Peer-reviewed articles

2017

[43]      Pilkington, L.I., Fedrizzi, B., Barker, D.* (2017).Efficient Total Synthesis of (±)-Isoguaiacin and (±)-Isogalbulin. Synlett. Accepted

[42]      Parish, K.J., Herbst-Johnstone, M., Bouda, F., Klaere, S., Fedrizzi, B.* (2017). Sauvignon blanc aroma and sensory profile modulation from high fining rates. Aust. J. Grape Wine Res., Accepted.

[41]      Dias Araujo, L., Vannevel, S., Buica, A., Callerot, S., Fedrizzi, B., Kilmartin, P.A., Du Toit, W.J. (2017). Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine. Food Res. Int., DOI:10.1016/j.foodres.2016.12.023.

[40]      Deed, R.C., Fedrizzi, B., Gardner, R.C. (2017) Saccharomyces cerevisiae FLO1 gene demonstrates genetic linkage to increased fermentation rate at low temperatures. G3 Genes, Genomes, Genetics, 7, 1039-1048

[39]      Parish, K.J., Herbst-Johnstone, M., Bouda, F., Klaere, S., Fedrizzi, B.* (2017). Industrial scale fining influences the aroma and sensory         profile of Sauvignon blanc. LWT – Food Sci. Tech., 80, 423-429.

[38]      Kinzurik, M.I., Ly, K., David, K., Gardner, R.C., Fedrizzi, B.* (2017). The GLO1 gene is required for full activity of O-acetyl homoserine sulfhydrylase encoded by MET17. ACS Chem. Biol., 12, 414-421.

[37]      Mahmoodani, F., Perera, C.O., Fedrizzi, B., Abernethy, G., Chen, H. (2017). Degradation Studies of Cholecalciferol (Vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization. Food Chem., 219, 373-381.

 

2016

[36]      Huang, C.W., Walker, M., Fedrizzi, B., Roncoroni, M., Gardner, R.C., Jiranek, V. (2016). The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation. FEMS Yeast Res., 16(8):fow100. DOI: 10.1093/femsyr/fow100.

[35]      Duhamel, N., Martin, D., Larcher, R., Fedrizzi, B.*, Barker, D. (2016). Convenient synthesis of deuterium labelled sesquiterpenes. Tet. Lett., 57, 4496-4499.

[34]      Jelley, R.E., Herbst-Johnstone, M., Klaere, S., Pilkington, L.I., Grose, C., Martin, D., Barker, D., Fedrizzi, B.* (2016). Optimisation of the eco-friendly extraction of bioactive monomeric phenolics and useful flavour precursors from grape waste. ACS Sus. Chem. & Eng., 4, 5060-5067.

[33]      Casu, F., Pinu, F., Fedrizzi, B., Greenwood, D., Villas-Boas, S. (2016). The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains. FEMS Yeast Res., 16 (5): fow050.

[32]      Martin, D., Grose, C., Fedrizzi, B., Stuart, L., Albright, A., McLachlan, A. (2016). Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine. Food Chem., 210, 640-647.

[31]      Kinzurik, M.I., Herbst-Johnstone, M., Gardner, R.C., Fedrizzi, B.* (2016). Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide. Food Chem., 209, 341-347.

[30]      Parish, K.J., Herbst-Johnstone, M., Bouda, F., Klaere, S., Fedrizzi, B.* (2016). Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. Food Chem., 208, 326-335.

[29]      Roman Villegas, T., Tonidandel, L., Fedrizzi, B., Larcher, R., Nicolini, G. (2016). Novel technological strategies to enhance tropical thiol precursors in winemaking by-products. Food Chem., 207, 16-19.

[28]      Olejar, K., Fedrizzi, B., Kilmartin, P.A. (2016). Enhancement of Chardonnay antioxidant activity and sensory perception through maceration technique. LWT – Food Sci. Tech., 65, 152-157.

