600 - Roseworthy Agricultural College Oenology Student Projects - Guide to the University of Adelaide Archives

Series 600 - Roseworthy Agricultural College Oenology Student Projects

Date Range	1938 - 1995
Quantity	85 cm, 5 boxes
Provenance	Roseworthy Agricultural College
Description	The records consist of completed student work including literature reviews, essays and district study reports. They were previously managed by the Roseworthy Campus Library and are bound in manilla folders, many of which are numbered and have borrowing cards to enable the projects to be issued to other students.

Inventory Listing

•	Studies on the micro-organism known as Sherry Flor by H.M. Allen This item contains references to: Roseworthy Campus; Oenology Date Range 1938 Quantity 0.5 cm, 1 report Inventory Identifier 060000001 Box Number 1 Series 600
•	Heat as an aid to maturation by N. Burge This item contains references to: Roseworthy Campus; Oenology Date Range 1938 Quantity 0.5 cm, 1 report Inventory Identifier 060000002 Box Number 1 Series 600
•	The influence of filtering material on the iron and calcium content of wines by W.M.C. Hackett This item contains references to: Roseworthy Campus; Oenology Date Range 1938 Quantity 0.5 cm, 1 report Inventory Identifier 060000003 Box Number 1 Series 600
•	Suitable methods of testing commercial spirit and the results obtained in testing a representative group of commercial samples by Chas. W. Kelly This item contains references to: Roseworthy Campus; Oenology Date Range 1938 Quantity 0.5 cm, 1 report Inventory Identifier 060000004 Box Number 1 Series 600
•	Some factors influencing the development and the effect of Flor yeasts by W.B. Chaffey This item contains references to: Roseworthy Campus; Oenology Date Range 1939 Quantity 0.5 cm, 1 report Inventory Identifier 060000005 Box Number 1 Series 600
•	A comparison of the composition of successive fractions obtained during distillation and their relation to the composition of commercial brandies by W.O. Graham This item contains references to: Roseworthy Campus; Oenology Date Range 1939 Quantity 0.5 cm, 1 report Inventory Identifier 060000006 Box Number 1 Series 600
•	Heat as an aid to maturation by R. Kuchel This item contains references to: Roseworthy Campus; Oenology Date Range 1939 Quantity 0.5 cm, 1 report Inventory Identifier 060000007 Box Number 1 Series 600
•	A study of the action of carbons and to a lesser extent, finings, on wine by P. Seppelt This item contains references to: Roseworthy Campus; Oenology Date Range 1939 Quantity 0.5 cm, 1 report Inventory Identifier 060000008 Box Number 1 Series 600
•	The use of sodium fluoride as an antiseptic in the production of brandy and distillation material by R.F. Shipster This item contains references to: Roseworthy Campus; Oenology Date Range 1939 Quantity 0.5 cm, 1 report Inventory Identifier 060000009 Box Number 1 Series 600
•	Study of a wine spoilage organism from fortified wines by Frank Berry Smith This item contains references to: Roseworthy Campus; Oenology Date Range 1940 Quantity 0.5 cm, 1 report Inventory Identifier 060000010 Box Number 1 Series 600
•	A study of the acidity of wine by A. Hanisch This item contains references to: Roseworthy Campus; Oenology Date Range 1941 Quantity 0.5 cm, 1 report Inventory Identifier 060000011 Box Number 1 Series 600
•	The effect of certain distillation procedures on the brandy composition by R.T. Heath This item contains references to: Roseworthy Campus; Oenology Date Range 1941 Quantity 0.5 cm, 1 report Inventory Identifier 060000012 Box Number 1 Series 600
•	A study of the base wine suitable for Flor (Sherry) by R.J. Baker This item contains references to: Roseworthy Campus; Oenology Date Range 1943 Quantity 0.5 cm, 1 report Inventory Identifier 060000013 Box Number 1 Series 600
•	The effect of district, variety and aeration on the development of 'Flor' character in wines by K.W. Ward This item contains references to: Roseworthy Campus; Oenology Date Range 1943 Quantity 0.5 cm, 1 report Inventory Identifier 060000014 Box Number 1 Series 600
•	Glycerol in Wine by V. J. Ryan This item contains references to: Roseworthy Campus; Oenology Date Range 1946 Quantity 0.5 cm, 1 report Inventory Identifier 060000015 Box Number 1 Series 600
•	Study of the Composition and Pasteurisation of Sauternes by J. B. Barry This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000016 Box Number 1 Series 600
