Berry sugar and water loading. Principles and a few observations
|
|
- Barnard Brooks
- 6 years ago
- Views:
Transcription
1 Berry sugar and water loading Principles and a few observations Prof Alain Deloire deloire@sun.ac.za Department of Viticulture and Oenology Stellenbosch University UC-Davis, 10 May 2012
2 Berry sugar and water loading: the concept Berry aromatic sequence and wine style: the concept Example of Merlot berry aromatic sequence Example of Cabernet Sauvignon berry aromatic sequence
3 Berry quality = berry composition - Each berry has its own dynamic of growth and ripening - Each compound follows its own pathway Hundred of compounds - Sugar - Minerals - Nitrogen - Amino acids - Water - Organic acids - Phenolic compounds - Aromatic precursors -etc. A. Deloire 2011
4 Photons (µeinstein/m2/s) Photosynthesis Sucrose transportation via the phloem Berry sugar loading (sucrose, glucose, fructose) A. Deloire 2011
5 Berry sugar loading needs to plateau to achieve the ripening process (for red cultivars) berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar Beginning of veraison (berry softening) ripening dates harvest A. Deloire, 2009
6 transpiration Berry water flux berry phloem (water + sucrose) xylem (water + minerals) Sap conduction pedicel «water back flow»? Deloire, 2006, from Coombe, 1992; Rogiers et al., 2004.
7 Berry sugar loading needs to plateau to achieve the ripening process berry volume evolution accumulation of sugar per berry Brix sugar sugar sugar sugar sugar sugar 1 2 Beginning of veraison (berry softening) ripening dates harvest When sugar per berry plateaus, the volume of the berry could decrease by water loss and therefore the brix will increase A. Deloire, 2009
8 Which parameters are considered to establish the model of berry sugar loading? - The Brix evolution over the ripening period, from veraison onwards - The berry fresh mass evolution over the ripening period, from veraison onwards - The sugar per berry (mg/berry) accumulation over the ripening period, from veraison onwards
9 The key point of the ripening process Sugar per berry accumulation The profiles of sugar per berry accumulation we are looking for Slow loading (water stress, unbalanced vine?) Beginning of veraison (berry softening) ripening harvest Sugar loading: relevant indicator of vine functioning and balance Vivelys, Deloire 2008
10 Berry fresh mass (g) Sugar / berry (mg) Brix
11 Syrah Brix A. Deloire, 2012 Sugar / berry (mg)
12 Syrah Brix Berry fresh mass (g) A. Deloire, 2012
13 Pinotage Brix A. Deloire, 2012 Sugar / berry (mg)
14 Shiraz The plateau of anthocyanin biosynthesis is reached around brix. Fournand et al., (Journal of Agricultural and Food Chemistry)
15 ANTHOCYANINS EVOLUTION ACCORDING TO BERRY SUCROSE CONTENT Shiraz, Stellenbosch 600,00 500,00 400,00 anthl.t. mg/l 300,00 200,00 anthgl. Malv. anthco. anthac. 100,00 0, brix The arrow indicates the plateau for anthocyanins biosynthesis. Deloire et al., 2003; Fournand et al., 2007
16 The proposal is to: - use Brix - berry fresh mass - and sugar accumulation per berry to predict the harvest date in relationship with the possible wine style. HOW?
17 Matching wine style to harvest date for red cultivars in the Western Cape area using the berry sugar loading method
18 Berry ripening versus style of wine Berry Aromatic Sequence and Sugar Loading
19 Traditional indicators (brix, malic and tartaric acids, TAA, phenolics) are more related to the perception of the wine in the mouth. Therefore in association with the classical indicators of ripening, it is necessary to add new indicators which are more related to the style of wine in terms of aromatic profiles.
