Damian Espinase Nandorfy

Senior Lecturer

La Trobe University

Australia

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About

Damian Espinase Nandorfy is a Senior Lecturer at La Trobe University in Australia. His research areas include wine sensory analysis, fermentation processes, and the comparative properties of milk alternatives. Recent publications have focused on topics such as the quantitation of proline in wine, the sensory properties of red wine, and the aromatic profiles of plant-based milk. He aims to enhance consumer acceptance of wines produced in warm climates through innovative blending techniques.

Articles (14)

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2025

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2022

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2022

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2021

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2021

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2021

Collaborators (8)

Simon Schmidt

AUSTRALIA

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Charles Sturt University

AUSTRALIA

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Robert A. Shellie

AUSTRALIA

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Damian Espinase Nandorfy

Research Interests

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Articles (14)

Robust, automated quantitation of proline in wine

Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues

A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant‐Based Milk Alternatives

Insight into how fermentation might contribute to the distinctiveness of Australian coffee

Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions

Transient acetaldehyde production by SO2-producing <i>Saccharomyces cerevisiae</i> promotes the survival of <i>Oenococcus oeni</i> during co-fermentation

The Role of Potent Thiols in “Empyreumatic” Flint/Struck-Match/Mineral Odours in Chardonnay Wine

Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending

Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes

Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

Collaborators (8)

Simon Schmidt

Chris Curtin

Russell Keast

Andrew Clark

Marlize Bekker

Cristian Varela

Xinyi Zhang

Robert A. Shellie

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