Staff profiles

Paul Henschke

Position: Emeritus Fellow
Email: [please enable JavaScript to view email address]
Phone: 0883136600
Fax: 0883136601
Since: 16 February 1987
Publications:

Vilanova, M., Pretorius, I.S., Henschke, P.A. (2013) Influence of diammonium phosphate addition to fermentation on wine biologicals. Preedy, V.R. (Ed.) Processing and Impact on Active Components in Food: A Modern Approach. Academic Press: London (accepted).

Simos, C.A., Coulter, A.D., Henschke, P.A., Holdstock, M.G., Cowey, G.D., Essling, M.E. (2013) Managing diseased fruit. Petrie, P.R. (Ed.) Making the best out of difficult vintages: Managing sub-optimal fruit in the winery: Proceedings of an ASVO oenology seminar, 22 Nov. 2011. Adelaide, S.A.: Aust. Soc. Vitic. Oenol., pp. 31–36.

Varela, C., Torrea, D., Schmidt, S., Ancin-Azpilicueta, C., Henschke, P.A. (2012) Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae. Food Chem. 135: 2863–2871.

Varela, C., Kutyna, D.R., Solomon, M.R., Black, C.A., Borneman, A., Henschke, P.A., Pretorius, I.S., Chambers, P.J. (2012) Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts. Appl. Environ. Microbiol. 78(17): 6068–6077.

Henschke, P.A., Varela, C., Schmidt, S., Siebert, T., Kalouchova, R., C., Curtin, C., Francis, L., Torrea, D., Ancin-Azpilicueta, C., Vilanova, M., Ugliano, M. (2012) Albariño – Chardonnay: Modulating wine style with DAP. Pract. Winery Vineyard Journal XXXIII(3), 14-22.

Ugliano, M., Henschke, P.A., Waters, E.J. (2012) Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage, Qian, M.C., Shellhammer, T.H. (Eds.). Flavor Chemistry of Wine and Other Alcoholic Beverages. ACS Symposium Series, Vol. 1104; American Chemical Society: Washington, DC, 12: 189-200.

Henschke, P.A., Varela, C., Schmidt, S., Torrea, D., Vilanova, M., Siebert, T., Kalouchova, R., Ugliano, M., Ancin-Azpilicueta, C., Curtin, C.D., Francis, L. (2012) Modulating wine style with DAP: case studies with Albariño and Chardonnay. Aust. N.Z. Grapegrower & Winemaker (581): 57-58, 60-63.

Curtin, C.D., Borneman, A.R., Henschke, P.A., Godden, P.W., Chambers, P.J., Pretorius, I.S. (2012) Advancing the frontline against Brett : AWRI breakthrough offers potential to transform the battle against Brett. Pract. Winery Vineyard. 33 (2): 47-48, 50-54, 60.

Henschke, P., Bellon, J., Curtin, C., Chambers, P. (2012) Breeding for success: yeast strain development at the AWRI. Wine Vitic. J. 27(3): 35-39.

Curtin, C., Kennedy, E., Henschke, P.A. (2012) Genotype dependent sulfite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates. Letts. Appl. Microbiol. 55(1): 56-61.

Vilanova, M., Siebert, T.E., Varela, C., Pretorius, I.S., Henschke, P.A. (2012) Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño. Food Chem. 133(1): 124–131.

Kutyna, D.R., Varela, C., Stanley, G.A., Borneman, A.R., Henschke, P.A., Chambers, P.J. (2012) Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production. Appl. Microbiol. Biotechnol. 93: 1175–1184.

Cordente, A.G., Curtin, C.D., Henschke, P.A., Chambers, P.J., Pretorius, I.S. (2011) Steering clear of sulfidic smells in the cellar. Aust. N.Z. Grapegrower Winemaker (574): 81-87.

Winter, G., Henschke, P.A, Higgins, V.J, Ugliano, M., Curtin, C.D. (2011) Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3. AMB Express 1(36): 1–11.

Schmidt, S.A., Dillon, S., Kolouchova, R., Henschke, P.A., Borneman, A.R., Forgun, A.H., Chambers, P.J., Pretorius, I.S. (2012) Happy marriages and how to avoid getting stuck with the wrong partner. Pract. Winery Vineyard 33(1): 6-7, 9-10, 12-14.

Kutyna, D.R., Varela, C., Stanley, G.A., Borneman, A.R., Henschke, P.A., Chambers, P.J. (2012) Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production. Appl. Microbiol. Biotechnol. 93(3): 1175-1184.

Curtin, C.D., Borneman, A.R., Henschke, P.A., Godden, P.W., Chambers, P.J., Pretorius, I.S. (2011) Advancing the frontline against Brett: AWRI breakthrough offers potential to transform the battle against Brett. Wine Vitic. J. 26(6): 18-25.

Cordente, A.G., Curtin, C.D., Henschke, P.A., Chambers, P.J., Herderich, M.J., Pretorius, I.S. (2011) Taking the stink out of fermentation. Wine Vitic. J. 26(3): 12-15.

Schmidt, S.A., Dillon, S., Kolouchova, R., Henschke, P.A., Borneman, A.R., Forgan, A., Chambers, P.J., Pretorius, I.S. (2011) Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner. Wine Vitic. J. 26(4): 30-34.

Varela, C., Kutyna, D., Henschke, P.A., Stanley, G.A., Chambers, P.J. (2011) Generating wine yeasts that reduce alcohol content in wines. Blair, R.J., Lee, T.H., Pretorius, I.S. The 14th Australian Wine Industry Technical Conference: Adelaide, South Australia 3–8 July 2010. Conference proceeding pp. 201-203.

