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Leigh Schmidtke
Leigh Schmidtke
National Wine and Grape Industry Centre, Charles Sturt University
Verified email at csu.edu.au
Title
Cited by
Cited by
Year
Production technologies for reduced alcoholic wines
LM Schmidtke, JW Blackman, SO Agboola
Journal of Food Science 77 (1), R25-R41, 2012
1352012
Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults
CC Steel, JW Blackman, LM Schmidtke
Journal of agricultural and food chemistry 61 (22), 5189-5206, 2013
1272013
Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine
K Šuklje, G Antalick, Z Coetzee, LM Schmidtke, H Baša Česnik, J Brandt, ...
Australian journal of grape and wine research 20 (2), 223-233, 2014
852014
Micro-oxygenation of red wine: Techniques, applications, and outcomes
LM Schmidtke, AC Clark, GR Scollary
Critical reviews in food science and nutrition 51 (2), 115-131, 2011
742011
Identification of significant factors by an extension of ANOVA–PCA based on multi-block analysis
DJR Bouveresse, RC Pinto, LM Schmidtke, N Locquet, DN Rutledge
Chemometrics and Intelligent Laboratory Systems 106 (2), 173-182, 2011
732011
Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate
G Antalick, K Šuklje, JW Blackman, C Meeks, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 63 (18), 4664-4672, 2015
702015
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
L Rebičre, AC Clark, LM Schmidtke, PD Prenzler, GR Scollary
Analytica chimica acta 660 (1-2), 149-157, 2010
672010
Characteristics of Flexibacter psychrophilus isolated from Atlantic salmon in Australia
LM Schmidtke, J Carson
Diseases of Aquatic Organisms 21 (2), 157-161, 1995
661995
Sweetness acceptance of novices, experienced consumers and winemakers in Hunter Valley Semillon wines
J Blackman, A Saliba, L Schmidtke
Food Quality and Preference 21 (7), 679-683, 2010
632010
Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis
A Rudnitskaya, LM Schmidtke, I Delgadillo, A Legin, G Scollary
Analytica Chimica Acta 642 (1-2), 235-245, 2009
592009
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
A Hranilovic, JM Gambetta, L Schmidtke, PK Boss, PR Grbin, ...
Scientific reports 8 (1), 1-13, 2018
582018
Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles
LM Schmidtke, JW Blackman, AC Clark, P Grant-Preece
Journal of agricultural and food chemistry 61 (49), 11957-11967, 2013
582013
Chararacteristics of Vagococcus salmoninarum isolated from diseased salmonid fish
LM Schmidtke, J Carson
Journal of Applied Bacteriology 77 (2), 229-236, 1994
551994
Cytophaga johnsonae: a putative skin pathogen of juvenile farmed barramundi, Lates calcarifer Bloch
J Carson, LM Schmidtke, BL Munday
Journal of Fish Diseases 16 (3), 209-218, 1993
541993
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
512017
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition
K Suklje, X Zhang, G Antalick, AC Clark, A Deloire, LM Schmidtke
Journal of agricultural and food chemistry 64 (4), 870-880, 2016
472016
Computer vision and machine learning for viticulture technology
KP Seng, LM Ang, LM Schmidtke, SY Rogiers
IEEE Access 6, 67494-67510, 2018
452018
Light-induced changes in bottled white wine and underlying photochemical mechanisms
P Grant-Preece, C Barril, LM Schmidtke, GR Scollary, AC Clark
Critical reviews in food science and nutrition 57 (4), 743-754, 2017
412017
Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption
M Rousseva, N Kontoudakis, LM Schmidtke, GR Scollary, AC Clark
Food chemistry 203, 440-447, 2016
382016
Gas chromatography–mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine
N Sadoughi, LM Schmidtke, G Antalick, JW Blackman, CC Steel
Journal of Agricultural and Food Chemistry 63 (11), 2877-2885, 2015
352015
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