Dimitra L. Capone
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View article: Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.)
Evidence of Bi-Directional Volatile-Mediated Communication between Drought-Stressed and Well-Watered Grapevines (Vitis vinifera L.) Open
The volatile-mediated interplay between stressed and non-stressed plants has been described in many studies involving both biotic and abiotic stresses as a one-way channel. However, very little is known about the molecular basis and mechan…
View article: Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon
Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon Open
Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of Vitis vinifera L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs …
View article: Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media
Effects of Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media Open
Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the…
View article: Transpiration Responses to Potential Volatile Signals and Hydraulic Failure in Single Leaves of<i>Vitis Vinifera</i>(CV. Shiraz) and<i>Arabidopsis Thaliana</i>(Col 0) Utilising Sensitive Liquid Flow and Simultaneous Gas Exchange
Transpiration Responses to Potential Volatile Signals and Hydraulic Failure in Single Leaves of<i>Vitis Vinifera</i>(CV. Shiraz) and<i>Arabidopsis Thaliana</i>(Col 0) Utilising Sensitive Liquid Flow and Simultaneous Gas Exchange Open
Volatile organic compounds (VOCs) may communicate stress between plants. However little appears to be documented on how such VOCs affect transpiration. Changes in transpiration in response to some VOCs was examined by measurement of flow (…
View article: Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment
Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment Open
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fra…
View article: Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines
Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines Open
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lacti…
View article: Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine
Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine Open
View article: Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines
Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines Open
As a robust analytical method, spectrofluorometric analysis with machine learning modelling has recently been used to authenticate wine from different regions, vintages and varieties. This preliminary study investigated whether the molecul…
View article: Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine
Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine Open
Background and Aims Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated…
View article: Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data
Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data Open
Understanding how wine compositional traits can be related to sensory profiles is an important and ongoing challenge. Enhancing knowledge in this area could assist producers to select practices that deliver wines of the desired style and s…
View article: A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics
A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics Open
In a global context where trading of wines involves considerable economic value, the requirement to guarantee wine authenticity can never be underestimated. With the ever-increasing advancements in analytical platforms, research into spect…
View article: Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi
Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi Open
Polyfunctional thiols have previously been shown to be key aroma compounds in Sauvignon blanc and more recently in Chardonnay wines. Their role in other wine varieties such as those made from three popular indigenous Cypriot grape varietie…
View article: Exploratory study of sugar and<scp>C<sub>6</sub></scp>compounds in single berries of grapevine (<scp><i>Vitis vinifera</i></scp>L.) cv. Cabernet Sauvignon throughout ripening
Exploratory study of sugar and<span>C<sub>6</sub></span>compounds in single berries of grapevine (<span><i>Vitis vinifera</i></span>L.) cv. Cabernet Sauvignon throughout ripening Open
Background and Aims: This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assesse…
View article: Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines Open
View article: Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking
Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking Open
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glyco…
View article: Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient
Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient Open
This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL …
View article: Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines
Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines Open
Understanding the sensory attributes that explain the typicity of Australian Cabernet Sauvignon wines is essential for increasing value and growth of Australia’s reputation as a fine wine producer. Content analysis of 2598 web-based wine r…
View article: Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract Open
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to inve…
View article: Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine
Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine Open
Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages, including wine, with extremely low odour detection…
View article: Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc
Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc Open
View article: Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production Open
Volatile sulfur compounds contribute to wine aromas that may be considered pleasant, such as “tropical,” “passionfruit,” and “guava,” as well as aromas that are considered undesirable, such as “rotten eggs,” “onions,” and “sewer.” During f…
View article: The role of potent thiols in Chardonnay wine aroma
The role of potent thiols in Chardonnay wine aroma Open
Background and Aims Polyfunctional thiols are key aroma compounds in many Sauvignon Blanc wines, but their role in other white cultivars is not clear. Methods and Results A survey of 106 commercial Australian Chardonnay wines found a high …