Damian Espinase Nandorfy

Commonwealth Scientific and Industrial Research Organisation — Australia

Agricultural and Biological Sciences · Life Sciences

9h-index237citations18works2.42yr avg
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Research Topics

Fermentation and Sensory Analysis(16), Horticultural and Viticultural Research(12), Sensory Analysis and Statistical Methods(5), Wine Industry and Tourism(3), Meat and Animal Product Quality(2)

Publications18 total

Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues
Journal of Agricultural and Food Chemistry·2025· 3 citedOpen Access
Robust, automated quantitation of proline in wine
Food Chemistry·2025· 1 citedOpen Access
A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant‐Based Milk Alternatives
Journal of Food Science·2025· 4 citedOpen Access
Insight into how fermentation might contribute to the distinctiveness of Australian coffee
Food Chemistry·2024· 3 citedOpen Access
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions
Journal of Agricultural and Food Chemistry·2024· 1 cited
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
OENO One·2023· 9 citedOpen Access
The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine
Australian Journal of Grape and Wine Research·2023· 13 citedOpen Access
Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation
OENO One·2023· 5 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
Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast
Processes·2022· 11 citedOpen Access
Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
Australian Journal of Grape and Wine Research·2021· 6 citedOpen Access
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Molecules·2021· 65 citedOpen Access
Aeration of<i>Vitis vinifera</i>Shiraz fermentation and its effect on wine chemical composition and sensory attributes
Australian Journal of Grape and Wine Research·2021· 8 cited
Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel<i>Metschnikowia pulcherrima</i>yeast starter cultures
Australian Journal of Grape and Wine Research·2021· 23 citedOpen Access
Nuevas levaduras que aportan aromas florales al vino
˜La œSemana vitivinícola·2021
Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines
Australian Journal of Grape and Wine Research·2020· 21 cited
Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
Foods·2020· 17 citedOpen Access
Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays
Scientific Reports·2020· 22 citedOpen Access

Frequent Co-authors

Keren A. Bindon(7), I. Leigh Francis(6), Simon A. Schmidt(6), Flynn Watson(5), Russell Keast(5), Marlize Z. Bekker(5), Allie C. Kulcsar(5), Mark Solomon(4), Desireé Likos(4), Tracey Siebert(4), Stella Kassara(3), Robert A. Shellie(3), Cristián Varela(3), Anthony R. Borneman(3), Paul A. Smith(3), Antonio G. Cordente(2), Radka Kolouchova(2), Caroline Bartel(2), Eleanor Bilogrevic(2), Chris Curtin(2)