Paul A. Henschke

• Artículos de revistas (36)
• Colaboraciones en obras colectivas (5)

• Artículos de revistas

  • Advancing the frontline against Brett

    Chris Curtin, Anthony R. Borneman, Paul A. Henschke, Peter Godden, Paul J. Chambers, Isak S. Pretorius

    Wine and viticulture journal, ISSN 1838-6547, Nº. 6, 2011, págs. 18-25

    

  • Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner

    Simon A. Schmidt, Simon J. Dillon, Radka Kolouchova, Paul A. Henschke, Anthony R. Borneman, Angus H. Forgan, Paul J. Chambers, Isak S. Pretorius

    Wine and viticulture journal, ISSN 1838-6547, Nº. 4, 2011, págs. 30-34

    

  • Taking the stink out of fermentation

    Antonio G. Cordente, Chris Curtin, Paul A. Henschke, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius

    Wine and viticulture journal, ISSN 1838-6547, Nº. 3, 2011, págs. 12-15

    

  • Harnessing AWRI's yeast and bacterial research to shape " Next-Gen" Chardonnay Part 2: Influence of yeast, nutritional management and malolactic fermentation

    Chris Curtin, Jennifer R. Bellon, Eveline Bartowsky, Paul A. Henschke, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius

    Wine and viticulture journal, ISSN 1838-6547, Nº. 2, 2011 (Ejemplar dedicado a: Wine Business & Marketing), págs. 15-24

    

  • Harnessing AWRI's yeast and bacterial research to shape " next-gen" Chardonnay Part 1: " Wild" and " non-conventional" yeast

    Chris Curtin, Jennifer R. Bellon, Eveline Bartowsky, Paul A. Henschke, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius

    Wine and viticulture journal, ISSN 1838-6547, Nº. 1, 2011 (Ejemplar dedicado a: Sustainability), págs. 15-20

    

  • Practical management of hydrogen sulfide during fermentation: an update

    Maurizio Ugliano, Adrian D. Coulter, Gal Winter, Paul A. Henschke

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 545, 2009 (Ejemplar dedicado a: 37th Annual Technical Issue), págs. 30-38

    

  • Discovering a chemical basis for differentiating wines made by fermentation with "wild" indigenous and inoculated yeasts: role of yeast volatile compounds

    C. Varela, Tim Siebert, Daniel Cozzolino, Louisa Rose, Hylton McLean, Paul A. Henschke

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 15, Nº 3, 2009, págs. 238-248

    

  • Dried vs propagated yeast: implications for use of blended yeast products

    Chris Curtin, Paul A. Henschke

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 538, 2008, págs. 94-95

    

  • Gestión del nitrógeno del mosto en la fermentación: Influencia en la producción de aromas del vino

    María del Mar Vilanova de la Torre, Maurizio Ugliano, Paul A. Henschke, Isak S. Pretorius

    Enólogos, ISSN 1695-7296, Nº. 53, 2008, págs. 41-45

    

  • Spontaneous and induced MLF: do we really know what happens?

    Paul A. Henschke, Eveline Bartowsky, Jane M. McCarthy

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 497, 2005 (Ejemplar dedicado a: 33rd Annual Technical Issue), págs. 49-55

    

  • Implications of nitrogen nutrition for grapes, fermentation and wine

    Paul A. Henschke, Sally-Jean Bell

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 11, Nº 3, 2005, págs. 242-295

    

  • Yeast and bacterial modulation of wine aroma and flavour

    Paul A. Henschke, Eveline Bartowsky, Isak S. Pretorius, Jan H. Swiegers

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 11, Nº 2, 2005, págs. 139-173

    

  • Fermentazione malolattica e impatto del diacetile

    Paul A. Henschke, Eveline Bartowsky

    VVQ, vigne vini & qualita, ISSN 0390-0479, Año nº 32, Nº 7-8, 2005, págs. 54-58

    

  • Acetic acid bacteria and wine: all is well until oxygen enters the scene

    Paul A. Henschke, Eveline Bartowsky

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 485, 2004 (Ejemplar dedicado a: 32nd Annual Technical Issue), págs. 86-91

    

  • The potential of "Sacchoromyces cerevisiae" wine yeast to improve red wine colour

    Paul A. Henschke, Eveline Bartowsky, Simon J. Dillon

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 490, 2004, págs. 83-85

    

  • The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage

    Paul A. Henschke, Peter J. Costello, Eveline Bartowsky, Adalberto Villa

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 10, Nº 2, 2004, págs. 143-150

    • Resumen
    

  • Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase- towards developing wine yeast with lowered ability to produce hydrogen sulfide

    Paul A. Henschke, Catherine M. Sutherland, Miguel A. De Barros Lopes, Peter Langridge

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 9, Nº 3, 2003, págs. 186-193

    • Resumen
    

  • Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial "direct inoculation" starter cultures

    Paul A. Henschke, Hoger Gockowiak

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 9, Nº 3, 2003, págs. 200-209

    • Resumen
    

  • Differentiation of Australian wine isolates of Oenococcus oeni using random amplified polymorphic DNA (RAPD)

    Paul A. Henschke, Eveline Bartowsky, Jane M. McCarthy

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 9, Nº 2, 2003, págs. 122-126

    • Resumen
    

  • Standardised methodology for testing malolactic bacteria and wine yeast compatibily

    Paul A. Henschke, Andrew J. Markides, Peter J. Costello

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 9, Nº 2, 2003, págs. 127-137

    • Resumen
    

  • Management of malolactic fermentation: wine flavour manipulation

    Paul A. Henschke, Peter J. Costello, Eveline Bartowsky

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 461, 2002 (Ejemplar dedicado a: 30th Annual Technical Issue), págs. 7-14

    

  • Winemaking properties of "Saccharomyces bayanus" -fermentation dominance

    Paul A. Henschke, Jeffrey M. Eglinton

    Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 466, 2002, págs. 47-51

    

  • Is buttery aroma perception in wines predictable from the diacetyl concentration?

