All Stories

  1. Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation

    Article • Journal of Agricultural and Food Chemistry, August 2024, American Chemical Society (ACS)

    Kerry Wilkinson

  2. Evaluating the Susceptibility of Different Crops to Smoke Taint

    Article • Horticulturae, July 2024, MDPI AG

    Kerry Wilkinson

  3. Compositional Consequences of Ultrafiltration Treatment of White and Red Wines

    Article • Foods, June 2024, MDPI AG

    Kerry Wilkinson

  4. Exploring Variation in Grape and Wine Volatile Phenol Glycoconjugates to Improve Evaluation of Smoke Taint Risk

    Article • American Journal of Enology and Viticulture, January 2024, American Society for Enology and Viticulture

    Kerry Wilkinson

  5. Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

    Article • Australian Journal of Grape and Wine Research, September 2023, Hindawi Publishing Corporation

    Kerry Wilkinson

  6. Beyond Volatile Phenols: An Untargeted Metabolomic Approach to Revealing Additional Markers of Smoke Taint in Grapevines (Vitis vinifera L.) cv. Merlot

    Article • Journal of Agricultural and Food Chemistry, May 2023, American Chemical Society (ACS)

    Kerry Wilkinson

  7. Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment

    Article • Food Chemistry, March 2023, Elsevier

    Kerry Wilkinson

  8. Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine

    Article • Molecules, November 2022, MDPI AG

    Kerry Wilkinson

  9. Effect of non‐ Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

    Article • Australian Journal of Grape and Wine Research, August 2022, Wiley

    Kerry Wilkinson

  10. Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols

    Article • Molecules, July 2022, MDPI AG

    Kerry Wilkinson

  11. The Influence of Malt Variety and Origin on Wort Flavor

    Article • Journal of the American Society of Brewing Chemists, March 2022, Taylor & Francis

    Kerry Wilkinson

  12. Thinking Inside the Box: A Novel Approach to Smoke Taint Mitigation Trials

    Article • Molecules, March 2022, MDPI AG

    Kerry Wilkinson

  13. Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine

    Article • Australian Journal of Grape and Wine Research, February 2022, Wiley

    Kerry Wilkinson

  14. Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

    Article • Food Chemistry, February 2022, Elsevier

    Kerry Wilkinson

  15. Impact of commercial scale ultrafiltration on the composition of white and rosé wine

    Article • Separation and Purification Technology, February 2022, Elsevier

    Kerry Wilkinson

  16. Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine

    Article • Molecules, December 2021, MDPI AG

    Kerry Wilkinson

  17. Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept

    Article • Food Quality and Preference, September 2021, Elsevier

    Kerry Wilkinson

  18. Glycosylation of Volatile Phenols in Grapes following Pre-Harvest (On-Vine) vs. Post-Harvest (Off-Vine) Exposure to Smoke

    Article • Molecules, August 2021, MDPI AG

    Kerry Wilkinson

  19. Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes

    Article • Beverages, July 2021, MDPI AG

    Kerry Wilkinson

  20. Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon

    Article • Journal of Agricultural and Food Chemistry, June 2021, American Chemical Society (ACS)

    Kerry Wilkinson

  21. Color Extraction and Stability of Rubired Juice Concentrate Produced via Conventional Must Heating or Flash Détente Processing

    Article • ACS Food Science & Technology, May 2021, American Chemical Society (ACS)

    Kerry Wilkinson

  22. Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

    Article • Molecules, March 2021, MDPI AG

    Kerry Wilkinson

  23. Techniques for Mitigating the Effects of Smoke Taint While Maintaining Quality in Wine Production: A Review

    Article • Molecules, March 2021, MDPI AG

    Kerry Wilkinson

  24. Exploratory study of sugar and C 6 compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout rip...

    Article • Australian Journal of Grape and Wine Research, February 2021, Wiley

    Kerry Wilkinson

  25. Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

    Article • Foods, February 2021, MDPI AG

    Kerry Wilkinson

  26. Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine

    Article • Australian Journal of Grape and Wine Research, December 2020, Wiley

    Kerry Wilkinson, Yihe Sui

  27. Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions

    Article • Foods, September 2020, MDPI AG

    Kerry Wilkinson

  28. Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach

    Article • Sensors, September 2020, MDPI AG

    Kerry Wilkinson

  29. Classification of Smoke Contaminated Cabernet Sauvignon Berries and Leaves Based on Chemical Fingerprinting and Machine Learning Algorithms

