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- Main Page
- Professor Isak (Sakkie) Pretorius
- Sandbox
- The Australian Wine Research Institute
- Tissue analysis for determination of nutrient status
- Wine History
- Wine History/A new biotype of phylloxera kills grafted vines
- Wine History/A patent filed for the use of reverse osmosis for alcohol reduction
- Wine History/Acceptance grafting scions onto rootstocks
- Wine History/Accurate measurement of alcohol by ebulliometery
- Wine History/Advances in the control of pests and diseases (replace with something like: First demonstration that ethanol formed by the fermentation of sugar (PAH)
- Wine History/Advances in the control of pests and diseases (replace with something like: Grape sugar identified as glucose (PAH)
- Wine History/Agglomerate corks
- Wine History/Amino acid precursors in grapes release potent thiol compounds
- Wine History/Ancient winemaking spreads from Egypt and Phoenicia
- Wine History/Appearance of vintage, age-worthy wines
- Wine History/Application of bag-in-box packaging of wine
- Wine History/Application of ethephon and paclobutralzol to inhibit vegetative growth
- Wine History/Application of sulfur dust to control fungal disease and outbreak of phylloxera
- Wine History/Application of sulphur dust to control fungal disease and outbreak of phylloxera
- Wine History/Approaches to minimise risks of spoilage by Brettanomyces
- Wine History/Australian producers begin to return to the screw cap
- Wine History/Automated expert systems
- Wine History/Bacteria identified as cause of malic acid conversion
- Wine History/Bag-in-box idea for wine packaging patented
- Wine History/Bench-grafting large-scale production of resistant rootstocks
- Wine History/Benchmark trial of different bottle closures
- Wine History/Bentonite for wine clarification
- Wine History/Better understanding of the relationship between tannin and quality
- Wine History/Bio-pesticides
- Wine History/Biologically-effective day degrees adjusted for latitude and daily temperature range
- Wine History/Bordeaux mixture for downy control
- Wine History/Canopy management expanded across a range of climates
- Wine History/Centrifuge technology for clarifying juice and wine
- Wine History/Centrifuge technology for clarifying juice and wine first used in Australia
- Wine History/Characterisation of the malolactic enzyme system
- Wine History/Chemical age index for wine published
- Wine History/Chemical characterization of wild ferment wines
- Wine History/Clare Valley producers bottle 2000 vintage Riesling under screw cap
- Wine History/Climatic classifications published
- Wine History/Closterovirus recognized as the cause of leaf roll
- Wine History/Cold stabilisation of wine first applied
- Wine History/Commercial use of growth regulators
- Wine History/Commercialisation of a flavour-enhancing mixture of three wine yeasts
- Wine History/Commercialisation of a wine yeast for the reduction of ethyl carbamate formation
- Wine History/Commercialisation of a wine yeasts for the reduction of H2S
- Wine History/Commercialisation of malolactic wine yeast
- Wine History/Commercialisation of new interspecific yeast strains
- Wine History/Commercialisation of the first freeze-dried cultures of malolactic
- Wine History/Construction of a wine yeast deletion library
- Wine History/Continuous improvement of refrigerated stainless steel fermentors
- Wine History/Continuous screw press patented
- Wine History/Continuous starter culture production
- Wine History/Continuous systems
- Wine History/Control of bacterial spoilage of fortified wines by pH
- Wine History/Cork taint
- Wine History/Crystal structure for grape haze-forming protein solved
- Wine History/DNA fingerprinting used for grape variety identification
- Wine History/DNA profiling used to determine parentage of 'old' grape varieties
- Wine History/Degree day index for regional climate classification
- Wine History/Delete this page
- Wine History/Delete this page 2
- Wine History/Delete this page 3
- Wine History/Detection of compounds in smoke affected grapes & wine
- Wine History/Development micro-oxygenation technology
- Wine History/Development of Partial Rootzone Drying (PRD) irrigation
- Wine History/Development of a simple tannin assay
- Wine History/Development of drip irrigation systems
- Wine History/Development of first membranes for reverse osmosis
- Wine History/Development of first membranes for reverse osmosis (Repetition of above-delete (PAH)
- Wine History/Development of flavour-enhancing wine yeast prototypes
- Wine History/Development of gas chromatography to allow study of aroma compounds
- Wine History/Development of high-level grafting techniques for top-working
- Wine History/Development of in-bottle measurement of oxygen
