2021 |
Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chemistry, 335, 127592. DOI Scopus1 |
2021 |
Ranaweera, R. K. R., Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Authenticity and Traceability in the Wine Industry: From Analytical Chemistry to Consumer Perceptions. Unknown Journal, 452-480. 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), 3720-1-3720-17. DOI Scopus2 WoS2 |
2020 |
Souza Gonzaga, L., Capone, D., Bastian, S., Danner, L., & Jeffery, D. (2020). Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International, 138, 9 pages. DOI |
2020 |
Nguyen, A. N. H., Johnson, T. E., Jeffery, D. W., Capone, D. L., Danner, L., & Bastian, S. E. P. (2020). Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient. Foods, 9(2), 1-14. DOI Scopus1 WoS1 Europe PMC1 |
2020 |
Wang, X., Chen, L., Capone, D. L., Roland, A., & Jeffery, D. W. (2020). Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice. Journal of Agricultural and Food Chemistry, 68(32), 8676-8687. DOI |
2019 |
Cordente, A. G., Borneman, A. R., Bartel, C., Capone, D., Solomon, M., Roach, M., & Curtin, C. D. (2019). Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.. Applied and environmental microbiology, 85(6), 1-14. DOI Scopus2 WoS2 Europe PMC1 |
2019 |
Chen, L., Capone, D. L., Nicholson, E. L., & Jeffery, D. W. (2019). Investigation of intraregional variation, grape amino acids, and pre-fermentation freezing on varietal thiols and their precursors for Vitis vinifera Sauvignon blanc. Food Chemistry, 295, 637-645. DOI Scopus5 WoS4 |
2019 |
Chen, L., Capone, D., & Jeffery, D. (2019). Analysis of potent odour-active volatile thiols in foods and beverages with a focus on wine. Molecules, 24(13), 1-24. DOI Scopus6 WoS4 Europe PMC2 |
2019 |
Nguyen, A. N. H., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. P. (2019). Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract. Foods, 8(11), 1-17. DOI Scopus1 WoS1 Europe PMC1 |
2019 |
Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., Danner, L., & Jeffery, D. W. (2019). Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines. Foods, 8(12), 1-19. DOI Scopus2 WoS1 |
2018 |
Chen, L., Capone, D., & Jeffery, D. (2018). Identification and quantitative analysis of 2-methyl-4-propyl-1,3-oxathiane in wine. Journal of Agricultural and Food Chemistry, 66(41), 10808-10815. DOI Scopus6 WoS6 |
2018 |
Chen, L., Capone, D., Tondini, F., & Jeffery, D. (2018). Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones. Journal of Agricultural and Food Chemistry, 66(18), 4674-4682. DOI Scopus6 WoS6 |
2018 |
Chen, L., Capone, D., & Jeffery, D. (2018). Chiral analysis of 3-sulfanylhexan-1-ol and 3-sulfanylhexyl acetate in wine by high-performance liquid chromatography-tandem mass spectrometry. Analytica Chimica Acta, 998, 83-92. DOI Scopus12 WoS9 Europe PMC2 |
2018 |
Parker, M., Capone, D., Francis, I., & Herderich, M. (2018). Aroma precursors in grapes and wine: flavor release during wine production and consumption. Journal of Agricultural and Food Chemistry, 66(10), 2281-2286. DOI Scopus19 WoS20 Europe PMC5 |
2017 |
Ristic, R., van der Hulst, L., Capone, D., & Wilkinson, K. (2017). Impact of bottle aging on smoke-tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry, 65(20), 4146-4152. DOI Scopus11 WoS11 Europe PMC2 |
2017 |
Capone, D., Barker, A., Williamson, P., & Francis, I. (2017). The role of potent thiols in Chardonnay wine aroma. Australian Journal of Grape and Wine Research, 24(1), 1-13. DOI Scopus12 WoS10 |
2016 |
Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chemistry, 202, 507-517. DOI Scopus15 WoS16 Europe PMC2 |
2016 |
Wang, J., Capone, D., Wilkinson, K., & Jeffery, D. (2016). Chemical and sensory profiles of rosé wines from Australia. Food Chemistry, 196, 682-693. DOI Scopus37 WoS36 Europe PMC11 |
2015 |