    Article • Sensors, September 2020, MDPI AG

    Kerry Wilkinson

  30. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

    Article • Foods, September 2020, MDPI AG

    Kerry Wilkinson

  31. Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines

    Article • Food Chemistry, September 2020, Elsevier

    Kerry Wilkinson

  32. Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

    Article • Molecules, August 2020, MDPI AG

    Kerry Wilkinson

  33. Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles

    Article • Beverages, March 2020, MDPI AG

    Kerry Wilkinson

  34. Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

    Article • Molecules, February 2020, MDPI AG

    Kerry Wilkinson

  35. Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines

    Article • Foods, October 2019, MDPI AG

    Kerry Wilkinson

  36. Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine

    Article • Molecules, September 2019, MDPI AG

    Kerry Wilkinson

  37. Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach

    Article • Sensors, July 2019, MDPI AG

    Kerry Wilkinson

  38. Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media

    Article • Molecules, June 2019, MDPI AG

    Kerry Wilkinson

  39. Compositional Consequences of Partial Dealcoholization of Red Wine by Reverse Osmosis-Evaporative Perstraction

    Article • Molecules, April 2019, MDPI AG

    Kerry Wilkinson

  40. Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin

    Article • Planta, January 2019, Springer Science + Business Media

    Kerry Wilkinson

  41. Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

    Article • Foods, December 2018, MDPI AG

    Kerry Wilkinson

  42. Effect of enhanced solar UV radiation on almond (Prunus dulcis) tocopherols and fatty acids

    Article • Acta Horticulturae, October 2018, International Society for Horticultural Science (ISHS)

    Kerry Wilkinson

  43. Australian Consumers’ Awareness and Acceptance of Insects as Food

    Article • Insects, April 2018, MDPI AG

    Kerry Wilkinson

  44. Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

    Article • Fermentation, February 2018, MDPI AG

    Kerry Wilkinson

  45. Compositional Variability in Commercial Tannin and Mannoprotein Products

    Article • American Journal of Enology and Viticulture, December 2017, American Society for Enology and Viticulture

    Kerry Wilkinson

  46. Changes in fatty acid and tocopherol content during almond (Prunus dulcis, cv. Nonpareil) kernel development

    Article • Scientia Horticulturae, November 2017, Elsevier

    Kerry Wilkinson

  47. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

    Article • Journal of Agricultural and Food Chemistry, October 2017, American Chemical Society (ACS)

    Kerry Wilkinson

  48. Sensory profiles and consumer acceptance of different styles of Australian Moscato

    Article • Australian Journal of Grape and Wine Research, August 2017, Wiley

    Kerry Wilkinson

  49. Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars

    Article • Journal of Agricultural and Food Chemistry, May 2017, American Chemical Society (ACS)

    Kerry Wilkinson

  50. Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles

    Article • Australian Journal of Grape and Wine Research, April 2017, Wiley

    Kerry Wilkinson

  51. Toward a model of sparkling wine purchasing preferences

    Article • International Journal of Wine Business Research, March 2017, Emerald

    Kerry Wilkinson

  52. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

    Article • Journal of Agricultural and Food Chemistry, February 2017, American Chemical Society (ACS)

    Kerry Wilkinson

  53. Use of Winemaking Supplements To Modify the Composition and Sensory Properties of Shiraz Wine

    Article • Journal of Agricultural and Food Chemistry, February 2017, American Chemical Society (ACS)

    Kerry Wilkinson

  54. Accumulation of guaiacol glycoconjugates in fruit, leaves and shoots of Vitis vinifera cv. Monastrell following foliar applications of guaiacol or oak extract to grapevines

