Christopher Ford

Associate Professor

University of Adelaide

Australia

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About

Christopher Ford is an Associate Professor at The University of Adelaide, Australia. His research primarily focuses on viticulture and enology, particularly the biochemical pathways in grapevines and wine aroma development. Recent articles include studies on glycosyltransferases in Vitis vinifera, ascorbate degradation pathways, and the effect of various yeast strains on wine composition. He is also engaged in exploring vineyard variability and its implications for winegrowing management.

Articles (12)

Year:

2025

Year:

2024

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

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2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (8)

Markus Rienth

Professor of viticulture

SWITZERLAND

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Crystal Sweetman

Flinders University

AUSTRALIA

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Kerry Wilkinson

Professor of Oenology

University of Adelaide

AUSTRALIA

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Vladimir Jiranek

University of Adelaide

AUSTRALIA

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Philippe DARRIET

Professeur des Universités

Institut des Sciences de la Vigne et du Vin

FRANCE

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Colin Jenkins

Associate Professor

Flinders University

AUSTRALIA

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Vanessa Melino

Lecturer/Assistant Professor

University of Newcastle Australia

AUSTRALIA

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Vinay Pagay

Lecturer

University of Adelaide

AUSTRALIA

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Christopher Ford

Research Interests

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About

Articles (12)

Transcription Profiling of Glycosyltransferases in Vitis vinifera Cultivars Following Smoke Exposure

Ascorbate degradation

Effect of non‐ Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

Facilitating mapping and understanding of within‐vineyard variation in fruit composition using data pooled from multiple vineyards

Characterising spatio‐temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon

A systematic review and meta-analysis of vineyard techniques used to delay ripening

Remote Sensing, Yield, Physical Characteristics, and Fruit Composition Variability in Cabernet Sauvignon Vineyards

The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus

Biosynthesis and Cellular Functions of Tartaric Acid in Grapevines.

Crop Load and Plant Water Status Influence the Ripening Rate and Aroma Development in Berries of Grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon

Exploratory study of sugar and C 6 compounds in single berries of grapevine ( Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening

Impact of light irradiance on the biosynthesis of ABA-elicited phenolic compounds in suspension-cultured Vitis vinifera L. cells

Collaborators (8)

Markus Rienth

Crystal Sweetman

Kerry Wilkinson

Vladimir Jiranek

Philippe DARRIET

Colin Jenkins

Vanessa Melino

Vinay Pagay

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