1,761 research outputs found
Wilkinson Cave, part of Imperial Cave, Jenolan Caves, New South Wales [picture] /
No full textTitle devised by cataloguer from inscriptions.; Inscriptions: "Wilkinson Cave, right Imperial, Jenolan. N.S.W. Series 78. Kerry Sydney"--Printed on card.; Part of the collection: Charles Kerry collection of New South Wales views.; Also available online http://nla.gov.au/nla.pic-vn6102315
Wilkinson Cave, Jenolan Caves, New South Wales, ca. 1895 [picture] /
No full textTitle from inscriptions.; Part of the collection: Charles Kerry collection of New South Wales views.; Inscriptions: "Wilkinson Cave, Jenolan"--Printed upper left; Photographer's blind stamp upper right.; Condition: Creases, faded, yellowing.; Also available online at: http://nla.gov.au/nla.pic-an4009627
Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wine
No full textVolatile phenols exist in wine and can be markers for Brettanomyces and smoke taint off-odors. Cyclodextrins (CDs) are found to be capable of forming inclusion complexes with volatile phenols. Cross peaks on 2D 1H ROESY nuclear magnetic resonance (NMR) spectra demonstrated inclusion of volatile phenols in the β-CD cavity, while difference tests confirmed this resulted in a perceptible reduction of their sensory impact. However, a conventional headspace solid phase microextraction (HS-SPME) method using an isotopically labelled normalizing standard failed to quantify the residual volatile phenols by gas chromatography-mass spectrometry (GC-MS) because of inclusion of the standard by the CDs. A new method involving an additional liquid phase was developed and validated for quantitation of volatile phenols in the presence of CDs. The retention of eight volatile phenols by α-, β-, and γ-CD was subsequently studied.Chao Dang, Kerry L. Wilkinson, Vladimir Jiranek and Dennis K. Taylo
Removal of Volatile Phenols From Wine Using Crosslinked Cyclodextrin Polymers
No full textVolatile phenols have been implicated as contributors to off-odors associated with taints from bushfire smoke and microbial spoilage. Various methods for the amelioration of off-odors have been evaluated, but to date, they have not included cyclodextrin (CD) polymers. In the current study, two CD polymers were prepared from β- and γ-CD, using hexamethylene diisocyanate (HDI) as a crosslinking agent. Adsorption tests were performed with four volatile phenols (guaiacol, 4-methylguaiacol, 4-ethylguaiacol and 4-ethylphenol) at concentrations up to 1 mg/L. The removal of volatile phenols by CD polymers achieved equilibrium almost instantly, with isotherm tests suggesting an adsorption capacity of 20.7 µg of volatile phenol per gram of polymer. Langmuir and Freundlich models were subsequently used to fit the data. In batch adsorption tests, the CD polymers achieved 45 to 77% removal of volatile phenols. Polymer reusability was also evaluated and was found to be excellent. A comparison between volatile phenol adsorption by CDs vs. CD polymers, determined using a novel four-phase headspace solid-phase microextraction (HS-SPME) method for gas chromatography-mass spectrometry (GC-MS), suggests CD polymers offer several advantages for use by the wine industry.Chao Dang, Vladimir Jiranek, Dennis K. Taylor and Kerry L. Wilkinso
Rapid method for proline determination in grape juice and wine
No full textProline is typically the most abundant amino acid present in grape juice and wine. The amount present is influenced by viticultural and winemaking factors and can be of diagnostic importance. A method for rapid routine quantitation of proline would therefore be of benefit for wine researchers and the industry in general. Colorimetric determination utilizing isatin as a derivatizing agent has previously been applied to plant extracts, biological fluids, and protein hydrolysates. In the current study, this method has been successfully adapted to grape juice and wine and proved to be sensitive to milligram per liter amounts of proline. At sugar concentrations above 60 g/L, interference from the isatin-proline reaction was observed, such that proline concentrations were considerably underestimated in grape juice and dessert wine. However, the method was robust for the analysis of fermentation samples and table wines. Results were within ±10% agreement with data generated from typical HPLC-based analyses. The isatin method is therefore considered suitable for the routine analysis required to support research into the utilization or release of proline by yeast during fermentation.Danfeng Long, Kerry L. Wilkinson, Kate Poole, Dennis K. Taylor, Tristan Warren, Alejandra M. Astorga and Vladimir Jirane
Perceptions and expectations of authorship: Towards development of an e-learning tool facilitating discussion and reflection between post-graduate supervisors and candidates
No full textMichelle Picard, Kerry Wilkinson and Michelle Wirthensoh
Lipophilic antioxidant content of almonds (Prunus dulcis): a regional and varietal study
No full textAbstract not availableYing Zhu, Kerry L. Wilkinson, Michelle G. Wirthensoh
Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine
No full textWine quality can be significantly impacted by tannin and polysaccharide composition, which can in turn be influenced by grape maturity and winemaking practices. This study explored the impact of three commercial wine additives, a maceration enzyme, an oenotannin and a mannoprotein, on the composition and sensory properties of red wine; in particular, in mimicking the mouthfeel associated with wines made from riper grapes. Shiraz grapes were harvested at 24 and 28 °Brix and the former vinified with commercial additives introduced either individually or in combination. Compositional analyses of finished wines included tannin and polysaccharide concentration, composition and size distribution by high performance liquid chromatography, while the sensory profiles of wines were assessed by descriptive analysis. As expected, wines made from riper grapes were naturally higher in tannin and mannoprotein than wines made from grapes harvested earlier. Enzyme addition resulted in a significantly higher concentration and average molecular mass of wine tannin, which increased wine astringency. Conversely, mannoprotein addition reduced tannin concentration and astringency. Addition of oenotannin did not meaningfully influence wine composition or sensory properties.Sijing Li, Keren Bindon, Susan E.P. Bastian, Vladimir Jiranek and Kerry L. Wilkinso
Autograph of Jimmy Elaine Wilkinson Meyer in "Any Friend of the Movement"
No full textThe title page and an autograph by the author, Jimmy Elaine Wilkinson Meyer, in their work ""Any Friend of the Movement: Networking for Birth Control 1920-1940"" with an inscription.Gloria- Kudos and thanks for your labors and inspiration. Looking to better days ahead. Jimmy Meye
Influence of deficit irrigation strategies on fatty acid and tocopherol concentration of almond (Prunus dulcis)
No full textAbstract not available.Ying Zhu, Cathy Taylor, Karl Sommer, Kerry Wilkinson, Michelle Wirthensoh
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