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Iland, Patrick George Dept. of Horticulture, Viticulture and Oenology 2001 http://hdl.handle.net/2440/22507 Includes a list of publications co-authored by the author during the preparation of this thesis. Bibliography: leaves 103-111. vi, 111 leaves : ill. ; 30 cm. 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. Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2001 456163 bytes application/pdf en Glycosides Analysis. Grapes Composition. Wine and wine making. A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz / Patrick George Iland. Thesis This electronic version is made publicly available by the University of Adelaide in accordance with its open access policy for student theses. Copyright in this thesis remains with the author. This thesis may incorporate third party material which has been used by the author pursuant to Fair Dealing exception. If you are the author of this thesis and do not wish it to be made publicly available or If you are the owner of any included third party copyright material you wish to be removed from this electronic version, please complete the take down form located at: http://www.adelaide.edu.au/legalsopen.access