Australian Wine Research Institute

The Australian Wine Research Institute, PO Box 197 Glen Osmond (Adelaide), SA 5064, Australia e-mail maurizio.ugliano awri.com.au... 

Henschke, P. A. (2001) Yeast strains available for winemaking 2007/2008. Technical Review (The Australian Wine Research Institute), 171, 9-29. 

The Australian Wine Research Institute, P.O. Box 197, and Cooperative Research Centre for Viticulture, P.O. Box 145, Glen Osmond, South Australia 5064, Australia Department of Viticulture and Enology, University of California, Davis, CA 95616... 

Researchers at the Australian Wine Research Institute (83) have since identified two additional compounds associated with mousiness and produced by both Brettanomyces and Lactobacillus species 2-acetyl-1-pyrroline (ACPY) and... 

The authors most gratefully acknowledge Dr. Mark Sefton, Australian Wine Research Institute, Adelaide, for supplying us with deuterated TCA as internal standard. We would also like to thank ETS Laboratories, St. Helena, California, and Varian Associates, Walnut Creek, California, for their support. 

Australian Wine Research Institute, 35 Carleton Univeisity, 105 Ecole National Sup rieure de Chimic, 202 Firmenich SA, 151 Haarmann Reimer GmbH, 233 International Havors and Fragrances, 176 Memorial University of Newfoundland, 188 Nabisco Brands, 233... 

Beelman, R.B. and Kunkee, R.E. 1985. Inducing simultaneous malolactic-alcoholic fermentation in red table wines. In Proceedings of the Australian Society for Viticulture and Oenology Seminar on Malolactic Fermentation, pp. 97-112. Australian Wine Research Institute, Urrbrae, South Australia. 

The Australian Wine Research Institute, Private Mail Bag, Glen Osmond, SA, 5064, Australia... 

I.L., Tate M.E., Williams P.J., The Australian Wine Research Institute, submitted for... 

This chapter is an updated, expanded and re-woiked version of an article published in Bioengineered Bugs (2012) 3 147-156. Information is reproduced here with kind permission of the Editor, Dr Roy Sleator, Managing Editor, Dr Andrew Thompson, and the publisher, Landes Bioscience. Research at the Australian Wine Research Institute (AWRI) is financially supported by... 

Asmundson, R.V. and WJ. Kelly. 1990 The effect of temperature and ethanol concentration on the growth of Leuconostoc oenos. In Proceedings of the Seventh Australian Wine Industry Technology Conference Adelaide, S.A. P.J. Williams, D.M. Davidson, and T.H. Lee (eds.) Adelaide Australian Wine Research Institute, pp. 251-252. 

Davis, C.R. 1985. Taxonomy and ecology of lactic acid bacteria. Malolactic Fermentation. T.H. Lee (ed). Adelaide The Australian Wine Research Institute, pp. 3-17. 

Consequently, it is necessary to add sufficient SO2 to obtain an adequate concentration in the molecular form to inhibit microbial activity, but not so much as to have an excess in the bisulphite form. The suggested concentration of free molecular SO2 for maximal antimicrobial activity is 0.8 mg/1 (Rankine, 1989 Margalit, 1990). The maximum permitted concentration of SO2 for wines produced in Australia is 300 mg/1 and 350 mg/1 in the USA, although most wines contain nowhere near this level. From Figure 9.5, 97% of 1280 Australian wines analysed at the Australian Wine Research Institute during 1991 contained less than 200 mg/1 of SO2. 

Figure 9.5 A histogram of the spread of SO2 in red (solid) and white (hatched) Australian wines (n=1280) analysed at the Australian Wine Research Institute during 1991.

The authors would like to thank the staff of the Australian Wine Research Institute for their consideration, cooperation and invaluable advice during the preparation of this manuscript. In particular, Dr Paul Henschke, Dr Mark Sefton, Dr Bob Simpson, Miss Lisa Buckingham and Miss Susan Dimitriadis are thanked for their expertise. 

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