Wine Science Theses
at the
University of Auckland
Subject Guides: Wine Science
Wine Science Programme at the University of Auckland
This guide to wine science theses is in
date sequence, from latest to the earliest, then alphabetical order by author within the date sequence. It lists wine science
Masters theses completed by University of Auckland students through the Wine Science Programme. Click on the hyperlinked title of each
thesis to check its availability within the Voyager
catalogue.
For further bibliographic details or for
specific thesis searches, consult the library’s Voyager
catalogue which you can search using a
combination of different parameters (author, title, keyword,
year etc) or from the Theses
and Dissertations link.
The ARROW Discovery Service allows a search of Australian research outputs, including theses.
| Date |
Author |
Title |
Call number (Precede with
thesis) |
| 2010 |
| 2010 |
Parker, Amy J. |
Influence of fermentation conditions on the formation of fermentative aromas in Sauvignon Blanc |
10-361 |
| 2010 |
Smith, Mia E. |
Micro-oxygenation and its effects on quercetin stability in commercial red wine |
10-359 |
| 2010 |
Van Niekerk, Louis |
Identifying compounds contributing to the aged character of New Zealand Sauvignon Blanc wines |
10-360 |
| 2009 |
| 2009 |
McIntosh, William L. |
Screening of yeast for elevated glutathione production in sauvignon blanc wines |
09-336 |
| 2009 |
Pfunder, Philipp |
Screening and assessing yeast associated with New Zealand pinot noir |
10-127 |
| 2009 |
Roncoroni, Miguel |
Mapping and characterization of IRC7, a yeast gene essential for the release of the volatile thiol 4MMP in sauvignon blanc wine |
09-335 |
| 2009 |
Rutan, Tanya E. |
Chemical and sensory profiles of research wines from New Zealand pinot noir regions |
09-261 |
| 2009 |
Yahel, Omri |
Yeast species interactions : a genetic and physiological investigation with applications to winemaking |
09-476 |
| 2008 |
| 2008 |
Chittenden, Rod |
Co-fermentation of Vitis vinifera L. Syrah with Viognier and its impact on co-pigmentation and polymeric pigmentation |
09-075 |
| 2008 |
Maharaj, Sonal |
That temperamental grape : research scale winemaking of New Zealand pinot noir |
09-076 |
| 2008 |
Sweetlove, Michael |
High acid / high pH in wine : the evolution of potassium during winemaking |
08-363 |
| 2007 |
| 2007 |
Furtado, Rafael A. |
Molecular dissection of a locus involved in sulphide production by wine yeast strains, and sulphide formation by the yeast sulphur assimilation pathway |
08-185 |
| 2007 |
Lowther, Sheryl M. |
The antioxidant role of ascorbic acid and glutathione in chardonnay, gewurztraminer and rose wine under cork and screw cap |
07-400 |
| 2007 |
Shouler, Duncan |
Shikimic acid in wine : varietal and geographical differentiation |
08-173 |
| 2007 |
Spratt, Ann M. |
The effect of a reflective ground cover on berry and wine composition in Cabernet Sauvignon |
08-149 |
| 2006 |
| 2006 |
Ellett, Naomi |
The effect of copper sulphate fining on selected thiols and reductive sulfur compounds |
08-250 |
| 2006 |
Mills, Timothy S. |
Relations among geology, soil type and Sauvignon Blanc vineyard variation in Marlborough, New Zealand |
06-376 |
| 2006 |
Tao, Kenny J. |
Effect of levels of SO₂ on polyphenol development during red wine micro-oxygenation |
07-115 |
| 2005 |
| 2005 |
Bradbury, John |
Molecular identification of wine yeast |
05-245 |
Subject Librarian: Wine Science, Sonya Donoghue.
File last updated :
February 14, 2011
.
Comments and suggestions (including potential additions) to :
Sonya Donoghue
|