Leigh M Schmidtke

Summary

Affiliation: Charles Sturt University
Country: Australia

Publications

  1. ncbi Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometrics
    Leigh M Schmidtke
    School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
    Anal Chim Acta 732:16-25. 2012
  2. ncbi Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
    J Agric Food Chem 58:5026-33. 2010
  3. ncbi Micro-oxygenation of red wine: techniques, applications, and outcomes
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales, Australia
    Crit Rev Food Sci Nutr 51:115-31. 2011
  4. ncbi Production technologies for reduced alcoholic wines
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
    J Food Sci 77:R25-41. 2012
  5. ncbi A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines
    Laure Rebière
    National Wine and Grape Industry Centre, Locked Bag 588, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
    Anal Chim Acta 660:149-57. 2010

Collaborators

Detail Information

Publications5

  1. ncbi Rapid monitoring of grapevine reserves using ATR-FT-IR and chemometrics
    Leigh M Schmidtke
    School of Agriculture and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
    Anal Chim Acta 732:16-25. 2012
    ..Nitrogen and starch concentrations in grapevine tissues can thus be accurately determined using ATR-FT-IR, providing a rapid method for monitoring vine reserve status under commercial grape production...
  2. ncbi Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
    J Agric Food Chem 58:5026-33. 2010
    ....
  3. ncbi Micro-oxygenation of red wine: techniques, applications, and outcomes
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales, Australia
    Crit Rev Food Sci Nutr 51:115-31. 2011
    ....
  4. ncbi Production technologies for reduced alcoholic wines
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
    J Food Sci 77:R25-41. 2012
    ....
  5. ncbi A robust method for quantification of volatile compounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MS--application on Semillon wines
    Laure Rebière
    National Wine and Grape Industry Centre, Locked Bag 588, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
    Anal Chim Acta 660:149-57. 2010
    ..The study highlights the use of well-defined procedures to ensure integrity of quantitative data where several fibres may be required during an extended study over one or more vintages...