Staff profiles

Jacqui McRae

Position: Senior Research Scientist

BSc (Environmental Management) Victoria University, BSc (Hons) (Biotechnology),PhD (Natural Products Chemistry) Swinburne University

Email: [please enable JavaScript to view email address]
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.