2015

[27]      Knight, S., Klaere, S., Fedrizzi, B., Goddard, M.R. (2015). Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir. Sci. Rep., 5:14233.

[26]      Kinzurik, M., Herbst-Johnstone, M., Gardner, R.C., Fedrizzi, B.* (2015). Evolution of volatile sulfur compounds during wine fermentation. J. Agric. Food Chem., 63, 8017–8024.

[25]      Duhamel, N., Piano, F., Davidson, S.J., Larcher, R., Fedrizzi, B., Barker, B. (2015). Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols. Tet. Lett., 56, 1728-1731.

[24]      Olejar, K., Fedrizzi, B., Kilmartin, P.A. (2015). Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine. Food Chem., 183, 181-189.

[23]      Olejar, K., Fedrizzi, B., Kilmartin, P.A. (2015). Antioxidant activity and phenolic profiles of Sauvignon blanc wines made by various maceration techniques. Aust. J. Grape Wine Res., 21, 57-68.

[22]      Larcher, R., Tonidandel, L., Roman Villegas, T., Nardin, T., Fedrizzi, B., Nicolini, G. (2015). Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. Food Chem., 166, 56-61.

2014

[21]      Makhotkina, O., Dias Araujo, L., Olejar, K., Herbst-Johnstone, M., Fedrizzi, B., Kilmartin, P.A. (2014). Aroma impact of ascorbic acid and glutathione additions to Sauvignon blanc at harvest to supplement sulfur dioxide. Am. J. Enol. Vitic., 65, 388-393.

[20]      Fedrizzi, B.*, Nicolis, E., Camin, F., Bocca, E., Carbognin, C., Scholz, M., Barbieri, P., Finato, F., Ferrarini, R. (2014). Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches. Food Bioproc. Tech., 7, 62-70

2013

[19]      Herbst-Johnstone, M., Piano, F., Duhamel, N., Barker, D., Fedrizzi, B.* (2013) Ethyl propiolate derivatisation for the analysis of varietal thiols in wine. J. Chrom. A, 1312, 104-110.

[18]      Larcher, R., Nicolini, G., Tonidandel, L., Roman Villeas, T., Fedrizzi, B. (2013). Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. Aust. J. Grape Wine Res., 19, 342–348.

[17]      Larcher, R., Tonidandel, L., Nicolini, G., Fedrizzi, B. (2013). First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins. Food Chem., 141, 1196-1202.

[16]      Tosi, E., Azzolini, M., Lorenzini, M., Torriani, S., Fedrizzi, B., Finato, F., Cipriani, M., Zapparoli, G. (2013). Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine. Eur. Food Res. Tech., 236, 853-862.

2012

[15]      Azzolini, M., Fedrizzi, B.,* Tosi, E., Finato, F., Vagnoli, P., Scrinzi, C., Zapparoli, G. (2012). Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur. Food Res. Tech., 235, 303-313.

[14]      Fedrizzi, B., Carlin, S., Franceschi, P., Vrhovsek, U., Wehrens, R., Viola, R., Mattivi, F. (2012). D-optimal design of an untargeted HS-SPME-GC-TOF metabolite profiling method. Analyst, 137, 3725-3731.

[13]      Mattivi, F., Fedrizzi, B., Zenato, A., Tiefenthaler, P., Tempesta, S., Perenzoni, D., Cantarella, P., Simeoni, F., Vrhovsek, U. (2012). Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Anal. Chim. Acta, 732, 194-202.

[12]      Tosi, E., Fedrizzi, B.,* Azzolini, M., Finato, F., Simonato, B., Zapparoli, G. (2012). Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol. Food Chem., 130, 370-375.

[11]      Fedrizzi, B., Guella, G., Perenzoni, D., Gasperotti, M., Masuero, D., Vrhovsek, U., Mattivi, F. (2012). Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa). Phytochemistry, 77, 287-293.

2011

[10]      Fedrizzi, B., Tosi, E., Simonato, B., Finato, F., Cipriani, M., Caramia, G., Zapparoli, G. (2011). Changes in wine aroma composition according to botrytized berry percentage: A preliminary study on Amarone wine. Food Tech. Biotech., 49, 529-535.