    Article • Food Chemistry, February 2017, Elsevier

    Kerry Wilkinson

  55. Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines

    Article • American Journal of Enology and Viticulture, January 2017, American Society for Enology and Viticulture

    Kerry Wilkinson

  56. Influence of Sample Storage on the Composition of Carbonated Beverages by MIR Spectroscopy

    Article • Beverages, October 2016, MDPI AG

    Kerry Wilkinson

  57. Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis

    Article • Journal of Agricultural and Food Chemistry, September 2016, American Chemical Society (ACS)

    Kerry Wilkinson

  58. Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne

    Article • Beverages, July 2016, MDPI AG

    Kerry Wilkinson

  59. Rosé wine volatile composition and the preferences of Chinese wine professionals

    Article • Food Chemistry, July 2016, Elsevier

    Kerry Wilkinson

  60. Chemical and sensory profiles of rosé wines from Australia

    Article • Food Chemistry, April 2016, Elsevier

    Kerry Wilkinson

  61. Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine

    Article • Theoretical and Experimental Plant Physiology, February 2016, Springer Science + Business Media

    Kerry Wilkinson

  62. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

    Article • International Journal of Wine Research, November 2015, Dove Medical Press

    Dr Susan EP Bastian, Yaelle Saltman , Kerry Wilkinson

  63. Influence of Fruit Maturity at Harvest on the Intensity of Smoke Taint in Wine

    Article • Molecules, May 2015, MDPI AG

    Kerry Wilkinson

  64. Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

    Article • Molecules, May 2015, MDPI AG

    Dr Daniel Cozzolino, Kerry Wilkinson

  65. Importance, use and awareness of South Australian geographical indications

    Article • Australian Journal of Grape and Wine Research, May 2015, Wiley

    Kerry Wilkinson, Professor Johan Bruwer

  66. Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone

    Article • Journal of Agricultural and Food Chemistry, May 2015, American Chemical Society (ACS)

    Kerry Wilkinson

  67. Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study

    Article • Journal of Food Composition and Analysis, May 2015, Elsevier

    Kerry Wilkinson

  68. Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels

    Article • Journal of Agricultural and Food Chemistry, April 2015, American Chemical Society (ACS)

    Dr Daniel Cozzolino, Kerry Wilkinson

  69. Influence of deficit irrigation strategies on fatty acid and tocopherol concentration of almond (Prunus dulcis)

    Article • Food Chemistry, April 2015, Elsevier

    Kerry Wilkinson

  70. Influence of Oak Maturation Regimen on Composition, Sensory Properties, Quality, and Consumer Acceptability of Cabernet Sauvignon Wines

    Article • Journal of Agricultural and Food Chemistry, January 2015, American Chemical Society (ACS)

    Kerry Wilkinson

  71. Microwave-assisted deuterium exchange: The convenient preparation of isotopically labelled analogues for stable isotope dilution analysis of volatile wine phenols

    Article • Food Chemistry, November 2014, Elsevier

    Kerry Wilkinson

  72. Consumers’ knowledge of and attitudes toward the role of oak in winemaking

    Article • International Journal of Wine Research, October 2014, Taylor & Francis

    Dr Susan EP Bastian, Kerry Wilkinson, Professor Johan Bruwer

  73. The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging

    Article • Journal of Food Measurement & Characterization, September 2014, Springer Science + Business Media

    Dr Daniel Cozzolino, Kerry Wilkinson

  74. An Observational Study into the Recovery of Grapevines (Vitis vinifera L.) following a Bushfire

    Article • American Journal of Enology and Viticulture, April 2014, American Society for Enology and Viticulture

    Kerry Wilkinson

  75. Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds inVitis viniferaL. Merlot fruit and wine

    Article • Australian Journal of Grape and Wine Research, January 2014, Wiley

    Kerry Wilkinson

  76. Effect of winter rainfall on yield components and fruit green aromas ofVitis vinifera L. cv. Merlot in California

    Article • Australian Journal of Grape and Wine Research, December 2013, Wiley

    Kerry Wilkinson

  77. Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California

    Article • American Journal of Enology and Viticulture, August 2013, American Society for Enology and Viticulture

