Step 1 of 3 33% PublicationsSelect any of these publications Gawel, R., Day, M., Schulkin, A., Smith, P., Herderich, M., Johnson, D. The science of texture. Wine and Viticulture Journal 28(2), 30-34; 2013. McRae, J.M. Schulkin, A. Kassara, S. Holt, H.E. Smith, P.A. Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. Journal of Agricricultural and Food Chemistry 61 (3) : 719-727; 2013. Bindon, K.A. and Smith, P.A. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chemistry 136 (2): 917-928; 2013. Blazquez Rojas, I. Smith, P. A. Bartowsky, E. J. Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology & Biotechnology 28 (12) : 3311–3321; 2012. Bindon, K.A. Bacic, A. Kennedy, J.A. Tissue-specific and developmental modification of grape cell walls influences the adsorption of proanthocyanidins. Journal of Agricultural and Food Chemistry 60 (36) : 9249-9260; 2012. Dambergs, R.G. Mercurio, M.D. Kassara, S. Cozzolino, D. Smith, P.A. Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer. Applied Spectroscopy 66 (6) : 656-664; 2012. Smith, P.A. and E.J. Waters (2012) Identification of the major drivers of ‘phenolic’ taste in white wines. Grape and Wine Research and Development Corporation Report AWR0901 (http://www.gwrdc.com.au/wp-content/uploads/2012/09/AWR-0901-FINAL-REPORT.pdf) Kutyna, D.R. Varela, C. Stanley, G.A. Borneman, A.R. Henschke, P.A. Chambers, P.J. Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production. Applied Microbiology and Biotechnology 93 (3) : 1175-1184; 2011. McRae, J.M. Falconer, R.J. Kennedy, J.A. Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency. Journal of Agricricultural and Food Chemistry 58 (23) : 12510–12518; 2010. Smith, P. Dambergs, B. Mercurio, M. Robinson, E. The world is waking up to tannin values. Australian and New Zealand Grapegrower and Winemaker (558) : 62–64; 2010. Mercurio, M.D. Smith, P.A. Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency. Journal of Agricricultural and Food Chemistry 56 (14) : 5528-5537; 2008. Jones, P.R. Gawel, R. Francis, I.L. Waters, E.J. The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine. Food Quality and Preference 19 (6) : 596-607; 2008. Gawel, R. Van Sluyter, S. Waters, E.J. The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Australian Journal of Grape and Wine Research 13 (1) : 38-45; 2007. 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