[9]        Fedrizzi, B.,* Zapparoli, G., Finato, F., Tosi, E., Turri, A., Azzolini, M., Versini, G. (2011). Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine. J. Agric. Food Chem., 59, 1804-1813.

2010

[8]        Fedrizzi, B.,* Magno, F., Finato, F., & Versini, G. (2010). Variation of some fermentative sulfur compounds in Italian “millesimè” classic sparkling wines during aging and storage on lees. J. Agric. Food Chem., 58, 9716-9722.

2009

[7]        Ugliano, M., Fedrizzi, B., Siebert, T., Travis, B., Magno, F., Versini, G., Henschke, P.A. (2009). Effect of nitrogen supplementation and saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine. J. Agric. Food Chem., 57, 4948-4955.

[6]        Lavagnini, I., Fedrizzi, B., Versini, G., Magno, F. (2009). Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach. Rapid Comm. Mass Spec., 23, 1167-1172.

[5]        Fedrizzi, B., Pardon, K.H., Sefton, M.A., Elsey, G.M., Jeffery, D.W. (2009). First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice. J. Agric. Food Chem., 57, 991-995.

2008

[4]        Fedrizzi, B.,* Versini, G., Lavagnini, I., Badocco, D., Nicolini, G., Magno, F. (2008). Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine. Comparison with results of other sampling procedures via a robust regression. Anal. Chim. Acta, 621, 38-43.

2007

[3]        Fedrizzi, B., Versini, G., Lavagnini, I., Nicolini, G., Magno, F. (2007). Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine. A comparison of headspace solid phase microextraction and solid phase extraction methods. Anal. Chim. Acta, 596, 291-297.

[2]        Fedrizzi, B., Magno, F., Badocco, D., Nicolini, G., Versini, G. (2007). Aging effects and grape variety dependence on the content of sulfur volatiles in wine. J. Agric. Food Chem., 55, 10880-10887.

[1]        Fedrizzi, B., Magno, F., Moser, S., Nicolini, G., Versini, G. (2007). Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry. Rapid Comm. Mass Spec., 21, 707-714.

 

Book Chapters

2015 

[4]        Krasnow, M., Mavumkal, A., Zhang, T., Greven, M., Vasconcelos, M.C., Martin, D., Herbst-Johnstone, M., Fedrizzi, B.* (2015). Under-vine management to modulate wine chemical profile. In S. Ebeler (Ed.), Advances in Wine Research (pp 161-189).  Washington, DC: Oxford University Press USA. doi:10.1021/bk-2015-1203.ch011.

2012

[3]        Fedrizzi, B.,* Versini, G., Finato, F., Casarotti, E. M., Nicolis, E., Ferrarini, R. (2012). Evaluation of the Impact of an Archaic Protocol on White Wine Free Aroma Compounds. In M. C. Qian, & T. H. Shellhammer (Eds.), Flavor Chemistry of Wine and Other Alcoholic Beverages (pp. 117-131). Washington, DC: Oxford University Press USA. doi: 10.1021/bk-2012-1104.ch008.

2011

[2]        Fedrizzi, B.,* Versini, G., Ferrarini, R., Finato, F., Nicolini, G., Magno, G. (2011). Sulfur Compounds in Still and Sparkling Wines and in Grappa: Analytical and Technological Aspects. In M. Qian, X. Fan, & K. Mahattanatawee (Eds.), Volatile Sulfur Compounds in Food (pp. 215-228). Washington, DC: Oxford University Press USA. doi:10.1021/bk-2011-1068.

2010

[1]        Versini, G., Dellacassa, E., Carlin, S., Fedrizzi, B., Magno, F. (2008). Analysis of Aroma Compounds in Wine. In R. Flamini (Ed.), Hyphenated Techniques in Grape and Wine Chemistry. Wiley.