Dr. Gary Pickering
Dr. Gary Pickering
Chair & Professor of Biological Sciences/Wine Science
Email: gpickeri@brocku.ca
Phone: (905) 688-5550 Ext. 4715
Fax: (905) 688-3104
Office: MC F235

Education:

2005: Certificate in Sensory Statistics, Hal MacFie Training Services, UK
1998: PhD (Wine Science), Lincoln University, NZ
1997: Tertiary Teaching Colloquium Certificate, Charles Sturt University, Australia
1996: Certificate in Advanced Flavour Science, University of Otago, NZ
1996: Post-graduate Diploma in Viticulture and Oenology with distinction, Lincoln
 University, NZ (completed 1992)
1995: Certificate in Small Business Management, Christchurch.
1992: BSc (Zoology), Victoria University of Wellington, NZ.
1986: Registered Psychiatric Nurse, Dunedin School of Nursing, New Zealand

Teaching:

BIOL 5P73, Advanced Wine Flavour
OEVI 1P20, Introduction to Wine

Research area:

Flavour science, wine quality, sensory evaluation, psychophysics of taste.

Funding:

$4 Million over last 5 years. Current projects funded by: Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs; Wine Council of Ontario; and Grape Growers of Ontario.

Publication List

REFEREED PAPERS/BOOK CHAPTERS/PROCEEDINGS/THESES

 

