Publications by authors named "Dimitra L Capone"

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Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light.
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Sue Maffei

Food Chem· May 2023

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Insights into the Uptake, Distribution, and Metabolism of 3-Isobutyl-2-hydroxypyrazine in Grapevine Using a Stable Isotope Tracer.
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Sue M Maffei

J Agric Food Chem· May 2023

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Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine.
Xingchen Wang, Dimitra L Capone, Aurélie Roland, David W Jeffery

Food Chem· January 2023

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Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment.
Yihe Sui, David Wollan, Jacqui M McRae, Richard Muhlack, Dimitra L Capone

Front Nutr· June 2022

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Rootstock, Vine Vigor, and Light Mediate Methoxypyrazine Concentrations in the Grape Bunch Rachis of L. cv. Cabernet Sauvignon.
Ross D Sanders, Paul K Boss, Dimitra L Capone, Catherine M Kidman, Robert G V Bramley

J Agric Food Chem· May 2022

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Impact of on Chemical Composition and Sensory Profiles of Viognier Wines.
Ana Hranilovic, Warren Albertin, Dimitra L Capone, Adelaide Gallo, Paul R Grbin

J Fungi (Basel)· April 2022

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Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines.
Xingchen Wang, Dimitra L Capone, Wenyu Kang, Aurélie Roland, David W Jeffery

Food Chem· March 2022

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Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines.
Lira Souza Gonzaga, Susan E P Bastian, Dimitra L Capone, Lukas Danner, David W Jeffery

Food Res Int· February 2022

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Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine.
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, Susan E P Bastian, David W Jeffery

Food Chem· November 2021

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Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine.
Xingchen Wang, Dimitra L Capone, Aurélie Roland, David W Jeffery

Food Chem· September 2021

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Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, Adelaide Gallo, Paul R Grbin

Food Chem· July 2021

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A Review of Wine Authentication Using Spectroscopic Approaches in Combination with Chemometrics.
Ranaweera K R Ranaweera, Dimitra L Capone, Susan E P Bastian, Daniel Cozzolino, David W Jeffery

Molecules· July 2021

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Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling.
Ranaweera K R Ranaweera, Adam M Gilmore, Dimitra L Capone, Susan E P Bastian, David W Jeffery

Food Chem· January 2021

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Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis.
Lira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, Lukas Danner, David W Jeffery

Food Res Int· December 2020

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Evolution and Correlation of -2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice.
Xingchen Wang, Liang Chen, Dimitra L Capone, Aurélie Roland, David W Jeffery

J Agric Food Chem· August 2020

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Sensory and Chemical Drivers of Wine Consumers' Preference for a New Shiraz Wine Product Containing Extract as a Novel Ingredient.
Anh N H Nguyen, Trent E Johnson, David W Jeffery, Dimitra L Capone, Lukas Danner

Foods· February 2020

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Using Content Analysis to Characterise the Sensory Typicity and Quality Judgements of Australian Cabernet Sauvignon Wines.
Lira Souza Gonzaga, Dimitra L Capone, Susan E P Bastian, Lukas Danner, David W Jeffery

Foods· December 2019

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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Extract.
Anh N H Nguyen, Dimitra L Capone, Trent E Johnson, David W Jeffery, Lukas Danner

Foods· November 2019

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Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc.
Liang Chen, Dimitra L Capone, Emily L Nicholson, David W Jeffery

Food Chem· October 2019

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Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine.
Liang Chen, Dimitra L Capone, David W Jeffery

Molecules· July 2019

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Identification and Quantitative Analysis of 2-Methyl-4-propyl-1,3-oxathiane in Wine.
Liang Chen, Dimitra L Capone, David W Jeffery

J Agric Food Chem· October 2018

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Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones.
Liang Chen, Dimitra L Capone, Federico A Tondini, David W Jeffery

J Agric Food Chem· May 2018

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Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.
Mango Parker, Dimitra L Capone, I Leigh Francis, Markus J Herderich

J Agric Food Chem· March 2018

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Chiral analysis of 3-sulfanylhexan-1-ol and 3-sulfanylhexyl acetate in wine by high-performance liquid chromatography-tandem mass spectrometry.
Liang Chen, Dimitra L Capone, David W Jeffery

Anal Chim Acta· January 2018

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Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars.
Renata Ristic, Lieke van der Hulst, Dimitra L Capone, Kerry L Wilkinson

J Agric Food Chem· May 2017

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