    Jennifer R. Bellon, Paul A. Henschke, I. Leigh Francis, Eveline Bartowsky

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 8, Nº 3, 2002, págs. 180-185

    • Resumen
    

  • Ability of lactic acid bacteria to produce N-hetereocycles causing mousy off-flavour in wine

    Paul A. Henschke, Peter J. Costello, Terry H. Lee

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 7, Nº 3, 2001, págs. 160-167

    • Resumen
    

  • The effect of Saccharomyces bayanus- mediated fermentation on the chemical composition and aroma profile of Chardonnay wine

    Paul A. Henschke, Mariola J. kwiatkowski, Michael W. Fogarty, Scott J. McWilliam, Peter B. Hoj, Jeffrey M. Eglinton, Leigh Francis

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 3, 2000, págs. 190-196

    • Resumen
    

  • Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisae glycerol 3-phosphate dehydrogenase gene (GPDS2)

    Paul A. Henschke, Anthony J. Heinrich, Miguel A. De Barros Lopes, Hoger Gockowiak, Peter Langridge

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 3, 2000, págs. 208-215

    • Resumen
    

  • Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts

    Paul A. Henschke, Paul R. Grbin

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 3, 2000, págs. 255-262

    • Resumen
    

  • Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

    Paul A. Henschke, Robyn van Heeswijck, A. P. Stines, J. Grubb, Peter B. Hoj, Hoger Gockowiak

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 2, 2000, págs. 150-158

    • Resumen
    

  • Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

    Paul A. Henschke, A. Soden, H. Oakey, Leigh Francis

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 6, Nº 1, 2000, págs. 21-30

    • Resumen
    

  • Use of a polymerase chain reaction for specific detection of the malolactic fermentation bacterium Oenococcus oeni (formerly Leuconostoc oenos) in grape juice and wine samples

    Eveline Bartowsky, Paul A. Henschke

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 5, Nº 2, 1999, págs. 39-44

    • Resumen
    

  • Restarting incomplete fermentations: the effect of high concentrations of acetic acid

    Jeffrey M. Eglinton, Paul A. Henschke

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 5, Nº 2, 1999, págs. 71-78

    • Resumen
    

  • Effects of temperature, p H, and sugar concentration on the growth rates and cell biomass of wine yeasts

    Charoen Charoenchai, Graham H. Fleet, Paul A. Henschke

    American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 49, Nº 3, 1998, págs. 283-288

    

  • Screening of non‐Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes

    Charoen Charoenchai, Graham H. Fleet, Paul A. Henschke, B. E. N. Todd

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 3, Nº 1, 1997, págs. 2-8

    • Resumen
    

  • Saccharomyces cerevisiae strains AWRI 838, Lalvin EC1118 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations

    Jeffrey M. Eglinton, Paul A. Henschke

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 2, Nº 2, 1996, págs. 77-83

    • Resumen
    

  • Urea Accumulation in Fermenting Grape Juice

    Paul A. Henschke, Cornelius S. Ough

    American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 4, 1991, págs. 317-321

    • Resumen
    

  • The Escherichia coli ß-Glucuronidase Gene as a Marker for Saccharomyces Yeast Strain Identification

    J.E. Petering, Paul A. Henschke, Peter Langridge

    American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 42, Nº 1, 1991, págs. 6-12

    • Resumen
    

• Colaboraciones en obras colectivas

  • Desarrollo de las bases sensoriales, químicas y microbiológicas de los olores a ratón en el vino

    A. J. Markides, Paul A. Henschke, Peter J. Costello, Markus J. Herderich, Terry H. Lee, Paul R. Grbin

    Aspectos prácticos de la fermentación maloláctica : [Jornada técnica, celebrada en Logroño, 14 de Junio de 1999] / coord. por María Pilar Santamaría Aquilué, Rosa López Martín, 2001, ISBN 84-87110-23-1, págs. 9-17

    

  • Developments in the sensory, chemical and microbiological bais of mousy taint in wine

    Paul A. Henschke, A. J. Markides, Peter J. Costello, Markus J. Herderich, Terry H. Lee, Paul R. Grbin

    Proceedings of the Ninth Australian Wine Industry Technical Conference : Adelaide, South Australia, 16-19 july 1995, 1996, págs. 57-61

    

  • Hydrogen sulfide formation during fermentation: effect of nitrogen composition in model grape must

    Paul A. Henschke, Vladimir Jiranek

    Proceedings of the International Symposium on Nitrogen in Grapes and Wine : Seattle, Washington, Usa 18-19 june 1991, 1991, ISBN 0-9630711-0-6, págs. 172-184

    

  • Yeast nitrogen demand: selection criterion for wine yeasts for fermenting low nitrogen musts

    Paul A. Henschke, Vladimir Jiranek, Peter Langridge

    Proceedings of the International Symposium on Nitrogen in Grapes and Wine : Seattle, Washington, Usa 18-19 june 1991, 1991, ISBN 0-9630711-0-6, págs. 266-269

    

  • The effect of lees contact time on Chardonnay wine composition

    Paul A. Henschke, Richard Gawel, Wendy Stuckey, Patrick G. Iland

    Proceedings of the International Symposium on Nitrogen in Grapes and Wine : Seattle, Washington, Usa 18-19 june 1991, 1991, ISBN 0-9630711-0-6, págs. 315-319

    

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