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Date: 2016
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1193333
Description: 6 page(s)
Reviewed: Reviewed
Date: 2015
Language: eng
Resource Type: Thesis PhD
Identifier: http://hdl.handle.net/1959.14/1150587
Description: Thesis by publication.
Full Text: Full Text
Date: 2014
Subject Keyword: non-Saccharomyces | yeasts | wine | aroma | flavour | fermentation
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/281809
Description: Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate i ... More
Reviewed: Reviewed
Authors: Turton, James
Date: 2011
Subject Keyword: carbon price | wine | Australia | climate change
Language: eng
Resource Type: conference paper abstract
Identifier: http://hdl.handle.net/1959.14/202009
Description: The Australian Government recently announced a proposed carbon price plan to come into effect in 2012. The Australian Government argues that putting a price on carbon emissions ought to encourage carb ... More
Date: 2011
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/134889
Description: Grape chitinase was found to be the primary cause of heat-induced haze formation in white wines. Chitinase was the dominant protein in a haze induced by treating Sauvignon blanc wine at 30 °C for 22 h ... More
Reviewed: Reviewed
Date: 2010
Language: eng
Resource Type: reference entry
Identifier: http://hdl.handle.net/1959.14/311781
Description: Winemaking, as the oldest form and use of biotechnology, is imbued with deep tradition; however, globalization of the wine industry has necessitated modernization of this ancient craft, and this has l ... More
Authors: Kleeman, Grant
Date: 2006
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/11439
Description: 6 page(s)
Reviewed: Reviewed
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