B. Rankine

发表

Advances in the Australian wine industry and the contributing role of wine analysis

B. Rankine, 2001 .

Nature, origin and prevention of hydrogen sulphide aroma in wines

B. Rankine, 1963 .

Formation of higher alcohols by wine yeasts, and relationship to taste thresholds

B. Rankine, 1967 .

Decomposition of L-malic acid by wine yeasts.

B. Rankine, 1966, Journal of the science of food and agriculture.

Hydrogen sulphide production by yeasts

B. Rankine, 1964 .

Saccharomyces Bailii, a Resistant Yeast Causing Serious Spoilage of Bottled Table Wine

D. Pilone, B. Rankine, 1973, American Journal of Enology and Viticulture.

Influence of Yeast Strain, pH, and Temperature on Degradation of Fumaric Acid in Grape Juice Fermentation

D. Pilone, B. Rankine, G. J. Pilone, 1973, American Journal of Enology and Viticulture.

Glycerol in Australian Wines and Factors Influencing Its Formation

B. C. Rankine, D. Annette Bridson, B. Rankine, 1971, American Journal of Enology and Viticulture.

Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation.

K. F. Pocock, B. Rankine, 1969, Journal of the science of food and agriculture.

Formation of α-ketoglutaric acid by wine yeasts and its oenological significance

B. Rankine, 1968 .

Influence of yeast strain and pH on pyruvic acid content of wines

B. Rankine, 1967 .

Pichia Membranaefaciens, A Yeast Causing Film Formation and Off-Flavor in Table Wine

B. Rankine, 1966 .

Factors influencing the pyruvic acid content of wines

B. Rankine, 1965 .

Quantitative assessment of dominance of added yeast in wine fermentations

B. Rankine, B. Lloyd, 1963 .

Quantitative Differences in Products of Fermentation by Different Strains of Wine Yeasts

B. Rankine, 1955, American Journal of Enology and Viticulture.

Yeast Cultures in Australian Winemaking

B. Rankine, 1955 .

L-malic acid

B. Rankine, And J. C. M. Fornachon, 1964 .

Influence of Yeast Strain and Malo-Lactic Fermentation on Composition and Quality of Table Wines

B. Rankine, 1972 .

Malo‐lactic fermentation in australian dry red wines

B. Rankine, K. Cellier, J. Fornachon, 1970 .

Inhibiting Malo-Lactic Fermentation in Australian Dry Red Wines by Adding Fumaric Acid

D. Pilone, B. Rankine, G. J. Pilone, 1974, American Journal of Enology and Viticulture.

Developments in Malo-Lactic Fermentation of Australian Red Table Wines

B. Rankine, 1977, American Journal of Enology and Viticulture.

lnfluence of grape variety, climate and soil on grape composition and on the composition and quality of table wines

B. Rankine, K. Cellier, E. Boehm, 2017 .

β -Phenethanol and n-hexanol in wines: Influence of yeast starin, grape variety and other factors; and taste thresholds

K. F. Pocock, B. Rankine, 2017 .

The importance of yeasts in determining the composition and quality of wines

B. Rankine, 2017 .

Diacetyl in Australian dry red wines and its significance in wine quality

B. Rankine, J. Fornachon, D. A. Bridson, 2017 .

Studies on Grape Variability and Field Sampling

B. Rankine, K. Cellier, E. Boehm, 1962, American Journal of Enology and Viticulture.