AWRI Staff
Leigh Francis
Position: Research Manager - Sensory
Qualifications: BSc(Hons) Monash Uni , PhD Uadelaide
Email:
Phone: 08 8303 6631
Fax: 8303-6601
Since: 1988
Other online resources: AWRI Presentations (password protected, click here to register an account)
Previous: Chemical engineering research, a vintage in a large winery laboratory, successful completion of two Roseworthy Agricultural College Graduate Diploma of Wine sensory evaluation subjects (1986).
Research
Wine flavour chemistry and sensory analysis, relationships between wine composition and sensory properties.
Publications
Jones, P.R.; Kwiatkowski, M.J.; Skouroumounis, G.K.; Francis, I.L.; Lattey, K.A.; Waters, E.J.; Pretorius, I.S.; Høj, P.B. (2004) Exposure of red wine to oxygen post-fermentation - If you can't avoid it, why not control it? Aust. N.Z. Wine Ind. J. 19(3): 17-20, 22-24.
Vidal, S.; Francis, 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. Anal. Chim. Acta 513: 57-65.
Vidal, S.; Courcoux, P.; Francis, L.; Kwiatkowski, M.; Gawel, R.; Williams, P.; Waters, E.; Cheynier, V. (2004) Use of an experimental design approach for evaluation of key wine components on mouth-feel perception. Food Qual. Pref. 15: 209–217.
Francis, L.; Cynkar, W.; Kwiatkowski, M.; Høj, P. (2004) The Bioprep5 robotics system: the development of an automated grape analysis sample preparation unit. Aust. N.Z. Wine Ind. J. 19(1): 12–16.
Vidal, S.; Francis, L.; Williams, P.; Kwiatkowski, M.; Gawel, R.; Cheynier, V.; Waters, E. (2004) The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chem. 85: 519–525.
Coulter, A.; Robinson, E.; Cowey, G.; Francis, I.L.; Lattey, K.; Capone, D.; Gishen, M.; Godden, P.(2003) Dekkera/Brettanomyces yeast—an overview of recent AWRI investigations and some recommendations for its control. Bell, S.M.; de Garis, K.A.; Dundon, C.G.; Hamilton, R.P.; Partridge, S.J.; Wall, G.S., eds. Grapegrowing at the edge; Managing the wine business; Impacts on wine flavour: proceedings of a seminar; 10–11 July 2003, Barossa Convention Centre, Tanunda, S.A. Adelaide, S.A: Australian Society of Viticulture and Oenology: 41–50.
Smyth, H.E.; Cozzolino, D.; Francis, I.L.(2003) Identification of key aroma compounds in Australian Riesling wines. Bell, S.M.; de Garis, K.A.; Dundon, C.G.; Hamilton, R.P.; Partridge, S.J.; Wall, G.S., eds. Grapegrowing at the edge; Managing the wine business; Impacts on wine flavour: proceedings of a seminar; 10–11 July 2003, Barossa Convention Centre, Tanunda, S.A. Adelaide, S.A: Australian Society of Viticulture and Oenology: 56–58.
Siebert, T.; Herderich, M.; Francis, L.; Pollnitz, A.(2003) No evidence of ‘atypical ageing taint’ in Australian white wine. Aust. N.Z. Wine Ind. J. 18(5): 55–56, 58.
Francis, L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P.; Lattey, K.; Høj, P.; Robinson, E.; Godden, P.(2003) The AWRI closure trial: sensory evaluation data 36 months after bottling. Aust. N.Z. Grapegrower Winemaker (475): 59–60, 62–64.
Dambergs, R.G.; Cozzolino, D.; Esler, M.B.; Cynkar, W.U.; Kambouris, A.; Francis, I.L.; Høj, P.B.; Gishen, M. (2003) The use of near infrared spectroscopy for grape quality measurement. Aust. NZ Grapegrower Winemaker (473a): 69-76.
Walker, R.R.; Blackmore, D.H.; Clingeleffer, P.R.; Godden, P.; Francis, L.; Valente, P.; Robinson, E.(2003) Salinity effects on vines and wines. Bull. OIV 76: 200-227.
Esler, M.B.; Gishen, M.; Francis, I.L.; Dambergs, R.G.; Kambouris, A.; Cynkar, W.U.; Boehm, D.R.(2002) Effects of variety and region on near infrared reflectance spectroscopic analysis of quality parameters in red wine grapes. Davies, A.M.C.; Cho, R.K., (eds.) Near infrared spectroscopy: proceedings of the tenth international conference. West Sussex, UK: NIR Publications: 249-253.
