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2024 Journal Article Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementationCordente, Antonio G., Kulcsar, Allie G., Langone, Deanna, Pisaniello, Lisa, Siebert, Tracey E. and Bekker, Marlize Z. (2024). Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation. OENO One, 58 (3). doi: 10.20870/oeno-one.2024.58.3.8067 |
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2024 Journal Article Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu FractionsZhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase and Clark, Andrew C. (2024). Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions. Journal of Agricultural and Food Chemistry, 72 (19), 11051-11061. doi: 10.1021/acs.jafc.4c01419 |
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2024 Journal Article Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MSBekker, Marlize Z., Taraji, Maryam, Hysenaj, Vilma and Lloyd, Natoiya (2024). Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS. Heliyon, 10 (7) e28929, 1-14. doi: 10.1016/j.heliyon.2024.e28929 |
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2023 Journal Article Enhancing the sensory properties and consumer acceptance of warm climate red wine through blendingEspinase Nandorfy, Damian, Likos, Desireé, Lewin, Simone, Barter, Sheridan, Kassara, Stella, Wang, Shaoyang, Kulcsar, Allie, Williamson, Patricia, Bindon, Keren, Bekker, Marlize, Gledhill, John, Siebert, Tracey, Shellie, Robert A., Keast, Russell and Francis, Leigh (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57 (4) ARTN 7651, 1-18. doi: 10.20870/oeno-one.2023.57.3.7651 |
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2023 Journal Article The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wineEspinase Nandorfy, Damian, Siebert, Tracey, Bilogrevic, Eleanor, Likos, Desireé, Watson, Flynn, Barter, Sheridan, Pisaniello, Lisa, Kulcsar, Allie, Shellie, Robert A., Keast, Russell, Francis, Leigh and Bekker, Marlize (2023). The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wine. Australian Journal of Grape and Wine Research, 2023 8847476, 1-17. doi: 10.1155/2023/8847476 |
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2023 Journal Article Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model mediaBekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W. and Schmidt, Simon A. (2023). Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media. Australian Journal of Grape and Wine Research, 2023 8041096, 1-13. doi: 10.1155/2023/8041096 |
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2023 Journal Article Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in winesMierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A. and Bekker, Marlize Z. (2023). Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines. n p j Science of Food, 7 (1) 5, 5. doi: 10.1038/s41538-023-00180-8 |
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2021 Journal Article Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributesDay, M. P., Nandorfy, D. Espinase, Bekker, M. Z., Bindon, K. A., Solomon, M., Smith, P. A. and Schmidt, S. A. (2021). Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research, 27 (3), 360-377. doi: 10.1111/ajgw.12490 |
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2020 Journal Article Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz winesBekker, M. Z., Nandorfy, D. Espinase, Kulcsar, A. C., Faucon, A., Bindon, K. and Smith, P. A. (2020). Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz wines. Australian Journal of Grape and Wine Research, 27 (1), 52-65. doi: 10.1111/ajgw.12459 |
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2020 Journal Article Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnouBurger, Barend, Slade, Desmond, Bekker, Marlize Z. and Goitom, Aron H. (2020). Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnou. Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 75 (9-10), 339-351. doi: 10.1515/znc-2019-0159 |
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2019 Journal Article Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during VinificationBekker, Marlize Z., Day, Martin P. and Smith, Paul A. (2019). Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification. Molecules, 24 (8) 1523, 1523. doi: 10.3390/molecules24081523 |
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2019 Journal Article Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine compositionKontoudakis, Nikolaos, Schmidtke, Leigh M., Bekker, Marlize Z., Smith, Mark, Smith, Paul A., Scollary, Geoffrey R., Wilkes, Eric N. and Clark, Andrew C. (2019). Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry, 274, 89-99. doi: 10.1016/j.foodchem.2018.08.084 |
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2018 Journal Article Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model WineBekker, Marlize Z., Kreitman, Gal Y., Jeffer, David W. and Danilewicz, John C. (2018). Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine. Journal of Agricultural and Food Chemistry, 66 (51), 13483-13491. doi: 10.1021/acs.jafc.8b04690 |
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2018 Journal Article Evaluation of putative precursors of key 'reductive' compounds in wines post-bottlingBekker, Marlize Z., Wilkes, Eric N. and Smith, Paul A. (2018). Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling. Food Chemistry, 245, 676-686. doi: 10.1016/j.foodchem.2017.10.123 |
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2018 Journal Article More butenolides from plant-derived smoke with germination inhibitory activity against karrikinolideBurger, B. V., Posta, M., Light, M. E., Kulkarni, M. G., Viviers, M. Z. and Van Staden, J. (2018). More butenolides from plant-derived smoke with germination inhibitory activity against karrikinolide. South African Journal of Botany, 115, 256-263. doi: 10.1016/j.sajb.2018.01.023 |
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2016 Journal Article The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottlingBekker, Marlize Z., Mierczynska-Vasilev, Agnieszka, Smith, Paul A. and Wilkes, Eric N. (2016). The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling. Food Chemistry, 207, 148-156. doi: 10.1016/j.foodchem.2016.03.060 |
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2016 Journal Article Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur DioxideBekker, Marlize Z., Smith, Mark E., Smith, Paul A. and Wilkes, Eric N. (2016). Formation of Hydrogen Sulfide in Wine: Interactions between Copper and Sulfur Dioxide. Molecules, 21 (9) ARTN 1214, 1214. doi: 10.3390/molecules21091214 |
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2016 Journal Article Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive characterBekker, M. Z., Day, M. P., Holt, H., Wilkes, E. and Smith, P. A. (2016). Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character. Australian Journal of Grape and Wine Research, 22 (1), 24-35. doi: 10.1111/ajgw.12172 |
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2015 Journal Article Sources of volatile sulfur compounds in wineSmith, M. E., Bekker, M. Z., Smith, P. A. and Wilkes, E. N. (2015). Sources of volatile sulfur compounds in wine. Australian Journal of Grape and Wine Research, 21, 705-712. doi: 10.1111/ajgw.12193 |
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2015 Journal Article Characterization of amniotic fluid of Dohne Merino ewes (Ovis aries) and its possible role in neonatal recognitionViviers, Marlize Z., Bekker, Jan P. I., Burger, Barend V., Le Roux, Niel J., Morris, John and Le Roux, Maritha (2015). Characterization of amniotic fluid of Dohne Merino ewes (Ovis aries) and its possible role in neonatal recognition. Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 70 (5-6), 115-128. doi: 10.1515/znc-2014-4120 |
