The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
John Blackman - One of the best experts on this subject based on the ideXlab platform.
-
sensory characterization of Hunter Valley semillon aged in bottle
Flavour and Fragrance Journal, 2014Co-Authors: John Blackman, Geoffrey R. Scollary, Anthony Saliba, Leigh Schmidtke, Helene Hopfer, Celia BarrilAbstract:The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters. Copyright © 2014 John Wiley & Sons, Ltd.
-
sweetness acceptance of novices experienced consumers and winemakers in Hunter Valley semillon wines
Food Quality and Preference, 2010Co-Authors: John Blackman, Anthony Saliba, Leigh SchmidtkeAbstract:The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.
-
sensory characterization of Hunter Valley semillon using descriptive analysis
Flavour and Fragrance Journal, 2009Co-Authors: John Blackman, Anthony SalibaAbstract:Semillon wines from the Hunter Valley region, Australia, were evaluated by sensory descriptive analysis using 15 trained judges. The panel initially identified 37 attributes, but after training, discussion and statistical analyses the list was reduced to 12 different aromas. Additionally the tastes of acidity and sweetness were practised and results obtained. Principal component analysis (PCA) of the sensory data obtained combined with mean intensity ratings enabled the wines to be divided into four groups or ‘styles’. PCA revealed a two-factor solution explaining 82.5% of the total variance, where bottle age was the most important flavour dimension. Three different styles of young Semillon wine and an aged category were determined, confirming that there is a style with substantial flavour that can sold without the need to bottle age. Copyright © 2009 John Wiley & Sons, Ltd.
Anthony Saliba - One of the best experts on this subject based on the ideXlab platform.
-
sensory characterization of Hunter Valley semillon aged in bottle
Flavour and Fragrance Journal, 2014Co-Authors: John Blackman, Geoffrey R. Scollary, Anthony Saliba, Leigh Schmidtke, Helene Hopfer, Celia BarrilAbstract:The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters. Copyright © 2014 John Wiley & Sons, Ltd.
-
sweetness acceptance of novices experienced consumers and winemakers in Hunter Valley semillon wines
Food Quality and Preference, 2010Co-Authors: John Blackman, Anthony Saliba, Leigh SchmidtkeAbstract:The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.
-
sensory characterization of Hunter Valley semillon using descriptive analysis
Flavour and Fragrance Journal, 2009Co-Authors: John Blackman, Anthony SalibaAbstract:Semillon wines from the Hunter Valley region, Australia, were evaluated by sensory descriptive analysis using 15 trained judges. The panel initially identified 37 attributes, but after training, discussion and statistical analyses the list was reduced to 12 different aromas. Additionally the tastes of acidity and sweetness were practised and results obtained. Principal component analysis (PCA) of the sensory data obtained combined with mean intensity ratings enabled the wines to be divided into four groups or ‘styles’. PCA revealed a two-factor solution explaining 82.5% of the total variance, where bottle age was the most important flavour dimension. Three different styles of young Semillon wine and an aged category were determined, confirming that there is a style with substantial flavour that can sold without the need to bottle age. Copyright © 2009 John Wiley & Sons, Ltd.
Geoffrey R. Scollary - One of the best experts on this subject based on the ideXlab platform.
-
sensory characterization of Hunter Valley semillon aged in bottle
Flavour and Fragrance Journal, 2014Co-Authors: John Blackman, Geoffrey R. Scollary, Anthony Saliba, Leigh Schmidtke, Helene Hopfer, Celia BarrilAbstract:The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters. Copyright © 2014 John Wiley & Sons, Ltd.