•	Lactic acid in wine and a review of the methods of determination by J. R. Blake This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000017 Box Number 1 Series 600
•	Aldehyde trend and related studies on Flor Sherry by R. L. Buller This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000018 Box Number 1 Series 600
•	A Viticultural Study by D. J. Hardy This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000019 Box Number 1 Series 600
•	Methods of Wine Analysis by R. O. Knappstein This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000020 Box Number 1 Series 600
•	The effect of the lactic acid content of wine on the composition of distillates by J. R. Walters This item contains references to: Roseworthy Campus; Oenology Date Range 1947 Quantity 0.5 cm, 1 report Inventory Identifier 060000021 Box Number 1 Series 600
•	Finings by J. Barry This item contains references to: Roseworthy Campus; Oenology Date Range 1948 Quantity 0.5 cm, 1 report Inventory Identifier 060000022 Box Number 1 Series 600
•	Glycerol Production in Wines by J. O. Basedow This item contains references to: Roseworthy Campus; Oenology Date Range 1948 Quantity 0.5 cm, 1 report Inventory Identifier 060000023 Box Number 1 Series 600
•	Methods in Wine Analysis by A. A. Corban This item contains references to: Roseworthy Campus; Oenology Date Range 1948 Quantity 0.5 cm, 1 report Inventory Identifier 060000024 Box Number 1 Series 600
•	Acidity modifies Brandy Composition by P. LeH. Tummel This item contains references to: Roseworthy Campus; Oenology Date Range 1948 Quantity 0.5 cm, 1 report Inventory Identifier 060000025 Box Number 1 Series 600
•	Malic Acid in Australian Wines by J Stanford This item contains references to: Roseworthy Campus; Oenology Date Range 1948 Quantity 0.5 cm, 1 report Inventory Identifier 060000026 Box Number 1 Series 600
•	Acid adjustment and plastering in wine making by D. H. Collett This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000027 Box Number 1 Series 600
•	Acid adjustment and plastering in wine making - tartrate determinations by D. H. Collett This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000028 Box Number 1 Series 600
•	On the heat clouding of certain sweet white wines by A. B. Dolan This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000029 Box Number 1 Series 600
•	Protein Haze by A. B. Dolan This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000030 Box Number 1 Series 600
•	Modifications of the acids in wines - A study of analytical methods and the changes produced by micro-organisms by I. L. Hickinbotham This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000031 Box Number 1 Series 600
•	Tannins - their use in winemaking and finings by R. H. Kidd This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000032 Box Number 1 Series 600
•	Tannins - their use in winemaking and finings (Pr\xE9cis) by R. H. Kidd This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000033 Box Number 1 Series 600
•	Claret by R. Shipton This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000034 Box Number 1 Series 600
•	The uses and effects of Sulphur Dioxide in winemaking by R. M. Herbert This item contains references to: Roseworthy Campus; Oenology Date Range 1949 Quantity 0.5 cm, 1 report Inventory Identifier 060000035 Box Number 1 Series 600
•	Metals in wine and their determination by D. J. Ditter This item contains references to: Roseworthy Campus; Oenology Date Range 1950 Quantity 0.5 cm, 1 report Inventory Identifier 060000036 Box Number 1 Series 600
•	Some investigations of Flor Sherry under certain conditions by E. L. Ekert This item contains references to: Roseworthy Campus; Oenology Date Range 1950 Quantity 0.5 cm, 1 report Inventory Identifier 060000037 Box Number 1 Series 600
•	Factors affecting the composition of French style brandies by W. R. Jamieson This item contains references to: Roseworthy Campus; Oenology Date Range 1950 Quantity 0.5 cm, 1 report Inventory Identifier 060000038 Box Number 1 Series 600
•	Hock, by D. G. Morris This item contains references to: Roseworthy Campus; Oenology Date Range 1950 Quantity 0.5 cm, 1 report Inventory Identifier 060000039 Box Number 1 Series 600
•	A handbook of winemaking by M. H. Yeatman This item contains references to: Roseworthy Campus; Oenology Date Range 1950 Quantity 0.5 cm, 1 report Inventory Identifier 060000040 Box Number 1 Series 600
•	Determination of metals in wine using a Spectrophotometer by D. Hughes This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000041 Box Number 1 Series 600
