AWRI Staff
Paul Henschke
Position: Principal Research Scientist - Microbiology
Qualifications: BSc(Hons), PhD, University of Adelaide
Email:
Phone: 08 8303 6600
Fax: 8303-6601
Since: 1987
Other online resources: AWRI Presentations (password protected, click here to register an account)
Previous: * Program Manager—Cooperative Research Centre for Viticulture Program 6: Novel Techniques for Grape Processing, The Australian Wine Research Institute (1996/97-1999).
* Sub-Program Leader—CRC for Viticulture Program 1.3: Biotechnology of Improvement of Grapes and Grape Products: Molecular Genetic Manipulation of Wine Yeast, The Australian Wine Research Institute (1992/93-1995/96).
* Microbiology Research Group Leader, Group Technical Centre, Carlton & United Breweries, Melbourne (1985-1987).
* Post Doctoral Fellow (Leverhulme Visiting Fellow), Professor Anthony H Rose’s Zymology Laboratory, Bath University, Avon, UK (1979-1984).
Research
Wine microbiology and biotechnology with emphasis on fermentation management and flavour development with conventional and non-conventional yeast and bacteria. Microbiology of wine spoilage.
Publications
Ugliano, M., Winter, G., Coulter, A.D., Henschke, P.A. Practical management of hydrogen sulfide during fermentation - an update. Aust. N.Z. Grapegrower Winemaker 37th Annual Technical Issue (545a), 30, 32, 34, 36-38; 2009.
Varela, C., Siebert, T., Cozzolino, D. Rose, L., Mclean, H., Henschke, P.A. (2009) Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds. Australian Journal of Grape and Wine Research, 1–11;2009.
Ugliano, M., Henschke, P.A. Yeast and wine flavour. Moreno-Arribas, M.V., Polo, C. (Eds.). In Wine Chemistry and Biochemistry. New York: Springer, Chapter 8D, pp. 313–392; 2009.
Ugliano, M., Fedrizzi, B., Siebert, T., Travis, B., Magno, F., Versini, G., Henschke, P.A.. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine. J. Agric. Food Chem 57, 4948–4955; 2009.
Varela, C., Kutyna, D., Henschke, P.A., Chambers, P.J., Herderich, M.J., Pretorius, I.S. Taking control of alcohol. Aust. N.Z. Wine Ind. J. 23(6), 41–43; 2008.
Curtin, C., Henschke, P. Dried vs propagated yeast: implications for use of blended yeast products. Aust. N.Z. Grapegrower Winemaker (538), 94–95; 2008.
Ugliano, M., Siebert, T., Mercurio, M., Capone, D., Henschke, P.A. Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. J. Agric. Food Chem. 56(19), 9175–9182; 2008.
Pretorius, I.S., Chambers, P.J., Henschke, P.A. Alternative cultures, specialized yeasts. World Fine Wine (21), 168–171; 2008.
Coulter, A.D., Henschke, P.A., Simos, C.A., Pretorius, I.S. When the heat is on, yeast fermentation runs out of puff. Aust. N.Z. Wine Ind. J. 23(5), 29–33; 2008.
Chambers, P., Varela, C., Kutyna, D., Henschke, P. Generating ‘low-ethanol’ wine yeasts. Allen, M., Cameron, W., Johnstone, R., Pattison, P. (editors). Towards best practice through innovation in winery processing: Proceedings of a seminar held at the Brenton Langbein Theatre, Tanunda, South Australia on 17 October 2007. Adelaide: Australian Society of Viticulture and Oenology: 35–36; 2007.
Ugliano, M., Henschke, P.A., Herderich, M.J., Pretorius, I.S. Nitrogen management – critical for wine flavor and style. Pract. Winery Vineyard (May/June), 6–25; 2008.
Vilanova, M., Ugliano, M., Henschke, P.A., Pretorius, I.S. Gestión del nitrógeno del mosto en la fermentacion. Influencia en la producción de aromas del vino. Enólogos 53, 40–45; 2008.
Curtin, C., Bramley, B., Cowey, G., Holdstock, M., Kennedy, E., Lattey, K., Coulter, A., Henschke, P., Francis, L., Godden, P. Sensory perceptions of ‘Brett’ and relationship to consumer preference. Blair, R.J.; Williams, P.J.; Pretorius, I.S. (eds) Proceedings of the thirteenth Australian wine industry technical conference, 29 July–2 August 2007, Adelaide, SA: Australian Wine Industry Technical Conference Inc., Adelaide, SA., 207–211; 2008.
