Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity von Carrau, Francisco, Henschke, Paul A.

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Acetic acid bacteria spoilage of bottled red wine—A review von Bartowsky, Eveline J., Henschke, Paul A.

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Implications of nitrogen nutrition for grapes, fermentation and wine von BELL, SALLY-JEAN, HENSCHKE, PAUL A.

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The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond von Bartowsky, Eveline J., Henschke, Paul A.

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Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño von Vilanova, Mar, Siebert, Tracey E., Varela, Cristian, Pretorius, Isak S., Henschke, Paul A.

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Volatile and Color Composition of Young and Model-Aged Shiraz Wines As Affected by Diammonium Phosphate Supplementation Before Alcoholic Fermentation von Ugliano, Maurizio, Siebert, Tracey, Mercurio, Meagan, Capone, Dimitra, Henschke, Paul A

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Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cer... von Torrea, Diego, Varela, Cristian, Ugliano, Maurizio, Ancin-Azpilicueta, Carmen, Leigh Francis, I., Henschke, Paul A.

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Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen von Ugliano, Maurizio, Kolouchova, Radka, Henschke, Paul A

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Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains von Carrau, Francisco M, Medina, Karina, Farina, Laura, Boido, Eduardo, Henschke, Paul A, Dellacassa, Eduardo

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Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma von Ugliano, Maurizio, Travis, Brooke, Francis, I. Leigh, Henschke, Paul A

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Microbiological approaches to lowering ethanol concentration in wine von Kutyna, Dariusz R., Varela, Cristian, Henschke, Paul A., Chambers, Paul J., Stanley, Grant A.

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Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine von Ugliano, Maurizio, Fedrizzi, Bruno, Siebert, Tracey, Travis, Brooke, Magno, Franco, Versini, Giuseppe, Henschke, Paul A

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Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene von Eglinton, Jeffrey M., Heinrich, Anthony J., Pollnitz, Alan P., Langridge, Peter, Henschke, Paul A., de Barros Lopes, Miguel

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Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains von Ugliano, Maurizio, Bartowsky, Eveline J, McCarthy, Jane, Moio, Luigi, Henschke, Paul A

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Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma von Curtin, Chris D., Langhans, Geoffrey, Henschke, Paul A., Grbin, Paul R.

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Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation von Ugliano, Maurizio, Henschke, Paul A.

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De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts von Carrau, Francisco M., Medina, Karina, Boido, Eduardo, Farina, Laura, Gaggero, Carina, Dellacassa, Eduardo, Versini, Giuseppe, Henschke, Paul A.

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Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains von Varela, Cristian, Schmidt, Simon A., Borneman, Anthony R., Pang, Chi Nam Ignatius, Krömerx, Jens O., Khan, Alamgir, Song, Xiaomin, Hodson, Mark P., Solomon, Mark, Mayr, Christine M., Hines, Wade, Pretorius, Isak S., Baker, Mark S., Roessner, Ute, Mercurio, Meagan, Henschke, Paul A., Wilkins, Marc R., Chambers, Paul J.

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AFLP fingerprinting for analysis of yeast genetic variation von de Barros Lopes, Miguel, Rainieri, Sandra, Henschke, Paul A., Langridge, Peter

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Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition von Schmidt, Simon A., Dillon, Simon, Kolouchova, Radka, Henschke, Paul A., Chambers, Paul J.

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