20 Ripening levels and sugar loading Red cultivars: berry aromatic sequence (B.A.S.) Fresh fruit, grassy skin Pre fresh Fresh fruit Neutral Pre ripe Ripe fruit Jammy fruit Grassy Berry tempo of ripening according to a physiological clock and to the style of wine Vivelys, Deloire 2008
21 Merlot model Berry tasting brix brix Vegetal green sugar / berry fresh fruit aroma ripe fruit aroma Beginning of veraison days Day 0 = when sugar per berry reaches a plateau Vivelys, Deloire 2008
22 Merlot model Berry tasting brix brix Vegetal green sugar / berry fresh fruit aroma ripe fruit ripe aroma fruit aroma Beginning of veraison days Day 0 = when sugar per berry reaches a plateau Vivelys, Deloire 2008
23 Merlot Stellenbosch: classical canopy and treatment without lateral (warm climate) Biplot (axes F1 and F2: %) 4 3 Trt_Mature_H4 AstringentT CookedVegA 2 Ctr_PreFresh_H1 Trt_Mature_H3 1 SoyaSavouryA Trt_PreMature_H2 VegetativeFl BlackcurrentA F2 (14.60 %) 0 Ctr_Fresh_H3 GreenplantlikeFl UnripeplumA GreenplantlikeA OverallBerryNose BlackberryA BerrylikeFl OverallBerryPalate BerryjamA 1 Trt_Fresh_H1 2 Ctr_Mature_H4 3 Ctr_Fresh_H F1 (73.97 %) Muller, Gobler et al., 2011
24 Merlot Durbanville (cool climate) 7 Biplot (axes F1 and F2: %) Fresh 5 BlackcurrentA UnripeplumA SoyaSavouryA 3 OverallBerryPalate Fresh F2 (25.45 %) 1 GreenplantlikeA BerrylikeFl BlackberryA 1 Mature OverallBerryNose 3 BerryjamA Mature CookedVegA VegetativeFl Mature Fresh GreenplantlikeFl AstringentT F1 (54.07 %) Muller, Deloire et al., 2011
25 Cabernet Sauvignon model theoretical data tannin pyrazine reactivity sugar loading fresh fruit period mature fruit period day 0 day 20 day 25 day 45 Style of wine according to the sugar loading curve, which is a physiological «clock» (independent of calendar date) Vivelys, Deloire 2008
26 How to be able to produce mature berry at low brix level? How to manage: - the volume of a berry - the sugar per berry (loading and quantity) - and therefore the Brix level How to model berry sugar and water loading?
27 -T - light -RH -pet - wind speed H 2 O Environment + vine functioning exposed leaf area / yield = Berry composition Evapo transpiration Deloire, 2008 Root development Fraction of Total Soil Water transpirable by the vine (FTSW) Accumulation sugars water minerals (K + Ca ++ Mg + etc. ) nitrogen Biosynthesis phenol compounds, organic acids, p aromas
28 We acknowledge: - Winetech (funding) - Distell - De Toren - Eikendal - De Grendel - Tokara - L Ormarins - Solms Delta - Bottelary - Fairview VIVELYS - France
29 «Share your knowledge. It is a way to achieve immortality» Dalai Lama, 2009 Thank you for your attention
Optimising harvest date through use of an integrated grape compositional and sensory model
Optimising harvest date through use of an integrated grape compositional and sensory model Alain DELOIRE, Katja ŠUKLJE, Guillaume ANTALICK, Campbell MEEKS, John W. BLACKMAN & Leigh M. SCHMIDTKE National
More informationBerry = Sugar Sink. Source: Sink Relationships in the Grapevine. Source: Sink Relations. Leaf = Photosynthesis = Source
Source: Sink Relationships in the Grapevine S. Kaan Kurtural Department of Viticulture and Enology Source: Sink Relations Leaf = Photosynthesis = Source Berry = Sugar Sink 2 3/4/2018 1 Sink growing apex
More informationSession 4: Managing seasonal production challenges. Relationships between harvest time and wine composition in Cabernet Sauvignon.