Dambergs, R.G.; Kambouris, A.; Schumacher, N.; Francis, I.L.; Esler, M.B.; Gishen, M.(2002) Wine quality grading by near infrared spectroscopy. Davies, A.M.C.; Cho, R.K., (eds.) Near infrared spectroscopy: proceedings of the tenth international conference. West Sussex, UK: NIR Publications: 187-189.
Stummer, B.E.; Francis, I.L.; Markides, A.J.; Scott, E.S. (2003) The effect of powdery mildew infection of grape berries on juice and wine composition and on sensory properties of Chardonnay wines. Aust J Grape and Wine Research 9, 28-39.
Vidal, S.; Francis, I.L.; Guyot, S.; Kwiatkowski, M.J.; Gawel, R.; Cheynier, V.; Waters, E. (2003) The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. J Sci Food Agric 83, 564-573.
Vidal, S.; Cheynier, V.; Waters, E.; Francis, L. (2002) The effects of tannins, anthocyanins, ethanol and polysaccharides on red wine mouth-feel. Allen, M.; Bell, S.; Rowe, N.; Wall, G., eds. Use of gases in winemaking: proceedings of a seminar; 10 October 2002, Australian Mineral Foundation, Glenside, S.A. Adelaide, S.A: Australian Society of Viticulture and Oenology: 34–38.
Stummer, B.E.; Francis, I.L.; Markides, A.J.; Scott, E.S. (2002.) Powdery mildew and grape and wine quality. Aust. NZ Grapegrower Winemaker, 68-69, 72, 74.
Gishen, M.; Iland, P.G.; Dambergs, R.G.; Esler, M.B.; Francis, I.L.; Kambouris, A.; Johnstone, R.S.; Høj, P.B.(2002) Objective measures of grape and wine quality. Blair, R.J.; Williams, P.; Høj, P.B., eds. Proceedings of the eleventh Australian wine industry technical conference; 7–11 October 2001; Adelaide, SA. Adelaide: Australian Wine Industry Technical Conference Inc.; 2002: 188–194.
Godden, P.W.; Francis, I.L.; Field, J.B.F.; Gishen, M.; Coulter, A.D.; Valente, P.J.; Hoj, P.B.; Robinson, E.M.C. (2002) An evaluation of the technical performance of wine bottle closures. Blair, R.J.; Williams, P.; Hoj, P.B., eds. Proceedings of the eleventh Australian wine industry technical conference 7-11 October 2001; Adelaide, SA.: 44-52.).
Ristic, R.; Francis, I.L.; Gawel, R.; Iland, P.G. (2002) Relationship between seed composition and grape and wine quality. Blair, R. J.; Williams, P.; Hoj, P. B., eds. Proceedings of the eleventh Australian wine industry technical conference; 7-11 October 2001; Adelaide, SA. 145-149.
Bartowsky, E.J.; Francis, I.L.; Bellon, J.R.; Henschke, P.A. (2002) Is buttery aroma perception in wines predictable from diacetyl concentration? Aust. J. Grape Wine Res., 180-185.
Francis, I.L.; Gawel, R.; Iland, P.G.; Vidal, S.; Cheynier, V.; Guyot, S.; Kwiatkowski, M.J.; Waters, E.J. (2002) Characterising mouth-feel properties of red wines. Australian & New Zealand Wine Industry Journal, 18-25.
Francis, I.L.; Gawel, R.; Iland, P.G.; Vidal, S.; Cheynier, V.; Guyot, S.; Kwiatkowski, M.J.; Waters, E.J. (2002) Characterising mouth-feel properties of red wines. Blair, R.J. Williams, P.; Hoj, P.B., eds. Proceedings of the eleventh Australian wine industry technical conference; 7-11 October 2001; Adelaide, SA.: 123-127.).
Dambergs, R.G.; Kambouris, A.; Francis, I.L.; Gishen, M. (2002) Rapid analysis of methanol in grape-derived distillation products using near-infrared transmission spectroscopy. J. Agric. Food Chem., 3079-3084.