  1. Botezatu, A. and Pickering, G.J. (2009). Ladybug (Coccinellidae) taint in wine. IN Reynolds, A. G. Understanding and Managing Wine Quality and Safety. Woodhead Publishing Limited,
    Cambridge, U.K. (submitted).
  1. Pickering, G.J., Blake, A., and Kotseridis, Y. (2009). Effect of closure, packaging and storage conditions on impact odorants of wine. Czech Journal of Food Science, 27, S62-S65.
  1. Bajec, M.R. and Pickering, G.J. (2009). Association of thermal taste, PROP responsiveness and gender with liking and consumption of alcoholic beverages.Journal of Studies on Alcohol and Drugs (in review).
  1. E. Glemser, C. A. Bahlai, R. Brewster, A-L. Beh, K. Ker, R. H. Hallett, D. Inglis, G. Pickering and M. K. Sears. (2009). Orientation of Harmonia axyridis (Coleoptera: Coccinellidae) to volatiles associated with ripe or damaged wine grapes, Vitis vinifera. Entomologia Experimentalis et Applicata (in review).
  1. Pickering, G.J., Blake, A.J., Soleas, G.J. and Inglis, D. (2009.) Remediation of wine with elevated concentrations of 3-alkyl-2-methoxyprazines using cork and synthetic closures. American Journal of Enology and Viticulture (submitted).
  1. A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering (2009). Effect of light and temperature on 3-alkyl-2-methoxypyrazine concentration and other impact odorants of Riesling and Cabernet Franc wine during bottle aging. Food Chemistry (in press).
  1. Pickering, G.J. and Cullen, C.W. (2009). The Influence of Taste Sensitivity and Adventurousness on Generation Y’s Liking Scores for Sparkling Wine. The International Journal of Wine Marketing (in review).
  1. Pickering, G. J. (2009). Optimization of dried cat food using a human taste panel: methodology and characterization of flavor (Feature paper). Food Australia, 61(1/2), 30-36.
  1. A. Blake, Y. Kotseridis, I. D. Brindle, D. Inglis, M. Sears and G. J. Pickering (2009). Effect of closure and packaging type on 3-alkyl-2-methoxypyrazines and other impact odorants of Riesling and Cabernet Franc wine. Journal of Agricultural and Food Chemistry, 57 (11), 4680–4690.
  1. G. J. Pickering, M. Spink, Y. Kotseridis, I. D. Brindle, M. Sears and D. Inglis. (2008). Morbidity of Harmonia axyridis mediates ladybug taint in red wine. Journal of Food, Agriculture & Environment, 6 (3&4): 133-137.
  1. Bajec, M.R. and Pickering, G.J. (2008). Thermal taste, PROP sensitivity and perception of oral sensations. Physiology and Behavior, 95: 581–590.
  1. Bajec, M. and Pickering, G. J. (2008). Astringency: mechanisms and perception. Critical Reviews in Food and Nutrition 48 (9): 858-875.
  1. De Miglio, P. and Pickering, G. J. (2008). The influence of ethanol and pH on the taste and mouth-feel sensations elicited by red wine. Journal of Food, Agriculture and Environment, 6 (3&4): 143-150.
  1. Pickering, G.J. and Cullen, C.W. (2008). The Influence of Taste Sensitivity and Adventurousness on Generation Y’s Liking Scores for Sparkling Wine. Proceedings of the Fourth International Conference of the Academy of Wine Business Research, Siena, Italy, July 17-19, 2008 (in press).
  1. Gary J. Pickering and P. DeMiglio (2008). The white wine mouthfeel wheel: a lexicon for describing the oral sensations elicited by white wine. Journal of Wine Research, 19 (1), 51-67.
  1. Yu, P. and G. J. Pickering (2008). Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style. Am. J. Enol. Vitic., 59 (2), 146-152.
  1. Y. Kotseridis, M. Spink, I. Brindle, A. J. Blake, M. Sears, G.J. Soleas, D. Inglis and G. J. Pickering. (2008). Quantitative analysis of 3-alkyl-2-methoxypyrazines in juice and wine using Stable Isotope Dilution Assay. Journal of Chromatography A, 1190 (1/2), 294-301.
  1. G. J. Pickering, M. Spink, Y. Kotseridis, D. Inglis, I. D. Brindle, M. Sears and A-L Beh. (2008). Yeast strain affects 3-isopropyl-2-methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine. Australian Journal of Grape and Wine Research,14, 230–237.
  1. G. J.  Pickering, A. Karthik, D. Inglis, M. Sears and K. Ker. (2008). Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in Concord and Niagara Grape Juice. Journal of Food Science, 73 (6): S262-S266.
  1. G. J. Pickering, M. Spink, Y. Kotseridis, I. D. Brindle, M. Sears and D. Inglis. (2008). The influence of Harmonia axyridis morbidity on 2-Isopropyl-3-methoxypyrazine in Cabernet Sauvignon wine. Vitis, 47 (4): 227-230.
  1. M. S. Pour Nikfardjam and G. J. Pickering (2008). Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: Phenolic composition. European Food Research and Technology, 227 (4): 1077-1083.
  1. G. J. Pickering and M. S. Pour Nikfardjam (2008). Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II: Oral sensations and sensory:instrumental relationships. European Food Research and Technology, 227 (3): 925-931.
  1. Pigeau, G., Quai, J., Kontkanen, D., Domitrek, J., Pistor, M., Kaiser, K., van der Merwe, G., Pickering, G., and Inglis, D.L. (2008). Icewine juice compositional profile and yeast nitrogen usage during Icewine fermentation. Food Research International (submitted).
  1. Pickering, G. J. (2008). Optimizing the sensory characteristics and acceptance of canned cat food: use of a human taste panel. Journal of Animal Physiology and Animal Nutrition, 93(1), 52-60.
  1. Bramble, L., Cullen, C., Kushner, J., and Pickering, G.J. (2007). The Development and Economic Impact of the Wine Industry in Ontario, Canada. IN: The Golden Grape – Wine, Society and Globalization. Multidisciplinary Perspectives on the Wine Industry. Palgrave Macmillan, New York, 63-86.
  1. G. J.  Pickering, A. Karthik, D. Inglis, M. Sears and K. Ker. (2007). Determination of Ortho- and Retro-nasal Detection Thresholds for 2-isopropyl-3-methoxypyrazine in Wine. Journal of Food Science, 72(7), S468-S472.
  1. Pickering, G. J., Ker, K and Soleas, G.J. (2007). Determination of the critical stages of processing and tolerance limits for Harmonia axyridis for ‘ladybug taint’ in wine. Vitis, 46(2): 85-90.
  1. G.J. Soleas and G. J. Pickering (2007). Influence of variety, wine style, vintage and viticultural area on select chemical parameters of Canadian Icewine. Journal of Food, Agriculture and Environment, 5 (3/4): 97-101.
  1. Canan Nurgel and Gary Pickering (2006). Modeling of sweet, bitter and irritant sensations and their interactions elicited by model ice wines. Journal of Sensory Studies, 21 (5): 505-519.
  1. Pickering, G.J., Lin, J.Y., Reynolds, A., Soleas, G. and Riesen, R. (2006). The evaluation of remedial treatments for wine affected by Harmonia axyridis. International Journal of Food Science and Technology, 41, 77-86.
  1. Gary J. Pickering and Gordon Robert (2006). Perception of mouthfeel sensations elicited by red wine is associated with sensitivity to 6-n-propylthiouracil  (PROP). Journal of Sensory Studies, 21, 249-265.
  1. Gary J. Pickering, Gina Haverstock and David DiBattista. (2006). Evidence that sensitivity to 6-n-propylthiouracil (PROP) affects perception of retro-nasal aroma intensity. Journal of Food, Agriculture and Environment, 4 (2), 15-22.
  1. Cliff, M.A., and Pickering, G.J. (2006). Determination of odour detection thresholds for acetic acid and ethyl acetate in ice wine. Journal of Wine Research, 17 (1), 45-52.
  1. Pickering, G.J., Y. Lin and K. Ker. (2006). Origin and remediation of Asian Lady Beetle (Harmonia axyridis) taint in wine. IN Dris, R. (ed.) Crops: Growth, Quality and Biotechnology. III. Quality Management of Food Crops for Processing Technology. WFL Publisher, Meri-Rastilan tie 3 C, Helsinki, Finland, 785-794. ISBN 952-91-8601-0.
  1. K. Ker and Pickering, G.J. (2006). Biology and control of the novel grapevine pest– the Multicolored Asian Lady Beetle Harmonia axyridis. IN Dris, R. (ed.) Crops: Growth, Quality and Biotechnology. IV. Control of Pests, Diseases and Disorders of Crops. WFL Publisher, Meri-Rastilan tie 3 C, Helsinki, Finland, 991-997. ISBN 952-91-8601-0.
  1. Pickering, G.J. and Lin, Y. (2006). Asian Lady Beetle (Harmonia axyridis) and wine quality. IN Dris, R. (ed.) Crops: Growth, Quality and Biotechnology. III. Quality Management of Food Crops for Processing Technology. WFL Publisher, Meri-Rastilan tie 3 C, Helsinki, Finland, 778-784. ISBN 952-91-8601-0.
  1. Wheeler, S. and Pickering, G.J.  (2006). The effects of soil management techniques on grape and wine quality. IN  Dris, R. (ed.) Fruits. Growth, Nutrition, and Quality. WFL Publisher, Meri-Rastilan tie 3 C, Helsinki, Finland, 195-208. ISBN:952-99555-0-2.
  1. McFadden-Smith, W. and Pickering, G.J. (2006).  Powdery mildew and fruit quality.  IN Dris, R. (ed.) Crops: Growth, Quality and Biotechnology. IV. Control of Pests, Diseases and Disorders of Crops. WFL Publisher, Meri-Rastilan tie 3 C, Helsinki, Finland, 882-891. ISBN 952-91-8601-0.
  1. Canan Nurgel and Gary Pickering (2005). Contribution of glycerol, ethanol and sugar to the perception of viscosity and density elicited by model white wines. Journal of Texture Studies, 36, 303–323.
  1. Pickering, G.J., Lin, J.Y., Reynolds, A., Soleas, G., Riesen, R. and I. Brindle. (2005). The influence of Harmonia axyridis on wine composition and aging.Journal of Food Science 70 (2): S128-S135.
  1. Wheeler, S.J., Black, A.S., Pickering, G.J.  (2005). Vineyard floor management improves wine quality in highly vigorous Vitis vinifera ‘Cabernet Sauvignon in New Zealand’. New Zealand Journal of Crop and Horticultural Science, 33, 317-328.
  1. Thomas, A. and Pickering, G.J. (2005). X-it: Gen-X and Older Wine Drinker Comparisons in New Zealand. The International Journal of Wine Marketing, 17 (2), 30-48.
  1. Thomas, Art and Pickering, Gary. (2005). What a difference a sample makes! Proceedings of the 2nd International Wine Marketing Symposium, July 8-9, 2005, Sonoma State University, Sonoma County, California (in press, accepted March 16th).
  1. Derek Kontkanen, Debra L. Inglis, Gary J. Pickering and Andrew Reynolds (2004). The effect of yeast inoculation rate, acclimatization and nutrient addition on Icewine fermentation. Am. J. Enol. Vitic. 55 (4): 363-370.
  1. Thomas, A. and Pickering, G.J. (2004). Behavioural Segmentation: A New Zealand Wine Market Application. Journal of Wine Research, 14 (2-3), 127-138.
  1. Canan Nurgel, Gary J. Pickering, and Debbie Inglis (2004). Sensory and chemical characteristics of Canadian ice wines. Journal of the Science of Food and Agriculture, 84:1675-1684.
  1. Pickering, G.J., Simunkova, K., and DiBattista, D. (2004). Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil). Food Quality and Preference15 (2), 147-154.
  1. Pickering, G.J., Lin, J.Y., Riesen, R., Reynolds, A., Brindle, I., and Soleas, G. (2004). Influence of Harmonia axyridis on the Sensory Properties of White and Red Wine. Am. J. Enol. Vitic., 55 (2), 153-159.
  1. Thomas, A. and Pickering, G.J. (2003). The Importance of Wine Label Information. The International Journal of Wine Marketing 15 (2), pp. 57-73.
  1. Wheeler, S. and Pickering, G.J.  (2003).  Optimizing grape quality through soil management practices. Journal of Food, Agriculture and Environment 1 (2), 190-197.
  1. DeMiglio, P., Pickering, G.J., and Reynolds, A.G. (2002). Astringent sub-qualities elicited by red wine: the role of ethanol and pH. IN Cullen, C.W., Pickering, G.J., and Phillips, R. (eds) (Refereed) Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, May 23rd – 25th, 2002, 31-52.
  1. Mira de Orduña, R. and Pickering, G.J. (2002). The application of lysozyme in winemaking: A review. IN Cullen, C.W., Pickering, G.J., and Phillips, R. (eds) (Refereed) Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, May 23rd – 25th, 2002, 67-88.
  1. Thomas, A. and Pickering, G.J. (2002). Carving up the grape: How many segments define a wine market? IN Cullen, C.W., Pickering, G.J., and Phillips, R. (eds) (Refereed) Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, May 23rd – 25th, 2002, 379-400.
  1. Thomas, A, and Pickering, G.J. (2002). Wine consumers’ assessments of wine label information. IN Cullen, C.W., Pickering, G.J., and Phillips, R. (eds) (Refereed) Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, May 23rd – 25th, 2002, 401-422.
  1. Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (2001). GC-MS analysis of reduced-alcohol Müller-Thurgau wine produced using glucose oxidase-treated juice. LWT – Food Science and Technology, 34 (2), 89-94.
  1. Pickering, G.J. (2001). Low-alcohol grape and fruit wine. IN Dris, R., Niskanen, R. and Jain, S. (eds.) Crop Management and Postharvest Handling of Horticultural Crops. Volume 1 – Quality Management. Science Publishers Inc., Plymouth, UK., 111-131.      
  1. Pickering, G.J.  (2000). Low and reduced-Alcohol Wine: a Review.  Journal of Wine Research, 11 (2), 129-144.
  1. Treeby, M.T, Holzapfel, B.P., Pickering, G.J., and Friedrich, C.J. (2000). Vineyard Nitrogen Supply and Shiraz Grape and Wine Quality. (Refereed) Proceedings of the XXV International Horticultural Congress (Part 2).  Acta Horticulturea, 512: 77-92.
  1. Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1999). Optimising glucose conversion in the production of reduced alcohol wines from glucose oxidase treated musts. Food Research International, 31 (10), 685-692.
  1. Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1999). The Production of Reduced-Alcohol Wine using Glucose Oxidase-treated Juice I - Composition. Am. J. Enol. Vitic. 50 (3) 291-298
  1. Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1999).  The Production of Reduced-Alcohol Wine using Glucose Oxidase-treated Juice II - SO2-binding and stability. Am. J. Enol. Vitic. 50 (3) 299-306.
  1. Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1999). The Production of Reduced-Alcohol Wine using Glucose Oxidase-treated Juice III - Sensory. Am. J. Enol. Vitic. 50 (3) 307-316.
  1. Pickering, G.J., Heatherbell, D.A., Barnes, M.F., and Vanhanen, L.P. (1998) The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine. Am. J. Enol. Vitic., 49 (3), 306-318.
  1. Pickering, G.J. (1997). The production of reduced-alcohol wine using glucose oxidase. PhD thesis. Lincoln University, New Zealand.
  1. Pickering, G.J., and Heatherbell, D.A. (1996). Characterisation of reduced alcohol wine made from glucose oxidase treated must. The Food Technologist, 26 (3), 101-107.