    Kerry Wilkinson

  78. Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine

    Article • Food Chemistry, August 2013, Elsevier

    Dr Daniel Cozzolino, Dr Daniel Cozzolino, Kerry Wilkinson

  79. Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation

    Article • Journal of Agricultural and Food Chemistry, April 2013, American Chemical Society (ACS)

    Kerry Wilkinson

  80. Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines

    Article • Australian Journal of Grape and Wine Research, March 2013, Wiley

    Kerry Wilkinson

  81. Amelioration of smoke taint in wine by treatment with commercial fining agents

    Article • Australian Journal of Grape and Wine Research, August 2012, Wiley

    Kerry Wilkinson

  82. Rapid Method for Proline Determination in Grape Juice and Wine

    Article • Journal of Agricultural and Food Chemistry, April 2012, American Chemical Society (ACS)

    Kerry Wilkinson

  83. Assessing Smoke Taint in Grapes and Wine

    Article • January 2012, American Chemical Society (ACS)

    Kerry Wilkinson

  84. Detailed Characterization of Proanthocyanidins in Skin, Seeds, and Wine of Shiraz and Cabernet Sauvignon Wine Grapes (Vitis vinifera)

    Article • Journal of Agricultural and Food Chemistry, December 2011, American Chemical Society (ACS)

    Kerry Wilkinson

  85. Classification of Smoke Tainted Wines Using Mid-Infrared Spectroscopy and Chemometrics

    Article • Journal of Agricultural and Food Chemistry, December 2011, American Chemical Society (ACS)

    Dr Daniel Cozzolino, Dr Daniel Cozzolino, Kerry Wilkinson

  86. Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

    Article • Australian Journal of Grape and Wine Research, May 2011, Wiley

    Kerry Wilkinson

  87. Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

    Article • Australian Journal of Grape and Wine Research, May 2011, Wiley

    Kerry Wilkinson

  88. Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

    Article • Australian Journal of Grape and Wine Research, May 2011, Wiley

    Kerry Wilkinson

  89. The effect of winemaking techniques on the intensity of smoke taint in wine

    Article • Australian Journal of Grape and Wine Research, May 2011, Wiley

    Kerry Wilkinson

  90. Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

    Article • Food Chemistry, May 2011, Elsevier

    Kerry Wilkinson

  91. Identification of a β-d-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke

    Article • Analytica Chimica Acta, February 2010, Elsevier

    Kerry Wilkinson

  92. Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine

    Article • Australian Journal of Grape and Wine Research, October 2009, Wiley

    Kerry Wilkinson

  93. Quantitative analysis of β-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

    Article • Journal of Chromatography A, December 2008, Elsevier

    Kerry Wilkinson

  94. Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke

    Article • Journal of Agricultural and Food Chemistry, August 2008, American Chemical Society (ACS)

    Kerry Wilkinson

  95. Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine

    Article • Journal of Agricultural and Food Chemistry, December 2007, American Chemical Society (ACS)

    Kerry Wilkinson

  96. Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry

    Article • Journal of Agricultural and Food Chemistry, October 2007, American Chemical Society (ACS)

    Kerry Wilkinson

  97. Precursors to oak lactone. Part 2: Synthesis, separation and cleavage of several β-d-glucopyranosides of 3-methyl-4-hydroxyoctanoic acid

    Article • Tetrahedron, July 2004, Elsevier

    Kerry Wilkinson

  98. Rates of Formation ofcis- andtrans-Oak Lactone from 3-Methyl-4-hydroxyoctanoic Acid

    Article • Journal of Agricultural and Food Chemistry, June 2004, American Chemical Society (ACS)

    Kerry Wilkinson

  99. On the Thermally Induced Rearrangement of 2-Alkoxypyridines to N-alkylpyridones

    Article • Australian Journal of Chemistry, January 2003, CSIRO Publishing

    Kerry Wilkinson