Gishen, M.; Iland, P.G.; Dambergs, R.G.; Esler, M.B.; Francis, I.L.; Kambouris, A.; Johnstone, R.S.; Hoj, P.B. (2002) Objective measures of grape and wine quality. Blair, R. J. Williams, P.; Hoj, P.B., eds. Proceedings of the eleventh Australian wine industry technical conference; 7-11 October 2001; Adelaide, SA. 188-194.
Godden, P.; Francis, I.L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P.; Hoj, P.; Robinson, E. (2001) Results of an AWRI trial investigating the technical performance of various types of wine closure. I. Physical measurements up to 20 months post-bottling. Australian Grapegrower & Winemaker, 67-70, 75-77.
Godden, P.; Francis, I.L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P.; Hoj, P.B.; Robinson, E. (2001) Results of an AWRI trial investigating the technical performance of various types of wine closure. II. Wine composition up to 20 months post-bottling. Australian Grapegrower & Winemaker, 89-91, 93-98.
Godden, P.; Francis, I.L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P., Hoj, P. and Robinson, E. (2001) Results of an AWRI trial investigating the technical performance of various types of wine closure. III. Wine sensory properties up to 20 months post-bottling. Australian Grapegrower & Winemaker, 103-110.
Godden, P.; Francis, I.L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P.; Hoj, P.B.; Robinson, E. (2001) Wine bottle closures: physical characteristics and effect on composition and sensory properties of a Semillon wine 1. Performance up to 20 months post-bottling. Aust. J. Grape Wine Res., 64-105.
Godden, P.; Francis, I.L.; Field, J.; Gishen, M.; Coulter, A.; Valente, P.; Hoj, P.B.; Robinson, E. (2001) Wine bottle closures: sensory properties of a Semillon wine. Performance up to 20 months post-bottling. Australian & New Zealand Wine Industry Journal, 93-112.
Gawel, R.; Iland, P.G.; Francis, I.L. (2001) Characterising the astringency of red wine: a case study. Food Quality and Preference 12, 83-94.
Barker, D.A.; Capone, D.L.; Pollnitz, A.P.; McLean, H.J.; Francis, I.L.; Oakey, H.; Sefton, M.A. (2001) Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment. Aust. J. Grape Wine Res., 40-46.
Eglinton, J.; Fogarty, M.; McWilliam, S.; Francis, I.L.; Kwiatkowski, M.; Hoj, P.; Henschke, P. (2000) Using Saccharomyces bayanus to modify the chemical and sensory profile of wine. Aust. Grapegrower Winemaker, 28-30, 32.
Soden, A.; Francis, I.L.; Oakey, H.; Henschke, P.A. (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research, 21-30.
Gawel, R.; Oberholster, A.; Francis, I.L. (2000) A 'mouth-feel wheel': terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research 6, 203-207.
Gishen, M.; Dambergs, R.G.; Kambouris, A.; Kwiatkowski, M.; Cynkar, W.U.; Hoj, P.B.; Francis, I.L. (2000) Application of near infrared spectroscopy for quality assessment of grapes, wine and spirits. Davies, A. M. C.; Giangiacomo, R., eds. Near infrared spectroscopy: Proceedings of the 9th International Conference. NIR Publications: Charlton; 917-920.
Francis, I.L.; Cynkar, W.U. (2000) Investigation of an 'electronic nose'. Australian and New Zealand Wine Industry Journal 15, 54-56.
Eglinton, J.M.; McWilliam, S.J.; Fogarty, M.W.; Francis, I.L.; Kwiatkowski, M.J.; Hoj, P.B.; Henschke, P.A. (2000) The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine. Aust. J. Grape Wine Res., 190-196.
Wirthensohn, M.G.; Francis, I.L.; Gawel, R.; Jones, G.P. (1999) Sensory - instrumental correlation of extra virgin olive oil aromas using a `chemical nose'. Iles, P.; Knox, E., eds. Proceedings of the Australian international symposium on analytical science: incorporating 15AC and Chromatography '99; 4-9 July 1999.
Dambergs, B.; Kambouris, B.; Gishen, M.; Francis, I.L. (1999) Measuring fruit quality. Davies, C.; Dundon, C.; Hamilton, R. eds. Modern viticulture - meeting market specifications. Tanunda, Cowra, Mildura, Perth.: Australian Society of Viticulture and Oenology: 45-47.
