Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties by Bo Teng, Paul R. Petrie, Damian Espinase Nandorfy, Paul Smith, Keren Bindon

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Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation by Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt

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Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging by Antonio G. Cordente, Damian Espinase Nandorfy, Mark Solomon, Alex Schulkin, Radka Kolouchova, Ian Leigh Francis, Simon A. Schmidt

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The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine by Damian Espinase Nandorfy, Tracey Siebert, Eleanor Bilogrevic, Desireé Likos, Flynn Watson, Sheridan Barter, Lisa Pisaniello, Allie Kulcsar, Robert A. Shellie, Russell Keast, Leigh Francis, Marlize Bekker

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Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending by Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis

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