Ana Hranilovic

Research Interests

Biotechnology Fermentation Microbiology Oenology and Viticulture Population, Ecological and Evolutionary Genetics

Dr Ana Hranilovic

School of Agriculture, Food and Wine

College of Science

Ana completed her Bachelor's in Horticulture and Master's in Viticulture and Oenology at The University of Zagreb, Croatia. She graduated on genotyping, parentage analysis and clonal selection of native Croatian grapevine varieties. After gaining some industry experience, Ana commenced her PhD in Oenology at the University of Adelaide. Her PhD was focusing on selection and characterisation of yeasts other than Saccharomyces cerevisiae ('wine' yeast) to manage wine quality. She is now a post-doctoral research fellow, sharing her time between the Universities of Bordeaux and Adelaide. Her work aims to harness microbial diversity to make better wines in changing climates.

Date Position Institution name
2018 - ongoing Visiting Research Fellow University of Adelaide
2018 - ongoing Post-doctoral Research Fellow University of Bordeaux

Date Type Title Institution Name Country Amount
2018 Award Dean's Commendation for Doctoral Thesis Excellence The University of Adelaide Australia -
2013 Award Rector's award The University of Zagreb Croatia -
2013 Award Special Rector's award The University of Zagreb Croatia -

Language Competency
Croatian Can read, write, speak, understand spoken and peer review
English Can read, write, speak, understand spoken and peer review
French Can read, write, speak and understand spoken
German Can read, speak and understand spoken

Date Institution name Country Title
2014 - 2018 University of Adelaide Australia PhD in Wine Science
2010 - 2013 University of Zagreb Croatia Master's degree in Viticulture and Oenology
2007 - 2010 University of Zagreb Croatia Bachelor's degree in Horticulture

Year Citation
2024 Lukić, I., Delač Salopek, D., Horvat, I., Pasković, I., Hranilović, A., Rajnović, I., . . . Vrhovsek, U. (2024). Effects of Saccharomyces paradoxus Fermentation on White Wine Composition: Insights from Integrated Standard and Metabolomics Approaches. Applied Sciences Switzerland, 14(23), 35 pages.
DOI
2022 Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2022). Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines. Journal of Fungi, 8(5), 474-1-474-20.
DOI Scopus19 WoS17 Europe PMC5
2022 Delač Salopek, D., Horvat, I., Hranilović, A., Plavša, T., Radeka, S., Pasković, I., & Lukić, I. (2022). Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation. Foods, 11(19), 3088.
DOI Scopus12 WoS11 Europe PMC8
2021 Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2021). Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. Food Chemistry, 349, 129015-1-129015-15.
DOI Scopus85 WoS77 Europe PMC33
2021 Snyder, E. C., Jiranek, V., & Hranilovic, A. (2021). Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine. Oeno One, 55(2), 365-380.
DOI Scopus24 WoS23
2020 Hranilovic, A., Gambetta, J. M., Jeffery, D. W., Grbin, P. R., & Jiranek, V. (2020). Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timing. International Journal of Food Microbiology, 329, 108651-1-108651-14.
DOI Scopus79 WoS71 Europe PMC44
2018 Schelezki, O., Smith, P., Hranilovic, A., Bindon, K., & Jeffery, D. (2018). Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: impact on polysaccharide and tannin content and composition. Food Chemistry, 244, 50-59.
DOI Scopus31 WoS31 Europe PMC15
2018 Hranilovic, A., Gambetta, J. M., Schmidtke, L., Boss, P. K., Grbin, P. R., Masneuf-Pomarede, I., . . . Jiranek, V. (2018). Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation. Scientific Reports, 8(1), 14812-1-14812-13.
DOI Scopus101 WoS93 Europe PMC61
2017 Hranilovic, A., Bely, M., Masneuf-Pomarede, I., Jiranek, V., & Albertin, W. (2017). The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems. PLoS ONE, 12(9), e0184652-1-e0184652-17.
DOI Scopus66 WoS58 Europe PMC37
2016 Ristic, R., Hranilovic, A., Li, S., Longo, R., Pham, D., Qesja, B., . . . Jiranek, V. (2016). Integrated strategies to moderate the alcohol content of wines. Wine & Viticulture Journal, 31(5), 33-38.

Year Citation
2015 Tondini, F., Hranilovic, A., & Jiranek, V. (2015). Dealing with spontaneous wine fermentation: wild yeast behaviour Federico Tondini, Ana Hranilovic, Vladimir Jiranek. In YEAST Vol. 32 (pp. S112). Fondazione Edmund Mach, Levico Terme, ITALY: WILEY-BLACKWELL.

Year Citation
2018 Hranilovic, A., Bely, M., Gambetta, J., Schmidtke, L., Boss, P., Grbin, P., . . . Jiranek, V. (2018). Oenological phenomes of Lachancea thermotolerans reflect patterns of domestication and allopatric differentiation. Poster session presented at the meeting of The 34th International Specialised Symposium on Yeast (ISSY 35). Bariloche, Argentina.
2017 Hranilovic, A., Bely, M., Masneuf-Pomarede, I., Jiranek, V., & Albertin, W. (2017). Microsatellite analysis reveals grouping of Lachancea thermotolerans isolates based on their geographic origin and isolation habitat. Poster session presented at the meeting of The 33rd International Specialised Symposium on Yeasts (ISSY 33). Cork, Ireland.

Guest lecturer - Grape and Wine Industry Practice, Policy and Communication, The University of Adelaide (2016, 2018)

Demonstrator -  Cellar and Winery Waste Management, The University of Adelaide (2018)

Demonstrator and Tutor - Microbiology for Viticulture and Oenology, The University of Adelaide (2016 - 2018)

 

 

Date Role Research Topic Location Program Supervision Type Student Load Student Name
2018 - 2018 Other Selection of non-Saccaromyces yeasts for wine fermentations The University of Adelaide - Other - Leo Duchemin

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