- Wine History/Development of integrated mechanical pruning and harvesting systems
- Wine History/Development of low-alcohol wine yeast prototypes
- Wine History/Development of mechanical shoot thinning machines
- Wine History/Development of metal twist-off bottle closures
- Wine History/Development of more precise barrel prunning mechanical systems
- Wine History/Development of regulated deficit irrigation strategies
- Wine History/Development of the Potter drainer and fermentor
- Wine History/Development of the Te-Kauwahata twin-tier and Scott-Henry training systems
- Wine History/Development of the first vertical stroke action mechanical harvesters
- Wine History/Diatomaceous earth filtration introduced
- Wine History/Discovery of Saccharomyces cerevisiae mating types and genetic crossing of yeast
- Wine History/Discovery of cineole as the cause of minty eucalypt character in red wine
- Wine History/Discovery of enzymes
- Wine History/Discovery of rotundone in peppery Shiraz
- Wine History/Discovery of the ‘fermentation enzyme’
- Wine History/Discovery of the ‘fermentation enzyme’ (replace with: Accurate measurement of alcohol by ebulliometery (PAH)
- Wine History/Discovery of thiols in fruity white wines
- Wine History/Dried yeast introduced
- Wine History/Drip irrigation widely adopted in Australia
- Wine History/Elucidation of canopy management principles
- Wine History/Elucidation of relationship between anthocyanin degradation and berry temperature
- Wine History/Elucidation of relationship between berry and wine quality
- Wine History/Elucidation of the life cycle of ''Saccharomyces cerevisiae'' yeast
- Wine History/Elucidation of the life cycle of Saccharomyces cerevisiae yeast
- Wine History/Emergence of minimal pruning
- Wine History/Establishment of Foundation Plant Material Service in California
- Wine History/Establishment of the complete genetic code
- Wine History/Ethylene polymer cork-like product patented
- Wine History/Expanded consumer preferences studies in emerging markets
- Wine History/First 'Potter' fermenters introduced
- Wine History/First Botrytis sweet Semillon made
- Wine History/First DNA techniques for reliable wine yeast strain identification
- Wine History/First application of consumer acceptance testing in wine research
- Wine History/First attempts to mechanise grape harvesting
- Wine History/First automatic bottling line introduced
- Wine History/First clonal selection program initiated in Australia
- Wine History/First commercialisation of a true S. bayanus yeast for enhancing wine flavour
- Wine History/First continuous centrifuge
- Wine History/First control measure for powdery mildew
- Wine History/First cork factory
- Wine History/First demonstration that ethanol formed by the fermentation of sugar
- Wine History/First genetically engineered prototype wine yeast
- Wine History/First horizontal air bag press
- Wine History/First horizontal air bag press.
- Wine History/First hybrid rootstocks released
- Wine History/First isolation of tartaric acid from grapes
- Wine History/First machine harvester brought to Australia
- Wine History/First major vineyard planted
- Wine History/First measurement of alcohol
- Wine History/First microscopic observation of yeast cells
- Wine History/First new varieties brought into South Australia
- Wine History/First observation of bacteria in wine
- Wine History/First observation of reduction in wine acidity
- Wine History/First proof that fermentation is carried out by living cells of yeast
- Wine History/First recognition of importance of wine phenolics
- Wine History/First recognition of importance of wine phenolics (replace with something like: First proof that fermentation is carried out by living cells of yeast (PAH)
- Wine History/First record of grape hybridisation
- Wine History/First reference to oak chips
- Wine History/First report of glass bottles for wine storage
- Wine History/First stainless steel grape receival area
- Wine History/First systematic review of stuck fermentation
- Wine History/First transformation of yeast with cloned DNA
- Wine History/First use of HCN as dormancy breaker for improved budburst
- Wine History/First use of sprinklers for frost control
- Wine History/Flavour chemistry of Muscat varieties understood
- Wine History/Flavour precursor G-G assay developed
- Wine History/Flavour scalping by some bottle closures
- Wine History/Flor yeast introduced
- Wine History/Flow-tap for back-in-box packaging patented
- Wine History/Flow-tap for bag-in-box packaging patented
- Wine History/Foamed thermoplastic resin cork patented
- Wine History/Foundation of the Australian Vine Improvement Association
- Wine History/Further development of mechanical pruning systems
- Wine History/Further improvements in mechanical harvesting technology
