R. Ristic

R. Ristic
University of Adelaide · School of Agriculture, Food and Wine

Dr

About

59
Publications
18,989
Reads
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1,808
Citations
Additional affiliations
February 2015 - present
University of Adelaide
Position
  • Senior postdoctoral research fellow
Description
  • ARC Training Centre for Innovative Wine Production
March 2009 - February 2015
University of Adelaide
Position
  • PostDoc Position
Description
  • 2012 - 2014 Context effects on wine consumers’ emotions, perception of wine quality, preferences and purchase decision 2009 - 2012 Smoke taint project
Education
February 2011 - December 2012
University of Adelaide
Field of study
  • Higher Education ·
July 1999 - January 2004
University of Adelaide
Field of study
  • Viticulture and Oenology

Publications

Publications (59)
Article
Full-text available
M.N.) † These authors contributed equally to this work. Abstract: Vineyard exposure to wildfire smoke can taint grapes and wine. To understand the impact of this taint, it is imperative that the analytical methods used are accurate and precise. This study compared the variance across nine commercial and research laboratories following quantitative...
Article
Full-text available
When bushfires occur near wine regions, grapevine exposure to smoke can taint grapes due to the uptake of smoke-derived volatile compounds that can subsequently impart unpleasant smoky, medicinal, burnt rubber and ashy characters to wine. Whereas early research sought to understand the effects of smoke on grapevine physiology, and grape and wine ch...
Article
Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke‐derived volatile phenols by grapes, and accordingly, the in...
Article
Full-text available
It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of gra...
Article
Full-text available
Taint in grapes and wine following vineyard exposure to bushfire smoke continues to challenge the financial viability of grape and wine producers worldwide. In response, researchers are studying the chemical, sensory and physiological consequences of grapevine smoke exposure. However, studies involving winemaking trials are often limited by the ava...
Article
Full-text available
Strategies that mitigate the negative effects of vineyard exposure to smoke on wine composition and sensory properties are needed to address the recurring incidence of bushfires in or near wine regions. Recent research demonstrated the potential for post-harvest ozonation of moderately smoke-exposed grapes to reduce both the concentration of smoke...
Article
Full-text available
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted. Smoke-derived volatile compounds, including volatile phenols, can impart unpleasant smoky, ashy characters to wines made from smoke-affected grapes, leading to substantia...
Article
Full-text available
This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory...
Article
Background and Aims The wine industry widely acknowledges that grape heterogeneity exists throughout any given vineyard at the time of harvest. There is a lack of understanding, however, of the effects that heterogeneity has on wine composition and sensory qualities. This study compared the chemical composition and sensory attributes of wines produ...
Article
Full-text available
Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments' liking and emotions while consuming wines in different environments. Two studies were conducted with regular wine consumers segmented based on their fine win...
Article
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Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were...
Article
Full-text available
Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate...
Article
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ∼30 years. Wines with high ethanol levels exhibit increased ‘hotness’ on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical a...
Article
Full-text available
This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions an...
Article
Full-text available
Bushfires are becoming more frequent and intensive due to changing climate. Those that occur close to vineyards can cause smoke contamination of grapevines and grapes, which can affect wines, producing smoke-taint. At present, there are no available practical in-field tools available for detection of smoke contamination or taint in berries. This re...
Article
Full-text available
Grape brandy, known as 'Lozovača', is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing inte...
Chapter
Many of us have Friday-after-work-drinks with colleagues, enjoy a glass of wine with friends or family over dinner and raise glasses of sparkling wine for special celebrations. To gain advanced insight into the complex alcoholic beverage market, studies need to account for these contextual factors associated with consumption moments including the s...
Article
Full-text available
It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons. Therefore, a study was conducted with 3000 regular wine consumers from Australia, UK and USA using an online survey that assessed liking for 59 wine aromas, and from which 9 arom...
Article
3-Isobutyl-2-methoxypyrazine (IBMP) is a potent odorant present in grapes and wines that is reminiscent of green capsicum. Suprathreshold concentrations can lead to obvious vegetative characters and suppress desirable fruity aroma nuances in wines, but options to manage IBMP concentrations are limited. This work investigated pre- and postfermentati...
Article
The choice of yeast strain(s) to conduct the fermentation can greatly affect wine chemical and sensory profile. Even though the use of non-Saccharomyces co-inocula to build complexity and diversify styles is increasingly in vogue, a limited number of such products are available to date, and more research is required to guide their use in the wine i...