Curtin, C.D. Bellon, J.R., Bartowsky, E.J., Henschke, P.A., Chambers, P.J., Herderich, M.J., Pretorius, I.S. (2011) Harnessing AWRI’s yeast and bacterial research to shape ‘ nextgen’ Chardonnay part 2: influence of yeast, nutritional management and malolactic fermentation. Wine Vitic. J. 26(2): 15-24.

Schmidt, S.A., Dillon, S., Kolouchova, R., Henschke, P.A., Chambers, P.J. (2011) Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition. Appl. Microbiol. Biotechnol. 91(2): 365-375.

Curtin, C.D., Bellon, J.R., Bartowsky, E.J., Henschke, P.A., Chambers, P.J., Herderich, M.J., Pretorius, I.S.(2011) Harnessing AWRI’s yeast and bacterial research to shape ‘next-gen’ Chardonnay part 1: ‘wild’ and ‘non-conventional’ yeast. Wine Viti. J. 26(1): 15–20.

Varela, C., Chambers, P.J., Coulter, A., Dry, P.R., Francis, I.L., Gawel, R., Muhlack, R., Henschke, P.A., Stockley, C.S., Herderich, M.J., Pretorius, I.S. (2011) Controlling the highs and lows of alcohol in wine. Pract. Winery Vineyard 32(1): 6–18.

Torrea, D., Varela, C., Ugliano, M., Ancin-Azpilicueta, C., Francis, I.L., Henschke, P.A.(2011) Comparison of inorganic and organic nitrogen supplementation of grape juice – effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Food Chem. 127(3): 1072–1083.

Ugliano, M., Kolouchova, R., Henschke, P.A. (2011) Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen. J. Ind. Microbiol. Biotechnol. 38(3): 423-429.

Ugliano, M., Travis, B., Francis, I.L., Henschke, P.A. (2010) Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma. J. Agric. Food Chem. 58(23): 12417–12425.

Varela, C., Chambers, P., Stanley, G., Kutyna, D., Henschke, P. (2010) Yeast provides a lower alcohol pathway. Aust. N.Z. Grapegrower Winemaker (561): 80–83.

Ugliano, M., Henschke, P.A. (2010) Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation. Anal. Chim. Acta 660(1–2): 87–91.

Varela, C., Chambers, P.J., Coulter, A., Dry, P.R., Francis, I.L., Gawel, R., Muhlack, R., Henschke, P.A., Stockley, C.S., Herderich, M.J., Pretorius, I.S. (2010) Controlling the highs and the lows of alcohol in wine. Aust. N.Z. Wine Ind. J. 25(4): 27–32.

Kutyna, D.R., Varela, C., Henschke, P.A., Chambers, P.J., Stanley, G.A. (2010) Microbiological approaches to lowering ethanol concentration in wine. Trends Food Sci. Tech. 21(6): 293–302.

Ugliano, M., Winter, G., Coulter, A.D., Henschke, P.A. (2009) Practical management of hydrogen sulfide during fermentation - an update. Aust. N.Z. Grapegrower Winemaker 37th Annual Technical Issue (545a), 30, 32, 34, 36-38.

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. Aust. J. Grape Wine Res. 15: 238–248.

Ugliano, M., Henschke, P.A. (2009) Yeast and wine flavour. Moreno-Arribas, M.V., Polo, C. (Eds.). Wine Chemistry and Biochemistry. New York: Springer, Chapter 8D, pp. 313–392.

Ugliano, M., Fedrizzi, B., Siebert, T., Travis, B., Magno, F., Versini, G., Henschke, P.A. (2009) 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.

Varela, C., Kutyna, D., Henschke, P.A., Chambers, P.J., Herderich, M.J., Pretorius, I.S. (2008) Taking control of alcohol. Aust. N.Z. Wine Ind. J. 23(6), 41–43.

Curtin, C., Henschke, P. (2008) Dried vs propagated yeast: implications for use of blended yeast products. Aust. N.Z. Grapegrower Winemaker (538), 94–95.

Ugliano, M., Siebert, T., Mercurio, M., Capone, D., Henschke, P.A. (2008) 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.

Pretorius, I.S., Chambers, P.J., Henschke, P.A. (2008) Alternative cultures, specialized yeasts. World Fine Wine (21), 168–171.

Coulter, A.D., Henschke, P.A., Simos, C.A., Pretorius, I.S. (2008) When the heat is on, yeast fermentation runs out of puff. Aust. N.Z. Wine Ind. J. 23(5), 29–33.

Chambers, P., Varela, C., Kutyna, D., Henschke, P. (2007) 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.

Carrau, F.M., Medina, K., Farina, L., Boido, E., Henschke, P.A., Dellacassa, E. (2008) Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Research 8(7): 1196–1207.

Ugliano, M., Henschke, P.A., Herderich, M.J., Pretorius, I.S. (2008) Nitrogen management – critical for wine flavor and style. Pract. Winery Vineyard (May/June): 6–25.

Vilanova, M., Ugliano, M., Henschke, P.A., Pretorius, I.S. (2008) Gestión del nitrógeno del mosto en la fermentacion. Influencia en la producción de aromas del vino. Enólogos 53, 40–45.

Curtin, C., Bramley, B., Cowey, G., Holdstock, M., Kennedy, E., Lattey, K., Coulter, A., Henschke, P., Francis, L., Godden, P. (2008) 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.

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. (2007) 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.

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? Aust. N. Z. Wine Ind. J. 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. Int. J. Food Microbiol. 96:235–252.

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.