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List of works by Kerry L. Wilkinson

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.

scientific article

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

scientific article published on 25 August 2016

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

scientific article published on 05 January 2019

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

scientific article published on 03 June 2019

Aroma potential of oak battens prepared from decommissioned oak barrels.

scientific article

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

scientific article published on 08 September 2020

Australian Consumers' Awareness and Acceptance of Insects as Food.

scientific article published on 19 April 2018

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

scientific article published on 17 September 2016

Chemical and sensory profiles of rosé wines from Australia

scientific article published on 3 October 2015

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

scientific article published on 07 September 2020

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy.

scientific article published on 8 May 2015

Classification of smoke tainted wines using mid-infrared spectroscopy and chemometrics

scientific article published on 16 December 2011

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

article

Detailed characterization of proanthocyanidins in skin, seeds, and wine of Shiraz and Cabernet Sauvignon wine grapes (Vitis vinifera)

scientific article published on 29 November 2011

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

scientific article published on 21 September 2019

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

scientific article published on 3 May 2017

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

scientific article published on 01 September 2020

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

article by Sijing Li et al published 12 December 2018 in Foods

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

scientific article published on 10 September 2020

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

scientific article

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

scientific article published on 29 October 2014

Influence of fruit maturity at harvest on the intensity of smoke taint in wine.

scientific article published on 18 May 2015

Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines

scientific article published on 29 January 2015

Investigating Alcohol Sweetspot Phenomena in Reduced Alcohol Red Wines

scientific article published on 14 October 2019

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

scientific article published on 24 April 2014

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

scientific article published on 30 July 2019

Quantitative analysis of beta-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.

scientific article published on 5 November 2008

Rapid method for proline determination in grape juice and wine.

scientific article published on 20 April 2012

Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acid.

scientific article

Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers

scientific article published on 18 February 2020

Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation

scientific article published on 24 April 2013

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

scientific article published on 11 February 2016

Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine.

scientific article published on 5 December 2007

Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke.

scientific article

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

scientific article

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

scientific article published on 9 February 2013

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

scientific article published on 14 August 2020

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

scientific article

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