Session 4: Managing seasonal production challenges Relationships between harvest time and wine composition in Cabernet Sauvignon Keren Bindon Cristian Varela, Helen Holt, Patricia Williamson, Leigh Francis,
More informationGrape Berry Ripening: Environmental Drivers and Spoilers
Grape Berry Ripening: Environmental Drivers and Spoilers Bogs et al. (2007) Markus Keller A winemaker s dream Loose clusters Small berries Uniform composition Nature s reality Large spatial and temporal
More informationDo lower yields on the vine always make for better wine?
Grape and wine quality Increasing quality Do lower yields on the vine always make for better wine? Nick Dokoozlian Viticulture, & Enology E&J Gallo ry Do lower yields on the vine always make for better
More informationImpact of Vineyard Practices on Grape and Wine Composition
Impact of Vineyard Practices on Grape and Wine Composition James A. Kennedy UC Davis April 20, 2018 Davis, CA Outline Assumption: Managing wine composition in the vineyard is effective General thoughts
More informationCrop Load Management of Young Vines
Crop Load Management of Young Vines UC ANR Foothill Grape Day March 29, 2018 George Zhuang UC Cooperative Extension - Fresno County Thanks for Having Me Here! What is Crop Load? Crop load (Ravaz Index)
More informationFlavour development in the vineyard
To understand how to get there you need to begin at the end. Patrick Iland, Keren Bindon, Paul Smith, Leigh Francis, Tracey Siebert, Paul Boss References The Grapevine: from the science to the pracbce
More informationEffects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines
Effects of Leaf Removal and UV-B on Flavonoids, Amino Acids and Methoxypyrazines Professor Brian Jordan Centre for Viticulture & Oenology, Lincoln University What are the major factors to be considered
More informationPhenolics of WA State Wines*
Phenolics of WA State Wines* Jim Harbertson Washington State University * And Grapes! Introduction Impacts of deficit irrigation on grape and wine phenolics Impacts of grape ripening on wine phenolic development
More informationClimate Change and its Impact on the Wine World. Outline
Climate Change and its Impact on the Wine World James A. Kennedy Department of Viticulture and Enology California State University, Fresno Insight Cruises December 2, 2013 Somewhere on the Rhone Outline
More informationFruit maturity and quality. Azra Alikadić Web Valley 2016, San Lorenzo Dorsino
Fruit maturity and quality Azra Alikadić Web Valley 2016, San Lorenzo Dorsino Quality - Quality implies the degree of excellence of a product or its suitability for a particular use. - Which combines:
More informationImpact of water status on vine physiology, grape ripening and terroir expression. Cornelis (Kees) van Leeuwen
Impact of water status on vine physiology, grape ripening and terroir expression Cornelis (Kees) van Leeuwen 1 Water relations are highly important in viticulture Crop quantity Water deficit reduces yield
More informationMeasured effects of elevated temperature on vine phenology, yield, berry and wine attributes
Measured effects of elevated temperature on vine phenology, yield, berry and wine attributes Victor Sadras, Martin Moran & Paul Petrie South Australian R&D Institute, Treasury Wine Estates Funded by Grape
More informationVITICISION. Vineyard Microclimates: What s your ripening curve? Get a Grape s-eye View
Vineyard Microclimates: What s your ripening curve? VITICISION Get a Grape s-eye View J. Lohr Vineyards & Wines Project Goals: To measure Cabernet Sauvignon microclimates. Find sunburn probability in different
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. 11 June 2014 PLANT INDUSTRY
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey 11 June 2014 PLANT INDUSTRY Grapes to wine a 2 metabolic zoo Grapevines Hundreds of different metabolites determine Wine
More informationAssessments of Ripeness:
Assessments of Ripeness: Anita Oberholster in the Foothills: On- the- Road February 27, 2015 Photo s courtesy of Prof. P. Goussard IntroducBon Physiological changes during ripening Seeds, skins, pulp ComposiBonal
More informationUnderstanding the climatic, site, canopy and cultural factors affecting Pinot Noir expression in the vineyard
Understanding the climatic, site, canopy and cultural factors affecting Pinot Noir expression in the vineyard DR ANDREW PIRIE HONORARY RESEARCH ASSOCIATE TASMANANIAN INSTITUTE OF AGRICULTURE VITI FACTORS
More information2009 GRAPE HARVEST IN ARGENTINA
A.P.E.A.A. OFFICIAL REPORT 2009 GRAPE HARVEST IN ARGENTINA An ideal year for great wines, with the protagonism of professional vine growers and wine makers. A dry, warm year for healthy fruit and wine.