Bellon, J.; Rose, L.; Currie, B.; Ottawa, J.; Bell, S.; Mclean, H.; Rayment, C. Treacher, C.; Henschke, P. (2008) Summary from the winemaking with non-conventional yeasts workshops, 13th AWITC. Aust. N.Z. Grapegrower Winemaker 528: 72–77.
Grbin, P.R.; Herderich, M.; Markides, A.; Lee, T.H.; Henschke, P.A. The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala. J. Agric. Food Chem. 55(26), 10872–10879; 2007.
Ugliano, M.; Henschke, P.A.; Herderich, M.J.; Pretorius, I.S. (2007) Nitrogen management is critical for wine flavour and style. Aust. N.Z. Wine Indust. J. 22: 24-30.
Vilanova, M.; Ugliano, M.; Varela, C.; Siebert, T.; Pretorius, I.S.; Henschke, P.A. (2007) Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Appl. Microbiol. Biotech. 77:145-157.
Curtin, C.D.; Bellon, J.R.; Henschke, P.A.; Godden, P.; Lopes, M.A.D.B. (2007) Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries. FEMS Yeast Res. 7: 471-481.
Henschke, P.; Curtin, C.; Grbin, P. (2007) Molecular characterisation of the wine spoilage yeast – Dekkera (Brettanomyces) bruxellensis. Microbiol. Aust. 28:76-78.
Bartowsky, E.J.; Bellon, J.R.; Borneman, A.R.; Chambers, P.J.; Cordente, A.G.; Costello, P.; Curtin, C.; Forgan, A.; Henschke, P.A.; Kutyna, D.; McCarthy, J.; Macintyre, O.J.; Schmidt, S.A.; Tran, T.; Swiegers, J.H.; Ugliano, M.; Varela, C.; Willmott, R.; Pretorius, I.S. (2007) Not all wine yeasts are equal. Microbiol. Aust. 28: 55-58.
Ugliano, M.; Bartowsky, E.J.; McCarthy J.; Capone, D.; Skouroumounis, G; Pretorius, I.S.; Henschke, P.A. (2006) The role of yeast in the expression of varietal character by the hydrolysis of glycosidically-bound volatile compounds during fermentation. Aust. N.Z. Grapegrower Winemaker 514: 91-92, 94-96.
Ugliano, M; Bartowsky, E.J.; McCarthy, J.; Moio, L.; Henschke, P.A. (2006) Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. J. Agric. Food Chem. 54: 6322–6331.
Ugliano, M.; Rinaldi, A.; Gambuti, A.; Moio, L.; Bartowsky, E.J.; Pretorius, I.S.; Henschke, P.A. (2005) Role of yeast in the hydrolysis of glycosidically bound volatile compounds during winemaking. Yeast’s contribution to the sensory profile of wine: maintaining typicity and biodiversity in the context of globalization: proceedings of Les XVIIes Entretiens Scientifiques Lallemand; 27–28 April 2005; La Rioja. Blagnac Cedex, France: Lallemand; 2005: 47–53.
Eglinton, J.M.; Francis, I.L.; Henschke, P.A. (2005) Selection and potential of Australian Saccharomyces bayanus yeast for increasing the diversity of red and white wine sensory properties. Yeast’s contribution to the sensory profile of wine: maintaining typicity and biodiversity in the context of globalization: proceedings of Les XVIIes Entretiens Scientifiques Lallemand; 27–28 April 2005; La Rioja. Blagnac Cedex, France: Lallemand; 2005: 5–12.
Howell, K.S.; Cozzolino, D.; Bartowsky, E.J.; Fleet, G.H.; Henschke, P.A. (2006) Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation. FEMS Yeast Res. 6: 91–101.
Curtin, C.D.; Bellon, J.R.; Coulter, A.D.; Cowey, G.D.; Robinson, E.M.C.; de Barros Lopes, M.A.; Godden, P.W.; Henschke, P.A.; Pretorius, I.S. (2005) The six tribes of ‘Brett’ in Australia—distribution of genetically divergent Dekkera bruxellensis strains across Australian winemaking regions. Aust. N.Z. Wine Ind. J. 20: 28–35.