 

PATENTS

 

D. Inglis, A-L. Beh, G. Pickering, I. Brindle and E. Humes (2009). Method For Reducing Methoxypyrazines in Grapes and Grape Products. US Provisional Patent Application No. 61/169,121; Filed:  April 14, 2009.

 

TECHNICAL AND EDITORIAL PUBLICATIONS (non-refereed):

 

Pickering, G.J.  (2009). New tools to describe oral sensations elicited by white wine. Practical Winery & Vineyard (invited contribution), January-February, 74-105.

Cullen, C.W., Pickering, G.J., and Phillips, R. (eds) (2002). Proceedings of the International Bacchus to The Future Conference, St Catharines, Ontario, May 23rd – 25th, 2002 (ISBN: 0-9682851-1-2).

Pickering, G.J. (ed.) (2000). Proceedings of the 1st EIT Viticulture and Oenology Seminar Series, June - December 1999, Eastern Institute of Technology, Hawke’s Bay, New Zealand. Campus Press, New Zealand.

Pickering, G.J., Heatherbell, D.A., and Barnes, M.F.  (1998). The Effects of Juice Hyperoxidation on the Sensory Properties of Riesling Wine.Australian Grapegrower & Winemaker, 419: 18-20.

Pickering, G.J. (1998) The use of enzymes to stabilise colour and flavour in wine. Australian Grapegrower and Winemaker, 417:101-102.

Pickering, G.J. (1997). Exciting work on reduced-alcohol wine. Australian Grapegrower and  Winemaker, May 1997, 16-17.

 

CONFERENCE PROCEEDINGS, POSTERS AND TECHNICAL ABSTRACTS (non-refereed):

 

Pickering, G.J. and Bajec, M. R. (2009). Food, flavour and phantoms: individual variation in taste perception. Proceedings of the 3rd International Conference on Psychology, June 8-11, 2009, Athens, Greece (in press).

Bajec, M.R. and Pickering, G.J.(2009). Biological-based variation in perception of oral sensations and liking of alcoholic beverages: role of gender, PROP responsiveness, and thermal taste. Proceedings of the 8th Pangborn Sensory Science Symposium, 26-30 July 2009, Florence, Italy (in press).

Bajec, M.R. and Pickering, G.J.(2009). Association of thermal taste phenotypes with food liking
Proceedings of the 8th Pangborn Sensory Science Symposium, 26-30 July 2009, Florence, Italy (in press).

Pickering, G.J. and Gaudette, N. (2009). Individual variation in oral perception of health promoting polyphenolics. Proceedings of the 8th Pangborn Sensory Science Symposium, 26-30 July 2009, Florence, Italy (in press).

Pickering, G.J. and Bajec, M. (2009). Thermal taster status is a proxy for general taste responsiveness. Proceedings of 11th European Congress of Psychology. Oslo, Norway, 7-10 July 2009 (in press).

Pickering, G.J. (2009). 2-alkyl-3-methoxypyrazines: impact on wine and juice quality and modification during processing. Proceedings of the Euro Food Chem XV conference, 5-8 July 2009, University of Copenhagen, Copenhagen, Demark (in press).

Bajec, M.R. and Pickering, G.J. (2009). Thermal taste: association with perception of oral sensations and food and beverage behavior. Proceedings of the AChemS XXXI Annual Meeting, April 22-26, 2009, Hyatt Sarasota, Florida (in press).

Pickering, G.J. (2009). Update on Lady Beetle Research. (Invited) oral presentation at The Ontario Fruit and Vegetable Convention, Brock University, St Catharines, Ontario, 18-19th February, 2009.

Bajec, M.R. and Pickering, G.J. (2009). Channels into perception: the perceptual properties of thermal taste and its molecular basis. The XVIIIth Congress of European Chemoreception Research Organization, ECRO-2008, Portoroz, Slovenia 3-7 September 2008. Chem Senses 34: E31.

Bajec, M.R. and Pickering, G.J. (2008). Oral phantasies: the perceptual world of thermal tasters. XV International Symposium on Olfaction and Taste. Association for Chemoreception Sciences, July 21-26, 2008, San Francisco, California. Chem Senses 33: S1–S175, 2008.

Gary J. Pickering (2008). A new off-flavour in fruit juice: ‘ladybug taint’. Proceedings of the 7th International Conference “Juice-World-2008”, Moscow, February 7-8th 2008. Moscow Russian Union of Juice Producers (RSPS), Office 74, 7 Koroviy Val Street, Building 1, 119049, Moscow, Russia (accepted).

