User profiles for J. D. Dunlevy
Jake DunlevyPost Doctoral Fellow, CSIRO Agriculture and Food Verified email at csiro.au Cited by 689 |
The production of flavour & aroma compounds in grape berries
JD Dunlevy, CM Kalua, RA Keyzers… - … molecular physiology & …, 2009 - Springer
Wine is a complex mixture where the flavour and aroma compounds have multiple origins.
The odour active components of wine can be traced to the direct contribution of compounds …
The odour active components of wine can be traced to the direct contribution of compounds …
Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour
Methoxypyrazines (MPs) are volatile, grape-derived aroma compounds that contribute to
the distinct herbaceous characters of some wines. Although the full pathway leading to MP …
the distinct herbaceous characters of some wines. Although the full pathway leading to MP …
A methyltransferase essential for the methoxypyrazine‐derived flavour of wine
JD Dunlevy, EG Dennis, KL Soole… - The Plant …, 2013 - Wiley Online Library
Methoxypyrazines are a family of potent volatile compounds of diverse biological significance.
They are used by insects and plants in chemical defence, are present in many vegetables …
They are used by insects and plants in chemical defence, are present in many vegetables …
Functional differences in transport properties of natural HKT1;1 variants influence shoot Na+ exclusion in grapevine rootstocks
Under salinity, Vitis spp. rootstocks can mediate salt (NaCl) exclusion from grafted V. vinifera
scions enabling higher grapevine yields and production of superior wines with lower salt …
scions enabling higher grapevine yields and production of superior wines with lower salt …
[HTML][HTML] Transcriptional analysis of late ripening stages of grapevine berry
…, C Camps, N Terrier, D Moncomble, JD Dunlevy… - BMC Plant …, 2011 - Springer
Background The composition of grapevine berry at harvest is a major determinant of wine
quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, …
quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, …
Determining the methoxypyrazine biosynthesis variables affected by light exposure and crop level in Cabernet Sauvignon
Methoxypyrazines are sensorially potent volatile compounds responsible for herbaceous/vegetal
attributes in wines made from certain grape varieties. The biosynthesis of these …
attributes in wines made from certain grape varieties. The biosynthesis of these …
Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping
JD Dunlevy, DH Blackmore, A Betts… - Australian Journal of …, 2022 - Wiley Online Library
Background and Aims Predicted impacts of climate change—increased temperature,
decreased rainfall, and reduced water availability—are expected to increase irrigation‐related …
decreased rainfall, and reduced water availability—are expected to increase irrigation‐related …
Development of new wine‐, dried‐and tablegrape scions and rootstocks for Australian viticulture: past, present and future
This review highlights the contributions of CSIRO to the development of new scions and
rootstocks for the Australian winegrape, driedgrape and tablegrape industries. Initially, CSIRO …
rootstocks for the Australian winegrape, driedgrape and tablegrape industries. Initially, CSIRO …
Biosynthesis of Methoxypyrazines: Elucidating the Structural/Functional Relationship of Two Vitis viniferaO-Methyltransferases Capable of Catalyzing the Putative …
…, XA López-Cortés, JD Dunlevy… - Journal of agricultural …, 2011 - ACS Publications
3-Alkyl-2-methoxypyrazines (MPs) are an important food constituent and have been associated
with detrimental herbaceous flavors in red wines by consumers and the wine industry. …
with detrimental herbaceous flavors in red wines by consumers and the wine industry. …
Histone modifications at the grapevine VvOMT3 locus, which encodes an enzyme responsible for methoxypyrazine production in the berry
Some herbaceous characters in wine are attributed to the presence of aroma compounds
collectively known as methoxypyrazines (MPs). In grape berries their formation has been …
collectively known as methoxypyrazines (MPs). In grape berries their formation has been …