Bell, S.-J.; Henschke, P.A. (2005) Implications of nitrogen nutrition for grapes, fermentation and wine. Aust. J. Grape Wine Res. 11: 242–295.
Bartowsky, E.J.; Henschke, P.A. (2005) The buttery taste of wine - diacetyl. Rev. Oenol. 116: 16–18.
Swiegers, J.H.; Bartowsky, E.J.; Henschke, P.A.; Pretorius, I.S. (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust. J. Grape Wine Res. 11: 139–173.
Howell, K.S.; Swiegers, J.H.; Eglinton, J.M.; Bellon, J.R.; Henschke, P.A.; Fleet, G.H.; Høj, P.B.; Pretorius, I.S.; de Barros Lopes, M.A. (2005) Microbiological tuning of wine composition. Blair, R.; Williams, P.; Pretorius, S., eds. Proceedings of the twelfth Australian wine industry technical conference; 24-29 July 2004; Melbourne, VIC. Adelaide: Australian Wine Industry Technical Conference Inc.; 2005: 141–144.
Carrau, F.M.; Medina, K.; Boido, E.; Farina, L.; Gaggero, C.; Dellacassa, E.; Versini, G.; Henschke, P.A. (2005) De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts. FEMS Microbiol. Lett. 243: 107–115.
Bartowsky, E.J.; McCarthy, J.M.; Henschke, P.A. (2005) Spontaneous and induced MLF—do we really know what happens? Aust. N.Z. Grapegrower Winemaker (497a): 49–52, 54.
Bartowsky, E.J.; Henschke, P.A. (2005) Buttery attribute of wine — diacetyl. Desirability, spoilage, and beyond: butter or no butter. Pract. Winery Vineyard 27(2): 50–51, 53–60.
Francis, L.; Høj, P.; Dambergs, R.; Gishen, M.; de Barros Lopes, M.; Godden, P.; Henschke, P.; Waters, E.; Herderich, M.; Pretorius, I. (2005) Objective measures of grape quality – are they achievable? Aust. N.Z. Wine Ind. J. 20: 12–18.
Bartowsky, E.J.; Dillon, S.J.; Henschke, P.A.; Markides, A.J.; Dumont, A.; Pretorius, I.S.; Ortiz-Julien, A.; Herderich, M. (2004) The potential of Saccharomyces cerevisiae wine yeast to improve red wine colour. Aust. N.Z. Grapegrower Winemaker (490): 83–85.
Bartowsky, E.J.; Henschke, P.A. (2004) The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond. Int. J. Food Micro. 96: 235–252.
Bartowsky, E.J.; Dillon, S.J.; Ortiz-Julien, A.; Markides, A.J.; Henschke, P.A. (2004) Yeast choice links reds to depth of colour. Aust. Vig. 4(3): 52–54.
Pollnitz, A.; Eglinton, J.; Siebert, T.; Smyth, H.; Henschke, P.; Parker, M.; Francis, L.; Cozzolino, D.; Herderich, M. (2004) Research links vineyards, vintages, aroma, flavour… to bottled wine. Aust. Vig. 4(2): 17–21.
Eglinton, J.; Griesser, M.; Henschke, P.; Kwiatkowski, M.; Parker, M.; Herderich, M. (2004) Yeast mediated formation of pigmented polymers in red wine. Waterhouse, A.L.; Kennedy, J.A., eds. Red wine color: exploring the mysteries. Washington, DC: American Chemical Society; 2004: 7–21. (ACS Symposium series; 886).
Bartowsky, E.J.; Henschke, P.A. (2004) Acetic acid bacteria and wine: all is well until oxygen enters the scene. Aust. N.Z. Grapegrower Winemaker 485a: 86–91.
Bartowsky, E.J.; Costello, P.J.; Villa, A.; Henschke, P.A. (2004) The chemical and sensorial effects of lysozyme addition to red and white wines over six months’ cellar storage. Aust. J. Grape Wine Res. 10: 143–150.
Howell, K.S.; Bartowsky, E.J.; Fleet, G.H.; Henschke, P.A. (2004) Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation. Lett Appl. Microbiol. 38: 315–320.
