Rocco Longo
Rocco Longo
Winequip Pty Ltd
Verified email at winequip.com.au
Title
Cited by
Cited by
Year
Changes in volatile composition and sensory attributes of wines during alcohol content reduction
R Longo, JW Blackman, PJ Torley, SY Rogiers, LM Schmidtke
Journal of the Science of Food and Agriculture 97 (1), 8-16, 2017
382017
Harvesting and blending options for lower alcohol wines: A sensory and chemical investigation
R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke
Journal of the Science of Food and Agriculture 98 (1), 33-42, 2018
142018
Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches
R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke
Food Research International 109, 561-571, 2018
132018
A comparative study of partial dealcoholisation versus early harvest: Effects on wine volatile and sensory profiles
R Longo, JW Blackman, G Antalick, PJ Torley, SY Rogiers, LM Schmidtke
Food Chemistry 261, 21-29, 2018
102018
Alcohol: Integrated strategies to moderate the alcohol content of wines
R Ristic, A Hranilovic, S Li, R Longo, DT Pham, B Qesja, OJ Schelezki, ...
Wine & Viticulture Journal 31 (5), 33-38, 2016
62016
The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine
NN Ivit, R Longo, B Kemp
Fermentation 6 (3), 77, 2020
52020
SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines
B Saha, R Longo, P Torley, A Saliba, L Schmidtke
Foods 7 (8), 127, 2018
52018
Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics
F Kerslake, R Longo, R Dambergs
Beverages 4 (2), 45, 2018
52018
A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors
R Longo, A Carew, S Sawyer, B Kemp, F Kerslake
Critical reviews in food science and nutrition, 1-16, 2020
32020
Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the PivotŠ Profile method using wine professionals
R Longo, W Pearson, A Merry, M Solomon, L Nicolotti, H Westmore, ...
Foods 9 (9), 1142, 2020
22020
Reducing alcohol: Low alcohol wines: Blending with an early harvest or dealcoholisation of a later harvest?
R Longo, R Ristic, L Schimdtke
Wine & Viticulture Journal 34 (1), 32-35, 2019
12019
A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models
R Longo, RG Dambergs, H Westmore, DS Nichols, FL Kerslake
Food Control 123, 106810, 2021
2021
Is it the age or the autolysis? Pulling apart where sparkling wine character comes from
S Sawyer, R Longo, M Solomon, L Nicolotti, H Westmore, A Merry, ...
AWITC 2018: 17th Australian Wine Industry Technical Conference (SA, Australia), 2019
2019
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle
R Longo, F Kerslake, B Dambergs, H Westmore, L Donachie
Crush 2018: the Grape and Wine Science Symposium, Adelaide (SA, Australia), 2018
2018
Effects of harvest timing and technological approaches on volatile compounds and sensory profiles of lower alcohol wines
R Longo
Charles Sturt University, PhD Thesis, 2018
2018
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Articles 1–15