| Chemical and sensory profiling of Shiraz wines co‐fermented with commercial non‐Saccharomyces inocula A Hranilovic, S Li, PK Boss, K Bindon, R Ristic, PR Grbin, ... Australian Journal of Grape and Wine Research 24 (2), 166-180, 2018 | 71 | 2018 |
| Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine S Li, K Bindon, SEP Bastian, V Jiranek, KL Wilkinson Journal of Agricultural and Food Chemistry 65 (7), 1353-1364, 2017 | 62 | 2017 |
| Retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components KA Bindon, S Li, S Kassara, PA Smith Journal of agricultural and food chemistry 64 (44), 8406-8419, 2016 | 52 | 2016 |
| Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties S Kassara, S Li, P Smith, F Blando, K Bindon International journal of biological macromolecules 140, 546-555, 2019 | 30 | 2019 |
| Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin–polysaccharide interactions in wine-like media S Li, KL Wilkinson, A Mierczynska-Vasilev, KA Bindon Molecules 24 (11), 2100, 2019 | 28 | 2019 |
| Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation ME Walker, J Zhang, KM Sumby, A Lee, A Houlès, S Li, V Jiranek Yeast 38 (6), 367-381, 2021 | 16 | 2021 |
| Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of shiraz wines made from sequentially harvested fruit S Li, K Bindon, S Bastian, K Wilkinson Foods 7 (12), 204, 2018 | 16 | 2018 |
| Compositional variability in commercial tannin and mannoprotein products S Li, KL Wilkinson, KA Bindon American Journal of Enology and Viticulture 69 (2), 176-181, 2018 | 15 | 2018 |
| Aroma potential of oak battens prepared from decommissioned oak barrels S Li, AM Crump, PR Grbin, D Cozzolino, P Warren, Y Hayasaka, ... Journal of agricultural and food chemistry 63 (13), 3419-3425, 2015 | 14 | 2015 |
| Alcohol: Integrated strategies to moderate the alcohol content of wines R Ristic, A Hranilovic, S Li, R Longo, DT Pham, B Qesja, OJ Schelezki, ... Wine & Viticulture Journal 31 (5), 33-38, 2016 | 11 | 2016 |
| Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics S Li, JW Blackman, LM Schmidtke Australian Journal of Grape and Wine Research 27 (3), 378-391, 2021 | 9 | 2021 |
| Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes W Pearson, LM Schmidtke, IL Francis, S Li, A Hall, JW Blackman Australian Journal of Grape and Wine Research 27 (4), 458-471, 2021 | 7 | 2021 |
| Barrel reclamation: Everything that's old can be new again K Wilkinson, S Li, P Grbin, P Warren Australian and New Zealand Grapegrower and Winemaker, 70-72, 2013 | 6 | 2013 |
| The use of near infrared reflectance spectroscopy to identify the origin of oak shavings used in wine aging S Li, KL Wilkinson, D Cozzolino Journal of Food Measurement and Characterization 8, 356-361, 2014 | 5 | 2014 |
| Wine maturation: Oak alternatives: a balance between science and finance K Wilkinson, S Li, A Crump Wine & Viticulture Journal 31 (4), 31-35, 2016 | 3 | 2016 |
| Benchmarking regional and subregional influences on Shiraz fine wines L Schmidtke, J Blackman, L Francis, W Pearson, S Li, TB Carr, A Hall Wine Australia, 2021 | 1 | 2021 |
| Volatile compound finger print of Shiraz wine from 6 Australian GI S Li, L Schmidtke, J Blackman, U Vrhovsek, S Carlin 17th Australian Wine Industry Technical Conference (AWITC 2019), 2019 | 1 | 2019 |
| Cap on red wine macromolecules? Updates on how winemaking interventions influence tannin and polysaccharide composition in Shiraz wines K Bindon, S Kassara, C Curtin, S Li, J Hixson, B Teng, K Wilkinson, ... Abstracts of papers of the American Chemical Society 254, 2017 | 1 | 2017 |
| Assessment of grape smoke exposure L Schmidtke, S Li, J Blackman, B Dambergs Charles Sturt University, 2022 | | 2022 |
| Shiraz terroir–linking regional sensory characters to chemical and climate profiles. W Pearson, L Schmidtke, IL Francis, S Li, J Blackman, A Hall, TB Carr, ... | | 2021 |
Kerry WilkinsonProfessor of Oenology, The University of Adelaide在 adelaide.edu.au 的电子邮件经过验证
