Research Interest:
- Principles and Application of Wine
- Wine chemistry
- Winemaking
- Fermented food and beverages
Academics
- Ph.D. (Food Biotechnology), Assumption University joint program with University of California Davis, Thailand (2016)
- B.S. (Food Technology), Assumption University, Thailand (2007)
Publications
- Shrestha, R., Panprivech, S., Kitsawad, K. & Kunathigan, V. (2021). Investigation and Comparison of Physicochemical Characteristics of Non-aged and 4-Month Aged Mulberry Wine Prepared from Three Different Wine Making Techniques. Proceeding of the The 6th Food Ingredient Asia Conference FiAC 2020 on “Food Science, Nutrition and Health” Webinar, 14-16 October, 2020, Indonesia. (In press)
- Sereephantwong, K., Panprivech, S., & Kunathigan, V. (2020). Effect of Saccharomyces sp. No.9 on Physicochemical Characteristics of Aged Roselle Wine and Its Consumer Preference. Proceeding of the The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for future food and nutrition security 18-19 June 2020, Bangkok, Thailand, pp. 332-340.
- Shrestha, T. D., Kunathigan, V., Kitsawad, K. & Panprivech, S. (2020). Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine. Applied Science and Engineering Progress, DOI: 10.14416/j.asep.2020.05.001
- Lerno, L. A., Panprivech, S., Ponangi, R., Brenneman, C. A., Block, D. E., & Oberholster, A. (2019). Impact of Cold Soak Duration on Cabernet Sauvignon Fermentation and Phenolic Composition. Journal of the Science of Food and Agriculture, 99(2), 805-815.
- Shrestha, T., Kunthigan, V., & Panprivech, S. (2018). Impact of fermentation conditions on the extraction of phenolics and some chemical properties of wine from mangosteen pericarp. Proceeding of the The 3rd International Conference on Sustainable Global Agriculture and Food (ICSAF) “Food Innovation For ASIAN Community Development” 9-10th November 2018, Ho Chi Minh City, Vietnam, pp. 358-366.
- Sereephantwong, K., Panprivech, S., & Kunathigan, V. (2018). The Effect of Saccharomyces sp. No.9 on Physicochemical Characteristic of Aged Roselle Wine. Proceeding of the The 3rd International Conference on Sustainable Global Agriculture and Food (ICSAF) “Food Innovation For ASIAN Community Development” 9-10th November 2018, Ho Chi Minh City, Vietnam, pp. 321-334.
- Lerno, L. A., Panprivech, S., Ponangi, R., Hearne, L., Blair, T., Oberholster, A., & Block, D. E. (2018). Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation. American Journal of Enology and Viticulture, 69(3), 295-301.
- Lerno, L., Reichwage, M., Panprivech, S., Ponangi, R., Hearne, L., Oberholster, A., & Block, D. E. (2017). Chemical Gradients in Pilot Scale Cabernet Sauvignon Fermentations and Their Effect on Phenolic Extraction. American Journal of Enology and Viticulture, 68(4), 401-411.
- Panprivech, S., Lerno, L. A., Brenneman, C. A., Block, D. E., & Oberholster, A. (2015). Investigating the effect of cold soak duration on phenolic extraction during Cabernet Sauvignon fermentation. Molecules, 20(5), 7974-7989.
Presentations (Oral / Poster)
- Poster presentation, Speaker entitled “Impact of Different Cold Soak durations on Cabernet Sauvignon fermentation and phenolic composition” – 2015 Recent Advances in Viticulture and Enology at University of California, Davis CA, US (May 14, 2015)
- Poster presentation, Speaker entitled “Impact of Different Cold Soak durations on Cabernet Sauvignon fermentation and phenolic composition” – 66th American Society for Enology and Viticulture at Portland Marriot Downtown Waterfront Hotel, Oregon, US (June 15-19, 2015)
- Poster presentation, Speaker entitled “Impact of Different Cold Soak durations on Cabernet Sauvignon fermentation and phenolic composition” – Robert Mondavi Institute for Wine and Food Science the 6th Annual Graduate Student Poster Competition at University of California, Davis CA, US (December 10, 2015)
Research Funding
- Project investigator under the topic of “Impact of different mangosteen pericarp ratios on the extraction profile of phenolics and sensory characteristics of mangosteen wine using two yeast strains” (Under Assumption University Research Fund year 2018)