Bartowsky, E.J.; Henschke, P.A.; Hoj, P.B.; Pretorius, I.S. (2004) Chasing wine aroma – Does Oenococcus oeni have the potential to release aroma compounds from authentic grape precursors? Australian and New Zealand Wine Industry Journal 19:24-31
D’Incecco, N.; Bartowsky, E.; Kassara, S.; Lante, A.; Spettoli, P.; Henschke, P.(2004) Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Food Microbiol. 21: 257–265.
Bartowsky, E.J.; Henschke, P.A. (2004) The buttery attribute of wine diacetyl desirability, spoilage and beyond. International Journal of Food Microbiology (in press)
Eglinton, J.; Henschke, P.; Høj, P.; Pretorius, I. (2003) Winemaking properties and potential of Saccharomyces bayanus wine yeast—harnessing the untapped potential of yeast biodiversity. Aust. N.Z. Wine Ind. J. 18(6): 16–19.
Sutherland, C.M.; Henschke, P.A.; Langridge, P.; de Barros Lopes, M. (2003) Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase—towards developing wine yeast with lowered ability to produce hydrogen sulfide. Aust. J. Grape Wine Res. 9:186–193.
Gockowiak, H.; Henschke, P.A.(2003) Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial ‘direct inoculation’ starter cultures. Aust. J. Grape Wine Res. 9: 200–209.
de Barros Lopes, M.; Eglinton, J.; Henschke, P.; Høj, P.; Pretorius, I. (2003) The connection between yeast and alcohol reduction in wine: managing the double-edged sword of bottled sunshine. Aust. N.Z. Wine Ind. J. 18(4): 17–18, 20, 22.
Costello, P.J.; Henschke, P.A.; Markides, A.J.(2003) Standardised methodology for testing malolactic bacteria and wine yeast compatibility. Aust. J. Grape Wine Res. 9(2): 127-137.
Bartowsky, E.J.; McCarthy, J.M.; Henschke, P.A. (2003) Differentiation of Australian wine
isolates of Oenococcus oeni using Random Amplified Polymorphic DNA (RAPD). Aust. J. Grape Wine Res. 9:122-126
Bartowsky, E.J.; Xia, D.; Gibson, R.; Fleet, G.H.; Henschke, P.A.(2003) Spoilage of bottled red wine by acetic acid bacteria. Lett. Appl. Microbiol. 36(5): 307-314.
Meneses, F.J.; Henschke, P.A.; Jiranek, V.(2002) A survey of industrial strains of Saccharomyces cerevisiae reveals numerous altered patterns of maltose and sucrose utilisation. J. Inst. Brew. 108: 310-321.
Costello, P.J.; Henschke, P.A.(2002) Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. J. Agric. Food Chem. 50: 7079-7087.
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. 8: 180-185.
Eglinton, J.; Henschke, P.(2002) Winemaking properties of Saccharomyces bayanus-fermentation dominance. Aust. NZ Grapegrower Winemaker (466): 47-51.
Bartowsky, E.J.; Costello, P.J.; Henschke, P.A.(2002) Management of malolactic fermentation-wine flavour manipulation. 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.: 157-161.
Eglinton, J.M.; Bellon, J.R.; Pollnitz, A.P.; Heinrich, A.J.; Yap, A.J.; Langridge, P; Henschke, P.A.; Høj, P.B.; de Barros Lopes, M.A.(2002) Genetic approaches to the improvement of wine. 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: 152-156.
Henschke, P.A.; Eglinton, J.M.; Costello, P.J.; Francis, I.L.; Gockowiak, H.; Soden, A.; Høj, P.B.(2002) Winemaking with selected strains of non-Saccharomyces cerevisiae yeasts. Influence of Candida stellata and Saccharomyces bayanus, on Chardonnay wine composition and flavour. Proceedings of the 13th International Oenology Symposium; 9-12 June 2002; Montpellier, France: International Association of Oenology, Management and Wine Marketing: 459-481.
Bartowsky, E.; Costello, P; Henschke, P.(2002) Management of malolactic fermentation-wine flavour manipulation. Aust. NZ Grapegrower Winemaker (461a): 7-8, 10-12.
Eglinton, J.M.; Heinrich, A.J.; Pollnitz, A.P.; Langridge, P.; Henschke, P.A.; de Barros Lopes, M.(2002) Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene. Yeast 19:295-301.
Costello, P.J.; Lee, T.H.; Henschke, P.A.(2001) Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine. Aust. J. Grape Wine Res. 7: 160-167.
