Colleen Szeto

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences

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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!

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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

Oenology and Viticulture Wine Chemistry and Wine Sensory Science

Date	Position	Institution name
2018	PhD Student	University of Adelaide

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

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

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Journals

Year	Citation
2021	Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Bindon, K., . . . Wilkinson, K. (2021). Potential mitigation of smoke taint in wines by post-harvest ozone treatment of grapes. Molecules, 26(6), 1798-1-1798-17. DOI
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), 1-17. DOI Scopus6 WoS6 Europe PMC4
2020	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. DOI Scopus2 WoS2
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. DOI Scopus8 WoS7 Europe PMC4
—	Modesti, M., Szeto, C., Ristic, R., Jiang, W., Culbert, J., Catelli, C., . . . Wilkinson, K. (n.d.). Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes. Beverages, 7(3), 44. DOI

ARC Training Centre for Innovative Wine Production (2018-2021)

VITICULT 2500WT Viticultural Science II (Demonstrator)

Phone: 0432478751
Email: colleen.szeto@adelaide.edu.au
Campus: Waite
Building: Wine Innovation Central, floor 4
Org Unit: School of Agriculture, Food and Wine

Colleen Szeto

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