Wes Pearson
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Wine Industry and Tourism, Sensory Analysis and Statistical Methods, Phytochemicals and Antioxidant Activities
Most-Cited Works
- → Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies(2014)117 cited
- → Volatile Compounds Related to ‘Stone Fruit’ Aroma Attributes in Viognier and Chardonnay Wines(2018)66 cited
- → An investigation of the Pivot© Profile sensory analysis method using wine experts: Comparison with descriptive analysis and results from two expert panels(2019)43 cited
- → Effect of rootstock on yield, grape composition and wine sensory attributes of Shiraz grown in a moderately saline environment(2019)30 cited
- → Accentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir Wines(2016)27 cited
- → Carrageenans as heat stabilisers of white wine(2019)26 cited
- → Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition ofVitis viniferacv. Shiraz wine(2021)23 cited
- → Exploring the barriers and triggers towards the adoption of low- and no-alcohol (NOLO) wines(2023)22 cited
- → Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions(2020)20 cited
- → The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting(2017)20 cited