Black, C., Parker, M., Siebert, T., Capone, D., & Francis, I. (2015). Terpenoids and their role in wine flavour: recent advances. Australian Journal of Grape and Wine Research, 21, 582-600. DOI Scopus39 WoS37 |
2015 |
Capone, D., Ristic, R., Pardon, K., & Jeffery, D. (2015). Simple quantitative determination of potent thiols at ultratrace levels in wine by derivatization and high-performance liquid chromatography-tandem mass spectrometry (hplc-ms/ms) analysis. Analytical Chemistry, 87(2), 1226-1231. DOI Scopus51 WoS47 Europe PMC11 |
2015 |
Mayr, C., Capone, D., Pardon, K., Black, C., Pomeroy, D., & Francis, I. (2015). Quantitative Analysis by GC-MS/MS of 18 Aroma Compounds Related to Oxidative Off-Flavor in Wines. Journal of Agricultural and Food Chemistry, 63(13), 3394-3401. DOI Scopus32 WoS31 Europe PMC5 |
2015 |
Cordente, A. G., Capone, D. L., & Curtin, C. D. (2015). Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.. Applied microbiology and biotechnology, 99(22), 9709-9722. DOI Scopus18 WoS16 Europe PMC8 |
2013 |
Bellon, J., Schmid, F., Capone, D., Dunn, B., & Chambers, P. (2013). Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. PLoS One, 8(4), 1-14. DOI Scopus50 WoS52 Europe PMC31 |
2012 |
Capone, D., Black, C., & Jeffery, D. (2012). Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing. Journal of Agricultural and Food Chemistry, 60(13), 3515-3523. DOI Scopus24 WoS25 Europe PMC7 |
2012 |
Capone, D., Jeffery, D., & Sefton, M. (2012). Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. Journal of Agricultural and Food Chemistry, 60(9), 2281-2287. DOI Scopus37 WoS39 Europe PMC11 |
2012 |
Hixson, J., Sleep, N., Capone, D., Elsey, G., Curtin, C., Sefton, M., & Taylor, D. (2012). Hydroxycinnamic acid ethyl esters as precursors to ethylphenols in wine. Journal of Agricultural and Food Chemistry, 60(9), 2293-2298. DOI Scopus24 WoS24 Europe PMC7 |
2011 |
Capone, D., Pardon, K., Cordente, A., & Jeffery, D. (2011). Identification and quantitation of 3-S-cysteinyiglycinehexan-1-ol (cysgly-3-MH) in sauvignon blanc grape juice by HPLC-MS/MS. Journal of Agricultural and Food Chemistry, 59(20), 11204-11210. DOI Scopus35 WoS32 Europe PMC8 |
2011 |
Capone, D., & Jeffery, D. (2011). Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. Journal of Agricultural and Food Chemistry, 59(9), 4659-4667. DOI Scopus44 WoS41 Europe PMC13 |
2011 |
Capone, D., Sefton, M., & Jeffery, D. (2011). Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. Journal of Agricultural and Food Chemistry, 59(9), 4649-4658. DOI Scopus51 WoS48 Europe PMC15 |
2011 |
Capone, D., van Leeuwen, K., Taylor, D., Jeffery, D., Pardon, K., Elsey, G., & Sefton, M. (2011). Evolution and occurrence of 1,8-Cineole (eucalyptol) in Australian wine. Journal of Agricultural and Food Chemistry, 59(3), 953-959. DOI Scopus30 WoS32 Europe PMC10 |
2011 |
Lloyd, N., Capone, D., Ugliano, M., Taylor, D., Skouroumounis, G., Sefton, M., & Elsey, G. (2011). Formation of damascenone under both commercial and model fermentation conditions. Journal of Agricultural and Food Chemistry, 59(4), 1338-1343. DOI Scopus15 WoS14 Europe PMC3 |
2011 |
Giaccio, J., Capone, D., Hakansson, A., Smyth, H., Elsey, G., Sefton, M., & Taylor, D. (2011). The formation of wine lactone from grape-derived secondary metabolites. Journal of Agricultural and Food Chemistry, 59(2), 660-664. DOI Scopus13 WoS14 Europe PMC3 |
2011 |
Holt, S., Cordente, A., Williams, S., Capone, D., Jitjaroen, W., Menz, I., . . . Anderson, P. (2011). Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma. Applied and Environmental Microbiology, 77(11), 3626-3632. DOI Scopus39 WoS39 Europe PMC20 |
2011 |
Ugliano, M., Kwiatkowski, M., Vidal, S., Capone, D., Siebert, T., Dieval, J., . . . Waters, E. (2011). Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. Journal of Agricultural and Food Chemistry, 59(6), 2564-2572. DOI Scopus116 WoS110 Europe PMC29 |
