Leigh M Schmidtke

Summary

Affiliation: Charles Sturt University
Country: Australia

Publications

  1. doi request reprint 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. doi request reprint 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. doi request reprint 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. doi request reprint 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 request reprint Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University, Wagga Wagga, New South Wales, 2678, Australia
    J Agric Food Chem 61:11957-67. 2013
  6. doi request reprint Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide
    Paris Grant-Preece
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
    Food Chem 141:304-12. 2013
  7. doi request reprint Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults
    Christopher C Steel
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
    J Agric Food Chem 61:5189-206. 2013
  8. ncbi request reprint 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

Publications8

  1. doi request reprint 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. doi request reprint 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. doi request reprint 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. doi request reprint 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 request reprint Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles
    Leigh M Schmidtke
    National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University, Wagga Wagga, New South Wales, 2678, Australia
    J Agric Food Chem 61:11957-67. 2013
    ....
  6. doi request reprint Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide
    Paris Grant-Preece
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
    Food Chem 141:304-12. 2013
    ..The results also demonstrate the extent to which sulphur dioxide addition can lower the free aldehyde concentrations to below their aroma thresholds...
  7. doi request reprint Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults
    Christopher C Steel
    National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
    J Agric Food Chem 61:5189-206. 2013
    ..Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified. ..
  8. ncbi request reprint 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...