Terpenoids and their role in wine flavour: recent advances von Black, C.A, Parker, M, Siebert, T.E, Capone, D.L, Francis, I.L

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Application of consumer sensory science in wine research von Francis, I.L, Williamson, P.O

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Strategies for reducing alcohol concentration in wine von Varela, C, Dry, P.R, Kutyna, D.R, Francis, I.L, Henschke, P.A, Curtin, C.D, Chambers, P.J

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The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine von Jones, P.R., Gawel, R., Francis, I.L., Waters, E.J.

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Comparison of Chinese and Australian consumers' liking responses for red wines von WILLIAMSON, P.O., ROBICHAUD, J., FRANCIS, I.L.

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Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences of Oenococcus oeni strain and wine mat... von COSTELLO, P.J., FRANCIS, I.L., BARTOWSKY, E.J.

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Comparison of best-worst and hedonic scaling for the measurement of consumer wine preferences von MUELLER, S., FRANCIS, I.L., LOCKSHIN, L.

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Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine von Capone, D.L., Barker, A., Pearson, W., Francis, I.L.

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Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia von Coulter, A., Baldock, G., Parker, M., Hayasaka, Y., Francis, I.L., Herderich, M.

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Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines von LATTEY, K.A., BRAMLEY, B.R., FRANCIS, I.L.

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The role of potent thiols in Chardonnay wine aroma von Capone, D.L., Barker, A., Williamson, P.O., Francis, I.L.

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Determining wine aroma from compositional data von FRANCIS, I.L., NEWTON, J.L.

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Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions von Pearson, W., Schmidtke, L.M., Francis, I.L., Carr, B.T., Blackman, J.W.

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Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine von Espinase Nandorfy, D., Watson, F., Likos, D., Siebert, T., Bindon, K., Kassara, S., Shellie, R., Keast, R., Francis, I.L.

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Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines von Espinase Nandorfy, D., Siebert, T., Watson, F., Keast, R., Francis, I.L.

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More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China: Sensory and label effects on Chinese consumers von Williamson, P.O., Mueller-Loose, S., Lockshin, L., Francis, I.L.

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The role of potent thiols in Chardonnay wine aroma: Potent thiols in Chardonnay wine von Capone, D.L., Barker, A., Williamson, P.O., Francis, I.L.

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Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes von Pearson, W., Schmidtke, L.M., Francis, I.L., Li, S., Hall, A., Blackman, J.W.

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Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment von Walker, R.R., Blackmore, D.H., Clingeleffer, P.R., Holt, H., Pearson, W., Francis, I.L.

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Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine von Capone, D.L., Francis, I.L., Clingeleffer, P.R., Maffei, S.M., Boss, P.K.

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