Wine Chemistry and Biochemistry

(Steven Felgate) #1

374 M. Ugliano and P.A. Henschke


will therefore optimise the largely silentcode locked away in the non-volatile grape


precursor compounds, providing the consumer with a much wider choice of wine


flavours and styles.


AcknowledgmentsWe thank our former and present colleagues for many helpful discussions
relating to this work, including Eveline Bartowsky, Jenny Bellon, Paul Chambers, Peter Costello,
Adrian Coulter, Jeff Eglinton, Leigh Francis, Peter Godden, Mark Sefton, Jan Swiegers, Diego Tor-
rea, Cristian Varela, Mar Vilanova, Markus Herderich, Isak Pretorius and Luigi Moio. Research at
The Australian Wine Research Institute is supported by Australia’s grapegrowers and winemakers
through their investment agency the Grape and Wine Research and Development Corporation, with
matching funds from the Australian Government.


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