Web Access Research Portal

Researcher: Kerslake, FL (Dr Fiona Kerslake)

Fields of Research

Oenology and viticulture
Beverage chemistry and beverage sensory science
Horticultural crop growth and development
Horticultural production
Sensor technology (incl. chemical aspects)
Post harvest horticultural technologies (incl. transportation and storage)
Quality assurance, chemometrics, traceability and metrological chemistry
Food packaging, preservation and processing
Human resources management
Agricultural systems analysis and modelling
Agricultural land planning
Environmental education and extension
Food sciences
Agro-ecosystem function and prediction
Environmental management
Food engineering
Information systems
Logistics
Entrepreneurship

Research Objectives

Wine grapes
Horticultural crops
Table grapes
Alcoholic beverages
Pome fruit, pip fruit
Climate change adaptation measures (excl. ecosystem)
Wheat
Other education and training
Environmentally sustainable plant production
Natural hazards
Non-dairy milk

Career Best Publications

A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors; Critical Reviews in Food Science and Nutrition
Apple variety and maturity profiling of base ciders using UV spectroscopy; Food Chemistry
Characterization of macromolecular complexes in red wine: composition, molecular mass distribution and particle size; Food Chemistry
Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics; Beverages
Viticulture for sparkling wine production: a review; American Journal of Enology and Viticulture