•	Dry white wine oxidation by D. W. Ireland This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000042 Box Number 1 Series 600
•	A discussion on the various effects of additions to a Flor Sherry base over a period of eighteen months in hogsheads by J. B. James This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000043 Box Number 1 Series 600
•	The wine chemist: his place in the industry by J. B. James This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000044 Box Number 1 Series 600
•	Methods of wine analysis by G. Nilsson This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000045 Box Number 1 Series 600
•	History and the development of the Murrumbidgee irrigation area: Supplementary project by G. Nilsson This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000046 Box Number 1 Series 600
•	Glycerol in wine and bottle finings in Champagne by N. J. Walker This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000047 Box Number 2 Series 600
•	Part 1: Supplement to M. H. Yeatman's handbook on wine making, Part 2: Malic acid by R. H. Ward This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000048 Box Number 2 Series 600
•	A study of the Redox potential in wine by N. Wilson This item contains references to: Roseworthy Campus; Oenology Date Range 1951 Quantity 0.5 cm, 1 report Inventory Identifier 060000049 Box Number 2 Series 600
•	Wine marketing by R. Crosby This item contains references to: Roseworthy Campus; Oenology Date Range 1952 Quantity 0.5 cm, 1 report Inventory Identifier 060000050 Box Number 2 Series 600
•	Study of the growth rates and changes in chemical composition of the different parts of the Grenache vine by C. H. Morris This item contains references to: Roseworthy Campus; Oenology Date Range 1952 Quantity 0.5 cm, 1 report Inventory Identifier 060000051 Box Number 2 Series 600
•	The control of Lactobacillus in fortified wines via their growth factor requirements by R. A. Potter This item contains references to: Roseworthy Campus; Oenology Date Range 1952 Quantity 0.5 cm, 1 report Inventory Identifier 060000052 Box Number 2 Series 600
•	A study of the growth rate and chemical changes occurring in the Grenache vines by K. A. Turnell This item contains references to: Roseworthy Campus; Oenology Date Range 1952 Quantity 0.5 cm, 1 report Inventory Identifier 060000053 Box Number 2 Series 600
•	The control of yeast in Sauternes with ultraviolet light by R. L. Guy This item contains references to: Roseworthy Campus; Oenology Date Range 1953 Quantity 0.5 cm, 1 report Inventory Identifier 060000054 Box Number 2 Series 600
•	The bulk transport of wine by R. Hardy This item contains references to: Roseworthy Campus; Oenology Date Range 1953 Quantity 0.5 cm, 1 report Inventory Identifier 060000055 Box Number 2 Series 600
•	Clarification of wines clouded by metal casse by J. B. Jenkins This item contains references to: Roseworthy Campus; Oenology Date Range 1953 Quantity 0.5 cm, 1 report Inventory Identifier 060000056 Box Number 2 Series 600
•	Viticulture in non irrigated districts with reference to the Barossa: its problems and trends by K. J. Seppelt This item contains references to: Roseworthy Campus; Oenology Date Range 1953 Quantity 0.5 cm, 1 report Inventory Identifier 060000057 Box Number 2 Series 600
•	Acid adjustment of wines using Sulphuric acid and investigations of the rate of inversion of the triage liqueur by W. B. Chambers This item contains references to: Roseworthy Campus; Oenology Date Range 1954 Quantity 0.5 cm, 1 report Inventory Identifier 060000058 Box Number 2 Series 600
•	The effect of ph on Brandy composition by H. Davoren This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000059 Box Number 2 Series 600
•	Paper chromatography applied to wine by B. B. Carrodus This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000060 Box Number 2 Series 600
•	The use of Polymyxin B Sulfate and other antibiotics in winemaking by T. S. Myrianthousis This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000061 Box Number 2 Series 600
•	An analysis of consumer taste towards wine bottle labels and other marketing devices by G. S. Smith, Jnr This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000062 Box Number 2 Series 600
•	Reduction of acid and tartrates in wine by ion exchange and pruning method for shiraz vines by W. H. Tulloch This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000063 Box Number 2 Series 600