- Wine History/Further understanding of phenolic composition of grapes and wine
- Wine History/Genetic blueprint of first Saccharomyces cerevisiae revealed
- Wine History/Genetic blueprint of the first grapevine variety revealed
- Wine History/Genetic blueprint of the first malolactic bacterial strain revealed
- Wine History/Genetic blueprint of the first wine yeast strain revealed
- Wine History/Genetically improved bacteria, yeasts and grapevines
- Wine History/Genome sequencing and comparisons among grape varieties and clones
- Wine History/Genome sequencing and comparisons among malolactic bacteria
- Wine History/Genome sequencing and comparisons among wine yeasts
- Wine History/Glycosidase enzymes for liberating bound flavour commercially applied
- Wine History/Grape sugar identified as glucose
- Wine History/Grapevine breeding and emergence of French hybrids
- Wine History/Grapevine fanleaf virus described
- Wine History/Heat-proof management systems
- Wine History/Heliothermic Index developed
- Wine History/Hydrometer readings of (should this read 'sugar'? delete: alcohol (PAH) levels in wine
- Wine History/Hydrometer readings of sugar levels in wine
- Wine History/Import of first mechanical harvester in Australia and rapid uptake of mechanisation
- Wine History/Importance of pH control in winemaking recognised
- Wine History/Importance of pH in red winemaking
- Wine History/Importation of vine cultivars
- Wine History/Improved filtration
- Wine History/Improvements in mechanical harvesting technology
- Wine History/In California, rootstocks were imported
- Wine History/Indicator vines used for indexing of grapevine viruses
- Wine History/Inert gas cover
- Wine History/Infrared aerial photography used for phylloxera detection
- Wine History/Inoculation of wine fermentation with pure yeast cultures
- Wine History/Inoculation of wine with malolactic bacteria
- Wine History/Interactive physiological effect of rootstocks on fruit composition
- Wine History/Introduction of automated remouage for sparkling wine production
- Wine History/Introduction of automated remuage for sparkling wine production
- Wine History/Introduction of balanced pruning
- Wine History/Introduction of broad-spectrum fungicides for powdery mildew control
- Wine History/Introduction of first commercial active dry wine yeast starter cultures
- Wine History/Introduction of grape yield forecasting
- Wine History/Introduction of new fungicides for disease control in vineyards
- Wine History/Introduction of non-sulfur powdery mildew control agents
- Wine History/Introduction of precision agriculture through remote sensing technologies
- Wine History/Introduction of refrigeration allows production of high quality white wines in warmer climates
- Wine History/Introduction of the concept of phylloxera-resistant rootstock
- Wine History/Introduction of the first vine pruning system
- Wine History/Introduction of the process of pasteurisation
- Wine History/Introduction of vines and winemaking in the New World
- Wine History/Isolation of pure yeast cultures
- Wine History/Link between H2S production and must nitrogen content revealed
- Wine History/Links between composition and perceived coarseness in white wines explored
- Wine History/Lyre trellis system developed
- Wine History/MLF observed in Australian wines
- Wine History/Malolactic bacteria found to increase oakiness in wine
- Wine History/Mechanical pruning of grapevines
- Wine History/Mechanisation of leaf removal, shoot positioning and lifting of foliage wires
- Wine History/Method development for measurements of wine composition
- Wine History/Method for measuring grape colour developed
- Wine History/Methoxypyrazines first identified in grapes
- Wine History/Minimal pruning shown to be valid in cool climates
- Wine History/Native plants as cover crops
- Wine History/New MLF cultures introduced
- Wine History/New analytical method for the isolation of wine tannins
- Wine History/New analytical method for the isolation of wine tannins (delete - repeated from above (PAH)
- Wine History/New disease control measures
- Wine History/New hybrid wine yeast strains developed and commercialised
- Wine History/Nitrogen management in vineyards and winery for optimal wine quality
- Wine History/Objective quality measures
- Wine History/Objectives definitions of wine styles
- Wine History/PLEASE DELETE THIS RECORD
- Wine History/Patent filed for Spinning Cone technology for alcohol removal and aroma capture
- Wine History/Patent filed for a reverse osmosis process to remove unwanted substances
- Wine History/Patent for diaphragm press filed
- Wine History/Pectolytic enzymes introduced
- Wine History/Postulation of the double helical structure of DNA
- Wine History/Precision agriculture and remote sensing
- Wine History/Predictive Biology
- Wine History/Pressure fermentation tanks
