenWen, Coulter, Adrian D., Siebert, Tracey E., Bilogrevic, Eleanor, Francis, I. Leigh, Herderich, Markus J.

Get full text

Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine by Culbert, Julie A, Jiang, WenWen, Bilogrevic, Eleanor, Likos, Desireé, Francis, I. Leigh, Krstic, Mark P, Herderich, Markus J

“…An increase in bushfires and wildfires globally and consequent smoke exposure of grapevines has seen an elevated need for remediation options to manage the…”
Get full text

Understanding consumers’ perceptions of smoke-affected wines: Sourced from the research article: “Consumer response to wine made from smoke-affected grapes” (OENO One, 2023). Original language of the article: English by Bilogrevic, Eleanor, Jiang, WenWen, Culbert, Julie, Francis, Leigh, Herderich, Markus, Robinson, Ella, Parker, Mango

“…Smoke taint in grapes and wine is complicated. If a vineyard is exposed to smoke, there are a whole range of factors that determine whether or not the wine…”
Get full text

Understanding consumers’ perceptions of smoke-affected wines by Eleanor Bilogrevic, WenWen Jiang, Julie Culbert, Leigh Francis, Markus Herderich, Ella Robinson, Mango Parker

“…Smoke taint in grapes and wine is complicated. If a vineyard is exposed to smoke, there are a whole range of factors that determine whether or not the wine…”
Get full text

Impacts of photoselective bunch zone shading on the volatile composition and sensory attributes for Vitis vinifera L. cv. Riesling: This article is published in cooperation with Macrowine 2021, 23-30 June 2021 by Grebneva, Yevgeniya, Bilogrevic, Eleanor, Rauhut, Doris, Herderich, Markus J., Hixson, Josh L.

“…Photoselective shading is a process that modulates the radiation intensity in specific regions of the electromagnetic spectrum. It is a common practice in…”
Get full text