2010 |
Capone, D., van Leeuwen, K., Pardon, K., Daniel, M., Elsey, G., Coulter, A., & Sefton, M. (2010). Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines. Australian Journal of Grape and Wine Research, 16(1), 210-217. DOI Scopus15 WoS16 |
2010 |
Grant-Preece, P., Pardon, K., Capone, D., Cordente, A., Sefton, M., Jeffery, D., & Elsey, G. (2010). Synthesis of wine thiol conjugates and labeled analogues: Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. Journal of Agricultural and Food Chemistry, 58(3), 1383-1389. DOI Scopus56 WoS52 Europe PMC20 |
2010 |
Capone, D., Sefton, M., Hayasaka, Y., & Jeffery, D. (2010). Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. Journal of Agricultural and Food Chemistry, 58(3), 1390-1395. DOI Scopus72 WoS69 Europe PMC16 |
2010 |
Arevalo-Villena, M., Bartowsky, E., Capone, D., & Sefton, M. (2010). Production of indole by wine-associated microorganisms under oenological conditions. Food Microbiology, 27(5), 685-690. DOI Scopus26 WoS24 Europe PMC4 |
2009 |
Cooke, R., Capone, D., van Leeuwen, K., Elsey, G., & Sefton, M. (2009). Quantification of Several 4-Alkyl Substituted gamma-Lactones in Australian Wines. Journal of Agricultural and Food Chemistry, 57(2), 348-352. DOI Scopus22 WoS19 Europe PMC5 |
2009 |
Daniel, M., Capone, D., Sefton, M., & Elsey, G. (2009). Riesling acetal is a precursor to 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wine. Australian Journal of Grape and Wine Research, 15(1), 93-96. DOI Scopus22 WoS20 |
2009 |
Prat, C., Ruiz-Rueda, O., Trias, R., Anticó, E., Capone, D., Sefton, M., & Baneras, L. (2009). Molecular fingerprinting by PCR-denaturing gradient gel electrophoresis reveals differences in the levels of microbial diversity for musty-earthy tainted corks. Applied and Environmental Microbiology, 75(7), 1922-1931. DOI Scopus21 WoS20 Europe PMC10 |
2009 |
Cooke, R., van Leeuwen, K., Capone, D., Gawel, R., Elsey, G., & Sefton, M. (2009). Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine. Journal of Agricultural and Food Chemistry, 57(6), 2462-2467. DOI Scopus24 WoS22 Europe PMC4 |
2009 |
Daniel, M. A., Puglisi, C. J., Capone, D. L., Elsey, G. M., & Sefton, M. A. (2009). Erratum: Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms(J. Agric. Food. Chem., (2009) 57:4 1654-1654)). Journal of Agricultural and Food Chemistry, 57(4), 1654. DOI |
2008 |
Ugliano, M., Siebert, T., Mercurio, M., Capone, D., & Henschke, P. (2008). Volatile and color composition of young and model-aged shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. Journal of Agricultural and Food Chemistry, 56(19), 9175-9182. DOI Scopus44 WoS39 Europe PMC12 |
2008 |
Daniel, M., Puglisi, C., Capone, D., Elsey, G., & Sefton, M. (2008). Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms. Journal of Agricultural and Food Chemistry, 56(19), 9183-9189. DOI Scopus14 WoS15 Europe PMC8 |
2008 |
Wood, C., Siebert, T., Parker, M., Capone, D., Elsey, G., Pollnitz, A., . . . Herderich, M. (2008). From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound. Journal of Agricultural and Food Chemistry, 56(10), 3738-3744. DOI Scopus136 WoS131 Europe PMC34 |
2008 |
Pardon, K., Graney, S., Capone, D., Swiegers, J., Sefton, M., & Elsey, G. (2008). Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH). Journal of Agricultural and Food Chemistry, 56(10), 3758-3763. DOI Scopus32 WoS31 Europe PMC9 |
2007 |
Swiegers, J., Capone, D., Pardon, K., Elsey, G., Sefton, M., Francis, I., & Pretorius, I. (2007). Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast, 24(7), 561-574. DOI Scopus108 WoS95 Europe PMC35 |
2005 |
Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Peng, Z., . . . Waters, E. (2005). The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research, 11(3), 355-368. DOI Scopus42 WoS41 |