Research Publications

2010 wines – the results; Crush 2017: the grape and wine science symposium
2010 wines – the results; Effervescence: Tasmanian Sparkling Festival 2017
A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models; Food Control
A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors; Critical Reviews in Food Science and Nutrition
Adapting Pinot Noir vineyard management to fit the season; 14th Australian Wine Industry Technical Conference
An objective measure of sparkling wine quality?; The 15th Australian Wine Industry Technical Conference (AWITC)
Apple variety and maturity profiling of base ciders using UV spectroscopy; Food Chemistry
Are desserts seconds ripe for cider?; 2016 National Horticulture Convention
Assessing canopy nitrogen levels with handheld remote sensors
Australian Cider Research and Development Program; Cider Australia AusCider Conference
Australian cider: learning from the past, moving into the future through industry-embedded research; Technical Overview on Cider Production: XXVIIes Entretiens Scientifiques Lallemand
Australian Pinot noir wine benchmarking: understanding from a terroir concept approach; 2018 Winemakers Symposium
Australian Pinot Noir wine benchmarking: understanding from a terroir concept approach; Crush 2018: the Grape and Wine Science Symposium
Better wine through chemistry - Taking to the molecular level to make better wine: interview with Fiona McMillan
Brief overview of the effect of management techniques on the grape quality of Pinot Noir
Bunch exposure effects on the quality of pinot noir and chardonnay fruit and base wines for cool climate sparkiling wine production; 18th Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation (GiESCO 2013)
Can vine canopy nitrogen status be assessed non-destructively?; Australian Wine Industry Technical Conference
Canopy management for sparkling grape production
Characterization of macromolecular complexes in red wine: composition, molecular mass distribution and particle size; Food Chemistry
Common practice for high quality sparkling wine production is to separate press fractions as used in méthode champenoise
Comparing cane and spur pruning for premium sparkling wine production in Tasmania; Crush 2011
Crop load for sparkling wines - the high and low debate; Crush 2018: the Grape and Wine Science Symposium
Decision making for premium sparkling wine production in Tasmania; 8th International Cool Climate Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; Crush Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; Crush Symposium
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; nternational Symposium on Precision Management of Orchards and Vineyards
Developing a rapid assessment technique to determine grapevine canopy nitrogen status; International Symposium on Precision Management of Orchards and Vineyards
Differentiating sparkling press fractions objectively; Crush 2012
Discrimination of juice press fractions for sparkling base wines by a UV-Vis spectral phenolic fingerprint and chemometrics; Beverages
Does cluster thinning improve Pinot Noir quality or just thin your profit?; The 15th Australian Wine Industry Technical Conference (AWITC)
Does removing leaves improve sparkling base wine composition or does it just make us feel better?; The 15th Australian Wine Industry Technical Conference (AWITC)
Early-season nitrogen use to manipulate yield and wine phenolics; 16th Australian Wine Industry Technical Conference
Effect of node number on Pinot Noir in the 2006 vintage
Effect of vineyard management practices, such as winter pruning, cluster thinning, leaf removal and shoot trimming, on cool climate Pinot Noir Wines; 7th Internatinoal Cool Climate Symposium
Effervescence Tasmania technical day had producers swapping notes
Furthering our understanding of managing nitrogen use and irrigation in the vineyard; 12th Wine Tasmania Field Day
General observations about completing a viticultural PhD in Tasmania
General observations about completing a viticultural PhD in Tasmania and specific observations about the yield and quality relationship of Pinot Noir in Northern Tasmania
Global wine regions with a new sparkle; Grapegrower & Winemaker
GWRDC Travel - Attendance at ICCCS - Seattle
How Food Works - Part 2: interview with Dr Noby Leong Vo
How to achieve your desired sparkling wine style in the vineyard; 2018 Vitinord Scandinavia
Improving the productivity of Tasmanian vineyards; 12th Wine Tasmania Field Day
Improving the productivity of Tasmanian vineyards
Improving the understanding of the seasonal movement of nitrogen in grapevines
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; 2018 Winemakers Symposium
In-line sensing of grape juice press fractioning by UV-Vis spectroscopy: comparison with a benchtop spectrophotometer cycle; Crush 2018: the Grape and Wine Science Symposium
Influence of vineyard management on sparkling wine quality: Oral Presentation at the Workshop Can we produce better Pinot Noir and sparkling wine?; 8th International Cool Climate Symposium
Informed pruning decisions; Under Vine Cover Crop & Mechanical Pruning Workshop for Wine Tasmania
Informed pruning: working with the facts from the beginning; TIAR-WIT Bud Dissection Workshop
Initial results from trials investigating vineyard management effects on the grape quality of Pinot Noir
Initial trial setup and background investigating vineyard management effects on the wine quality of Pinot Noir
Innovative Pinot Noir maceration
Is it the age or the autolysis? Pulling apart where sparling wine character comes from; 17th Australian Wine Industry Technical Conference
Is it the age or the autolysis? Pulling apart where sparkling wine character comes from; 17th Australian Wine Industry Technical Conference (AWITC)
Is your hard work in the vineyard making your sparkling wine pop?
Linking soil with irrigation; Wine Tasmania Workshop
Managing canopies to influence critical chemistry profiles in sparkling Chardonnay wines; School of Land and Food Conference
Managing vines to influence critical chemistry profiles in sparkling wines; AWRI Sparkling Wine Symposium
Manipulating maturation in sparkling wines and 'autolytic character'
Micro-vinification and results obtained to date on the effect of management techniques on the wine quality of Pinot Noir¿
Non-destructive process monitoring of sparkling wines with in-bottle near infrared scanning and chemometrics; IX In Vino Analytica Scientia Symposium (IVAS) 2015
Novel methods to manipulate autolysis in sparkling wine: effects on yeast; Molecules
Novel sparkling winemaking - clues from the lees; Inaugural Wine Tasmania Winemaker Symposium
Novel sparkling winemaking technologies and visualising yeast autolysis; AWRI Sparkling Wine Symposium
Optimising yields in the vineyard for sparkling wine production; WineSkills Masterclass
Overview and initial results of the effect of vineyard management techniques on the grape quality of Pinot Noir
PhD overview investigating the effect of vineyard management techniques on the wine quality of Pinot Noir
Pinot Noir provenance; Pinot Noir Wine Symposium
Pinot noir yield prediction in a variable cool climate; 19th International Symposium of the Group of International Experts of Vitivinicultural Systems for Cooperation
Poster 122. A new in-line system to monitor total phenolic content in sparkling wine press juice fractions; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Poster 132. The progression of sparkling grape - Progression and what comes out when?; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Poster 147. Influence of traditional and novel winemaking practices on foaming properties of sparkling wine; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Poster 46. Visualisation of effects on lees from novel methods to induce autolysis in sparkling winemaking; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Poster 86. Manipulation of yeast autolysis: effects on volatile profiles of Méthode Champenoise sparkling wines; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Predicting grapevine canopy nitrogen status using proximal sensors and near-infrared reflectance spectroscopy; Journal of Plant Nutrition and Soil Science
Preliminary study of Australian Pinot noir wines by colour and volatile analyses, and the Pivot© Profile method using wine professionals; Foods
Projected impact of climate change on wine grape production: opportunities for growers
Provenance of Pinot Noir – drivers of regionality; Australian Wine Research Institute (AWRI) webinar
Pruning to maximise vine reserves; 8th International Cool Climate Symposium
Researchers to take their study global
Results from 2010 TIA research on sparkling wine held for Tasmanian producers at Effervescence
Seeding cider research in the Apple Isle; Batlow Cider Conference
Should be crop high or low for pinot noir sparkling base wines?; The 15th Australian Wine Industry Technical Conference (AWITC)
Sparkling wine viticulture; ICIP Cool Climate Project
Sparkling Wine Viticulture
Sparkling wine: production, price, profitability and perception; Ferment 2016
Spur pruning leads to distinctly different phenolic profiles of base sparkling wines than cane pruning; Vitis
Sunday Mag
Sustainable shopping: your guilt-free guide to flowers this Valentine’s Day
Tasmania's variable climate and its influence on Pinot Noir management practices; Roberts Viticulture Field Day
The effect of canopy manipulation on Pinot Noir fruit and wine composition in Tasmania, Australia; 14th Australian Wine Industry Technical Conference
The effect of crop load manipulation on Pinot Noir fruit and wine composition in Tasmania, Australia; 14th Australian Wine Industry Technical Conference
The effect of summer trimming height on Pinot Noir berry ripening in Tasmania; 13th Australian Wine Industry Technical Conference
The effect of vineyard management practices on Pinot Noir fruit and wine composition; ICIP Cool Climate Project
The effect of vineyard management practices on Pinot Noir fruit and wine composition
The fruitfulness predictor model; 11th Wine Tasmania Field Day
The impact of crop load on Pinot Noir fruit for sparkling wine production and base wine composition; 8th International Cool Climate Symposium
The scientific principles underpinning inconsistencies in cider quality
The time of fruiting zone leaf removal in Chardonnay and Pinot Noir and the impact on fruit for sparkling wine production and base wine composition; 8th International Cool Climate Symposium
The use of leaf removal for premium sparkling wine production in Tasmania; Crush 2011
The wines, they are a-changin': interview with Robyn Williams
Travel to Attend Crush 2011 : The Grape and Wine Science Symposium
Understanding provenance and terroir in Australian Pinot Noir; XIIIth International Terroir Congress
Understanding provenance and terroir in Australian Pinot noir; XIII International Terroir Congress
Understanding regionality and terroir in Australian Pinot noir; 13th International Terroir Congress
Update: Grape and Wine Quality of Pinot Noir; TIAR Tamar Ridge Field Day
UV spectra and chemometrics discriminate press fractions and variety of juice for sparkling wine; IX In Vino Analytica Scientia Symposium (IVAS) 2015
Vineyard management approaches affecting Pinot Nor wine quality in the Tamar Valley, Tasmania; 13th Australian Wine Industry Technical Conference
Vineyard management effects on Pinot Noir wine composition
Vineyard management effects on winequality of Pinot Noir; GWRDC Board
Viticultural and controlled phenolic release treatments affect phenolic concentration and tannin composition in pinot noir wine; American Journal of Enology and Viticulture
Viticultural effects on sparkling wine quality in cool climates; Master Class: Viticulture for Sparkling Wine Quality
Viticultural practices and their effect on sparkling wines; Effervescence: Tasmanian Sparkling Festival 2016
Viticulture for sparkling wine production: a review; American Journal of Enology and Viticulture
W30 - Australian sparkling wine; 17th Australian Wine Industry Technical Conference & Trade Exhibition Workshop
Wheat growing in Tasmania: Suitability factors for assisting in site selection
Winemakers and science combine forces in Tasmanian project to find key to better bubbly: interview with Carla Howarth
Yield project: Spur vs Cane pruning; Wine Tasmania
Yield: Prediction, stabilisation and improvement; Ferment 2016

