World's Best Scientists 2026 revealed!
Dimitra L. Capone

Dimitra L. Capone

D-Index & Metrics

Plant Science and Agronomy

D-Index
34
Citations
3787
World Ranking
5470
National Ranking
333

Best Publications

  • From Wine to Pepper: Rotundone, an Obscure Sesquiterpene, Is a Potent Spicy Aroma Compound

    Claudia Wood;Tracey E Siebert;Mango Parker;Dimitra L Capone

  • Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

    Tracey E. Siebert;Heather E. Smyth;Heather E. Smyth;Heather E. Smyth;Dimitra L. Capone;Dimitra L. Capone;Corinna Neuwöhner;Corinna Neuwöhner

  • 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.

    Maurizio Ugliano;Mariola Kwiatkowski;Stéphane Vidal;Dimitra Capone

  • Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

    Jan H. Swiegers;Dimitra L. Capone;Kevin H. Pardon;Gordon M. Elsey

  • Terpenoids and their role in wine flavour: recent advances

    C.A. Black;M. Parker;M. Parker;T.E. Siebert;D.L. Capone

  • 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

    G.K. Skouroumounis;M.J. Kwiatkowski;I.L. Francis;H. Oakey

  • Chemical and sensory profiles of rosé wines from Australia.

    Jiaming Wang;Dimitra L. Capone;Kerry L. Wilkinson;David W. Jeffery

  • Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption.

    Mango Parker;Mango Parker;Dimitra L. Capone;I. Leigh Francis;I. Leigh Francis;Markus J. Herderich

  • Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

    Jennifer R. Bellon;Jennifer R. Bellon;Frank Schmid;Dimitra L. Capone;Barbara L. Dunn

  • 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.

    Dimitra L. Capone;Dimitra L. Capone;Mark A. Sefton;David W. Jeffery

  • Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.

    Mayr Cm;Capone Dl;Pardon Kh;Black Ca

  • Absorption of chloroanisoles from wine by corks and by other materials

    D. L. Capone;George K. Skouroumounis;D. A. Barker;D. A. Barker;Hylton McLean

  • Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.

    Ana Hranilovic;Ana Hranilovic;Warren Albertin;Dimitra Liacopoulos Capone;Dimitra Liacopoulos Capone;Adelaide Gallo

  • Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine

    Dimitra L. Capone;Dimitra L. Capone;David W. Jeffery;Mark A. Sefton

  • Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.

    Maurizio Ugliano;Tracey Siebert;Meagan Mercurio;Dimitra Capone

  • The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

    G.K. Skouroumounis;M.J. Kwiatkowski;I.L. Francis;H. Oakey

  • Evolution and occurrence of 1,8-cineole (eucalyptol) in Australian wine.

    Dimitra L Capone;Dimitra L Capone;Katryna Van Leeuwen;Dennis K Taylor;David W Jeffery

  • (E)-1-(2,3,6-Trimethylphenyl)buta-1,3-diene: A Potent Grape-Derived Odorant in Wine

    Agnieszka Janusz;Dimitra L. Capone;Carolyn J. Puglisi;Michael V. Perkins

  • Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations

    Dimitra L. Capone;David W. Jeffery

  • Production of indole by wine-associated microorganisms under oenological conditions.

    Maria Arevalo-Villena;Eveline J. Bartowsky;Dimitra Capone;Mark A. Sefton

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