Geoffrey Scollary

Simplified method for the rapid quantification of copper fractions in wine

Xinyi Zhang, Nikolaos Kontoudakis, Geoffrey R Scollary, Andrew C Clark

Journal article  |  2021  |  IVES Technical Reviews, vine and wine

Simple and inexpensive methodologies for quantifying the total Cu concentration as well as various Cu fractions in wine have been ..

An efficient method for the rapid assessment of free copper in white wine

Geoffrey Scollary, Andrew Clark, Nikos Kontoudakis, Xinyi Zhang

Journal article  |  2021  |  Wine and Viticulture Journal

An overview the role that residual copper plays in protecting copper-fined wine from producing sulfidic off-odours together with a..

Wine in a can, perhaps?

Geoffrey Scollary

Journal article  |  2021  |  Chemistry in Australia

Vegan friendly wines

Geoffrey Scollary

Journal article  |  2021  |  Chemistry in Australia

A summary of what makes a wine acceptable to vegans, in terms of the chemical additives used during winemaking

Using Synchronous Fluorescence to Investigate Compounds and Interactions Influencing Foam Characteristics in Sparkling Wines

Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, Kate Howell

Journal article  |  2019  |  Beverages

The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential ..

Using Synchronous Fluorescence to Investigate Compounds and Interactions Influencing Foam Characteristics in Sparkling Wines

Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, Kate Howell

Journal article  |  2019

The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential ..

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Nikolaos Kontoudakis, Leigh M Schmidtke, Marlize Z Bekker, Mark Smith, Paul A Smith, Geoffrey R Scollary, Eric N Wilkes, Andrew C Clark

Journal article  |  2019  |  FOOD CHEMISTRY

The speciation of Cu and Fe in wine was assessed by a number of methodologies and those with superior performance were utilised on..

Removal of sulfide-bound copper from white wine by membrane filtration

N Kontoudakis, A Mierczynska-Vasilev, A Guo, PA Smith, GR Scollary, EN Wilkes, AC Clark

Journal article  |  2019  |  Australian Journal of Grape and Wine Research

Background and Aims Sulfide‐bound copper (Cu) in wine may act as a potential source of hydrogen sulfide. The aim of this study was..

Vascular development of the grapevine (Vitis vinifera L.) inflorescence rachis in response to flower number, plant growth regulators and defoliation

Aude M Gourieroux, Bruno P Holzapfel, Margaret E McCully, Geoffrey R Scollary, Suzy Y Rogiers

Journal article  |  2017  |  JOURNAL OF PLANT RESEARCH

The grapevine inflorescence is a determinate panicle and as buds emerge, shoot, flower and rachis development occur simultaneously..

The impact of aging wine in high and low oxygen conditions on the fractionation of Cu and Fe in Chardonnay wine

Nikolaos Kontoudakis, Anque Guo, Geoffrey R Scollary, Andrew C Clark

Journal article  |  2017  |  Food Chemistry

Solid-phase extraction has previously been used to fractionate copper and iron into hydrophobic, cationic and residual forms. This..