A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland.

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.

Author dc:creator

• Iland, Patrick George

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/2440/22507

OAI identifier oai:identifier

oai:digital.library.adelaide.edu.au:2440/22507