Copies of author's previously published articles inserted. Bibliography: leaves 121-144. This study investigates the site of biosynthesis of flavour compounds in the grapevine. Most of the secondary metabolites, including flavour compounds, are glycosylated and stored in plant tissues as glycosides. The chemical properties of these compounds, especially their water solubility, suggests that glycosides might be forms of translocated secondary metabolites in plants.

Copies of author's previously published articles inserted. / Bibliography: leaves 121-144. / xiii, 150 leaves : ill. (chiefly col.) ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / This study investigates the site of biosynthesis of flavour compounds in the grapevine. Most of the secondary metabolites, including flavour compounds, are glycosylated and stored in plant tissues as glycosides. The chemical properties of these compounds, especially their water solubility, suggests that glycosides might be forms of translocated secondary metabolites in plants. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1996?