-
Views: Grapevine: Hunter Valley Semillon: An Australian icon
Chemistry in Australia, 2012Co-Authors: Geoffrey R. ScollaryAbstract:The Hunter Valley wine region is a curiosity to say the least. Its acidic soils and subtropical climate are two factors that normally are distinct 'Nos' when planning vineyard establishment. Still, the Hunter Valley is regarded as Australia's oldest region with some vines now well over 100 years old. The region's links with chemistry go back to its establishment. James King, one of the pioneers of winegrowing in the Hunter, sent samples of his wines to Baron Justus von Liebig for analysis (Brock W.H. 1997, Justus von Liebig. The chemical gatekeeper, Cambridge University Press, p. 248). The good baron commented favourably on the wines and King went on to win medals in Paris and London.
Leigh Schmidtke - One of the best experts on this subject based on the ideXlab platform.
-
sensory characterization of Hunter Valley semillon aged in bottle
Flavour and Fragrance Journal, 2014Co-Authors: John Blackman, Geoffrey R. Scollary, Anthony Saliba, Leigh Schmidtke, Helene Hopfer, Celia BarrilAbstract:The evolution of sensory characters of white wine cellared under ideal conditions has not previously been studied extensively. The effect of 3 years of bottle ageing of 16 commercial Hunter Valley Semillon (HVS) has been investigated by sensory descriptive analysis. Overall, although primary fruit characters (lemon/lime, grassy, floral, grapefruit and pineapple) generally decreased, some attributes, particularly lemon/lime, remained important features of the wine after the ageing period. Although the grapefruit aroma decreased in all but one wine, none of the decreases were found to have been significant (p < 0.05). Developed characters such as honey, toast and orange marmalade also became more prominent. This study also provides an illustration of the sensory changes in bottled HVS with regard to previously identified HVS styles, with the most noticeable changes occurring in styles categorized by primary fruit characters. Copyright © 2014 John Wiley & Sons, Ltd.
-
sweetness acceptance of novices experienced consumers and winemakers in Hunter Valley semillon wines
Food Quality and Preference, 2010Co-Authors: John Blackman, Anthony Saliba, Leigh SchmidtkeAbstract:The consumer preference of Hunter Valley Semillon (HVS) with varying amounts of glucose was investigated. The respondents were divided into three categories; novice (consumer), experienced (consumer) and winemakers. Experienced drinkers preferred wines with less added glucose than did the novice group. Winemakers preferred a lower level of glucose addition again. This study has also defined levels of residual sugar within which winemakers can aim to produce wine in order to fulfil the desires of the consumer, allowing winemaking decisions for residual sugar levels to be quantitatively based.
Stephen Bell - One of the best experts on this subject based on the ideXlab platform.
-
Vegetation of Werakata National Park, Hunter Valley, New South Wales
2020Co-Authors: Stephen BellAbstract:Werakata National Park (32° 50 S, 151° 25 E), near Cessnock in the Hunter Valley of New South Wales, conserves 2145 ha of mostly open forest vegetation, which was formerly widespread in the lower Hunter Valley. Six vegetation communities are delineated; Lower Hunter Spotted Gum - Ironbark Forest occupies most of the Park. All communities present are considered to be poorly conserved in the region and Werakata plays a critical role in the protection of these vegetation types. Two vegetation communities, Kurri Sand Swamp Woodland and Hunter Lowlands Redgum Forest, are listed as Endangered Ecological Communities under the NSW Threatened Species Conservation Act 1995, while others may warrant future listing. Considerable variation in the floristic composition of the Kurri Sand Swamp Woodland is apparent in the area and the implications are discussed. Populations of four vulnerable plant taxa — Callistemon linearifolius, Eucalyptus parramattensis subsp. decadens, Eucalyptus glaucina, Grevillea parviflora subsp. parviflora, and two rare plant taxa — Grevillea montana, Macrozamia flexuosa , together with several other regionally significant species occur within Werakata. Recommendations are made on the conservation of plant taxa and vegetation communities in the Cessnock area, and on general reserve management. It is suggested that further areas be added to the reserve to consolidate and expand upon that which is already contained, particularly in regard to threatened species, and endangered and poorly conserved ecological communities. Cunninghamia (2004) 8(3): 331-347
-
eucalyptus calidissima myrtaceae a new ironbark species from the Hunter Valley of new south wales australia
Telopea, 2020Co-Authors: Stephen Bell, Van KlaphakeAbstract:Eucalyptus calidissima (Myrtaceae), a new and highly restricted ironbark species from the Hunter Valley of New South Wales is described and illustrated. The new species had previously been included in E. nubilis Maiden & Blakely (syn. Eucalyptus nubila L.A.S.Johnson, orth. var.), but differs in the ribbed hypanthia, hemispherical to bluntly-conical calyptra which are shorter than the hypanthia, and the slightly larger, globular to obconical ribbed fruit. At present, E. calidissima is known only from a single population occurring across c. 200 ha and is considered rare, but it is not under immediate threat. Amendments to relevant sections of the New South Wales and Australian identification keys are provided.
