Kate A. Lattey

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

Kate A. Lattey, Belinda R. Bramley, I. Leigh Francis · Australian Journal of Grape and Wine Research · 2009 · 163 citations

Flavoromics, Consumer Acceptability, Consumer Research +22

The influence of yeast on the aroma of Sauvignon Blanc wine

Jan H. Swiegers, Robyn L. Kievit, Tracey Siebert et al. · Food Microbiology · 2008 · 157 citations

Food Chemistry, Health Sciences, Food Fermentation +3

Effects of powdery mildew on the sensory properties and composition of Chardonnay juice and wine when grape sugar ripeness is standardised

Belinda E. Stummer, I. Leigh Francis, T. Zanker et al. · Australian Journal of Grape and Wine Research · 2005 · 85 citations · Full text

Flavoromics, Food Analysis, Plant Pathology +16

The impact of closures, including screw cap with three different headspace volumes, on the composition, colour and sensory properties of a Cabernet Sauvignon wine during two years' storage

Mariola Kwiatkowski, George K. Skouroumounis, Kate A. Lattey et al. · Australian Journal of Grape and Wine Research · 2007 · 69 citations

Combining mass spectrometry based electronic nose, visible–near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines

Daniel Cozzolino, Heather E. Smyth, Kate A. Lattey et al. · Analytica Chimica Acta · 2005 · 66 citations

Food Chemistry, Natural Sciences, Spectroscopy +12