Publications by authors named "Andrew C Clark"

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Impact of Cu Fractions on the Light-Induced Spoilage Aromas of Chardonnay Wine at Variable Riboflavin Concentrations.
Isara Vongluanngam, John W Blackman, Xinyi Zhang, Leigh M Schmidtke, Kerry L Wilkinson, Andrew C Clark

J Agric Food Chem· February 2025

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Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour.
Isara Vongluanngam, Xinyi Zhang, John W Blackman, Leigh M Schmidtke, Kerry L Wilkinson, Andrew C Clark

Food Chem· September 2024

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

J Agric Food Chem· May 2024

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Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine.
Xinyi Zhang, John W Blackman, Andrew C Clark

Food Chem· October 2023

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Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging.
Xinyi Zhang, John W Blackman, Paul D Prenzler, Andrew C Clark

Food Chem· November 2022

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Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, HS-to-Cu ratios, diatomaceous earth and wine volume.
Xinyi Zhang, Paul Bowyer, Geoffrey R Scollary, Andrew C Clark, Nikolaos Kontoudakis

Food Chem· May 2022

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The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents.
Xinyi Zhang, Nikolaos Kontoudakis, Eric Wilkes, Neil Scrimgeour, Kieran Hirlam, Andrew C Clark

Food Chem· September 2021

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Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging.
Xinyi Zhang, Nikolaos Kontoudakis, Katja Šuklje, Guillaume Antalick, John W Blackman, Andrew C Clark

J Agric Food Chem· November 2020

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Sulfide-binding to Cu(II) in wine: Impact on oxygen consumption rates.
Nikolaos Kontoudakis, Andrew C Clark

Food Chem· June 2020

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Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms.
Xinyi Zhang, Nikolaos Kontoudakis, Andrew C Clark

J Agric Food Chem· March 2019

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Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition.
Nikolaos Kontoudakis, Leigh M Schmidtke, Marlize Z Bekker, Mark Smith, Paul A Smith, Andrew C Clark

Food Chem· February 2019

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A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen.
Claudia Schueuermann, Christopher C Steel, John W Blackman, Andrew C Clark, Lachlan J Schwarz

Food Chem· January 2019

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Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron.
Paris Grant-Preece, Celia Barril, Leigh M Schmidtke, Andrew C Clark

Food Chem· March 2018

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Correction to The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide.
Andrew C Clark, Rebecca C Deed

J Agric Food Chem· March 2018

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The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide.
Andrew C Clark, Rebecca C Deed

J Agric Food Chem· February 2018

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The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine.
Nikolaos Kontoudakis, Anque Guo, Geoffrey R Scollary, Andrew C Clark

Food Chem· August 2017

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The impact of wine components on fractionation of Cu and Fe in model wine systems: Macromolecules, phenolic and sulfur compounds.
Nikolaos Kontoudakis, Mark Smith, Anque Guo, Paul A Smith, Geoffrey R Scollary, Andrew C Clark

Food Res Int· August 2017

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Light-induced changes in bottled white wine and underlying photochemical mechanisms.
Paris Grant-Preece, Celia Barril, Leigh M Schmidtke, Geoffrey R Scollary, Andrew C Clark

Crit Rev Food Sci Nutr· March 2017

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Production and Isomeric Distribution of Xanthylium Cation Pigments and Their Precursors in Wine-like Conditions: Impact of Cu(II), Fe(II), Fe(III), Mn(II), Zn(II), and Al(III).
Anque Guo, Nikolaos Kontoudakis, Geoffrey R Scollary, Andrew C Clark

J Agric Food Chem· March 2017

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Impact of Fluorescent Lighting on Oxidation of Model Wine Solutions Containing Organic Acids and Iron.
Paris Grant-Preece, Celia Barril, Leigh M Schmidtke, Andrew C Clark

J Agric Food Chem· March 2017

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Photoproduction of glyoxylic acid in model wine: Impact of sulfur dioxide, caffeic acid, pH and temperature.
Paris Grant-Preece, Leigh M Schmidtke, Celia Barril, Andrew C Clark

Food Chem· January 2017

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Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption.
Michaela Rousseva, Nikolaos Kontoudakis, Leigh M Schmidtke, Geoffrey R Scollary, Andrew C Clark

Food Chem· July 2016

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Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes.
Andrew C Clark, Nikolaos Kontoudakis, Celia Barril, Leigh M Schmidtke, Geoffrey R Scollary

Talanta· July 2016

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Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition.
Katja Šuklje, Xinyi Zhang, Guillaume Antalick, Andrew C Clark, Alain Deloire

J Agric Food Chem· February 2016

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Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.
Leigh M Schmidtke, John W Blackman, Andrew C Clark, Paris Grant-Preece

J Agric Food Chem· December 2013

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