Web Access Research Portal

Researcher: Sparrow, AM (Dr Angela Sparrow)

Fields of Research

Oenology and Viticulture
Horticultural Production
Wine Chemistry and Wine Sensory Science
Food Chemistry and Molecular Gastronomy (excl. Wine)

Research Objectives

Wine Grapes
Vegetables
Beverages (excl. Fruit Juices)

Career Best Publications

Research Publications

A comparison of oak and alternative storage vessels for maturation of Pinot Noir; 14th Australian Wine Industry Technical Conference
Accentuated cut edges (ACE): effects of skin fragmentation on the composition and sensory attributes of Pinot noir wines; American Journal of Enology and Viticulture
Achieving the ideal tannin balance in Pinot Noir wines is particularly challenging
Cutting edge Pinot: reducing skin particle size early in fermentation is the key; 15th Australian Wine Industry Technical Conference 2013
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine; Food Chemistry
Ever reliable Chardonnay? Co-fermentation of Pinot Noir must with Chardonnay pomace compromises colour stability; 15th Australian Wine Industry Technical Conference 2013
Farm hygiene recommendations for wasabi
Fermentation volume studies for red wine experimentation; South African Journal of Enology and Viticulture
GWT1107 GWRDC - CRUSH 2011 The Grape and Wine Science Symposium
Improved red wine process efficiency & product quality control through enhanced phenolic extraction by Controlled Phenolic Release (CPR) & Accentuated Cut Edge (ACE)
Interaction of grape skin, seed, and pulp on tannin and anthocyanin extraction in Pinot noir wines; American Journal of Enology and Viticulture
Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes; Food and Bioprocess Technology
Pinot Noir clonal trials at Tamar Ridge; Australian & New Zealand Grapegrower & Winemaker
Pinot Noir wine composition from different vine vigour zones classified by remote imaging technology; Food Chemistry
Quality in a cool climate – maceration techniques in Pinot Noir production; Wine and Viticulture Journal
Skin particle size affects the phenolic attributes of Pinot noir wine: proof of concept; American Journal of Enology and Viticulture
Tasmanian Wasabi Industry
The “Bodum French Press”: a simple, reliable small-lot red wine fermentation method; 14th Australian Wine Industry Technical Conference
Vinification effects on Pinot Noir phenolic profiles; 14th Australian Wine Industry Technical Conference
Waste not, want not: winery waste can be recycled to improve wine quality; 15th Australian Wine Industry Technical Conference 2013
Wine quality vs Seediness”: Differential extraction of skin and seed tannins may optimise Pinot Noir wine quality; 15th Australian Wine Industry Technical Conference 2013

Research Projects

Attendance at Crush 2012 - Grape and Wine Research Symposium; Australian Grape and Wine Authority (AGWA)
Comparative Analysis of Wine Tannins in Pinot Noir Grapes; Australian Grape and Wine Authority (AGWA)
CRUSH 2011 The Grape and Wine Science Symposium; Australian Grape and Wine Authority (AGWA)
Improved red wine process efficiency and product quality through enhanced phenolic extraction by controlled phenolic release (CPR) and berry pricking; Australian Grape and Wine Authority (AGWA)
Increasing the Production of Australian Wasabi; AgriFutures (AgFut)

Research Candidate Supervision