Publications by Dr. Doreen Schober

Publications (excerpt)

  • Gilmore A. and Schober D., 2026. Analysis of Grape and Wine Quality Features with Simultaneous Absorbance Spectral and Fluorescence Excitation-Emission Matrix Technology. Chapter 10 in Practical Quantitative Vibrational and Electronic Spectroscopy: A Guide for Developing, Optimizing, and Validating Procedures. First Edition (ed. Deborah A. Peru), John Wiley & Sons, Inc., ISBN 978-1-394-22722-8.

  • Gilmore A. and Schober D., 2026 Simultaneous Absorbance and Fluorescence Instrument Measuring and Analysis: Principles for Quantitative Analysis. Chapter 9 in Practical Quantitative Vibrational and Electronic Spectroscopy: A Guide for Developing, Optimizing, and Validating Procedures. First Edition (ed. Deborah A. Peru), John Wiley & Sons, Inc., ISBN 978-1-394-22722-8.

  • Wood, A., Vargas, S., Gambetta, G., Schober, D., Jeffers, L., Coulson, T., 2024. Modeling the Climate Changing Concentrations of Key Red Wine Grape Quality Molecules Using a Flexible Modelling Approach. Oeno One, 58(4), https://doi.org/10.20870/oeno-one.2024.58.4.8086.

  • Schober D., Wacker M., Schmarr H.-G., Fischer, U., 2023. Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System. Fermentation, 9(11), 931, doi: 10.3390/fermentation9110931.

  • Schober D., Gilmore A., Chen L., Zincker J., Gonzalez, A., 2022. Determination of Cabernet Sauvignon wine quality parameters in Chile by absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy. Food Chemistry, 392, 133101, doi: 10.1016/j.foodchem.2022.133101.

  • Saez V., Schober D., Gonzalez A., Arapitsas P., 2021. LC-MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys. Metabolites, 11, 829, doi: 10.3390/metabo11120829.

  • Morales-Vera R., Echeverría-Vega A., Espinoza A., Roa Roco R., Gonzalez A., Schober D. and Tramon S., 2022. Compost of vitiviniculture residues - Closing the loop of the wine industry. 43th OIV World Congress, 31.10 - 04.11. 2022, Baja California, México.

  • Schober D., Legues M., Guidez H., Caris C., Vargas S., Gonzalez A., 2020. How geographical origin and vineyard management influence cv. Cabernet Sauvignon in Chile - Machine learning based quality prediction. XIIIth International Terroir congress, 17-18.11.2020, Adelaide, Australia.

  • Schober D., Caris C., Penichet I., Vargas S., Cuevas J., Zincker J., Gonzalez A., Casaubon G., 2019. Objective quality assessment and classification of Cabernet Sauvignon from Chile. 3rd International Flavor and Fragrance Conference, 01.-04.10.2019, Viña del Mar, Chile.

  • Schober D., Wacker M., Klink S., Schmarr H.-G., Fischer U., 2015. Impact of grape processing and yeast strain selection on glycosylated aroma compounds and flavor of sparkling wine. 10th Oeno symposium, 29.06.-1.07.2015, Bordeaux, France.

  • Schober D., Wacker M., Schmarr H.-G., Fischer U., 2014. Variation of glycosylated aroma precursors during grape processing and fermentation. Macrowine, 07.-10.09.2014, Stellenbosch, South Africa.

  • Schober D. and Fischer U., 2014. Analysis of glycosylated aroma compounds during grape processing and fermentation. Wine Active Compounds, 26-28.03.2014, Beaune, France.