Impacts on Wine Flavour
Date: 10-11 July 2003
Venue: Tanunda, South Australia
Editors: Susanne Bell, Kerry de Garis, Christopher Dundon, Richard Hamilton, Steve Partridge and Garry Wall
The proceedings include the papers presented by invited speakers on a range of topics dealing with impacts on wine flavour-: Dekkera/Brettanomyces yeast: – an overview of recent AWRI investigations and ascertaining the degree of genetic variation; identifying key aroma compounds in Australian Riesling wines; and the effect of various wine bottle closures and fining agents on flavour and aroma compounds in wine
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Dekkera/Brettanomyces yeast – an overview of recent AWRI investigations and some recommendations for its control
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Identification of key flavour compounds in Australian Riesling wines
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The ability of various wine bottle closures and fining agents to remove flavour and aroma compounds from wine
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The degree of genetic variation between strains of Dekkera/Brettanomyces yeast isolated from different Australian wineries and regions
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