Research output per year
Research output per year
Personal profile
Personal profile
A PhD Candidate at Charles Sturt University in Wagga Wagga, Australia. My main current research focuses on the impact of light on the oxidative and reductive aging of wine. This project is funded by the ARC Training Centre for Wine Innovation Production.
My passion for wine research grew strongly during my Master's degree project focusing on wine oxidation. I also participated in wine production during harvest season in different wine regions (i.e., Tuscany, Marlborough and Napa).
Research Interests
- Wine Chemistry
- Oxidative and reductive development in wine
- Wine aging
- Winemaking
- Light-spoilage wine
Education/Academic qualification
Viticulture and Oenology, Master of Science, Ecole Supérieure d'Agricultures
Award Date: 11 Oct 2018
Food Technology, Bachelor of Science, Chulalongkorn University
Award Date: 22 Jun 2015
Subject keywords
- Wine Chemistry
- Sensory analysis
- Oenology
- aroma spoilage of wine
- Wine aging
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Changes in Cu fractions and riboflavin in white wines during short-term light exposure: impacts of oxygen and bottle colour
Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 09 Feb 2024.Research output: Other contribution to conference › Abstract › peer-review
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Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour
Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 27 Apr 2024, In: Food Chemistry. 452, 139504.Research output: Contribution to journal › Article › peer-review
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The influence of copper fractions on light induced spoilage of white wines
Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 2024, p. 31. 1 p.Research output: Other contribution to conference › Abstract › peer-review
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Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage
Vongluanngam, I., Tocharoenvanith, N. & Assatarakul, K., 2021, In: Journal of Food Processing and Preservation. 45, 3, 9 p., e15229.Research output: Contribution to journal › Article › peer-review
5 Citations (Scopus) -
The oxygen consumption kinetics of commercial oenological tannins in model wine solution and Chianti red wine
Jeremic, J., Vongluanngam, I., Ricci, A., Parpinello, G. P. & Versari, A., Mar 2020, In: Molecules. 25, 5, 13 p., 1215.Research output: Contribution to journal › Article › peer-review
Open AccessFile15 Citations (Scopus)
Prizes
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ARC Training Centre for Wine Innovation Production
Vongluanngam, I. (Recipient), 2022
Prize: Grant › Successful
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