Gary Pickering and Mason Spink (2007). Ladybug taint in wine. Proceedings of the Bacchus at Brock International Wine Conference. Brock University, Ontario, Canada, 7-9 June, 2007. Brock University Press (accepted).

Nicole Gaudette and Gary Pickering (2007). The Health Properties of Wine. Proceedings of the Bacchus at Brock International Wine Conference. Brock University, Ontario, Canada, 7-9 June, 2007. Brock University Press (accepted).           
     
Amy Blake, Gary Pickering and George Soleas (2007). Flavour scavenging from wine closures and packaging and relevance to cool climate winemaking. Proceedings of the Bacchus at Brock International Wine Conference. Brock University, Ontario, Canada, 7-9 June, 2007. Brock University Press (accepted).      

M.R. Bajec and G.J. Pickering (2007). Individual variation in perception of oral sensations elicited by wine and wine-related stimuli. Proceedings of the Bacchus at Brock International Wine Conference. Brock University, Ontario, Canada, 7-9 June, 2007. Brock University Press (accepted).  

G.J. Pickering, G.J. Soleas, A. Blake and M. Spink (2008).  Origin and remediation of ladybug taint in wine. In Blair, R., Williams, P. and Pretorius, S. (eds). Proceedings of the 13th Australian Wine Industry Technical Conference. Adelaide Convention Centre, Adelaide, South Australia, 28th July – 2nd August, 2007. Australian Wine Industry Technical Conference Inc, Waite Road, Urrbrae, South Australia 5064, Australia, 275-276.

Pickering, G.J. and Bajec, M.R. (2008). Genetic basis for individual differences in wine flavour perception. In Blair, R., Williams, P. and Pretorius, S. (eds). Proceedings of the 13th Australian Wine Industry Technical Conference. Adelaide Convention Centre, Adelaide, South Australia, 28th July – 2nd August, 2007. Australian Wine Industry Technical Conference Inc, Waite Road, Urrbrae, South Australia 5064, Australia, 275.

Bajec, M.R. and Pickering, G.J. (2007). Individual variation in astringency perception and implications for food preference and health. Proceedings of the 7th Pangborn Sensory Science Symposium, 12-16 August, 2007, Hyatt Regency, Minneapolis, USA (accepted).

Blake, A. and Pickering, G. (2007). Remediation of Methoxypyrazine-mediated greenness in wine through closure and packaging options. Proceedings of the 7th Pangborn Sensory Science Symposium, 12-16 August, 2007, Hyatt Regency, Minneapolis, USA (accepted).

Gaudette, N. and Pickering, G. (2007).  The sensory properties of trans-resveratrol enriched wine. Proceedings of the 7th Pangborn Sensory Science Symposium, 12-16 August, 2007, Hyatt Regency, Minneapolis, USA (accepted).

Bajec, M.R. and Pickering, G.J. (2007). Astringency: perception and mechanisms.  Abstract accepted for the International Conference on Psychology, July 9-10, 2007, Athens, Greece.

G. J. Pickering, Y. Kotseridis, I. Brindle and G. J. Soleas (2007). Use of methoxypyrazine ratios in wine for determining the source of green characters and varietal authenticity. Proceedings of the Euro Food Chem XIV conference, Paris, August 29-31, 2007. Société Française de Chimie, 250 rue Saint-Jacques, 75005 Paris, vol. 2, 441-444.

Pickering, G.J. (2007). Multicolored Asian Lady Beetle and Ladybug Taint - Management and Options. Proceedings of Wineries Unlimited 2007 Conference. Valley Forge Convention Center, King of Prussia, Pennsylvania, March 6-9, 2007. Vineyard and Winery Management, Inc., 103 Third Street
PO Box 231, Watkins Glen, NY 14891-0231, unnumbered (invited presentation).

Gary J. Pickering (2006). Origins, limits and treatment of ‘ladybug taint’ in wine. (Keynote) presentation at the 31st Annual American Society for Enology and Viticulture Eastern Section Annual Conference and Symposium. Hyatt Regency Hotel, Rochester, New York, 9-11th July, 2006, Am. J. Enol. Vitic. 57 (4): 531.

McFadden-Smith, W. and Pickering, G.J. (2006). Juice Composition and Yield from Ontario Vitis vinifera, cultivar Chardonnay Grapes are moderated by severity of powdery mildew infection. 5th International Workshop on Grapevine Downy and Powdery Mildew, San Michele all’Adige, Trentino, Italy, 18-23 June, 2006. Instituto Agrario di San Michele all’Adige, Italy, 133-134.

G. J. Pickering, C. Nurgel, G. J. Soleas, and D. Inglis (2006). Influence of terroir and region-of-origin on Canadian Icewine. Proceedings of the 2nd International Conference on the evaluation and exploitation of grapes of corresponding terroir through winemaking and commercialization of wines (AMPELOS 2006), Santorini Island, Greece, 1 - 3 June 2006, Heliotopos Conferences, Athen, ISBN: 960-89228-0-1, 99-104.

Gary. J. Pickering (2006). White and red wine mouthfeel wheels: new sensory tools for delineating the influence of terroir? Proceedings of the 2nd International Conference on the evaluation and exploitation of grapes of corresponding terroir through winemaking and commercialization of wines (AMPELOS 2006), Santorini Island, Greece, 1 - 3 June 2006, Heliotopos Conferences, Athen, ISBN: 960-89228-0-1, 163-166.

G.J. Pickering (2006). Icewine – the frozen truth (keynote presentation). Proceedings of the Sixth International Cool Climate Symposium for Viticulture and Oenology. Christchurch, New Zealand, 5-10 February 2006, 84-99.

Gary Pickering, Kevin Ker, Debbie Inglis, Rob Hay and Hermann Seifred (2006). Ice Wine Production Practices. Proceedings of the Sixth International Cool Climate Symposium for Viticulture and Oenology. Christchurch, New Zealand, 5-10 February 2006, 170.

G.J. Pickering, Y. Lin, G. Soleas, K. Ker, A. Reynolds and R. Riesen (2006). ‘Ladybug! Ladybug! Fly away home’- a new wine taint associated with Harmonia axyridis. Proceedings of the Sixth International Cool Climate Symposium for Viticulture and Oenology. Christchurch, New Zealand, 5-10 February 2006, 67.

K. Ker, G.J. Pickering and R. R. Brewster (2006).  When a Good Bug Goes Bad! - dealing with a new vineyard pest Harmonia axyridis (Pallas). Proceedings of the Sixth International Cool Climate Symposium for Viticulture and Oenology. Christchurch, New Zealand, 5-10 February 2006, 67.

Kontkanen, D., Pickering, G.J., Reynolds, A. and D.L. Inglis (2005). Impact of yeast conditioning on the sensory profile of Vidal Icewine. American Journal of Enology and Viticulture 56: 298A.

Gary Pickering, Y (James) Lin, George Soleas, Andy Reynolds, Roland Riesen and Ian Brindle (2005). ‘Ladybug taint’: a new wine off-flavour. Proceedings of the International Conference on Off-flavours in Wine and Other Beverages: Origin, Detection & Control. Tarragona, Spain, November 23-25, 2005 (accepted).
 
