Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging von Cordente, Antonio G, Espinase Nandorfy, Damian, Solomon, Mark, Schulkin, Alex, Kolouchova, Radka, Francis, Ian Leigh, Schmidt, Simon A

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The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine von 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

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Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation von Costello, Peter J., Kolouchova, Radka, McCarthy, Jane, Espinase Nandorfy, Damian, Likos, Desireé, Schmidt, Simon A.

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Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending von Espinase Nandorfy, Damian, Likos, Desireé, Lewin, Simone, Barter, Sheridan, Kassara, Stella, Wang, Shaoyang, Kulcsar, Allie, Williamson, Patricia, Bindon, Keren, Bekker, Marlize, Gledhill, John, Siebert, Tracey, Shellie, Robert A., Keast, Russell, Francis, Leigh

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Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties von Teng, Bo, Petrie, Paul R., Espinase Nandorfy, Damian, Smith, Paul, Bindon, Keren

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Insight into how fermentation might contribute to the distinctiveness of Australian coffee von Li, Ruomeng, Varela, Cristian, Espinase Nandorfy, Damian, Borneman, Anthony R, Hale, Laura J, Jeffery, David W

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Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays von Varela, Cristian, Bartel, Caroline, Nandorfy, Damian Espinase, Borneman, Anthony, Schmidt, Simon, Curtin, Chris

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Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast von Cordente, Antonio G., Curtin, Christopher D., Solomon, Mark, Kulcsar, Allie C., Watson, Flynn, Pisaniello, Lisa, Schmidt, Simon A., Espinase Nandorfy, Damian

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Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions von Zhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase, Clark, Andrew C.

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Transient acetaldehyde production by SO2 producing S. cerevisiae promotes survival of Oenococcus oeni during co-fermentation von Costello, Peter, Kolouchova, Radka, McCarthy, Jane, Espinase Nandorfy, Damian, Likos, Desiree, Schmidt, Simon

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