Wine Science publications
Permanent URI for this collection
Browse
Browsing Wine Science publications by Title
Now showing 1 - 20 of 333
Results Per Page
Sort Options
Item Metadata only 1,4-Di-tert-butyl (2R,3R)-2-({(2E)-3-[4(acetyloxy)phenyl]prop-2-enoyl}oxy)-3hydroxybutanedioate(Blackwell Munksgaard, 2012) Hixson, J.; Taylor, D.; Ng, S.; Tiekink, E.The title compound, C₂₃H3₃₀O₉, has an approximate T-shape with the tert-butyl ester groups lying either side of the benzene ring. The acetyl group is almost perpendicular to the benzene ring to which it is connected [C-C-O-C torsion angle = -106.7 (3)°]. The conformation about the C=C double bond [1.331 (4) Å] is E. Linear supramolecular chains along the a axis mediated by hydroxy-carbonyl O-H...O hydrogen bonds feature in the crystal packing. The same H atom is also involved in an intramolecular O-H...O interaction.Item Metadata only A method for mini-lot fermentation for use in research and commercial viticultural and winemaking trials(Ryan Publications, 2006) Holt, H.; Iland, P.; Ristic, R.Item Metadata only A survey of industrial strains of Saccharomyces cerevisiae reveals numerous altered patterns of maltose and sucrose utilisation(Inst Brewing, 2002) Meneses, F.; Henschke, P.; Jiranek, V.A model fermentation system was used to define the abilities of 25 Saccharomyces cerevisiae strains, representing the brewing, baking, winemaking and distilling industries, to utilise maltose and sucrose in the presence of glucose and fructose. Three categories of sucrose and maltose utilisers were observed; repressible, constitutive and non-utilisers. In terms of fermentation kinetics, neither high rates of sucrose hydrolysis nor the early onset of maltose utilisation were correlated with reduced fermentation duration in the experimental system used. Instead better positive correlations were found between this parameter and biomass formation (R2 = 0.62) and rates of maltose or monosaccharide removal (R2 = 0.87 and 0.82, respectively). Additionally, invertase activity of brewing strains was seen to occur in two forms: cell-associated and non-cell-associated. This survey exposed a number of novel phenotypes that could be harnessed as a means of producing strains with rapid and efficient utilisation of fermentable carbohydrates.Item Metadata only A united approach to almond improvement(1997) Ainsley, P.; Bertozzi, T.Item Metadata only Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine(AUSTRALIAN SOCIETY OF VITICULTURE AND OENOLOGY, 2001) Costello, Peter J.; Lee, T. H.; Henschke, Paul A.Item Metadata only Absorption of 2,4,6-trichloroanisole by wine corks via the vapour phase in an enclosed environment(Australian Society of Viticulture and Oenology, 2001) Barker, D.; Capone, D.; Pollnitz, A.; McLean, H.; Francis, I.; Oakey, H.; Sefton, M.Natural bark corks which were exposed to an atmosphere saturated with deuterium-labelled 2,4,6-trichloroanisole (d5-TCA) absorbed the d5-TCA rapidly. A commercially applied surface treatment did not prevent the ingress of the d5-TCA into the corks. d5-TCA was lost from contaminated corks by aeration relatively slowly. Nevertheless, the observation that TCA can be desorbed in this manner suggests that aeration, albeit under modified conditions, may yet prove useful in improving the quality of wine corks. Most of the absorbed d5-TCA was localised in the outer 2 mm of the cork cylinder, but a significant amount migrated to the interior of the cork cylinder after as little as twenty-four hours of exposure. Significantly more d5-TCA was found in the older growth compared to the younger growth bark after this time.Item Metadata only Acacias as potted plants(International Society for Horticultural Science, 1995) Parletta, M.; Sedgley, MargaretItem Metadata only Acacias as potted plants(1996) Parletta, M. A.; Sedgley, MargaretItem Metadata only Acacias, Cut Flowers & Foliage(1998) Sedgley, Margaret; Horlock, F.Item Metadata only Acceleration of the drying rates of paprika fruit with drying oil and cutting(Blackwell Science Ltd, 2001) Krajayklang, M.; Klieber, A.; Dry, P.Paprika fruit (Capsicum annuum L.) were dipped in water (control), cold oil (10% plus 2.5% K2CO3) for 3 min, or hot oil at 65 8C, and left whole or were cut in halves or small pieces.The fruit were dried at 45 8Cand ground.The qualityof the powder was assessed before and after 8 weeks of storage at 37 8C. Both oil dips and cutting accelerated the drying. Hot oil dipping of whole fruit halved the drying period compared to the control, but cutting the fruit into small sections accelerated the drying most, reducing the drying times by 81%. Combining the oil with fine cutting did not further accelerate drying. The oil dips changed the structure of the surface wax, increasing the water permeability; the cutting opened alternative routes to the cuticle for water movement. Colour intensity and stability increased slightly for cut fruit, but was unaffected by oil.The aroma of water-dipped samples was 'hay-like', while that of the oil dipped samples was 'nutty'.Item Metadata only Accumulation of proline analogues and adaptation of Melaleuca species to diverse environments in Australia(C S I R O Publishing, 2000) Naidu, B.; Paleg, L.; Jones, G.The genus Melaleuca is native to Australia, with about 250 species spread from favourable to very stressful ecological habitats. We analysed the leaves of 125 Melaleuca species for the accumulation of proline analogues to explore relationships between the ability of the species to accumulate proline analogues and their ability to adapt to various stressful habitats in Australia. Melaleuca species that