G.J. Pickering, G. Haverstock, and D. DiBattista. (2005). Genetic variation in flavour perception: does PROP (6-n-propylthiouracil) taster status predict olfactory sensitivity?  Proceedings of the 6th Pangborn Sensory Science Symposium, 7-11 August 2005, Harrogate International Centre, Yorkshire, UK (in press, accepted April 12th, 2005).

G.J. Pickering, C. Nurgel, D. Inglis, A. Reynolds and I. Brindle. (2005). Deconstructing God’s nectar: characterisation of ice wine using descriptive analysis techniques. Proceedings of the 6th Pangborn Sensory Science Symposium, 7-11 August 2005, Harrogate International Centre, Yorkshire, UK (in press, accepted April 12th, 2005).

Debra L.Inglis, Derek Kontkanen, Gary J. Pickering and Andrew Reynolds (2004). Impact of yeast inoculation methods for Icewine fermentation on yeast growth, fermentation time, yeast metabolite production and sensory profiles of Vidal Icewine. American Journal of Enology and Viticulture 55, 433A.

Nurgel, C., Inglis, D.L., Pickering, G.J., Reynolds, A. and I. Brindle (2004). Dynamics of indigenous and inoculated yeast populations in Vidal and Riesling Icewine fermentations. American Journal of Enology and Viticulture 55: 435A.

Gary Pickering, Kevin Ker and Neil Carter (2004). ‘Waiter, there’s a bug in my wine!’ - The influence of Harmonia axyridis on wine quality in Ontario. Oral paper for the 141st Annual Meeting of the Entomological Society of Ontario, 5-7 November, Brock University, St Catharines, Ontario. Abstract #28, pg 21(invited presentation).

G. J. Pickering, Y. (James) Lin, A. Reynolds, R. Riesen, G. Soleas and I. Brindle (2004). Determination of the influence of the Multicolored Asian Lady Beetle (Harmonia axyridis Pallas) on the sensory and chemical characteristics of white and red wine. Poster for the 141st Annual Meeting of the Entomological Society of Ontario, 5-7 November, Brock University, St Catharines, Ontario. Abstract #29, pg 21.

G. J. Pickering, J.Y. Lin, R. Riesen, A. Reynolds, G. Soleas, K. Ker and I. Brindle (2004). MALB and wine quality – a retrospective. Proceedings of the Multi Coloured Asian Lady Beetle Information Day, August 18th, Brock University, Ontario, Canada. Cool Climate Oenology and Viticulture Institute, Brock University (invited presentation).

G. J. Pickering, J.Y. Lin, R. Riesen, A. Reynolds, G. Soleas, K. Ker and I. Brindle (2004). Harmonia axyridis and Wine Quality. Proceedings of the 33rd Annual New York Wine Industry Workshop, 31st March – 2nd April, Geneva, New York. Department of Food Science and Technology, Cornell University, 91-97 (invited presentation).

Gary J. Pickering, Gina Haverstock, David DiBattista (2004). Sensitivity to PROP (6-n-propylthiouracil) is associated with perception of retronasal aroma intensity. Oral paper. Abstract proceedings from The 31st Australasian Experimental Psychology Conference, University of Otago, Dunedin, New Zealand, 16-18 April, Australasian Experimental Psychology Society, pg 97.

DeMiglio, P., and Pickering, G. J. (2003). Characterizing red wine mouth-feel using descriptive analysis and time intensity methods. Proceedings of the 5th Pangborn Sensory Science Symposium, The Boston Park Plazza Hotel, Boston, MA, July 20-24, Elsevier Science, Oxford OX5 1GB, UK, P173.

Simunkova, K., Pickering, G.J., DiBattista, D. (2003). Relationship between sensitivity to 6-n-propylthiouracyl (PROP) and taste and astringency perception elicited by red wines. Proceedings of the 5th Pangborn Sensory Science Symposium, The Boston Park Plazza Hotel, Boston, MA, July 20-24, Elsevier Science, Oxford OX5 1GB, UK, P2.

Osborne, J. P., Pickering, G. J., Liu, S-Q.,  Pilone, G. J., and Mira de Orduña, R. (2002).  Acetaldehyde Metabolism in Wine from the Perspective of Lactic Acid Bacteria.  Proceedings of the 53rd Annual Meeting, June 26- 28, 2002, Oregon Convention Center, Portland. American Society of Enology and Viticulture, 3.

DeMiglio, P., Reynolds, A., and Pickering, G. J. (2002). Effect of pH and Ethanol on the Astringent Subqualities of Red Wine. Proceedings of the 53rd Annual Meeting, June 26-28, 2002, Oregon Convention Center, Portland. American Society of Enology and Viticulture, 40.

Mira de Orduna, R., Osborne, J., Pickering, G.J., Liu, S.-Q., and Pilone, G.J. (2001). Acetaldehyde Metabolism in Malolactic Bacteria and its Effect on Bacterial Growth. Proceedings of the Lallemand International Symposium – Nutritional Aspects II: Synergy between Yeasts and Bacteria - Perugia, Umbria, Italy, 2000. Lallemand S.A., Complexe Scientifique Rangueil – Hall Gilbert Durand 3 – B.P. 4412 – 31405 Toulouse Cedex 4, France, 33-38  (invited presentation).

Gary J. Pickering, Shao-Quan Liu, Gordon J. Pilone and Ramón Mira de Orduña (2001).  Effect of Malolactic Strain and Timing of Inoculation on Chemical and Sensory Characteristics of Chardonnay.  Proceedings of the 52nd Annual Meeting, June 28- 30, 2001, San Diego Convention Center, San Diego. American Society of Enology and Viticulture (in press).

Bartell, A., and Pickering, G.J. (2001). Determination of the contribution of ethanol, glycerol and residual sugars to mouthfeel in wine. Proceedings of the Canadian Institute of Food Science and Technology Conference, Toronto Congress Centre, 3-6 June, 2001.

Geddes, D.J., Bell, S-J., Holzapfel, B.P., Rogiers, S.Y.,  Pickering, G.J. (2001). Astringency sub-qualities elicited by red wine – the effects of viticultural practises. Proceedings of the 4th Pangborn Sensory Science Symposium, Dijon, France, 22-26 July, 2001. INRA-UMRA, 17 Rue Sully – BP 86510, 21065 Dijon Cedex, France, 86.

Geddes, D.J., Pickering, G.J., Bell, S-J., Holzapfel, B., Rogiers, S., and Steel, C. (2000). The effect of bunch exposure and ripeness level on the aroma profile of Cabernet Sauvignon wine. Proceedings of the 5th International Symposium on Cool Climate Viticulture and Oenology, 16-20 January, Melbourne, Australia (in press).

Geddes, D.J., Pickering, G.J., Bell, S-J., Holzapfel, B., Rogiers, S., and Steel, C. (2000). The effect of bunch exposure and ripeness level on the perceived astringency qualities of Cabernet Sauvignon wine. Proceedings of the 5th  International Symposium on Cool Climate Viticulture and Oenology, 16-20 January, Melbourne, Australia (in press).

Pickering, G.J. (2000). The use of Glucose Oxidase in Winemaking. Proceedings of the 1st EIT Oenology and Viticulture Seminar Series. Eastern Institute of Technology, New Zealand. G.J. Pickering (ed.), Campus Press, New Zealand, 11-21 (invited presentation).