Francis, I.L.; Iland, P.G.; Cynkar, W.U.; Kwiatkowski, M.; Williams, P.J.; Armstrong, H.; Botting, D.G.; Gawel, R.; Ryan, C. (1999) Assessing grape quality with the G-G assay. Blair, R. J., Sas, A.N., Hayes, P.F, Hoj, P.B eds. The Tenth Australian Wine Industry Technical Conference. Sydney, Australia: Winetitles, South Australia; 1998.
Francis, I.L.; Armstrong, H.; Cynkar, W.U.; Kwiatkowski, M.; Iland, P.G.; Williams, P.J. (1998) The 1997 CRCV National Vineyard Fruit Composition Survey - Shiraz data. Aust. NZ Wine Industry Journal 13, 377-379.
Francis, I.L.; Kassara, S.; Noble, A.C.; Williams, P.J. (1998) The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma: sensory and compositional Studies. Ebeler, S. E.; Waterhouse, A. L., eds. Chemistry of Wine Flavor. ACS Symposium Series 714. American Chemical Society: Washington, D.C; 13-30.
Gawel, R.; Francis, I.L.; Oberholster, A. (1998) Describing mouthfeel and astringent sensation in red wine. Allen, M.; Wall, G.; Bulleid, N., eds. Phenolics and extraction: proceedings of a seminar; 9 October 1997; Adelaide, South Australia. Australian Society of Viticulture and Oenology: 30-32.).
Francis, I.L.; Armstrong, H.; Cynkar, W.U.; Kwiatkowski, M.; Iland, P.G.; Williams, P.J. (1998) A national vineyard fruit composition survey - evaluating the G-G assay. Aust. Grapegrower Winemaker 26th Annual Technical Issue, June, 51-58.
Peng, Z.; Pocock, K.F.; Waters, E.J.; Francis, I.L.; Williams, P.J. (1997) Taste properties of grape Vitis vinifera pathogenesis-related proteins isolated from wine. Journal of Agricultural and Food Chemistry 45, 639-4643.
Francis, I.L.; Tate, M.E.; Williams, P.J. (1996) The effect of hydrolysis conditions on the aroma released from Semillon grape glycosides. Aust. J. Grape Wine Res. 2, 70-76.
Williams, P.J.; Francis, I.L.; Black, S. (1996) Changes in concentration of juice and must glycosides, including flavor precursors, during primary fermentation. Henick-Kling, T.; Wolf, T.E.; Harkness, E.M. eds. Fourth international symposium on cool climate oenology and viticulture. Rochester, NY.: Geneva, NY: Communications Services New York State Agricultural Experiment Station; VI-5–VI-9.
Iland, P.G.; Cynkar, W.; Francis, I.L.; Williams, P.J.; Coombe, B.G. (1996) Optimisation of methods for the determination of total and red-free glycosyl-glucose in black grape berries of Vitis vinifera. AJGWR 2, 171-178.
Sefton, M.A.; Francis, I.L.; Williams, P.J. (1996) The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon. Aust. J. GWR 2, 171-178.
Francis, I.L.; Noble, A.C.; Williams, P.J. (1996) The Sensory Properties of Glycosidic Flavour Precursors from Cabernet Sauvignon and Merlot Grapes. Stockley, C. S.; Sas, A. N.; Johnstone, R. S.; Lee, T. H. eds. Proceedings of the Ninth Australian Wine Industry Technical Conference. Adelaide , South Australia: Winetitles,1995: 87-89.
Williams, P.J.; Francis, I.L. (1996) Sensory analysis and quantitative determination of grape glycosides — the contribution of these data to winemaking and viticulture. Takeoka, G.R.; Teranishi, R.; Williams, P.J.; Kobayashi, A., eds. Biotechnology for improved foods and flavors ACS Symposium Series 637. ACS Symposium Series No 637. American Chemical Society: Washington D.C.; 124-133. (ACS Symposium Series No 637).
Francis, L. (1995) It's all in the grapes. New studies on varietal aroma and aging of wine. American vineyard, 10-11.
Williams, P.J.; Cynkar, W.; Francis, I.L.; Gray, J.D.; Iland, P.; Coombe, B.G. (1995) Quantification of Glycosides in grapes, juices and wines through a determination of the glycosyl-glucose (G-G). J. Ag. Food Chem. 43, 121-128.
Francis, I.L (1995) Grape glycosides as wine flavour precursors. Chem. Aust. 62, 14-15.
