Advances in Juice Clarification and Yeast Inoculation

Proceedings of a seminar held on 15 August 1996 in Melbourne.

Edited by Malcolm Allen, Peter Leske and Gary Baldwin

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A case study: Campbell’s Rutherglen
$10.00
Colin Campbell

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A case study: Yeast performance during the 1996 vintage at Rosemount Estate
$10.00
Ian Long

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Case Study: The influence of yeast strain on the acid balance of red wine
$10.00
Andrew Holgate

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Differences in alcohol production by various yeast strains: myth or fact?
$10.00
Ian Jenson

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Enzymes: revisiting the principles and future developments
$10.00
Peter Hagan, Enzymes Australia

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Flotation and its application in oenology
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Louis Delpiano, Enomec Agencies Pty Ltd

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Juice clarification by flotation
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Wayne Falkenberg, Southcorp Wines

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Natural yeast fermentations at Amberley Estate
$10.00
Ed Price

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Optimum usage of Active Dried Wine Yeast
$10.00
Paul Monk, Lallemand Australia Pty Ltd

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Preparing a yeast starter culture: fresh or dried yeast?
$10.00
Paul Henschke

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Results of enzyme evaluation trials: colour extraction performance
$10.00
Peter Leske, Manager, Technical Services Group, The Australian Wine Research Institute

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Stuck fermentation: causes, prevention and cure
$10.00
Paul Henschke

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The role of yeasts in the formation of wine flavours
$10.00
Ann Dumont and Laurent Dulau 2 Lallemand S.A. Complexe Scientifique de Rangueil, France

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Yeast in the future: the role of genetic engineering
$10.00
Eveline Bartowsky, Miguel De Barros Lopes, Peter Langridge and Paul Henschke 1 The Australian Wine Research Institute, Glen Osmond, SA 2 The University of Adelaide, Waite Campus, Glen Osmond, SA 3 Cooperative Research Centre for Viticulture, Plant Research Centre, The University of Adelaide, Waite Campus, Glen Osmond, SA

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