have evolved the ability to accumulate only L-proline seem to be adapted to non-saline or non-sodic soils in regions of higher rainfall. Species that accumulate N-methyl-L-proline seem to be adapted to saline and/or sodic soils with moderate amount of rainfall. Species that accumulate trans-4-hydroxy-N-methyl-L-proline seem to be adapted to saline and/or sodic soils and occur in areas with considerably lower rainfall, while species that accumulate trans-4-hydroxy-N,N-dimethyl-L-proline are widely distributed in Australia, with a particular adaptation to extremely arid (deserts) and saline and/or sodic soils. The species accumulating more than one osmoprotectant seem to have an ecophysiological advantage over plants accumulating only one osmoprotectant.Item Metadata only Accumulation of vanillin during barrel-aging of white, red, and model wines.(AMER CHEMICAL SOC, 1997) Spillman, P.; Pollnitz, A.; Liacopoulos, D.; Skouroumounis, G.; Sefton, M.A method for the rapid and accurate analysis of vanillin in wine, using stable isotope dilution analysis and gas chromatography/mass spectrometry, has been developed and applied to 64 oak barrel-aged white, red, and model wines. Following barrel fermentation and maturation on yeast lees, the concentration of vanillin in the white wines was only about one-third of that in the model wines stored for the same period. Once the yeast lees were removed, however, the white and model wines accumulated vanillin at a similar rate, which indicated that biological reduction of vanillin occurred only prior to racking. After 93 weeks in barrels, the concentration of vanillin in the red wines was less than one-half that in the model wines, and vanillin was further depleted during subsequent bottle storage of the red wines for 2 years at cellar temperature. For the model and red wines, the mean concentration of vanillin in barrels made from French oak, seasoned and coopered in Australia, was significantly higher than that for wines stored in barrels made from the same wood, but seasoned and coopered in France. In the white wines, extensive biological transformation of vanillin associated with yeast activity during the initial weeks of maturation appears to have nullified this seasoning/ coopering effect. Oak origin had no significant influence on the final vanillin concentration in the wines.Item Metadata only Accumulation of volatile oak compounds in a model wine stored in American and Limousin oak barrels(Hindawi Limited, 1998) Spillman, P.; Iland, P.; Sefton, M.Item Metadata only Adventitious root formation in Acacia baileyana F. Muell(1999) Schwarz, J. L.; Glocke, Pauline Lesley; Sedgley, MargaretItem Metadata only Affinity purification, overexpression, and characterization of chaperonin 10 homologues synthesized with and without N-terminal acetylation(The American Society for Biochemistry and Molecular Biology, 1995) Ryan, Michael T.; Naylor, Dean J.; Hoogenraad, Nicholas J.; Hoj, Peter BordierItem Metadata only Affinity-purification and identification of GrpE homologues from mammalian mitochondria(Elsevier Science B.V., 1995) Naylor, D. J.; Ryan, Michael T.; Condron, R.; Hoogenraad, Nicholas J.; Hoj, Peter BordierItem Metadata only Aflatoxin contamination and its management in chilli and paprika products in Australia(FOOD AUSTRALIA, 2001) Klieber, AndreasItem Metadata only Almond breeding in Australia(International Society for Horticultural Science, 2002) Wirthensohn, M.; Sedgley, M.; Batlle, I.; Hormaza, I.; Espiau, M.T.Adelaide University runs the Australian Almond Breeding Program in conjunction with the Australian Almond Growers Association (AAGA). Crossing matrices were generated based on the almond ideotype developed. Self-fertility and improved nut quality rank highly in the breeding aims. Controlled pollinations began in 1997 using 11 almond cultivars including ‘Nonpareil’, ‘Carmel’, ‘Ferragnès’, ‘LeGrand’, self-compatible genotypes, and well-adapted Australian cultivars such as ‘Chellaston’, ‘Keane's seedling’, ‘McKinlay's Magnificent’ and ‘Johnston's Prolific’. Hybridisations are conducted at multiple sites including the Waite Campus (Adelaide), Willunga (Southern Vales) and Loxton (Riverland). Since then the program has produced nearly 8000 seedlings for evaluation, crossing up to 27 different cultivars in one season. The seedling progeny have been planted in the Riverland region at Lindsay Point, Victoria. Evaluation has begun on the 1997 and 1998 progeny, with bud burst and flowering time scored (date and intensity), as well as nut and tree characteristics such as shelling percentage, kernel taste and tree vigour and branching habit.Item Metadata only Amounts of glycosides in grapevine organs during berry development(1996) Gholami, Mansour; Coombe, B. G.; Robinson, Simon P.; Williams, P. J.Item Metadata only Analysis of pigmented polymers in red wine by reverse phase HPLC(Australian Society of Viticulture and Oenology, 2002) Peng, Z.; Iland, P.; Oberholster, A.; Sefton, M.; Waters, E.A reverse phase HPLC method has been developed for the quantitative analysis of pigmented polyphenolic polymers in red wines. Pigmented polymers were well separated from anthocyanins and other simple wine pigments and eluted last as a single peak. The polymeric and polyphenolic nature of this peak was confirmed by its precipitation with gelatine and its behaviour during ultrafiltration and chromatography on Sephadex LH20. This method correlates well with spectrophotometric measures of total pigmented polymers and indices of wine age. The proportion of the pigmented material incorporated into polymers increased with increasing wine age.