|
2025 Journal Article Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine speciesHou, Yu, Bekker, Marlize Z., Siebert, Tracey E. and Jeffery, David W. (2025). Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species. Food Chemistry, 486 144603, 144603. doi: 10.1016/j.foodchem.2025.144603 |
|
2025 Journal Article Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wineBekker, Marlize Zaretha, Kulcsar, Allie Cherie, Jouin, Alicia Loreto and Laurie, Victor Felipe (2025). Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine. Food Chemistry, 471 142777, 142777. doi: 10.1016/j.foodchem.2025.142777 |
|
2024 Conference Publication Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wineLi, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. Crush 2024, Adelaide, SA Australia, 25 - 26 September 2024. |
|
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), 1-14. doi: 10.20870/oeno-one.2024.58.3.8067 |
|
2024 Conference Publication Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wineLi, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. QSA NextGen Ag Symposium 2024, Brisbane, QLD Australia, 6 September 2024. |
|
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 |
|
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 |
|
2023 Book Chapter Hydrogen sulfideBekker, Marlize and Thomson, Matt (2023). Hydrogen sulfide. The Oxford companion to wine. (pp. 369-370) edited by Julia Harding, Jancis Robinson and Tara Q. Thomas. Oxford, United Kingdom: Oxford University Press. |
|
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) 7651, 1-18. doi: 10.20870/oeno-one.2023.57.3.7651 |
|
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 |
|
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 |
|
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 |
|
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 |
|
2021 Book Chapter Metal ions and complexesBekker, Marlize and Clark, Andrew (2021). Metal ions and complexes. Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine. (pp. 99-103) edited by Patrick Iland. Adelaide, SA Australia: Patrick Iland Wine Promotions. |
|
2021 Book Chapter GasesBekker, Marlize and Clark, Andrew (2021). Gases. Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine. (pp. 104-119) edited by Patrick Iland. Adelaide, SA Australia: Patrick Iland Wine Promotions. |
|
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 |
|
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 |
|
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 |
|
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 |
|
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 |