Article
Full-text available
Bush fires are becoming more frequent, severe and extensive due to changing climate and intentional fires. When bush fires happen to be close to vineyards, especially around veraison, smoke contamination of grapevines and grapes can occur, which is passed to the winemaking process producing smoke-taint in wines. At the moment, detection of contamin...
Poster
Full-text available
Bushfire has become a major threat in viticulture and wine production worldwide, and recently devastated wine producing regions in Chile and California. In Australia, the bushfire window has broaden, and predicted to increase in frequency and severity. • Thebiggestimpactofbushfireistheproductionofsmokethatcontaminatesgrapesin the surrounding areas....
Article
Sensory and compositional measures were conducted on berries and wines of Vitis vinifera L. cv Shiraz vines grown on own roots or grafted to three different rootstocks. The study was conducted in an experimental rootstock vineyard in the Barossa Valley, South Australia during two growing seasons (2009/2010 and 2010/2011). Wines produced from fruit...
Article
In recent years, there has been significant growth in the popularity, and therefore sales, of Moscato in Australia. The aim of this study was to determine the sensory and quality variation amongst Australian Moscato wines, as well as consumer acceptance of different styles of Moscato. The sensory profile of 24 Australian Moscato wines was determine...
Article
This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n = 126) evaluated the same set of three commercially available white wines (mono-var...
Article
Smoke taint is the term given to the objectionable smoky, medicinal and ashy characters that can be exhibited in wines following vineyard exposure to bushfire smoke. This study sought to investigate the stability of smoke taint by determining changes in the composition and sensory properties of wines, following 5 to 6 years of bottle aging. Small i...
Article
There is considerable diversity amongst the styles of sparkling white wine produced in Australia, from relatively simple, fruit-forward sparkling wines to those that exhibit complexity due to yeast autolysis and ageing. This study profiled the sensory characteristics and quality of sparkling white wines made via the different methods of production...
Article
Background: Three clones of Cabernet Franc (Nos. 02, 010 and 012) were selected in the last phase of clonal selection in Serbia. Wines made from each clone were assessed for quality parameters and taste during five consecutive vintages (2008-2012) and compared to the standard. The wine quality was determined based on the following parameters: alco...
Article
Purpose This paper aims to provide further insight into factors influencing Australian consumers’ purchasing preferences for sparkling wine, including champagne. Design/methodology/approach Focus groups were conducted and thematic analysis was undertaken to identify factors influencing sparkling wine consumers’ purchasing preferences. Findings Pe...
Article
The use of winemaking additives is governed by strict regulations, and currently, flavor additives are not legally permitted in commercial wine production: their addition to a wine renders it a “wine product.” However, Australian wine consumers have previously indicated their acceptance of the use of flavorings in wine. Consumers were found to be s...
Article
The ARC Training Centre for Innovative Wine Production reports on some of the outcomes from trials it undertook during the 2014-15 vintage using techniques designed to moderate the alcohol content of wines. Technical Article in The Wine & Viticulture Journal, vol. 31(5):p.33
Article
Full-text available
Food studies have shown that emotional responses can be influenced by food alone and by its environmental context. The influence of context on perception and liking of red wine flavors and on the emotions evoked is poorly understood. The primary aim of this research was to examine the effect of wine flavors and context by immersive environment on c...
Article
Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine vs. French Champagne and any compositional and/or sensorial bases for these preferences. A rang...
Article
Phenolic compounds play a critical role in determining red wine color, taste, flavor, and mouthfeel sensory attributes. Additionally, they contribute to wine aging and provide wine stability. This study evaluated the use of an attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy to measure phenolic compounds in Shiraz wine samples of d...
Article
Full-text available
Background: Clonal selection is one of the tools used for grapevine improvement and therefore is very important for obtaining the clones with better characteristics than the variety population. The aim of this study was to select superior grapevines of Vitis vinifera L. cv Muscat Hamburg grown for fresh consumption. Results: The viticultural par...
Article
Full-text available
Smoke was applied to seven different grapevine cultivars (Chardonnay, Sauvignon Blanc, Pinot Gris, Pinot Noir, Shiraz, Cabernet Sauvignon and Merlot) for 1 h at approximately 7 days post-veraison. A range of viticultural measurements were subsequently performed to evaluate any effects on crop yield, vegetative growth and vine physiology. Few signif...
Article
Full-text available
In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a...
Article
Relationships among sensory attributes, compositional measures, and wine quality of Shiraz grapes and wines were evaluated for two seasons, 2009 to 2010 and 2010 to 2011. The sensory profiles of berries and wines were evaluated by descriptive analysis and wine quality was assessed by an expert panel. In this study, berry sensory attributes alone we...