- Wine History/Problem of bacterial spoilage in fortified wine solved by Fornachon
- Wine History/Progress in wine technology slowed down
- Wine History/Quantification of sugar fermentation
- Wine History/Rapid increase in use of cork as a seal for wine bottles
- Wine History/Rapid spectral methods developed to analyse anthocyanins and predict tannin
- Wine History/Ratchet basket press
- Wine History/Ratio of fruit weight to wood recognised as the key to vine productivity and fruit quality
- Wine History/Ratio of fruit weight to wood recognized as the key to vine productivity and fruit quality
- Wine History/Real-time, automated irrigation systems
- Wine History/Real-time yield estimations
- Wine History/Recognition that numerous flavour compounds in wine derive from glycoside precursors
- Wine History/Relationship between pH and SO2
- Wine History/Release of improved French hybrid varieties
- Wine History/Research on the effect of harvesters on the dispersal and spread of crawlers
- Wine History/Research on the effect of mechanised crop thinning, pruning and harvesting
- Wine History/Ripper method developed for measuring SO2 in wine
- Wine History/Robotic pruners and other devices
- Wine History/Role of grape derived precursors in releasing monoterpenes recognised
- Wine History/Romans began with wood cooperage and the use of barrels
- Wine History/Rootstock propagation in nurseries formalised
- Wine History/Rootstock resistant to all phylloxera biotypes released
- Wine History/Rotary drum vacuum filter developed
- Wine History/Rotary fermentors developed
- Wine History/SO2 analysis
- Wine History/Salt-tolerant rootstocks released
- Wine History/Selection and comparison of Vitis vinifera clones became standard practice in Australia
- Wine History/Selective mechanical harvesters
- Wine History/Soil-borne nematodes recognised as damaging pests of grapevines
- Wine History/Soil-borne nematodes recognized as damaging pests of grapevines
- Wine History/Spread of grapevine yellows elucidated
- Wine History/Stainless steel fermenters introduced
- Wine History/Stelvin sealed wines introduced into the Australian market
- Wine History/Stelvin sealed wines introduced into the Australian market.
- Wine History/Synthetic Biology
- Wine History/Tannin concentration in wine
- Wine History/Tannin concentration in wine (Replace with: Ripper method developed for measuring SO2 in wine (PAH)
- Wine History/The 'Stelvin' screw cap wine seal developed
- Wine History/The Smart-Dyson system for control of bunch exposure developed
- Wine History/The beginning of the development of salt-tolerant rootstocks
- Wine History/The concept of a horizontal drum pressed was patented
- Wine History/The concept of a horizontal drum pressed was patented (Delete-repetition of above (PAH)
- Wine History/The first cloning experiments with recombinant DNA
- Wine History/The first use of NIR for alcohol measurements
- Wine History/The history of winemaking parallels that of civilization
- Wine History/The potent flavour compound damascenone identified in grapes
- Wine History/The release broad-spectrum strobilurin fungicides
- Wine History/The release broad-spectrum strobilurin fungicides (replace with: Genetic blueprint of first Saccharomyces cerevisiae revealed (PAH)
- Wine History/The release of nematode-resistant rootstocks
- Wine History/The use of oak chips permitted in the EU
- Wine History/The use of refrigeration in fermentation
- Wine History/Tissue analysis for determination of nutrient status
- Wine History/Tools with which to manage environmental conditions
- Wine History/Understanding of fundamental grapevine biology improved
- Wine History/Use of small oak barrels becomes prevalent in New World winemaking
- Wine History/Use of temperature controlled wine storage facility
- Wine History/Varietal differentiation of grape juices by protein fingerprinting
- Wine History/Vine breeding programs
- Wine History/Vine improvement programs
- Wine History/Vine prunings mainly ceased to be burnt in the vineyard
- Wine History/Vine prunings mainly ceased to be burnt in the vineyard.
- Wine History/Wine aroma wheel developed
- Wine History/Wine emerges with civilization from the East
- Wine History/Wine first arrived in southern Europe and northern Africa
- Wine History/Wine produced in Greece, Crete and the far East
- Wine History/Wine produced in Greece and Crete (and the far East: PAH)
- Wine History/Wine produced in India, China and most parts of Europe
- Wine History/Wine references in Egypt and Phoenicia
- Wine History/Yeast propagation introduced
- Wine History/Yellow speckle viroid detected in grapevine
- Wine History/screw cap wines largely removed from the Australian market
- Wine History/‘Omics, bioinformatics and Computational and Systems Biology
- Wine Microbiology