Henschke, P.A.; Eglinton, J.M.; Costello, P.J.; Francis, I.L.; Gockowiak, H.; Soden, A. (2001)Fermentation with Saccharomyces bayanus and Candida stellata yeasts can increase wine aroma diversity. 26th World Congress and 81st General Assembly of the Office International de la Vigne et du Vin: meeting the consumer challenge; 11-17 October 2001; Volume II. Oenology. Adelaide, SA: OIV: 84-94.
Eglinton, J.; Henschke, P.A.(2001) The effect of a high concentration of acetic acid on the restarting of a stuck ferment. Aust. N.Z. Wine Ind. J. 16: 77–81.
Grbin, P.R.; Henschke, P.A.(2000) Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Aust. J. Grape Wine Res. 6: 255–262.
De Barros Lopes, M.; Rehman, A.-U.; Gockowiak, H.; Heinrich, A.J.; Langridge, P.; Henschke, P.A.(2000) Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2). Aust. J. Grape Wine Res. 6: 208–215.
Eglinton, J.M.; McWilliam, S.J.; Fogarty, M.W.; Francis, I.L.; Kwiatkowski, M.J.; Høj, 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. 6: 190–196.
Yap, N.A.; de Barros Lopes, M.; Langridge, P.; Henschke, P.A.(2000) The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation. J. Appl. Microbiol. 89: 381–389.
Stines, A.P.; Grubb, J.; Gockowiak, H.; Henschke, P.A.; Høj, P.B.; van Heeswijck, R.(2000) Proline and arginine accumulation in developing berries of Vitis vinifera L. In Australian vineyards: influence of vine cultivar, berry maturity and tissue type. Aust. J. Grape Wine Res. 6: 150–158.
Bartowsky, E.J.; Henschke, P.A.(2000) Management of malolactic fermentation for the ‘buttery’ diacetyl flavour in wine. Aust. Grapegrower Winemaker (438a): 58–67.
Todd, B.E.N.; Fleet, G.H.; Henschke, P.A.(2000) Promotion of autolysis through the interaction of killer and sensitive yeasts: potential application in sparkling wine production. Am. J. Enol. Vitic. 51: 65–72.
Eglinton, J.; Fogarty, M.; McWilliam, S.; Francis, L.; Kwiatkowski, M.; Høj, P.; Henschke, P.(2000) Using Saccharomyces bayanus to modify the chemical and sensory profile of wine. Aust. Grapegrower Winemaker (438a): 28–32.
Carrau, F.M.; Henschke, P.A.; Medina, K.; Gioia, O.; Dellacassa, E.(2000) Assimilable nitrogen addition can cause stuck wine fermentations with mixed cultures of Saccharomyces cerevisiae killer and sensitive yeast. VII Congreso Latino Americano de viticultura y enología; 28 de Noviembre al 3 de Diciembre de 1999; Mendoza, Argentina: Instituto Nacional de Vitivinicultura: 149–154.
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. Aust. J. Grape Wine Res. 6: 21–30.
Costello, P.J.; Lee, T.H.; Henschke, P.A.(2000) Mousy off-flavour spoilage of wine by lactic acid bacteria. Lonvaud-Funel, A., ed. Oenologie 99: 6e Symposium international d’œnologie; Paris: Editions TEC & DOC: 226–230.
Soden, A.; Francis, I.L.; Gockowiak, H.; Lee, T.H.; Henschke, P.A.(1999) The use of non-Saccharomyces yeasts in winemaking. Blair, R.J.; Sas, A.N.; Hayes, P.F.; Hoj, P.B., eds. Proceedings of the tenth Australian wine industry technical conference; 2–5 August 1998; Adelaide, SA: Australian Wine Industry Technical Conference Inc: 166–171.
Eglinton, J.M.; Henschke, P.A.(1999) Restarting incomplete fermentations: the effect of high concentrations of acetic acid. Aust. J. Grape Wine Res. 5: 71–78.
Bartowsky, E.J.; Henschke, P.A.(1999) Use of a polymerase chain reaction for specific detection of the malolactic fermentation bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples. Aust. J. Grape Wine Res. 5: 39–44.
Eglinton, J.M.; Henschke, P.A.(1999) The occurrence of volatile acidity in Australian wines. Aust. Grapegrower Winemaker. (426a): 7–12.