Article
Full-text available
Bushfire smoke can affect the composition and sensory properties of grapes and wines, in some cases leading to wines which exhibit undesirable "smoky", "ashy" and "medicinal" characters. This study investigated the extent to which fruit maturity (i.e., ripeness) influences the perception of smoke taint in wine. Two white grape varieties (Chardonnay...
Article
Free article access at http://pubs.acs.org/doi/full/10.1021/ac503883s Volatile sulfur compounds contribute characteristic aromas to foods and beverages and are widely studied, because of their impact on sensory properties. Certain thiols are particularly important to the aromas of roasted coffee, cooked meat, passion fruit, grapefruit, and guava. T...
Article
Full-text available
In this study, two-dimensional correlation spectroscopy (2D-COS) combined with mid-infrared (MIR) spectroscopy was evaluated as a novel technique for the identification of spectral regions associated with smoke-affected wine, for the purpose of screening taint arising from grapevine exposure to smoke. Smoke-affected wines obtained from experimental...
Article
Background and AimsThe effect of leaf removal on the accumulation of smoke-related volatile compounds following exposure of grapevines to smoke under experimental conditions was investigated. Methods and ResultsChardonnay grapevines were defoliated around the bunches either before or after exposure to smoke. The effect of defoliation and/or smoke t...
Article
Full-text available
Background and Aims: Fermentation of smoke-affected grapes can lead to wines that exhibit objectionable smoke-related sensory attributes, i.e. smoke taint. Fining agents are routinely used at different stages of the winemaking process to address constituents that are considered to adversely affect juice or wine quality. This study aimed to evaluate...
Chapter
When wildfires or controlled burns occur in proximity to wine regions, there is potential for vineyard exposure to smoke and consequently, for 'smoky', 'ashy' sensory attributes, i.e. 'smoke taint', to appear in resultant wines. This paper concerns the quantification of glycoconjugates of guaiacol for the assessment of smoke taint in grapes and win...
Article
In this study, the suitability of mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and linear discriminant analysis (LDA), was evaluated as a rapid analytical technique to identify smoke tainted wines. Control (i.e., unsmoked) and smoke-affected wines (260 in total) from experimental and commercial sources were anal...
Article
Background and Aims: The chemical composition and sensory properties of smoke-affected grapes and wine has been the subject of several recent studies. However, while this research has addressed early knowledge gaps surrounding the effect of smoke on grapes and wine, to date, no practical solutions that mitigate the incidence or severity of smoke ta...
Article
Background and Aims:  Wines made from grapes harvested from vineyards exposed to bushfire smoke can exhibit objectionable ‘smoky’, ‘cold ash’, ‘medicinal’ and ‘ashy’ aroma and flavour characters. This study evaluated a combined reverse osmosis and solid phase adsorption process as a potential amelioration method for the treatment of smoke-tainted w...
Article
Background and Aims: Australian grape growers and winemakers have typically relied on guaiacol and 4-methylguaiacol measurements to determine smoke exposure of grapes following bushfires or prescribed burns. However, the guaiacol and 4-methylguaiacol content of grapes does not always correlate with the extent of taint in resultant wines. This study...
Article
Background and Aims: This study investigated flavonoid composition and C13-norisoprenoids (β-damascenone and β-ionone) in Shiraz grapes and wines, their relationships and links to wine sensory properties. Methods and Results: Differences in the grape berry flavonoid profile were created by exposing bunches to varying levels of sunlight intensity th...
Article
Berries were collected regularly from fruit set to berry maturity from irrigated (Shiraz) grapevines in a Barossa valley vineyard. Seeds were removed for detailed study of physical attributes (weight, moisture, colour) and phenolic composition (seed tannins). Three phases of seed growth and development were discerned: (1) a phase of seed growth cha...
Article
The response of grape berries at a cellular level to environmental change was explored with particular emphasis on physiological changes such as weight, sugar content, and the biosynthesis of organic acids. Three levels of light were used: highly exposed, moderately exposed, and light-excluding boxes (1% ambient with no change in temperature effect...
Article
Own-rooted Shiraz, spaced 1.5 m apart in 2.75 m wide rows, were compared under five different training systems in the Barossa Valley, South Australia over five seasons starting 1995–96. Our objective was to determine how training affected fruit composition and crop yield in a context of efficient vineyard management. Training systems were: (i) low...
Article
The aim of this study was to determine how changes in grape composition brought about by artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid composition and sensory attributes. Prior to flowering, bunches of Shiraz grapes were enclosed in boxes designed to eliminate light without altering bunch temperature...
Article
Polyphenols extracted from the seeds of Vitis vinifera L. cv. Shiraz berries were monitored during berry development. Initially seeds were green, plump and had pliable seed coats, but beginning at veraison the seeds browned in colour, became desiccated and the seed coats hardened. Isolated polyphenols consisted of flavan-3-of monomers ((+)-catechin...