Pickering, G.J.  (2000). Mouthfeel in wine - the effect of viticultural practises. Proceedings of the 1st EIT Oenology and Viticulture Seminar Series. Eastern Institute of Technology, New Zealand. G.J. Pickering (ed.), Campus Press, New Zealand, 67-77 (invited presentation).

Pickering, G.J. (1999). Characterisation of the flavour attributes of canned cat-food by a human taste panel.  Proceedings of the 10th World Congress of Food Science & Technology, 3-8 October, Sydney, Australia. Australian Institute of Food Science and Technology Inc, Level 3, 104 Mount Street, North Sydney 2060, NSW, Australia, 52.

Pickering, G.J. (1999). Characterisation of the flavour and texture attributes of dried cat-food by a human taste panel. Proceedings of the 10th World Congress of Food Science & Technology, 3-8 October, Sydney, Australia. Australian Institute of Food Science and Technology Inc, Level 3, 104 Mount Street, North Sydney 2060, NSW, Australia, 52.

Holzapfel, B., Pickering, G.J. and Treeby, M.T. (1999). Vineyard Nitrogen Supply and Shiraz Grape and Wine Quality. Proceedings of the Tenth Australian Wine Industry Technical Conference, Sydney, Australia, 2-5 August 1998, 269.

Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1998). The Production of Reduced-Alcohol Wine using Glucose Oxidase-treated Juice - effects on wine composition, stability, SO2-binding and sensory properties. Proceedings of the XXIII World Congress on the Vine and Wine, 22-27 June 1998, Lisbon, Portugual. OIV, 18 rue d’Aguesseau, 75008 Paris, France, II - Oenologie: 161 - 169.

Holzapfel, B, Treeby, M., and Pickering, G. (1998).  Effect of Nutrition on Quality. Proceedings of the VineTech Cowra Seminar, Cowra, Australia, 26-27 August 1998. Cowra Region Vineyard Association Inc., PO Box 90, Cowra, NSW2794, Australia.

Treeby, M.T., Holzapfel, B., and Pickering, G.J.  (1998). The Effects of Vineyard Nitrogen Nutrition on Shiraz Grape and Wine Composition. Proceedings of the Hunter Valley Vineyard Association Shiraz Seminar - Shiraz .. is it worth it? - 27th May, 1998. Hunter Valley Vineyard Association, PO Box 123, Maitland, NSW 2320, Australia, 9 (invited presentation).

Pickering, G.J. (1997). An Overview of Research at the National Wine and Grape Industry Centre, Charles Sturt University. Proceedings of the Lincoln University Grape and Wine Symposium, 27-28 September 1997, Canterbury, New Zealand, 61-64 (invited presentation).

Heatherbell, D.A. and Pickering, G.J. (1996). Recent research on the use of Glucose Oxidase For the Production of Reduced Alcohol Wines. Proceedings of the 11th International Oenological Symposium, 3-5 June, 1996, Sopron, Budapest, Hungary.  International Association for Winery Technology & Management, Breisach, Germany, 153-179 (invited presentation).

Pickering, G.J., Heatherbell, D.A., Barnes, M.F., and Vanhanen, L.P. (1996). Alcohol and Mouthfeel in White Wine. Proceedings of the Lincoln University Grape and Wine Symposium, 20-21 September 1996, Canterbury, New Zealand, 79-80 (invited presentation).

Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1996). A Sensory Study of Reduced Alcohol Wines. Proceedings of the Ninth Australian Wine Industry Technical Conference, 10-19 July 1995, Adelaide, Australia. Winetitles, Sth Australia, 216.

Pickering, G.J. and  Heatherbell, D.A. (1996). The use of Glucose Oxidase for the production of Reduced Alcohol Wines. Proceedings of the Lincoln University Grape and Wine Symposium, 20-21 September 1996, Canterbury, New Zealand, 31-33 (invited presentation).

Pickering, G.J., Heatherbell, D.A. and Barnes, M.F (1995). The Sensory Profile of a Riesling Wine Produced from Oxidised Must. G.F. Steans (ed)  Proceedings of  The New Zealand Grape and Wine Symposium, 2-4 November, 1995, vol 10. The New Zealand Society for Viticulture and Oenology, 21-22.

Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. (1995). Some Effects of Must Oxidation on the Sensory Profile of White Wine.  Proceedings of the Lincoln University Grape and Wine Symposium, 22-23 September 1995, Canterbury, New Zealand, 33 (invited presentation).

Pickering, G.J., Heatherbell, D.A., Phelps, T., and Barnes, M.F. (1994). Sensory Evaluation of Reduced Alcohol Wines Produced from Glucose Oxidase/Catalase Treated Musts.  G.F. Steans (ed)  Proceedings of  The New Zealand Grape and Wine Symposium, 27-29 October, 1994, vol. 9.  The New Zealand Society for Viticulture and Oenology, 43-44.

Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. (1994). Reduced Alcohol  Wine - developments at Lincoln.  Proceedings of the Lincoln University Grape and Wine Symposium, 23-24 September 1994, Canterbury, New Zealand, 21 (invited presentation).

Pickering, G.J., Heatherbell, D.A., and Barnes, M.F. (1993). A New Technology for the Production of Reduced Alcohol Wine.  D.T. Jordan (ed) Proceedings of The New Zealand Grape and Wine Symposium - Sustainability (and) Cabernet Sauvignon - 3-6 November 1993, vol. 8. The New Zealand Society for Viticulture and Oenology, 131- 134.

 

CONFERENCE, SYMPOSIUM, AND SEMINAR PRESENTATIONS – Oral or poster presentations without proceedings:

 

Pickering, G. J. (2008). Oenological options for mediating ladybug taint. Uncorked Grape and Wine Industry Conference. Niagara College, Niagara-on-the-Lake, Ontario, May 27th-28th 2008 (invited oral presentation).

Pickering, G. J. (2008). Overview of common wine faults. Oral presentation to the Vintners’ Quality Alliance-Ontario Tasting Panel Faults Workshop, Hillebrand Estates Winery, Niagara-on-the-Lake, Ontario, 4thth March (invited presentation).

Gary Pickering (2007). Trembling on a threshold. Oral presentation to the CCOVI Annual General Meeting, Brock University, St Catharines, Ontario, May 10th.

Pickering, G. J. (2007). Wine Faults. Oral presentation to the Vintners’ Quality Alliance-Ontario Tasting Panel Faults Workshop, Brock University, 28th February (invited presentation).

Bowen, Amy J., Reynolds, Andrew G. and Pickering, G.J. (2006). The Effect of Harvest Date and Crop Load on the Sensory Profiles of Riesling and Vidal Icewines from Niagara Peninsula. Oral presentation at the 31st Annual American Society for Enology and Viticulture Eastern Section Annual Conference and Symposium. Hyatt Regency Hotel, Rochester, New York, 9-11th July, 2006, Am. J. Enol. Vitic. 57:4, 528.

Pickering, G. J. (2006). ‘Ladybug taint’ - origin, impact and remediation. Oral presentation to the Pennsylvania State University and Pennsylvania Agriculture Multicolored Asian Lady Beetle Meeting.
American Legion, Post 105, North East Erie County, PA, November 29, 2006 (invited presentation).