De Barros Lopes, M.; Rainieri, S.; Henschke, P.A.; Langridge, P.(1999) AFLP fingerprinting for analysis of yeast genetic variation. Int. J. Syst. Bacteriol. 49: 915–924.
Weeks, S.; Henschke, P.(1999) Yeast assimilable nitrogen. Aust. NZ Wine Ind. J. 14(1): 53–54.
Charoenchai, C.; Fleet, G.H.; Henschke, P.A.(1998) Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts. Am. J. Enol. Vitic. 49: 283–288.
De Barros Lopes, M.; Soden, A.; Martens, A.L.; Henschke, P.A.; Langridge, P.(1998) Differentiation and species identification of yeasts using PCR. Int. J. Syst. Bacteriol. 48: 279-286.
Bartowsky, E.J.; Burvill, T.B.; Henschke, P.A.(1997) Diacetyl in wine: role of malolactic bacteria and citrate. Aust. Grapegrower Winemaker (402a): 130-135.
Henschke, P.A.(1997) Preparing a yeast starter culture: fresh or dried yeast. Allen, M.; Leske, P.; Baldwin, G., eds. Advances in juice clarification and yeast innoculation: proceedings of a seminar; 15 August 1996; Melbourne, Vic. Adelaide, S.A: Australian Society of Viticulture and Oenology: 17–21.
Henschke, P.A.(1997) Stuck fermentation: causes, prevention and cure. Allen, M.; Leske, P.; Baldwin, G., eds. Advances in juice clarification and yeast inoculation: proceedings of a seminar; 15 August 1996; Melbourne, Vic. Adelaide S.A: Australian Society of Viticulture and Oenology: 30–38, 41.
Bartowsky, E.; de Barros Lopes, M.; Langridge P.; Henschke, P.(1997) Yeast in the future: the role of genetic engineering. Allen, M.; Leske, P.; Baldwin, G., eds. Advances in juice clarification and yeast inoculation: proceedings of a seminar; 15 August 1996; Melbourne, Vic. Adelaide, S.A: Australian Society of Viticulture and Oenology: 26–29.
Henschke, P.A.(1997) Wine yeast. Zimmermann, F.K.; Entian, K.-D., eds. Yeast sugar metabolism: biochemistry, genetics, biotechnology, and applications. Lancaster, PA: Technomic: 527–560.
Charoenchai, C.; Fleet, G.H.; Henschke, P.A.; Todd, B.E.N.(1997) Screen of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust. J. Grape Wine Res. 3: 2–8.
De Barros Lopes, M.; Soden, A.; Henschke, P.A.; Langridge, P.(1996) PCR differentiation of commercial yeast strains using intron splice site primers. Appl. Environ. Microbiol. 62: 4514–4520.
Jiranek, V.; Langridge, P.; Henschke, P.A.(1996) Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast. J. Appl. Bacteriol. 81: 329–336.
Eglinton, J.M.; Henschke, P.A.(1996) Saccharomyces cerevisiae strains AWRI 838, Lalvin EC1118 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations. Aust. J. Grape Wine Res. 2: 77–83.
Henschke, P.A.(1996) Hydrogen sulfide production by yeast during fermentation. Lemperle, E.; Trogus, H.; Figlestahler, P., eds. Eleventh international oenological symposium; 3–5 June; Sopron, Hungary. Breisach, Germany: International Association for Winery Technology and Management: 83–102.
Grbin, P.R.; Costello, P.J.; Herderich, M.; Markides, A.J.; Henschke, P.A.; Lee, T.H.(1996) Developments in the sensory, chemical and microbiological basis of mousy taint in wine. Stockley, C.S.; Sas, A.N.; Johnstone, R.S.; Lee, T.H., eds. Maintaining the competitive edge: proceedings of the ninth Australian wine industry technical conference; 16–19 July 1995; Adelaide, SA. Adelaide, SA: Winetitles: 57–61.
Henschke, P.A.; De Kluis, F.M.(1995) Origin and control of hydrogen sulfide produced by yeast during fermentation. Proceedings of the XXI World Congress of grapes and wines; 27 November–4 December 1995; Punte del Este, Uruguay. Paris, France: Office International de la Vigne et du Vin: 165–178.
