Colleen Szeto
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
When smoke drifts into vineyards, wines vinified from smoke-affected grapes can exhibit undesirable smoky, burnt, and ashy sensory attributes. The first objective of my research is to assess whether environmental data collected by a sensor can be used as input for creating a model to predict a smoke taint risk profile. The second objective is to develop a way to minimize grapevine smoke exposure and/or uptake and effectively create a smoke taint preventative strategy. A sensitive detection system paired to an effective preventative strategy is critical for managing vineyard exposure to smoke and overcoming the issue of smoke taint in the wine industry!
-
Expand
-
Appointments
Date Position Institution name 2018 PhD Student University of Adelaide -
Language Competencies
Language Competency English Can read, write, speak, understand spoken and peer review -
Education
Date Institution name Country Title 2017 - 2017 Cornell University United States MPS Food Science and Technology 2012 - 2016 University of Massachusetts Amherst United States BA Chemistry -
Research Interests
-
Expand
-
Journals
Year Citation 2020 Szeto, C., Ristic, R., Capone, D., Puglisi, C., Pagay, V., Culbert, J., . . . Wilkinson, K. (2020). Uptake and glycosylation of smoke-derived volatile phenols by Cabernet Sauvignon grapes and their subsequent fate during winemaking. Molecules, 25(16), 3720-1-3720-17.
Scopus2 WoS22020 Summerson, V., Viejo, C. G., Szeto, C., Wilkinson, K. L., Torrico, D. D., Pang, A., . . . Fuentes, S. (2020). Classification of smoke contaminated cabernet sauvignon berries and leaves based on chemical fingerprinting and machine learning algorithms. Sensors (Switzerland), 20(18), 1-24.
2020 Fuentes, S., Summerson, V., Gonzalez Viejo, C., Tongson, E., Lipovetzky, N., Wilkinson, K. L., . . . Unnithan, R. R. (2020). Assessment of smoke contamination in grapevine berries and taint in wines due to bushfires using a low-cost E-nose and an artificial intelligence approach. Sensors (Basel, Switzerland), 20(18), 1-22.
ARC Training Centre for Innovative Wine Production (2018-2021)
VITICULT 2500WT Viticultural Science II (Demonstrator)
Connect With Me
External Profiles