-
Acacia wollarensis (Fabaceae, Mimosoideae sect. Botrycephalae), a distinctive new species endemic to the Hunter Valley of New South Wales, Australia
Telopea, 2017Co-Authors: Stephen Bell, Colin DriscollAbstract:Acacia wollarensis (Fabaceae, Mimosoideae sect. Botrycephalae), a new and restricted species from the upper Hunter Valley of New South Wales, is described and illustrated. The new taxon has affinities to Acacia fulva and the rare A. chrysotricha, but differs from these most prominently in the densely white-setose rachis and pinnules. At present, the new taxon is known only from two populations and under IUCN guidelines qualifies as vulnerable, but is not under immediate threat.
-
Acacia pendula (Weeping Myall) in the Hunter Valley of New South Wales: early explorers' journals, database records and habitat assessments raise doubts over naturally occurring populations
2014Co-Authors: Stephen Bell, Colin DriscollAbstract:Acacia pendula, Weeping Myall, (family Fabaceae) is the most legislatively protected plant species in the New South Wales Hunter Valley. Under the NSW Threatened Species Conservation Act 1995 it is listed as an Endangered Population (in the Hunter Valley) and as a component of two Endangered Ecological Communities (one in the Hunter, one elsewhere in NSW); it is also listed as a Critically Endangered Ecological Community (in the Hunter Valley) on the Commonwealth Environment Protection and Biodiversity Conservation Act 1999 and listed as threatened in three other eastern Australian States. To ascertain the likely original distribution of stands of Acacia pendula in the Hunter Valley, this paper examines the writings of early Australian explorers, herbarium and database records, and the species habitat attributes across NSW. None of the journals examined, including those of botanist/explorer Allan Cunningham (who originally collected Acacia pendula from the Lachlan River in 1817), Thomas Mitchell or Ludwig Leichhardt, make note of the species for the Hunter Valley. Several explorers do, however, record Acacia pendula regularly (>100 times) across other parts of NSW, Queensland, and South Australia. Historical herbarium and database records show a paucity of records from the Hunter prior to the year 2000, after which a 37-fold increase in observations since 1951 is apparent. For the first 128 years of botanical exploration (1823 to 1951), there are no validated collections or records of Acacia pendula from the Hunter Valley. The single exception is a specimen collected by Cunningham from 1825 (lodged at Kew, UK), purported to be from 'Hunters River', but which is morphologically different to other collections of Acacia pendula from that time. There is some uncertainty over the origins of this specimen. Analysis of habitats supporting Acacia pendula in NSW outside of the Hunter show them to differ significantly in geological age, soil type, rainfall and elevation from those in the Hunter. Collectively, these findings provide a strong circumstantial case that Acacia pendula was absent from the Hunter at the time of European settlement; this has important implications for the conservation and management of Hunter stands. Rather than being a threatened species in the Hunter Valley, it is postulated that Acacia pendula has been intentionally and/or accidentally introduced to the region, and may now be imposing a new and emerging threat to the endangered grassy woodlands and forests there. There is now an urgent need for genetic studies to clarify the origins of the current Hunter Valley stands, and to define the taxonomic limits of Acacia pendula and its close relatives.
