The information in this, and other sections, complements the material in Australian Winemaking. Australian Winemaking provides a broad overview of the basis for winemaking processes and outlines the techniques necessary for making sound wine, while ‘Microbiological analysis of grapes and wine: techniques and concepts’ provides the information for conducting many of the microbiological analyses required throughout the winemaking process.
Section 1 as an e-section contains —
The role of microbiology in winemaking
- Taxonomy, ecology and identification
- Growth and activity
- Selection criteria
- Nutrition/nitrogen requirements/other nutrients
- Addition of active dried wine yeast (ADWY)
- Starter cultures
- Sluggish and stuck alcoholic fermentation Sulfur dioxide and control of microbial growth
- Taxonomy, ecology and identification
- Role in winemaking
- Selection and choice and preparation of an inoculum
- Malolactic fermentation (MLF)
- Section 1: Microbiological analysis of grapes and wine
- Section 2: Microbiological analysis of grapes and wine
- Section 3: Microbiological analysis of grapes and wine
- Section 4: Microbiological analysis of grapes and wine
- Index: Microbiological analysis of grapes and wine
Patrick Iland OAM
Dr Patrick Iland (BAppSc, MAgSc, PhD) has been involved in wine education for over 35 years. He is a former Senior Lecturer at The University of Adelaide, Australia. Patrick has taught and researched in the areas of wine chemistry, viticulture and sensory evaluation. His research focused on the effects of viticultural practices on grape and wine quality and wine sensory properties. He, along with colleagues, developed the ‘berry colour ’ measure — a measure widely used in the viticulture industry for determining the colour of black grapes. Although retired, he retains his connection with the University as a Visiting Research Fellow. He is a past winner of the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines) and the Stephen Cole the Elder Award for Excellence in Teaching awarded by The University of Adelaide. In 2007 he was awarded the Order of Australia (OAM) for his services to the Australian wine industry. Patrick has a strong interest in and commitment to education. He and his wife Judith conduct a publishing business specialising in educational wine books.
Martin has a B.Sc. from Melbourne University, majoring in the areas of microbiology and biochemistry. He has worked as a research biochemist at Carlton & United Breweries Ltd. He has worked at a number of wineries and has over 30 years of winemaking experience. He now operates an oenology consultancy and laboratory specialising in problem solving. Martin lectures in Wine Microbiology and Biochemistry at La Trobe University.
Leigh is a graduate of the University of Tasmania (B. App. Sc in Medical Laboratory Science, majoring in microbiology and biochemistry, and a M. App. Sc (Research)). He has taught microbiology at the University of Tasmania and worked as a chemist/microbiologist at Southcorp Wines. Leigh is currently a Lecturer in Wine Microbiology at Charles Sturt University.
Alison is a graduate of the University of Adelaide, (B.Sc, and PhD), majoring in the area of microbiology. Alison’s experience in the wine industry includes vintage work and five years in research and applied positions at E & J Gallo Winery in California. Alison is currently employed as the Group Microbiologist at Fosters Group Ltd - Fosters Wine Estates.
Paul is a graduate of the University of Adelaide (B.Sc,and PhD) and Roseworthy Agricultural College (Grad. Dip Wine). Paul has 17 years experience in the wine industry in production, consulting, research and teaching. He has worked at The Australian Wine Research Institute and Charles Sturt University (Lecturer in Wine Microbiology). Paul is currently a Lecturer in Oenology at the University of Adelaide.