G. J. Pickering (2006). Touch and taint. Oral presentation to the Staatliche Lehr- und Versuchsanstalt für Wein- und Obstbau, Weinsberg, Germany, 24th May (invited presentation).

Gary J. Pickering (2006). When Djehuti Meets Hethert - An Oenologist’s Foray Into Statistics. McMaster University, Hamilton, Canada, January 17th (invited presentation).

Amy Bowen, Andrew Reynolds and Gary Pickering (2005). Validation of Analytical Tests for the Authentication of Canadian Icewines.  Impact of Harvest Date and Crop Load on Riesling and Vidal Icewines. Poster presentation to the CCOVI Annual General Meeting, Brock University, St Catharines, Ontario, December 2nd.

Gary Pickering (2005). Baco, bugs and bitterness. Oral presentation to the CCOVI Annual General Meeting, Brock University, St Catharines, Ontario, December 2nd.

G. J. Pickering (2005). Overview of current research. Oral presentation to the FVM Research Institute for Viticulture and Oenology, Pécs, Hungary, April 26th (invited presentation).

G. J. Pickering (2004). Survival of the Super-Tasters: what Darwin didn't tell you about the secret lives of wine drinkers. Oral presentation at the Grape and Wine Research Seminar Series. Brock University, December 9th (invited presentation).

G. J. Pickering, Y. (James) Lin, A. Reynolds, R. Riesen, G. Soleas and I. Brindle (2004). The Impact of Asian Lady Beetle (Harmonia axyridis) on Wine Quality. Poster presentation for the Great Lakes Fruit Workers Meeting. Guelph, Ontario, November 10-12.

A.G. Reynolds, C. Ross, Gary J. Pickering, Amy Bowen, C. Nurgel, D.L. Inglis, and I. Brindle. (2004). Elucidation of novel odour-active compounds in Riesling and Vidal icewines from Canada. Colloquium on Late and Post-Harvest Grapes for Wine Production. 5th ISHS Postharvest Symposium, Verona, Italy, June 5th (invited presentation).

Bramble, L., Cullen, C., Kushner, J., and Pickering, G.J. (2004). The Development and Economic Impact of the Wine Industry in Ontario, Canada. I. The Evolution of the Wine Industry in the Province of Ontario, Canada. The First International Conference on the Economic History of Wine and Wine Management “Wine in the World: History, Management and Trade”, March 2-4th, 2004, University of Avignon, Provence, France.

Bramble, L., Cullen, C., Kushner, J., and Pickering, G.J. (2004). The Development and Economic Impact of the Wine Industry in Ontario, Canada. II. The Economic Impact of the Ontario Wine Industry. The First International Conference on the Economic History of Wine and Wine Management “Wine in the World: History, Management and Trade”, March 2-4th, 2004, University of Avignon, Provence, France.

G.J. Pickering, J. Y. Lin, R. Riesen, A. Reynolds, G. Soleas, K. Ker and I. Brindle (2004). Bacchus v Beetlejuice: Multicoloured Asian Lady Beetle (Harmonia axyridis) - impact on wine quality, remediation and tolerance. (Keynote) oral presentation at the 2004 Minnesota Grape Growers Association Spring Symposium, 13th March, Minnesota, Minneapolis (invited presentation).

 

G. J. Pickering, Y. (James) Lin, A. Reynolds, R. Riesen, G. Soleas and I. Brindle (2004). The Impact of Asian Lady Beetle (Harmonia axyridis) on Wine Quality. Poster presentation at The Ontario Fruit and Vegetable Convention, Brock University, St Catharines, Ontario, 18-19th February, 2004.
 
Nurgel, C., Inglis, D., Pickering, G.J., Reynolds, A., and Brindle, I. (2004). Biodiversity of yeast species of Vidal and Riesling ice wine grapes across four different harvesting dates. Poster presentation at The Ontario Fruit and Vegetable Convention, Brock University, St Catharines, Ontario, 18-19th February, 2004.

Pickering, G.J. (2003). Update on Multicoloured Asian Lady Beetle (MALB) Research. “Innovations in Grape Growing and Winemaking” – a Materials and Manufacturing Ontario Research Day, Brock University, 16th December (invited presentation).

Pickering, G.J. (2003). New tools for understanding the oral sensations elicited by wine: perception & implications for wine making. “Innovations in Grape Growing and Winemaking” – a Materials and Manufacturing Ontario Research Day, Brock University, 16th December (invited presentation).

Nurgel, C, and Pickering, G.J. (2003). Use of enzymes as an alternative/supplement to Sulphur dioxide.  “Innovations in Grape Growing and Winemaking” – a Materials and Manufacturing Ontario Research Day, Brock University, 16th December (invited presentation).

Pickering, G. J. (2003). Mouthfeel - Measurement and Manipulation. Oral presentation to the Vintners’ Quality Alliance-Ontario Tasting Panel Workshop, Brock University, 9th September (invited presentation).
           
K.J. Wilson, D. Boreham, J. Lin, G. Pickering, and G. Moran (2003). Applications of Radiation within the Wine Industry.  International Congress of Radiation Research, Brisbane Convention and
Exhibition Centre, Brisbane, Australia, August 17-22, 2003. 

Pickering, G. J. (2003). Body – Physiological Interactions, Acidity, Alcohol and Sweetness. Key-note oral presentation at the Vinquiry Body Building for Winemakers Seminar, DoubleTree Hotel, Rohnert Park, California, May 15th (invited presentation). 

Pickering, G.J., and McFadden-Smith, W. (2003).  Juice composition and yield from Ontario Vitis vinifera, cultivar Chardonnay grapes are moderated by severity of powdery mildew infection. Poster for the 24th IFU Symposium, Moscow, June 22-27. 

Pickering, G. J., Lin, J.Y., Riesen, R., Reynolds, A., Brindle, I., and Soleas, G. (2003). Impact of Harmonia axyridis (Asian Lady Beetle) on the Sensory Properties of White and Red Wine. Oral presentation to Vintners’ Quality Alliance-Ontario Winemakers Seminar, Brock University, 26th March (invited presentation).

Wilson, K., Boreham, D., Pickering, G., Lin, J., and Moran, G. (2003). Applications of Radiation within the Wine Industry. Oral presentation to Vintners’ Quality Alliance-Ontario Winemakers Seminar, Brock University, 26th March (invited presentation).

McFadden-Smith, W., Pickering, G., Buhler, L., and deMan, J, (2003). Fungicide Alternatives for Control of Grapevine Powdery Mildew: Vineyard Efficacy and Impact on Juice and Wine Composition. Poster presentation at the Niagara Peninsula Fruit and Vegetable Growers Association Convention, St. Catharines, Ontario, February 18-19.

McFadden-Smith, W., Ker, K., and Pickering, G. (2003).  Grape Diseases - to Know Them is to Control Them.Oral presentation at the Niagara Peninsula Fruit and Vegetable Growers Association Convention, St. Catharines, Ontario, February 18-19.

Pickering, G. J. (2002). Profiling Red Wine Astringency. Oral presentation to Vincor Operations Conference, Blue Mountains Resort, Ontario, 3-5th July (invited presentation).