2005 |
Skouroumounis, G., Kwiatkowski, M., Francis, I., Oakey, H., Capone, D., Duncan, B., . . . Waters, E. (2005). The impact of closure type and storage conditions on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage. Australian Journal of Grape and Wine Research, 11(3), 369-377. DOI Scopus77 WoS81 |
2005 |
Siebert, T., Smyth, H., Capone, D., Neuwohner, C., Pardon, K., Skouroumounis, G., . . . Pollnitz, A. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381(4), 937-947. DOI Scopus149 WoS140 Europe PMC60 |
2005 |
Cox, A., Capone, D., Elsey, G., Perkins, M., & Sefton, M. (2005). Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine. Journal of Agricultural and Food Chemistry, 53(9), 3584-3591. DOI Scopus26 WoS27 Europe PMC8 |
2005 |
Puglisi, C., Daniel, M., Capone, D., Elsey, G., Prager, R., & Sefton, M. (2005). Precursors to damascenone: Synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes. Journal of Agricultural and Food Chemistry, 53(12), 4895-4900. DOI Scopus17 WoS15 Europe PMC5 |
2004 |
Daniel, M., Elsey, G., Capone, D., Perkins, M., & Sefton, M. (2004). Fate of Damascenone in Wine: The Role of SO2. Journal of Agricultural and Food Chemistry, 52(26), 8127-8131. DOI Scopus19 WoS19 Europe PMC6 |
2004 |
Simpson, R., Capone, D., & Sefton, M. (2004). Isolation and Identification of 2-Methoxy-3,5-dimethylpyrazine, a Potent Musty Compound from Wine Corks. Journal of Agricultural and Food Chemistry, 52(17), 5425-5430. DOI Scopus54 WoS48 Europe PMC19 |
2003 |
Janusz, A., Capone, D., Puglisi, C., Perkins, M., Elsey, G., & Sefton, M. (2003). (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene: A potent grape-derived odorant in wine. Journal of Agricultural and Food Chemistry, 51(26), 7759-7763. DOI Scopus34 WoS36 Europe PMC10 |
2003 |
Pedersen, D., Capone, D., Skouroumounis, G., Pollnitz, A., & Sefton, M. (2003). Quantitative analysis of geraniol, nerol, linalool, and a-terpineol in wine. Analytical and Bioanalytical Chemistry, 375(4), 517-522. DOI Scopus57 WoS54 Europe PMC22 |
2002 |
Capone, D. L., Skouroumounis, G. K., & Sefton, M. A. (2002). Permeation of 2,4,6-trichloroanisole through cork closures in wine bottles. Australian Journal of Grape and Wine Research, 8(3), 196-199. DOI Scopus28 WoS25 |
2001 |
Barker, D., Capone, D., Pollnitz, A., McLean, H., Francis, I., Oakey, H., & Sefton, M. (2001). Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment. Australian Journal of Grape and Wine Research, 7(1), 40-46. DOI Scopus27 WoS27 |
1999 |
Capone, D. L., Skouroumounis, G. K., Barker, D. A., McLean, H. J., Pollnitz, A. P., & Sefton, M. A. (1999). Absorption of chloroanisoles from wine by corks and by other materials. Australian Journal of Grape and Wine Research, 5(3), 91-98. DOI Scopus51 |
1998 |
Spillman, P., Pollnitz, A., Liacopoulos, D., Pardon, K., & Sefton, M. (1998). Formation and degradation of furfuryl alcohol, 5-methylfurfuryl alcohol, vanillyl alcohol, and their ethyl ehters in barrel-aged wines.. Journal of Agricultural and Food Chemistry, 46(2), 657-663. DOI Scopus87 WoS87 Europe PMC2 |
1997 |
Howland, P., Pollnitz, A., Liacopoulos, D., McLean, H., & Sefton, M. (1997). The location of 2,4,6-trichloroanisole in a batch of contaminated wine corks. Australian Journal of Grape and Wine Research, 3(3), 141-145. DOI Scopus17 |
1997 |
Spillman, P., Pollnitz, A., Liacopoulos, D., Skouroumounis, G., & Sefton, M. (1997). Accumulation of vanillin during barrel-aging of white, red, and model wines.. Journal of Agricultural and Food Chemistry, 45(7), 2584-2589. DOI Scopus100 WoS95 |
1996 |
Pollnitz, A. P., Pardon, K. H., Liacopoulos, D., Skouroumounis, G. K., & Sefton, M. A. (1996). The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks. Australian Journal of Grape and Wine Research, 2(3), 184-190. DOI Scopus94 |