Staff profiles

Jacqui McRae

Position: Senior Research Scientist
Qualifications:

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
Research:

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.

Publications:

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.