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The effect of ethanol and glycerol concentration on the body, sweetness, acidity, aroma and flavour intensity, and perceived viscosity and hotness of three Riesling wines was assessed. The ethanol and glycerol contents of the wines were adjusted by addition to give three realistic levels (5.2,...
Improvements in the efficiency of water use in Australian vineyards have included a move away from diffuse or ‘total cover’ irrigation techniques to drip irrigation systems. This change in irrigation method has a significant effect on moisture distribution within the soil profile, with...
Vineyards in the Hunter Valley and Hastings Valley (sub‐tropical NSW) were examined by unaided eye for visible symptoms of bunch rot diseases at berry maturity in 2003 (for a total of five varieties over seven vineyards). Grey mould (Botrytis cinerea) was evident in three vineyards, and ripe rot...
Yeast cells have a minimum N requirement to ferment a must through to dryness, so that grape N content (hence must N) becomes critical in meeting that prerequisite. Viticultural practices aimed at meeting that N requirement are of special relevance because interactions between rootstock and...
To assess the effects of exogenous tannin addition on the properties of a red wine made from Vitis vinifera cv. Shiraz, a winemaking study was performed with pre‐ and post‐alcoholic fermentation additions of 200 mg/L of a commercial grape seed‐derived oenotannin product. The influence of the...
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