Expertise documents

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The Fermentation of Fructose in Winemaking

Glucose and fructose are the main fermentable sugars in wine must. During alcoholic fermentation, yeast convert most of the glucose and fructose present into alcohol and CO2.  Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose over fructose.  This issue of 'The WIne Expert' further explains this phenomenon.Wine Expert- The Fermentation of Fructose in winemaking 2013

SO2 production by wine yeast during alcoholic fermentation

This issue of 'The Wine Expert' will discuss how sulphur dioxide is not only an exogenous compound, but is also produced by yeast during alcoholic fermentation.  An understanding of this is important to ensure successful MLF. Wine Expert- 1407 - SO2 Production by Wine Yeast During Alcoholic Fermentation

Glycerol and winemaking

Glycerol is a non-volatile compound which has no aromatic properties, but which significantly contributes to wine quality by providing sweetness and fullness.  This Issue of 'The Wine Expert' explores its properties and the ways to influence  its production. Wine Expert - 120321 - WE Glycerol and WInemaking

MLF Bacteria – Efficient Contributors to Winestyle

The effects of malolactic fermentation (MLF) on wine aroma and chemical properties of Australian Cabernet Sauvignon were explored at the AWRI , by inoculation with different selected Oenococcus oeni. Significant compositional differences occurred in response to the different MLF treatments and strain dependent changes in volatile aroma compounds were observed. Increases in fruity esters were associated with increases in fruit related sensory attributes. These trends were observed over three vintages in Cabernet Sauvignon fruit sourced from various vineyards. _BACTERIA - 120410_MLB_Contributers to wine style

Complete Yeast Nutrition – State of the Art Booklet

The purpose of this booklet is to provide oenologists and winemakers with an outline of the current scientific understanding of yeast nutrition and protection for reliable alcoholic fermentation management. Download PDF