Research Projects

A new tool for in-line and real-time grape juice assessments; Department of Agriculture and Water Resources (DAWR)
Australia's wine future - adapting to short-term climate variability and long-term climate change.; Wine Australia (WineAust)
Building and measuring the quality of fine Australian sparkling wines, through identification of the impact compounds responsible for autolytic character in sparkling wine, and novel winemaking tech; Wine Australia (WineAust)
Building Quality in Tasmania's Cider Industry; Australian Wine Research Institute (AWRI)
GiESCO 2013; University of Tasmania (UTAS)
Improving grapevine quality and yield through improved vine nutrition and pruning; Wine Australia (WineAust)
In Vino Analytica Scientia 2015 Italy; Wine Australia (WineAust)
Novel approaches to autolysis manipulation and improving efficiencies in sparkling wine production; Wine Australia (WineAust)
Pinot Noir provenance: Australian benchmarking to support growing, making, perception of quality, and marketing to add value to the Pinot Noir supply chain; Wine Australia (WineAust)
Travel - Attendance at ICCCS - Seattle 2010; Wine Australia (WineAust)
Travel to Attend 'CRUSH 2011' Symposium in Adelaide; Wine Australia (WineAust)
Travel to Crush 2012; Wine Australia (WineAust)
Factors that underpin the certainty of yield and quality for cool climate viticulture
Identifying opportunities to improve fruit quality in Driscolls Tasmanian supply chains
Stabilising and increasing yield and quality in Tasmanian vineyards

Research Candidate Supervision