- Position: Senior Research Scientist
BSc (Environmental Management) Victoria University, BSc (Hons) (Biotechnology),PhD (Natural Products Chemistry) Swinburne University
- Phone: 08 8313 6600
- Fax: 08 8313 6601
- Since: 6 July 2009
Investigation of the proteins associated with white wine haze and new technologies for controlling wine haze. Previous research included the influence of wine tannin structures on red wine texture.
McRae, J. M.; Kirby, N.; Mertens, H.D.T.; Kassara, S.; Smith, P. A. Impact of wine-like conditions on wine tannin molecular sizes as determined using small-angle x-ray scattering. J. Agric. Food Chem. 2014, in press.
McRae, J. M.; Kassara, S.; Kennedy, J. A.; Waters, E. J.; Smith, P. A. Effect of wine pH and bottle closure on tannins. J. Agric. Food Chem. 2013, 61, 11618-11627.
McRae, J. M.; Schulkin, A.; Kassara, S.; Holt, H.; Smith, P. A. Sensory properties of wine tannin fractions: Implications for in-mouth sensory properties. J. Agric. Food Chem. 2013, 61, 719-727.
McRae, J. M.; Dambergs, R.; Kassara, S.; Parker, M.; Jeffery, D. W.; Herderich, M.; Smith, P. A. Phenolic compositions of 50 and 30 year sequences of Australian red wines: The impact of wine age. J. Agric. Food Chem. 2012, 60, 10093-10102.
McRae, J. M.; Kennedy, J. A. Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research. Molecules 2011, 16, 2348-2364.
McRae, J. M.; Falconer, R. J.; Kennedy, J. A. Thermodynamics of grape and wine tannin interaction with polyproline: Implications for red wine astringency. J. Agric. Food Chem. 2010, 58, 12510–12518.