Stella Kassara

Australian Wine Research Institute — Australia

Agricultural and Biological Sciences · Life Sciences

18h-index944citations34works1.02yr avg
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Research Topics

Fermentation and Sensory Analysis(30), Horticultural and Viticultural Research(23), Phytochemicals and Antioxidant Activities(11), Wine Industry and Tourism(4), Sensory Analysis and Statistical Methods(3)

Publications34 total

Robust, automated quantitation of proline in wine
Food Chemistry·2025· 1 citedOpen Access
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
OENO One·2023· 9 citedOpen Access
Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins
Molecules·2023· 7 citedOpen Access
Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine
Australian Journal of Grape and Wine Research·2022· 25 citedOpen Access
Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability
Food Chemistry·2022· 21 cited
AWRI report: Identifying objective measures for Barossa Valley Shiraz grapes
Wine & viticulture journal·2020
Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency
Biomolecules·2019· 29 citedOpen Access
Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties
International Journal of Biological Macromolecules·2019· 37 cited
Corrigendum to “Effect of early oxygen exposure on red wine colour and tannins” [Tetrahedron 71 (2015) 3131–3137]
Tetrahedron·2017· 2 cited
Towards a model of grape tannin extraction under wine-like conditions: the role of suspended mesocarp material and anthocyanin concentration
Australian Journal of Grape and Wine Research·2017· 36 cited
Retention of Proanthocyanidin in Wine-like Solution Is Conferred by a Dynamic Interaction between Soluble and Insoluble Grape Cell Wall Components
Journal of Agricultural and Food Chemistry·2016· 44 cited
赤ワイン中高分子複合体のキャラクタリゼーション:組成,分子量分布,粒径
Food Chemistry·2016
Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size
Food Chemistry·2015· 50 cited
Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(<scp>l</scp>-proline) in Model Wine
Journal of Agricultural and Food Chemistry·2015· 42 cited
Properties of Wine Polymeric Pigments Formed from Anthocyanin and Tannins Differing in Size Distribution and Subunit Composition
Journal of Agricultural and Food Chemistry·2014· 31 cited
Effect of early oxygen exposure on red wine colour and tannins
Tetrahedron·2014· 46 cited
Measuring the Molecular Dimensions of Wine Tannins: Comparison of Small-Angle X-ray Scattering, Gel-Permeation Chromatography and Mean Degree of Polymerization
Journal of Agricultural and Food Chemistry·2014· 6 cited
Comparison of Extraction Protocols To Determine Differences in Wine-Extractable Tannin and Anthocyanin in <i>Vitis vinifera</i> L. cv. Shiraz and Cabernet Sauvignon Grapes
Journal of Agricultural and Food Chemistry·2014· 47 cited
Exploring oxygen’s influence
Wine & viticulture journal·2014
Tannin: impacts and opportunities along the value chain
Wine & viticulture journal·2014
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Frequent Co-authors

Paul A. Smith(23), Keren A. Bindon(17), Jacqui M. McRae(9), RG Dambergs(6), Alex Schulkin(5), Markus Herderich(3), Daniel Cozzolino(3), Martin Day(3), Simon A. Schmidt(3), Radka Kolouchova(3), I. Leigh Francis(3), Damian Espinase Nandorfy(3), Mariano Mercurio(3), James A. Kennedy(2), Robert G. Dambergs(2), Agnieszka Mierczyńska-Vasilev(2), Sijing Li(2), Flynn Watson(2), Desireé Likos(2), Tracey Siebert(2)