Staff profiles

Keren Bindon

Position: Senior Research Scientist
Qualifications:

BSc (Hons) (Biology) University of Kwa-Zulu Natal (South Africa), MSc (Plant Biotechnology) University of Stellenbosch (South Africa), PhD (Viticulture) University of Adelaide

Email: [please enable JavaScript to view email address]
Phone: 08 8313 6600
Fax: 08 8313 6601
Since: 15 September 2008
Previous:

Lecturer/Research, Viticulture/Biochemistry, University of Stellenbosch, South Africa

Research:

Grape and wine phenolics

Publications:

Bindon, K., Kassara, S., Hayasaka, Y., Schulkin, A. & Smith, P. (2014). Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition. Journal of Agricultural and Food Chemistry, 62 (47), 11582-11593.

Ruiz-Garcia, Y., Smith, P.A. and Bindon, K.A. (2014). Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohydrate Polymers, 114, 102-114.

Bindon, K. A., McCarthy, M. G., and Smith, P. A. (2014). Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration. LWT-Food Science and Technology, 59(2), 923-932.

Bindon, K. A., Kassara, S., Cynkar, W., Robinson, E. M., Scrimgeour, N., and Smith, P. A. (2014). Comparison of Extraction Protocols to Determine Differences in Wine-Extractable Tannin and Anthocyanin in Vitis vinifera L. Cv. Shiraz and Cabernet Sauvignon Grapes. Journal of Agricultural and Food Chemistry, 62(20), 4558-4570.

Cheah, K. Y., Howarth, G. S., Bindon, K. A., Kennedy, J. A., and Bastian, S. E. (2014). Low Molecular Weight Procyanidins from Grape Seeds Enhance the Impact of 5-Fluorouracil Chemotherapy on Caco-2 Human Colon Cancer Cells. PloS one, 9(6), e98921.

Bindon, K., Holt, H., Williamson, P. O., Varela, C., Herderich, M., and Francis, I. L. (2014). Relationships Between Harvest Time and Wine Composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine Sensory Properties and Consumer Preference. Food Chemistry, 154, 90-101.

Bindon, K. A., Madani, S.H., Pendleton, P., Smith, P.A. and Kennedy, J.A. (2014). Factors affecting skin tannin extractability in ripening grapes. Journal of Agricultural and Food Chemistry, 62(5), 1130-1141.

Guerrero, R.F., Smith, P.A. and Bindon, K.A. (2013). Application of insoluble fibers in the fining of wine phenolics. Journal of Agricultural and Food Chemistry. 61(18), 4424-4432.

Bindon, K., Varela, C. Kennedy, J.A., Holt, H., Herderich, M. (2013). Relationships Between Harvest Time and Wine Composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and Wine Chemistry. Food Chemistry 138, 1696-1705.

Bindon, K.A. and Smith, P.A. (2013). Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chemistry, 136, 917-928.

Bindon, K.A., Bacic, A. and Kennedy, J.A. (2012). Tissue-specific and developmental modification of grape cell walls influences the adsorption of proanthocyanidins. Journal of Agricultural and Food Chemistry, 60, 9249-9260.

Bindon, K.A., and Kennedy, J.A. (2011). Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify their Interaction with Cell Walls. Journal of Agricultural and Food Chemistry 59(6): 2696-2707.

Bindon, K., Myburgh, P., Oberholster, A., Roux, K. and du Toit, C. (2011). Response of grape and wine phenolic composition in Vitis vinifera L. cv. Merlot to variation in grapevine water status. South African Journal of Enology and Viticulture 32 (1):71-88.   3

Ristic, R., Bindon, K., Francis, I.L., Herderich, M.J. and Iland, P.G. (2010). Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties. Australian Journal of Grape and Wine Research 16 (3): 369-388.

Bindon, K.A., Smith, P.A. Holt, H. and Kennedy, J.A. (2010). Interaction between grape-derived proanthocyanidins and cell wall material 2. Implications for vinification. Journal of Agricultural and Food Chemistry 58 (19): 10736-10746.

 Kamffer, Z., Bindon, K.A. and Oberholster, A. (2010). Optimization of a method for the extraction and quantification of carotenoids and chlorophylls during ripening in grape berries (Vitis vinifera cv. Merlot). Journal of Agricultural and Food Chemistry 58 (11): 6578-6586.

Bindon, K.A., Smith, P.A. and Kennedy, J.A. (2010). Interaction between grape-derived proanthocyanidins and cell wall material 1. Effect on proanthocyanidin composition and molecular mass. Journal of Agricultural and Food Chemistry 58(4): 2520-2528.

Bindon, K.A., Dry P.R. and Loveys, B.R. (2008). The interactive effect of pruning level and irrigation strategy on grape berry ripening and composition in Vitis vinifera L. Cv. Shiraz. South African Journal of Enology and Viticulture 29: 71-78.

Bindon, K.A., Dry P.R. and Loveys, B.R. (2008). The interactive effect of pruning level and irrigation strategy on water use efficiency of Vitis vinifera L. Cv. Shiraz. South African Journal of Enology and Viticulture 29: 59-70.

Human. M.A. and Bindon, K.A. (2008). Interactive effect of Ethephon and Shading on the Anthocyanin Composition of (Vitis vinifera L. cv.) 'Crimson Seedless'. South African Journal of Enology and Viticulture 29: 50-58.

Bindon, K., Dry, P. and Loveys, B. (2008). Influence of Partial Rootzone Drying (PRD) on the composition and accumulation of anthocyanins in grape berries (Vitis vinifera L. cv. Cabernet Sauvignon). Australian Journal of Grape and Wine Research 14: 91-103.

Ristic, R; Downey, M.O., Iland, P.G., Bindon, K.A., Francis, I.L., Herderich, M, Robinson, S.P. (2007). Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties. Australian Journal of Grape and Wine Research 13: 53-65.

Bindon, K. A.; Dry, P. R.; Loveys, B. R. (2007). Influence of Plant Water Status on the Production of C13-Norisoprenoid Precursors in Vitis vinifera L. Cv. Cabernet Sauvignon Grape Berries. Journal of Agricultural and Food Chemistry 55:4493-4500.