Staff profiles

Leigh Francis

Position: Research Manager - Sensory and Flavour
Qualifications:

BSc(Hons) Monash Uni , PhD University of Adelaide

Email: [please enable JavaScript to view email address]
Phone: 08 8313 6600
Fax: 08 8313 6601
Since: 25 July 1988
Previous:

Chemical engineering research (Monash University, University of Adelaide), a vintage in a large winery laboratory, a post-doctoral period at University of California Davis Department of Enology and Viticulture (1994-1995).

Research:

Sensory analysis and wine flavour chemistry, relationships between wine composition and sensory properties, consumer research.

Publications:

Bindon; K.;  Holt, H.; Williamson, P.O., Varela, C.; Herderich, M.; 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 Chem.154: 90-101.

Holt. H.; Pearson. W.; Francis, I.L. (2014) Napping – a rapid method for sensory analysis of wines. AWRI Tech. Rev. 208 10-14.

Leske, P.A.; Francis, I.L.; Hunt, D. Sensory Evaluation. (eds) Bulleid, N., Jiranek, V. Australian Winemaking. Trivinum Press, Adelaideonline: http://www.trivinumpress.com.au/ SEN: 35 p.; 2013.

Williamson, P.O.; Robichaud J.;  Francis I.L  (2012) Comparison of Chinese and Australian consumers' liking responses for red wines. Aust. J. Grape Wine Res. 18: 256-267

Parker M.; Osidacz P.; Baldock G.; Hayasaka Y.; Black C.; Pardon K.; Jeffery, D.; Geue, J.; Herderich, M.; Francis, I. L.  (2012) The contribution of several volatile phenols and their glycoconjugates to smoke related sensory properties of red wine. J. Agric. Food Chem. 60:2629-37

King E.S.; Osidacz P; Curtin C; Bastian S.E.P; Francis I.L. (2011) Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds. Aust. J. Grape Wine Res. 17(2):169-180.

Stockley, C.S.; Varela, C.; Coulter, A.; Dry, P.R.; Francis, I.L.; Muhlack, R.; Pretorius, I.S.  (2011) Controlling the highs and the lows of alcohol in wine. Nova Science Publishers: 48 p.

Lattey K.A.; Bramley B.R.; Francis I.L. (2010)  Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Aust. J. Grape Wine Res.16 (1):189-202.

Mueller S.; Osidacz P.; Francis I.L.; Lockshin L. (2010)  Combining discrete choice and informed sensory testing in a two-stage process: Can it predict wine market share? Food Qual. Pref. 2010;21:741-754.

King E.S.; Swiegers J.H.; Travis B; Francis I.L.; Bastian S.E.P.; Pretorius I.S. (2008) Coinoculated fermentations using Saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera l. Cv. Sauvignon blanc wines. J. Agric. Food Chem.  56(22):10829-10837.

Francis I.L.; Newton J.L. Determining wine aroma from compositional data. (2005) Aust. J. Grape Wine Res. 11(2):114-126.

Vidal S., Francis I.L; Noble A.; Kwiatkowski M.; Cheynier V.; Waters E. (2004) Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta. 513(1):57-65.

Godden P.; Francis I.L.; Field J.; et al. Wine closures: Physical characteristics and effect on composition and sensory properties of a Semillon wine. 1. Performance up to 20 months post-bottling (2002). Aust. J. Grape Wine Res. 8(1):2-2.

Williams P.J.; Cynkar W.; Francis I.L.; Gray J.D.; Iland P.G.; Coombe B.G. (1995) Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose. J. Agric. Food Chem. 43(1):121-128.