Wine and viticulture journal

• 

  Año 2013, Número 6

  • Keeping the Savour flavour once the world’s wine trade has departed

    James Gosper

    

  • Highlights of ASVO Awards for Excellence and natural wine debate

    Paul R. Petrie

    

  • Time for the action to begin

    Paul Evans

    

  • All the fun of the fair – Part 1

    Tony Keys

    

  • If there are ‘natural’ wines, then are conventionally-made wines ‘unnatural’?

    Cathy Howard

    

  • Wild yeast fermentation can allow chemical and sensory differentiation in red and white wines

    Simon J. Dillon, Vladimir Jiranek, Paul R. Grbin

    

  • Novel wine yeast for improved performance in fermentation

    T. Liccioli, Michelle E. Walker, F. J. Sundstrom, Jennie M. Gardner, Vladimir Jiranek

    

  • The influence of commercial hybrid yeast strains on the composition and sensory profile of Granite Belt Chardonnay

    Ursula Kennedy, Edward Horton, Dylan Rhymer

    

  • Optimising fermentation through simulation

    Richard Muhlack, Neil Scrimgeour, Eric N. Wilkes, Peter Godden, Daniel L. Johnson

    

  • The effect of grape variety and smoking duration on the accumulation of smoke taint compounds in wine

    Nicole Cain, Fred Hancock, Peter Rogers, Mark O. Downey

    

  • Understanding trunk diseases: how and why they threaten the wine industry

    Helen Waite

    

  • Tasmania’s own Pinot Noir clones

    Richard Smart

    

  • Bird control – damned if you do, damned if you don’t

    Tony Hoare

    

  • Tasmania flies the flag for Schönburger in Australia

    Sonya Logan

    

  • How large could Australia’s wine exports to China become by 2018?

    Kym Anderson, Glyn Wittwer

    

  • Developing a Chinese lexicon for wine

    Armando Maria Corsi, Justin Cohen, Larry Lockshin

    

  • The UK wine market – An enigma, with variations?

    Richard Halstead