Includes a list of publications co-authored by the author during the preparation of this thesis. Bibliography: leaves 103-111. Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a comprehensive vineyard irrigation trial. Glycosyl-glucose concentrations shows promise for the prediction of wine composition and flavor intensity.
| Identifer | oai:union.ndltd.org:ADTP/126327 |
| Date | January 2001 |
| Creators | Iland, Patrick. |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
| Relation | SUA, SUA:W |
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