Herderich, M.; Costello, P.J.; Grbin, P.R.; Henschke, P.A.(1995) Occurrence of 2-acetyl-1-pyrroline in mousy wines. Nat. Prod. Let. 7: 129–132.
Jiranek, V.; Langridge, P.; Henschke, P.A.(1995) Validation of bismuth-containing indicator media for predicting H2S producing potential of Saccharomyces cerevisiae wine yeasts under enological conditions. Am. J. Enol. Vitic. 46: 269–273.
Bartowsky, E.J.; Henschke, P.A.(1995) Malolactic fermentation and wine flavour. Aust Grapegrower winemaker Tech. Issue 1995; 83–94.
Jiranek, V.; Langridge, P.; Henschke, P.A.(1995) Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am. J. Enol. Vitic. 46: 75–83.
Jiranek, V.; Langridge, P.; Henschke, P.A.(1995) Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl. Environ. Microbiol. 61:461–467.
Costello, P.J.; Stockley, C.S.; Lee, T.H.; Henschke, P.A.(1993) Current selection criteria of lactic acid bacteria for malolactic fermentation. Stockley, C.S.; Johnstone, R.S.; Leske, P.A.; Lee, T.H., eds. Proceedings of the eighth Australian wine industry technical conference; 25–29 October 1992; Melbourne, Victoria. Adelaide, SA: Winetitles: 142–147.
Jiranek, V.; Eglinton, J.M.; Gockowiak, H.; Langridge, P.; Henschke. P.A.(1993) Nitrogen: a critical regulator of fermentation. Stockley, C.S.; Johnstone, R.S.; Leske, P.A.; Lee, T.H., eds. Proceedings of the eighth Australian wine industry technical conference; 25–29 October 1992; Melbourne, Victoria. Adelaide, SA: Winetitles: 133–141.
Eglinton, J.M.; Henschke, P.A.(1993) Can the addition of vitamins during fermentation be justified? Aust. Grapegrower Winemaker (352): 47–49, 51–52.
Henschke, P.A.(1993) An overview of malolactic fermentation research. Aust. N.Z. Wine Ind. J. 8: 69–79.
Henschke, P.A.; Jiranek, V.(1993) Yeasts — metabolism of nitrogen compounds. Fleet, G.H., ed. Wine microbiology and biotechnology. Chur, Switzerland: Harwood Academic Publishers: 77–164.
Gockowiak, H.; Henschke, P.A.(1992) Nitrogen composition of grape juice and implications for fermentation: results of a survey made in N-E Victoria. Aust. Grapegrower Winemaker (340): 131, 133–138.
Henschke, P.A.(1991) Assessment of active dried yeast and the importance of vitality. Aust. N.Z. Wine Ind. J. 6: 291-296.
Stuckey, W.; Iland, P.G.; Henschke, P.A.; Gawel, R.(1991) Influence of lees contact on quality and composition of Chardonnay wine. Aust. N.Z. Wine Ind. J. 6: 281-285.
Stuckey, W.; Iland, P.G.; Henschke, P.A.; Gawel, R.(1991) The effect of lees contact time on Chardonnay wine composition. Rantz, J.M., ed. Proceedings of the international symposium on nitrogen in grapes and wine; 18-19 June 1991; Seattle, Washington, USA. Davis, CA: American Society for Enology and Viticulture: 315-319.
Jiranek, V.; Langridge, P.; Henschke, P.A.(1991) Yeast nitrogen demand: selection criterion for wine yeasts for fermenting low nitrogen musts. Rantz, J.M., ed. Proceedings of the international symposium on nitrogen in grapes and wine; 18-19 June 1991; Seattle, Washington, USA. Davis, CA: American Society for Enology and Viticulture: 266-269.
Henschke, P.A.; Jiranek, V.(1991) Hydrogen sulfide formation during fermentation: effect of nitrogen composition in model grape must. Rantz, J.M., ed. Proceedings of the international symposium on nitrogen in grapes and wine; 18-19 June 1991; Seattle, Washington, USA. Davis, CA: American Society for Enology and Viticulture; 172-184.
Petering, J.E.; Symons, M.R.; Langridge, P.; Henschke, P.A.(1991) Determination of killer yeast activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain. Appl. Environ. Microbiol. 57: 3232-3236.
Henschke, P.A.; Ough, C.S.(1991)Urea accumulation in fermenting grape juice. Am. J. Enol. Vitic. 42: 317-321.
