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Hydrogen sulfide (H2S) liberation by Saccharomyces cerevisiae wine yeast was studied as a function of different inorganic sulfurous precursors using a model winemaking system. In a medium analogous to grape juice, and following nitrogen starvation of the yeast culture, a combination of 5 mM...
Sixty 750 mL bottles of a white wine were each spiked with deuterium‐labelled 2,4,6‐trichloroanisole (d5 TCA) and then sealed with a variety of wine corks. Thirty months later, approximately half of the d5‐TCA had been absorbed by each of the corks, regardless of supplier, bleaching treatment or...
Sultana grapevines (Vitis vinifera L. Sultana) with their root system split between two pots, a and b, were exposed to recurring cycles of waterlogging. Either none, half or the whole root system was waterlogged for the first 3 or 7 days of a 14 day irrigation cycle. Treatments were designated...
Meloidogyne populations from vineyards were identified by perineal pattern, by mtDNA analysis and by a diagnostic host range test, to assess diversity and to relate this to host range on vineyard inter‐row crops. Perineal patterns, covering 17 populations, identified three species, namely M....
Grapevines, like most other crops and especially horticultural crops, suffer from attacks by plant‐pathogenic nematodes. The types of nematodes found in vineyards and their distribution in Australia and other regions of the world are described, together with an assessment of their impact on...
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