The amounts of n‐propanol, iso‐butanol and iso‐amyl plus active amyl alcohol produced
during fermentation of grape juice were found to vary considerably according to the yeast used…

The nature and origin of ‘hydrogen sulphide’ aroma in young wines is studied and means
sought for controlling and preventing its occurrence. The aroma is due to hydrogen sulphide …

The glycerol content of a wide range of representative Australian wines ranged from 1.36 to
9.94 grams per liter. Dry red wines contained more glycerol than dry white wines, and flor …

In recent years, control over the various processes concerned in the making and maturation
of wirres has been advanced considerably by improvement in both the equipment and the …

The amounts of sulphur dioxide bound by acetaldehyde, pyruvic acid and α‐ketoglutaric
acid during fermentation of three grape juices by eight wine yeasts (Saccharomyces sp.) are …

A study has been made of the amount of variation of sugar and acid content in maturing
grapes and factors affecting it. Variation in composition between vines was found to be greater …

46 yeasts from 5 genera were examined for ability to decompose L‐malic acid in grape juice.
Saccharomyces yeasts decomposed between 3 and 45%, the amount decomposed being …

The micro-organisms which can grow in grape juice and wine are limited to yeasts, lactic
and acetic acid bacteria, and in rare cases, possibly sporing bacilli. Pure yeast cultures are …

Diacetyl is becoming recognised as an important flavour compound in dry red table wines,
and when present in sufficient concentration, can impart a butter-like aroma to wine. Diacetyl …

Added fumaric acid delayed bacterial malo-lactic fermentation in three young Australian
commercial dry red wines from Vitis vinifera L., `Shiraz' variety, grown in different wine areas in …