The aim of this study was to determine how changes in grape composition brought about by
artificial shading (sunlight exclusion) influence wine properties including colour, flavonoid …

Polyphenols extracted from the seeds of Vitis vinifera L. cv. Shiraz berries were monitored
during berry development. Initially seeds were green, plump and had pliable seed coats, but …

Berries were collected regularly from fruit set to berry maturity from irrigated (Shiraz)
grapevines in a Barossa valley vineyard. Seeds were removed for detailed study of physical …

Red table wines of quality are characterized by pleasing and complex mouth-feel sensations,
the most important of these being astringency. While a comprehensive set of terms has …

A reverse phase HPLC method has been developed for the quantitative analysis of pigmented
poly‐phenolic polymers in red wines. Pigmented polymers were well separated from …

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An analytical assay for glycosylated secondary metabolites of grapes, juices and wines,
through quantification of glycosyl glucose (GG), has been optimized and validated. The …

Thermodynamic parameters for intermolecular copigmentation interactions involving
malvidin-3-glucoside were determined by UV/visible spectroscopy at wine pH (pH 3.6). These …

Analysis of malate, tartrate, potassium, and sodium in Shiraz grape berries during ripening
showed large and distinctive developmental differences between pericarp tissues. During …

… profile of an extract and its eluate was also analysed by HPLC (PG Iland, unpublished). … of
the extract and its eluate were similar (PG Iland, unpublished), indicating that no one particular …