•	Port by J. E. Vickery This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000064 Box Number 2 Series 600
•	The malo-lactic fermentation by R. G. Williams This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000065 Box Number 2 Series 600
•	Protein as a source of fusel oil in brandy by R. Morris This item contains references to: Roseworthy Campus; Oenology Date Range 1955 Quantity 0.5 cm, 1 report Inventory Identifier 060000066 Box Number 2 Series 600
•	Effect of ph on the fining of wine and the ph heat stability drive and value of pectinol as an aid to fining young wine by G. R. Gregory This item contains references to: Roseworthy Campus; Oenology Date Range 1956 Quantity 0.5 cm, 1 report Inventory Identifier 060000067 Box Number 2 Series 600
•	Iron and Copper removal from wine with ion exchange by D. M. Keenan This item contains references to: Roseworthy Campus; Oenology Date Range 1956 Quantity 0.5 cm, 1 report Inventory Identifier 060000068 Box Number 2 Series 600
•	The early history of viticulture in South Australia and New South Wales, in relation to the introduction of varieties by R. Morris This item contains references to: Roseworthy Campus; Oenology Date Range 1956 Quantity 0.5 cm, 1 report Inventory Identifier 060000069 Box Number 2 Series 600
•	Fundamental facts that should be known by a wine-grower to enable him to establish and maintain a productive vineyard by M Elia This item contains references to: Roseworthy Campus; Oenology Date Range 1957 Quantity 0.5 cm, 1 report Inventory Identifier 060000070 Box Number 2 Series 600
•	Ion exchange in relation to fermentation and SO2 by A. A. Johnston This item contains references to: Roseworthy Campus; Oenology Date Range 1957 Quantity 0.5 cm, 1 report Inventory Identifier 060000071 Box Number 2 Series 600
•	A grape called Ulliade. Total aldehyde and volatile ester in some wines under sherry flor by R. J. Williams This item contains references to: Roseworthy Campus; Oenology Date Range 1957 Quantity 0.5 cm, 1 report Inventory Identifier 060000072 Box Number 2 Series 600
•	A study of some ion exchange resins and their effects in wine, iron and copper determination, iron removal using various commercial agents by M. Papamiltiadous This item contains references to: Roseworthy Campus; Oenology Date Range 1958 Quantity 0.5 cm, 1 report Inventory Identifier 060000073 Box Number 2 Series 600
•	Acid addition trial on bottle fermented champagne by Stuart Auld This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000074 Box Number 3 Series 600
•	Effect of yeast and fining on bottle-fermented champagne (x2) by Mark H. Babidge This item contains references to: Roseworthy Campus, Oenology Date Range 1969 Quantity 0.5 cm, 1 report Inventory Identifier 060000075 Box Number 3 Series 600
•	Effect of sugar and sulphur dioxide in base wine on the composition of distillate fractions by William R. Battams This item contains references to: Roseworthy Campus, Oenology Date Range 1969 Quantity 0.5 cm, 1 report Inventory Identifier 060000076 Box Number 3 Series 600
•	New methods in yeast identification by A.G. Birks This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000077 Box Number 3 Series 600
•	Some aspects of aeration on wine quality by Douglas F. Bowen This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000078 Box Number 3 Series 600
•	Effect of added pectin splitting enzymes on the yield, some aspects of composition and the quality of dry red wine from Grenache grapes by Philip W.H. Botton This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000079 Box Number 3 Series 600
•	Review of amelioration of acidity in wine production (x2) by D.B. Buchanan This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000080 Box Number 3 Series 600
•	Effect of added yeast autolysate on sparkling wine by Peter M. Burne This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000081 Box Number 3 Series 600
•	Wine pigments by Mark E. Cashmore This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000082 Box Number 3 Series 600
•	Deacidification of wine by anion exchange by Albert L. Chan This item contains references to: Roseworthy Campus, Oenology Date Range 1969 Quantity 0.5 cm, 1 report Inventory Identifier 060000083 Box Number 3 Series 600
•	Some aspects of wine and brandy cooperage by S.J. Chester This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000084 Box Number 3 Series 600
