Research Output per year
Personal profile
Personal profile
Currently Involved in research at Charles Sturt University.
Fingerprint Dive into the research topics where Guillaume Antalick is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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wines
Agriculture & Biology
Wine
Medicine & Life Sciences
Vitis
Medicine & Life Sciences
grapes
Agriculture & Biology
alcohols
Agriculture & Biology
red wines
Agriculture & Biology
vineyards
Agriculture & Biology
Alcohols
Medicine & Life Sciences
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output 2013 2019
Changes in red wine composition during bottle aging: Impacts of viticultural conditions and oxygen availability
Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J., Schmidtke, L. & Clark, A., 2019.Research output: Other contribution to conference › Presentation only
File
Wine
Bottles
Aging of materials
Availability
Oxygen
Changes in Red wine Composition during bottle aging: Impacts of Viticultural Conditions and Oxygen availability
Zhang, X., Clark, A., Blackman, J., Schmidtke, L., Kodoudakis, N., Antalick, G. & Suklje, K., Jul 2019.Research output: Other contribution to conference › Poster
File
red wines
bottles
aldehydes
sulfur
molecular weight
Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products
Zhang, X., Kontoudakis, N., Blackman, J., Šuklje, K., Antalick, G. & Clark, A. C., 01 Jan 2019, In : Food Analytical Methods.Research output: Contribution to journal › Article
benzoquinones
Wine
sulfites
wine
Aldehydes
Integrated multiblock data analysis for improved understanding of grape maturity and vineyard site contributions to wine composition and sensory domains
Schmidtke, L., Antalick, G., Suklje, K., Blackman, J. & Deloire, A., 2019.Research output: Other contribution to conference › Presentation only
vineyard
matrix
cluster analysis
maturation
cultivar
Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis
Antalick, G., Suklje, K., Schelezki, O. J. & Jeffery, D. W., 21 Oct 2019, In : Food Chemistry.Research output: Contribution to journal › Article
wine quality
Wine
chemical analysis
Fermentation
sensory evaluation
Datasets
Cultivar, site or harvest date: the Gordian knot of Wine Terroir DATASET
Schmidtke, L. (Creator), Antalick, G. (Creator), Antalick, G. (Creator), Suklje, K. (Creator), Blackman, J. (Creator), Boccard, J. (Creator), Deloire, A. (Creator), Charles Sturt University, 2019
Dataset