A Study of Glycosides in Grapes and Wines of Vitis Vinifera Cv. Shiraz
By:Patrick Iland
Published on 2001 by
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.
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