Search Results - "HERDERICH, M.J."

Review of smoke taint in wine: smoke‐derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint by Krstic, M.P, Johnson, D.L, Herderich, M.J

“…In recent years, the exposure of vineyards and grapes to smoke from bushfires and controlled burn events has in some instances resulted in wines described as…”
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Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy by Cozzolino, D, Kwiatkowski, M.J, Parker, M, Cynkar, W.U, Dambergs, R.G, Gishen, M, Herderich, M.J

“…Near infrared (NIR) spectroscopy was used to simultaneously predict the concentrations of malvidin-3-glucoside (M3G), pigmented polymers (PP) and tannins (T)…”
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Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine by Lloyd, N, Johnson, D.L, Herderich, M.J

“…Metabolomics is the scientific study of the unique chemical fingerprints that result from specific biochemical processes. It enables the comprehensive…”
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Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine: Application of metabolomics to wine science by Lloyd, N., Johnson, D.L., Herderich, M.J.

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Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint: Review of smoke taint in wine by Krstic, M.P., Johnson, D.L., Herderich, M.J.

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Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties by RISTIC, R., BINDON, K., FRANCIS, L.I., HERDERICH, M.J., ILAND, P.G.

“…Background and Aims:  This study investigated flavonoid composition and C13‐norisoprenoids (β‐damascenone and β‐ionone) in Shiraz grapes and wines, their…”
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Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year: Spatial variation of rotundone is temporally stable by Bramley, R.G.V., Siebert, T.E., Herderich, M.J., Krstic, M.P.

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Patterns of within‐vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year by Bramley, R.G.V., Siebert, T.E., Herderich, M.J., Krstic, M.P.

“…Background and Aims Within‐vineyard variation in the concentration of grape berry rotundone has been shown to be spatially structured and related to variation…”
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Quantification of condensed tannins by precipitation with methyl cellulose: development and validation of an optimised tool for grape and wine analysis by SARNECKIS, C.J., DAMBERGS, R.G., JONES, P., MERCURIO, M., HERDERICH, M.J., SMITH, P.A.

“…A precipitation assay is presented that enables tannin measurement in matrices of red wine, 50% ethanol grape extract and aqueous tannin solutions. By…”
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Relationships between berry size, berry phenolic composition and wine quality scores for Cabernet Sauvignon (Vitis vinifera L.) from different pruning treatments and different vintages by HOLT, H.E., FRANCIS, I.L., FIELD, J., HERDERICH, M.J., ILAND, P.G.

“…Background and Aims:  Commercial winemakers observed differences in wine sensory properties among wines produced from vines of three different pruning…”
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Analysis of grape and wine tannins: Methods, applications and challenges by HERDERICH, M.J., SMITH, P.A.

“…Tannins are polyphenolic secondary metabolites, which can be found in many higher plants and are identified by their ability to complex with and precipitate…”
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Rapid Isolation of Red Wine Polymeric Polyphenols by Solid-Phase Extraction by Jeffery, David W, Mercurio, Meagan D, Herderich, Markus J, Hayasaka, Yoji, Smith, Paul A

“…A rapid technique for the isolation of polymeric polyphenols from red wine has been developed and validated. A copolymer reversed-phase SPE cartridge was…”
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Identification and Quantification of a Marker Compound for ‘Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography−Mass Spectrometry by Parker, Mango, Pollnitz, Alan P, Cozzolino, Daniel, Francis, I. Leigh, Herderich, Markus J

“…‘Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no…”
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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

“…Background and Aims:  Australian grape growers and winemakers have typically relied on guaiacol and 4‐methylguaiacol measurements to determine smoke exposure…”
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Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties: Flavonoids and C13-norisoprenoids by RISTIC, R., BINDON, K., FRANCIS, L.I., HERDERICH, M.J., ILAND, P.G.

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Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry by Hayasaka, Yoji, Waters, Elizabeth J., Cheynier, Véronique, Herderich, Markus J., Vidal, Stéphane

“…Two proanthocyanidin (PA) fractions, one (Sdp3) with the mean degree of polymerization (mDP) of 3 and the other (Sdp9) with mDP of 9, were obtained from a…”
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Relationships between wine phenolic composition and wine sensory properties for Cabernet Sauvignon (Vitis vinifera L.) by HOLT, H.E., FRANCIS, I.L., FIELD, J., HERDERICH, M.J., ILAND, P.G.

“…Background and Aims:  Winemakers from a commercial winery observed sensory differences in Cabernet Sauvignon wines made from three pruning treatments in a…”
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The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition by PARKER, M., SMITH, P.A., BIRSE, M., FRANCIS, I.L., KWIATKOWSKI, M.J., LATTEY, K.A., LIEBICH, B., HERDERICH, M.J.

“…To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with…”
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Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine: Analysis of smoke related phenols by WILKINSON, K.L., RISTIC, R., PINCHBECK, K.A., FUDGE, A.L., SINGH, D.P., PITT, K.M., DOWNEY, M.O., BALDOCK, G.A., HAYASAKA, Y., PARKER, M., HERDERICH, M.J.

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