I. Leigh Francis

University of Adelaide — Australia

Agricultural and Biological Sciences · Life Sciences

57h-index9.1kcitations152works1.52yr avg
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Research Topics

Fermentation and Sensory Analysis(118), Horticultural and Viticultural Research(98), Wine Industry and Tourism(31), Phytochemicals and Antioxidant Activities(27), Sensory Analysis and Statistical Methods(26)

Publications152 total

Bottle Aging of Smoke-Affected Wines: Changes in Smoke Flavor and Chemical Composition
Journal of Agricultural and Food Chemistry·2025· 1 cited
Prevalence of Wildfire Smoke Exposure Markers in Oaked Commercial Wine
American Journal of Enology and Viticulture·2024· 2 citedOpen Access
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
OENO One·2023· 9 citedOpen Access
Understanding consumers’ perceptions of smoke-affected wines
IVES Technical Reviews vine and wine·2023Open 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
Consumer response to wine made from smoke-affected grapes
OENO One·2023· 12 citedOpen Access
Modelling Smoke Flavour in Wine from Chemical Composition of Smoke-Exposed Grapes and Wine
Australian Journal of Grape and Wine Research·2023· 15 citedOpen Access
The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine
Australian Journal of Grape and Wine Research·2022· 16 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
Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine
Australian Journal of Grape and Wine Research·2022· 10 citedOpen Access
The Varietal Influence of Flavour Precursors from Grape Marc on Monoterpene and C13-Norisoprenoid Profiles in Wine as Determined by Membrane-Assisted Solvent Extraction (MASE) GC-MS
Molecules·2022· 10 citedOpen Access
Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia
Australian Journal of Grape and Wine Research·2022· 26 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
Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine
Journal of Agricultural and Food Chemistry·2021· 19 cited
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging
Molecules·2021· 65 citedOpen Access
Shiraz terroir – linking regional sensory characters to chemical and climate profiles.
2021
Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes
Australian Journal of Grape and Wine Research·2021· 7 citedOpen Access
Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of<i>Vitis vinifera</i>cv. Shiraz wine
Australian Journal of Grape and Wine Research·2021· 23 cited
Benchmarking regional and subregional influences on Shiraz fine wines
Charles Sturt University Research Output (CRO)·2021Open Access
Nuevas levaduras que aportan aromas florales al vino
˜La œSemana vitivinícola·2021
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Frequent Co-authors

Markus Herderich(10), Mariola Kwiatkowski(8), Elizabeth J. Waters(8), Mark A. Sefton(8), Richard Gawel(7), Patrick J. Williams(7), Patrick G. Iland(6), Mango Parker(6), Dimitra L. Capone(6), Paul A. Henschke(5), Kate A. Lattey(5), Stéphane Vidal(4), Véronique Cheynier(4), C.A. Black(4), Kevin H. Pardon(4), Jan H. Swiegers(4), Ellena S. King(4), Isak S. Pretorius(4), Mark Gishen(4), Keren A. Bindon(3)