Paul A. Henschke

Overview

Best Publications

• Yeast and bacterial modulation of wine aroma and flavour

  J.H. Swiegers;E.J. Bartowsky;P.A. Henschke;I.S. Pretorius

  1307
  Citations

• Implications of nitrogen nutrition for grapes, fermentation and wine

  Sally-Jean Bell;Paul A. Henschke

  1105
  Citations

• The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

  Eveline J. Bartowsky;Paul A. Henschke

  420
  Citations

• Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

  A. Contreras;C. Hidalgo;P. A. Henschke;P. J. Chambers

  353
  Citations

• Acetic acid bacteria spoilage of bottled red wine -- a review.

  Eveline J. Bartowsky;Paul A. Henschke

  313
  Citations

• De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

  Francisco M. Carrau;Karina Medina;Eduardo Boido;Laura Farina

  300
  Citations

• Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen.

  V Jiranek;P Langridge;P A Henschke

  295
  Citations

• Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium

  V. Jiranek;P. Langridge;P. A. Henschke

  293
  Citations

• Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

  M. Vilanova;M. Vilanova;M. Ugliano;C. Varela;T. Siebert

  288
  Citations

• Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

  A. Soden;A. Soden;I.L. Francis;H. Oakey;P.A. Henschke

  273
  Citations

• Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains

  Francisco M. Carrau;Karina Medina;Laura Farina;Eduardo Boido

  272
  Citations

• Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes

  Charoen Charoenchai;Graham H. Fleet;Paul A. Henschke;B. E. N. Todd;B. E. N. Todd

  262
  Citations

• Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts

  Charoen Charoenchai;Graham H. Fleet;Paul A. Henschke

  234
  Citations

• Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: influence of vine cultivar, berry maturity and tissue type.

  A.P. Stines;A.P. Stines;J. Grubb;H. Gockowiak;P.A. Henschke;P.A. Henschke

  213
  Citations

• Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

  Diego Torrea;Cristian Varela;Maurizio Ugliano;Carmen Ancin-Azpilicueta

  213
  Citations

• Yeasts and Wine Flavour

  Maurizio Ugliano;Paul A. Henschke

  210
  Citations

• Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

  Maurizio Ugliano;Eveline J Bartowsky;Jane McCarthy;Luigi Moio

  206
  Citations

• Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

  Jeffrey M. Eglinton;Anthony J. Heinrich;Anthony J. Heinrich;Alan P. Pollnitz;Peter Langridge;Peter Langridge

  206
  Citations

• The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

  A. Contreras;C. Hidalgo;S. Schmidt;P.A. Henschke

  180
  Citations

• PCR differentiation of commercial yeast strains using intron splice site primers.

  M de Barros Lopes;A Soden;P A Henschke;P Langridge

  161
  Citations