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

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The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine von Jiang, W. W., Bilogrevic, E., Parker, M., Francis, I. L., Leske, P., Hayasaka, Y., Barter, S., Herderich, M.

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The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage von SKOUROUMOUNIS, G.K., KWIATKOWSKI, M.J., FRANCIS, I.L., OAKEY, H., CAPONE, D.L., DUNCAN, B., SEFTON, M.A., WATERS, E.J.

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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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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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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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Characterizing the astringency of red wine: a case study von Gawel, R., Iland, P.G., 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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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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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 role of potent thiols in Chardonnay wine aroma von Capone, D.L., Barker, A., Williamson, P.O., Francis, I.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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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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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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Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds von KING, E.S., OSIDACZ, P., CURTIN, C., BASTIAN, S.E.P., FRANCIS, I.L.

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The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage von SKOUROUMOUNIS, G.K., KWIATKOWSKI, M.J., FRANCIS, I.L., OAKEY, H., CAPONE, D.L., PENG, Z., DUNCAN, B., SEFTON, M.A., WATERS, E.J.

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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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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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Don't miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine von Parker, M., Barker, A., Black, C.A., Hixson, J., Williamson, P., Francis, I.L.

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