Pickering, G. J. (2002). Basic Wine Faults. Oral presentation to the Vintners’ Quality Alliance-Ontario Tasting Panel Faults Workshop, Brock University, 4th June (invited presentation).

Reynolds, A.G., Pickering, G.J., and DeEll, J. (2001). Impact of Harvest Date on Sensory Aspects of Sovereign Coronation – Preliminary Report. Oral presentation to The Fresh Grape Growers' Marketing Board, Niagara, October 23rd (invited presentation).

Gary J. Pickering, Shao-Quan Liu, Gordon J. Pilone and Ramón Mira de Orduña (2001). Simultaneous Alcoholic and Malolactic Fermentations in the Production of New Zealand Chardonnay - Chemical and Sensory Evaluation. Oral presentation at the American Society of Enology and Viticulture Eastern Section 26th Annual Symposium "Space Age Winegrowing", July 10 - 13, 2001, White Oaks Conference Resort and Spa Niagara-on-the-Lake, Ontario, Canada.

Geddes, D.J., Bell, S-J., Holzapfel, B.P., Rogiers, S.Y.,  Pickering, G.J. (2001). The Role of Fruit Exposure and Maturity in the Mouthfeel of Australian Cabernet Sauvignon Wine. Oral presentation at the American Society of Enology and Viticulture Eastern Section 26th Annual Symposium "Space Age Winegrowing", July 10 - 13, 2001, White Oaks Conference Resort and Spa Niagara-on-the-Lake, Ontario, Canada.

P. Demiglio, A. Reynolds and G. J. Pickering (2001).  The Effect of pH and Ethanol on the Astringent Sub-qualities of Red Wine, and Implications for Optimum Grape Ripeness. Oral presentation at the American Society of Enology and Viticulture Eastern Section 26th Annual Symposium "Space Age Winegrowing", July 10 - 13, 2001, White Oaks Conference Resort and Spa Niagara-on-the-Lake, Ontario, Canada.

Pickering, G.J. (2001). Wine faults – which, why, and what to do. Oral presentation at The Ontario Amateur Winemakers Association Annual Conference, Niagara College, Niagara-on-the-Lake, Ontario, 8-10 June, 2001 (invited presentation).

Pickering, G.J. (2001). The mouthfeeel of wine. Oral presentation at The Ontario Grape and Tender Fruit Association Conference, Brock University, St Catharines, Ontario, 21-22 February, 2001(invited presentation).

Pickering, G.J. (2000). Current research. Oral presentation at the International Sommeliers Guild Conference at Queen’s Landing, Niagara-on-the-lake, Ontario, Dec, 2000 (invited presentation).

Pickering, G.J. (2000). An overview of current research. Oral presentation to the Department of Animal and Food Sciences, Lincoln University, New Zealand, 2nd May 2000 (invited presentation).

Pickering, G.J. (2000). Manipulation of wine flavour through enzyme technology and vineyard management. Oral presentation at the Cool Climate Oenology and Viticulture Institute, Brock University, Canada, 5th May 2000 (invited presentation).

Pickering, G.J. (1999). Research trends in the understanding of the sensory properties of wine. Oral presentation at National Workshop: Understanding the Sensory Properties of Wine, 14th October 1999, Eastern Institute of Technology, Hawke’s Bay, New Zealand (invited presentation).

Pickering, G.J., Sage, N., and  Dufour, J-P. (1999). The effect of region-of-origin on the aroma profile and composition of New Zealand varietal wines.  Poster presentation atthe New Zealand Society for Viticulture and Oenology Conference, Auckland, New Zealand, 3-5 Nov 1999. The New Zealand Society for Viticulture and Oenology.

Pickering, G.J. (1998). The use of glucose oxidase in the production of reduced alcohol wine. Oral presentation at the National Wine and Grape Industry Centre Seminar Series, May 1998, Charles Sturt University, Wagga Wagga, Australia (invited presentation).

Pickering, G.J. (1997). How low can you go?  Oral presentation at the National Wine and Grape Industry Centre Seminar Series, 29th May, 1997, Charles Sturt University, Wagga Wagga, Australia (invited presentation).

Pickering, G.J. (1996). Aspects of current research. Oral presentation at the Waite Campus, University of Adelaide, Australia, November 1996 (invited presentation).

Pickering, G.J., Heatherbell, D.A., Barnes, M.F., and Vanhanen, L.P. (1996). The Effect of Ethanol Concentration on the Temporal Perception of Viscosity and Density in White Wine. Oral presentation at The New Zealand Institute of Food Science and Technology and the New Zealand Biotechnology Association Joint Conference, 2-5 July 1996, Lincoln University, Canterbury, New Zealand.

Pickering, G.J., and Heatherbell, D.A. (1996). Characterisation of Reduced Alcohol Wine made from Glucose oxidase-catalase treated Must. Oral presentation at The New Zealand Institute of Food Science and Technology and the New Zealand Biotechnology Association Joint Conference, 2-5 July 1996, Lincoln University, Canterbury, New Zealand.

Pickering, G.J. (1995). Effects of Must Oxidation on the Sensory Profile of White Wine. Oral presentation at the Lincoln University Inaugural Postgraduate Conference, November 1995, Canterbury, New Zealand.

 

Education Papers:

Pickering, G.J. (2003). Sensory Evaluation for the Winemaker. 2003 Heartland Wine School,  Bloomington, Indiana, 24-26th February (unnumbered).

Pickering, G.J.  (1998). Increasing Student Participation and Enthusiasm in a Wine Evaluation Programme. Papers from the Tertiary Teaching Colloquium, 1997. C.E.L.T., Charles Sturt University, Wagga Wagga, Australia, September 1998, (4) 9-11.

 

SELECTED CONSULTANCY REPORTS:

Pickering, G.J. (2009). Determination of Icewine quality. Report to private client, July, 11 pp.

Pickering, G.J. (2006). Sparkling wine spoilage. Report to private client, February, 21 pp.

Pickering, G.J. (2005). Effect of lactic acid bacteria strain and timing of inoculation on the oral sensations elicited by red wines. Report to private client.

Pickering, G.J. (2004). The effect of lactic acid bacteria strain on the mouthfeel of white wine. Report to private client, Feb 2004, 38 pp.

Pickering, G.J. (2003). Development of a technology to dealcoholize wine. Report to private client, September 2003.

Pickering, G.J. (2002). Efficacy of Sanguinarine for control of grapevine fungal disease:  Determining the effects of vineyard application on the fermentation and compositional parameters of Cabernet Sauvignon wine. Report to private client, December 2002.

Pickering, G.J. (2002). Technical report on development of new aroma-based product range.Report to private client, October 2002.

Pickering, G.J. (2001/02). Curriculum development for AWAVE project. Series of documents for Vintner’s Enterprise Inc.

Pickering, G.J. (2000). Development of a New Zealand Wine Proficiency Testing Programme. Report for AgriQuality New Zealand Ltd.

Pickering, G.J. (1999). Alleged Contaminated Cork Supply. Report to private client, January 1999, 27 pp.

Pickering, G.J. (1998). Characterisation of the flavour and texture attributes of dried cat-food by a human taste panel. Report to private client, March 1998, 86 pp.

Pickering, G.J. (1997). Characterisation of the flavour attributes of cat-food by a human taste panel. Report to private client, September 1997, 200 pp.