•	Gas-chromatographic analysis of spirit samples taken over a rectification run from a small pot-rectifier still by S.J. Chester This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000085 Box Number 3 Series 600
•	Some aspects of grape maturation, with special reference to compositional changes within the berry resulting from environmental influences by John R. Duval This item contains references to: Roseworthy Campus, Oenology Date Range 19? Quantity 0.5 cm, 1 report Inventory Identifier 060000086 Box Number 3 Series 600
•	Suitability of some disinfectants for the control of three common winery yeasts by J. Ellis This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000087 Box Number 3 Series 600
•	Thermovinification by Richard R Everett This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000088 Box Number 3 Series 600
•	Copper haze in dry white wine by Brian A. Falkenberg This item contains references to: Roseworthy Campus, Oenology Date Range 1969 Quantity 0.5 cm, 1 report Inventory Identifier 060000089 Box Number 3 Series 600
•	Investigation into viable counts of yeast in low numbers, in large volumes by Peter J. Forner This item contains references to: Roseworthy Campus, Oenology Date Range 1975 Quantity 0.5 cm, 1 report Inventory Identifier 060000090 Box Number 3 Series 600
•	Wood character in dry red table wines by Colin J. Glaetzer This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000091 Box Number 3 Series 600
•	Comparison between surface film growth and a submerged culture process for flor sherry production by John C. Glaetzer This item contains references to: Roseworthy Campus, Oenology Date Range 1969 Quantity 0.5 cm, 1 report Inventory Identifier 060000092 Box Number 3 Series 600
•	Management of malo-lactic fermentation using schizosaccharomyces by James Godfrey This item contains references to: Roseworthy Campus, Oenology Date Range 1977 Quantity 0.5 cm, 1 report Inventory Identifier 060000093 Box Number 3 Series 600
•	Spectrometric determination of aletaldehyde in wines on flor by J.M. Grosset This item contains references to: Roseworthy Campus, Oenology Date Range 19? Quantity 0.5 cm, 1 report Inventory Identifier 060000094 Box Number 3 Series 600
•	Effects of temperature on fermentation and the products of fermentation by J.S. Hancock This item contains references to: Roseworthy Campus, Oenology Date Range 1973 Quantity 0.5 cm, 1 report Inventory Identifier 060000095 Box Number 3 Series 600
•	Modified distillery procedure: effect of run-back of heads and tails to subsequent wine charges on the efficiency and yields of pot still brandy production by B. Hickin This item contains references to: Roseworthy Campus, Oenology Date Range 1975 Quantity 0.5 cm, 1 report Inventory Identifier 060000096 Box Number 3 Series 600
•	Some factors related to stability and clarity of wines by Bruce Holm This item contains references to: Roseworthy Campus, Oenology Date Range 19? Quantity 0.5 cm, 1 report Inventory Identifier 060000097 Box Number 3 Series 600
•	Investigation of some effects of bentonite fining in dry white wine by Nicholas G. Holmes This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000098 Box Number 3 Series 600
•	Market and technological prospects for stelvin capsules in Australia by Jillian Humphreys This item contains references to: Roseworthy Campus, Oenology Date Range 1981 Quantity 0.5 cm, 1 report Inventory Identifier 060000099 Box Number 3 Series 600
•	Reactions of SO2 with pigments of shiraz wines by R.C. Moody This item contains references to: Roseworthy Campus, Oenology Date Range 19? Quantity 0.5 cm, 1 report Inventory Identifier 060000100 Box Number 3 Series 600
•	Biological investigations of new and washed, secondhand wine bottles by Rodney Morrish This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000101 Box Number 3 Series 600
•	Effects of some growth substances on stimulation of root growth in shiraz hardwood cuttings by N. T. Paulett This item contains references to: Roseworthy Campus, Oenology Date Range 19?- Quantity 0.5 cm, 1 report Inventory Identifier 060000102 Box Number 3 Series 600
•	Partial concentration of grape juice by freezing by M.D. Press This item contains references to: Roseworthy Campus, Oenology Date Range 1971 Quantity 0.5 cm, 1 report Inventory Identifier 060000103 Box Number 3 Series 600
•	Bacteriophage and effect on malolactic fermentation by A.J. Purbrick This item contains references to: Roseworthy Campus, Oenology Date Range 1975