Seminar held in Melbourne on 15 August 1996. 10 papers and four case studies cover topics such as enzymes, flotation, the role of yeasts and stuck fermentations.
| Enzymes: revisiting the principles and future developments Peter Hagan, Enzymes Australia |  PDF |
| Results of enzyme evaluation trials: colour extraction performance Peter Leske, Manager, Technical Services Group, The Australian Wine Research Institute | PDF |
| Juice clarification by flotation Wayne Falkenberg, Southcorp Wines | PDF |
| Flotation and its application in oenology Louis Delpiano, Enomec Agencies Pty Ltd | PDF |
| The role of yeasts in the formation of wine flavours Ann Dumont and Laurent Dulau 2 Lallemand S.A. Complexe Scientifique de Rangueil, France | PDF |
| Preparing a yeast starter culture: fresh or dried yeast? Paul Henschke | PDF |
| Optimum usage of Active Dried Wine Yeast Paul Monk, Lallemand Australia Pty Ltd | PDF |
| Differences in alcohol production by various yeast strains: myth or fact? Ian Jenson | PDF |
| Yeast in the future: the role of genetic engineering Eveline Bartowsky, Miguel De Barros Lopes, Peter Langridge and Paul Henschke 1 The Australian Wine Research Institute, Glen Osmond, SA 2 The University of Adelaide, Waite Campus, Glen Osmond, SA 3 Cooperative Research Centre for Viticulture, Plant Research Centre, The University of Adelaide, Waite Campus, Glen Osmond, SA | PDF |
| Stuck fermentation: causes, prevention and cure Paul Henschke | PDF |
| Case Study: The influence of yeast strain on the acid balance of red wine Andrew Holgate | PDF |
| A case study: Campbell’s Rutherglen Colin Campbell | PDF |
| A case study: Yeast performance during the 1996 vintage at Rosemount Estate Ian Long | PDF |
| Natural yeast fermentations at Amberley Estate Ed Price | PDF |
