All Stories

  1. A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

    Article • Fermentation, September 2022, MDPI AG

    Ph.D. Student Rocco Longo

  2. Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

    Article • Australian Journal of Grape and Wine Research, November 2021, Wiley

    Ph.D. Student Rocco Longo

  3. A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models

    Article • Food Control, May 2021, Elsevier

    Ph.D. Student Rocco Longo

  4. Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

    Article • Foods, August 2020, MDPI AG

    Ph.D. Student Rocco Longo

  5. The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

    Article • Fermentation, July 2020, MDPI AG

    Ph.D. Student Rocco Longo

  6. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors

    Article • Critical Reviews in Food Science and Nutrition, May 2020, Taylor & Francis

    Ph.D. Student Rocco Longo

  7. A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles

    Article • Food Chemistry, September 2018, Elsevier

    Ph.D. Student Rocco Longo

  8. SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

    Article • Foods, August 2018, MDPI AG

    Ph.D. Student Rocco Longo

  9. SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines

    Article • July 2018, MDPI AG

    Ph.D. Student Rocco Longo

  10. Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics

    Article • Beverages, June 2018, MDPI AG

    Ph.D. Student Rocco Longo

  11. Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches

    Article • Food Research International, April 2018, Elsevier

    Ph.D. Student Rocco Longo

  12. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation

    Article • Journal of the Science of Food and Agriculture, June 2017, Wiley

    Ph.D. Student Rocco Longo

  13. Changes in wines during alcohol reduction

    Article • Journal of the Science of Food and Agriculture, May 2016, Wiley

    Ph.D. Student Rocco Longo