Jiranek, V.; Henschke, P.A.(1991) Assimilable nitrogen: regulator of hydrogen sulfide production during fermentation. Aust. Grapegrower Winemaker (328): 27-30.
Henschke, P.A.; Lee, T.H.(1991) The Australian Wine Research Institute: a biotechnological overview. Australas. Biotechnol. 1: 111-115.
Gockowiak, H.; Costello, P.J.; Henschke, P.A.(1991) Options for induction of malolactic fermentation. Aust. N.Z. Wine Ind. J. 6: 133-137.
Henschke, P.A.; Eglinton, J.M.(1991) Yeast starter cultures: II. Measurement of metabolic status. Aust. N.Z. Wine Ind. J. 6: 123, 125-127.
Henschke, P.A.; Rose, A.H.(1991) Plasma membranes. Rose, A.H.; Harrison, J.S., eds. The Yeasts. Volume 4. Yeast organelles. 2d ed. London: Academic Press: 297-345.
Eglinton, J.M.; Henschke, P.A.(1991) Yeast starter cultures: 1. Physiological basis for fermentative activity. Aust. N.Z. Wine Ind. J. 6: 43-47 .
Petering, J.E.; Henschke, P.A.; Langridge, P.(1991) The Escherichia coli-glucuronidase gene as a marker for Saccharomyces yeast strain identification. Am. J. Enol. Vitic. 42: 6-12.
Taylor, C.; Henschke, P.A.; Catcheside, D.E.A.(1990) The detection and isolation of high molecular weight plasmid DNA from Leuconostoc oenos. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 260.
Henschke, P.A.; Davis, N.R.(1990) Activity assessment of active dried yeast. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 235-254.
Henschke, P.A.; Dixon, G.(1990) Effect of yeast strain on acetic acid accumulation during fermentation of Botrytis affected grape juice. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 242-244.
Petering, J.E.; Henschke, P.A.; Langridge, P.(1990) Genetic engineering of wine yeasts. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 176-179
Jiranek, V.; Langridge, P.; Henschke, P.A.(1990) Nitrogen requirement of yeast during wine fermentation. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 166-171.
Henschke, P.A.(1990) Evaluating wine yeasts for improved wine quality. Williams, P.J.; Davidson, D.M.; Lee, T.H., eds. Proceedings of the seventh Australian wine industry technical conference; 13-17 August 1989; Adelaide, SA. Adelaide, SA: Australian Industrial Publishers: 157-165.
Petering, J.E.; Langridge, P.; Henschke, P.A.(1990) Identification of yeasts strains by molecular biology techniques. Ninth international oenological symposium; 24-26 May 1990; Cascais, Portugal. Breisach, West Germany: International Association for Modern Winery Technology and Management: 178-199.
Henschke, P.A.(1989) Wine microbiology research at The Australian Wine Research Institute: a review of current research. Aust. N.Z. Wine Ind. J. 4: 228-229, 231, 233-236.
Petering, J.E.; Langridge, P.; Henschke, P.A.(1988) Fingerprinting wine yeasts: the application of chromosome electrophoresis. Aust. N.Z. Wine Ind. J. 3(3): 48-52.
Henschke, P.A.; Thomas, S.D.(1988) Detection of wine-spoiling yeasts by electronic methods. J. Appl. Bacteriol. 64: 123-133.
Thomas, D.S.; Henschke, P.A.; Garland, B.; Tucknott, O.G.(1984) A microprocessor-controlled photometer for monitoring microbial growth in multi-welled plates. J. Appl. Bacteriol. 59: 337-346.
Henschke, P.A.; Thomas, D.S.; Rose, A.H.; Veazey, F.J.(1983) Association of intracellular low-density vesicles with plasma membranes from Saccharomyces cerevisiae NCYC 366. J. Gen. Microbiol. 129: 2927-2938.
Other
Serves on the Editorial Review Board of the following journals: Australian Journal of Grape and Wine Research; Food Microbiology; Mitteilungen Klosterneuburg; Lectures in 3045WT/7048WT Advances in Oenology and WT3047/WT7047 Winemaking at Vintage at the University of Adelaide. Lectures in MMED 3921 Industrial and Pharmaceutical Microbiology/ BTEC9670 Bioprocessing and Industrial Biotechology, The Flinders University of South Australia.