Francis, I.L.; Sefton, M.A.; Williams, P.J. (1994) The sensory effects of pre- or post-fermentation thermal processing on Chardonnay and Semillon wines. Am. J. Enol. Vitic 45, 243-251.
Francis, I.L. (1994) The role of glycosidically-bound volatile compounds in white wine flavour. PhD thesis (University of Adelaide: Adelaide) South Australia.
Sefton, M.A.; Francis, I.L.; Williams, P.J. (1994) Free and bound volatile secondary metabolites of Vitis vinifera grape cv. Sauvignon Blanc. J. Food Sci. 59, 142-147.
Sefton, M.A.; Spillman, P.J.; Pocock, K.F.; Francis, I.L.; Williams, P.J. (1993) The influence of oak origin, seasoning, and other industry practices on the sensory characteristics and composition of oak extracts and barrel-aged white wines. Australian Grapegrower & Winemaker, 17-25.
Leino, M.; Francis, I.L.; Kallio, H.; Williams, P.J. (1993) Gas chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing. Z Lebensm Unters Forsch 197, 29-33.
Francis, I.L.; Leino, M.; Sefton, M.A.; Williams, P.J. (1993) Thermal processing of Chardonnay and Semillon juice and wine - sensory and chemical changes. Stockley, C.S.; Johnstone, R.S.; Leske, P.A.; Lee, T.H. eds. Proceedings of the eighth Australian wine industry technical conference. Melbourne: Winetitles; 1992: 158-160.
Williams, P.J.; Francis, I.L.; Sefton, M.A. (1993) Sensory and chemical analysis of hydrolysed flavour precursors from Sauvignon Blanc grapes. Schreier, P.; Winterhalter, P., eds. Progress in Flavour precursor studies: analysis-generation-biotechnology. Allured publishing corporation: Carol Stream; 235-242.).
Sefton, M.A.; Francis, I.L.; Williams, P.J. (1993) The volatile composition of Chardonnay juices: a study by flavor precursor analysis. Am. J. Enol. Vitic. 44, 359-370.
Francis, I.L.; Sefton, M.A.; Williams, P.J. (1992) Sensory Descriptive Analysis of Hydrolysed Precursor Fractions from Semillon, Chardonnay, and Sauvignon Blanc Grape Juices. J. Sci. Food Agric. 59, 511-520.
Williams, P.J.; Sefton, M.A.; Francis, I.L. (1992) Glycosidic Precursors of Varietal Grape and Wine Flavor. Teranishi, R.; Takeoka, G.; Güntert, M., eds. Flavor Precursors: Thermal and Enzymatic Conversions of Precursors ACS Symposium Series. Symposium Series No 490. American Chemical Society: Washington D.C.; 74-86. (Symposium Series No 490).
Francis, I.L.; Sefton, M.A.; Williams, P.J. (1992) A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts. Am. J. Enol Vitic 43, 23-30.
Sefton, M.A.; Francis, I.L.; Williams, P.J. (1990) Volatile flavour components of oakwood. Proceedings of the seventh Australian wine industry technical conference 13-17 August 1989. 107-112.
Sefton, M.A.; Francis, I.L.; Williams, P.J. (1990) Volatile Norisoprenoid Compounds as Constituents of Oak Woods Used in Wine and Spirit Maturation. J. Agric. Food Chem. 38, 2045-9.
Goedecke, D.J.; Francis, I.L.; Dunne, D.J.; O'Neil, B.K.; O'Neill, J.B. (1989) Treatment of effluent from thermal dewatering of a low-grade low-rank coal. Eds. Chemeca 89: Proceedings of the 17th Australian Chemical Engineering Conference. Queensland: IchemE/IEAust/RACI; 40-45.
Dunne, D.J.; Francis, I.L.; Agnew, J.B. (1988) Kinetics of hot water dewatering Bowmans coal. eds. Australian Coal Science Conference 1988. Adelaide, SA., A2:4.1-A2:4.8.
Dunne, D.J.; Francis, I.L.; Agnew, J.B. (1987) The removal of impurities from Bowmans coal during hot water dewatering. eds. Chemeca 87. Melbourne: 2,: 86.1-86.8.
Other
An affiliate lecturer at the University of Adelaide, Discipline of Wine and Horticulture, and a member of the CRC for Viticulture. Professional member of the Australian Society of Viticulture and Oenology, and the Royal Australian Chemical Institute. Member of the Editorial Board of the Journal of the Science of Food and Agriculture.