More informationCopyright Advanced Viticulture, Inc. Mark Greenspan, Ph.D., CPAg, CCA Advanced Viticulture, Inc.
Mark Greenspan, Ph.D., CPAg, CCA Advanced Viticulture, Inc. www.advancedvit.com Irrigation Management Water Management Floor Management Weather Frost, Cooling, other. Strategy Physiology of vine water
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationARIMNet2 Young Researchers Seminar
ARIMNet2 Young Researchers Seminar How to better involve end-users throughout the research process to foster innovation-driven research for a sustainable Mediterranean agriculture at the farm and local
More informationAddressing Research Issues Facing Midwest Wine Industry
Addressing Research Issues Facing Midwest Wine Industry 18th Annual Nebraska Winery and Grape Growers Forum and Trade Show at the Omaha Marriott March 7 th, 2015 Murli R Dharmadhikari Department of Food
More informationDeficit Irrigation Scheduling for Quality Winegrapes
Deficit Irrigation Scheduling for Quality Winegrapes Terry Prichard, Water Management Specialist Dept. LAWR, Hydrology UC Davis Improving Fruit Quality Improving Fruit Quality Crop Crop Load Management
More informationFlavonoids in grapes. Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey. ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP
Flavonoids in grapes Simon Robinson, Mandy Walker, Rachel Kilmister and Mark Downey ASVO SEMINAR : MILDURA, 24 July 2014 AGRICULTURE FLAGSHIP Flavonoids in grapes Grape Flavonoids Flavonoids are important
More informationThe impact of smoke exposure on different grape varieties. Renata Ristic and Kerry Wilkinson
The impact of smoke exposure on different grape varieties Renata Ristic and Kerry Wilkinson Flavours Colour Tannins TA ph Anthocyanins SMOKE TAINT MAGIC BOX OF KNOWLEDGE What Grape to do varieties in a
More informationAn Introduction to StellarTan Premium Tannins. Gusmer June 6, 2018 Windsor, CA
An Introduction to StellarTan Premium Tannins Gusmer June 6, 2018 Windsor, CA Outline General information Berry composition, wine production, tannin extraction, wine composition Tannins Chemistry, perception,
More information21/06/2009. Metric Tons (000) '95 '96 '97 '98 '99 '00 '01 '02 '03 '
How Increasing Temperatures Have Reduced Yields and Quality of Californian i Tree Fruit in Warm Years Ted DeJong Department of Plant Sciences UC Davis While much of the climate change discussion is focused
More informationThe Low Down on High Yields: Challenging Yield-Quality Standards for Oregon Pinot Noir
February 22, 2017 Oregon Wine Symposium, Portland, OR The Low Down on High Yields: Challenging Yield-Quality Standards for Oregon Pinot Noir Dr. Patty Skinkis, Viticulture Extension Specialist & Associate
More informationLack of irrigation in 2002 reduced Riesling crop in Timothy E. Martinson Finger Lakes Grape Program
Lack of irrigation in 2002 reduced Riesling crop in 2003 Timothy E. Martinson Finger Lakes Grape Program Lailiang Cheng, Alan Lakso, Thomas Henick-Kling and Terry Acree Depts. Horticulture Ithaca, Horticultural
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationGrowing Grapes for White Wine Production: Do s and Don ts in the Vineyard
Washington Winegrowers Convention Kennewick, WA, February 6-8, 2018 Growing Grapes for White Wine Production: Do s and Don ts in the Vineyard Markus Keller Aroma, flavor: Volatiles for white wine Norisoprenoids
More informationFruit Set, Growth and Development
Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain
More informationGrapevine Mineral Nutrition
Grapevine Mineral Nutrition Peter Christensen Viticulture Specialist, Emeritus Department of Viticulture and Enology University of California, Davis UC Kearney Agricultural Center Parlier, CA Vineyard
More informationElderberry Ripeness and Determination of When to Harvest. Patrick Byers, Regional Horticulture Specialist,
Elderberry Ripeness and Determination of When to Harvest Patrick Byers, Regional Horticulture Specialist, byerspl@missouri.edu 1. Ripeness is an elusive concept for many people a. Ripeness is often entirely
More informationInfluence of climate and variety on the effectiveness of cold maceration. Richard Fennessy Research officer
Influence of climate and variety on the effectiveness of cold maceration Richard Fennessy Research officer What is pre-fermentative cold maceration ( cold soak ) and what are the benefits? Introduction
More informationMATURITY AND RIPENING PROCESS MATURITY
MATURITY AND RIPENING PROCESS MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives
More informationHANDS-ON SOLUTIONS TO OVERCOME FAST GRAPE RIPENING
HANDS-ON SOLUTIONS TO OVERCOME FAST GRAPE RIPENING 1 Techniques based on modification of growing and ripening pattern Increase of vine yield (> bud load) Late shoot trimming Late irrigation (i.e. just
More informationMonitoring Ripening for Harvest and Winemaking Decisions
Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu
More informationFlavor and Aroma Biology
Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors
More informationBig Data and the Productivity Challenge for Wine Grapes. Nick Dokoozlian Agricultural Outlook Forum February
Big Data and the Productivity Challenge for Wine Grapes Nick Dokoozlian Agricultural Outlook Forum February 2016 0 Big Data and the Productivity Challenge for Wine Grapes Outline Current production challenges
More informationTHEORETICAL AND EXPERIMENTAL RESEARCHES ON HARVESTING TIME FOR WHITE WINE GRAPES FROM THE TRANSYLVANIAN PLATEAU
Bulletin of the Transilvania University of Braşov Series II: Forestry Wood Industry Agricultural Food Engineering Vol. 4 (53) No. 2-2011 THEORETICAL AND EXPERIMENTAL RESEARCHES ON HARVESTING TIME FOR WHITE
More informationVineyard Water Management
Vineyard Water Management Pierre Helwi Texas A&M AgriLife Extension Service Grape Camp November 7, 2016 Lady Bird Johnson Park Pioneer Pavilion, Fredericksburg, TX Terroir Concept Climate Human factor
More informationStages of Fruit Development. Maturation The stage of development leading to the attainment of physiological or horticultural maturity.
Fruit Preparation for Consumers Stages of Fruit Development Stages of Fruit Development Maturation The stage of development leading to the attainment of physiological or horticultural maturity. Physiological
More informationQptimal grape maturity
I'JournaI Winter 2013 175 l:l1j1l:ii1llill New method to determine optimal ripeness for white wine styles 131 Professor Alain Deloire Department of Viticulture and Oenology, Stellenbosch University, South
More informationIMPOSING WATER DEFICITS TO IMPROVE WINE QUALITY AND REDUCE COSTS
IMPOSING WATER DEFICITS TO IMPROVE WINE QUALITY AND REDUCE COSTS Terry L. Prichard, Water Management Specialist University of California Davis 420 S. Wilson Way, Stockton, CA 95205 (209) 468-2085; fax
More informationFlavor and Aroma Biology
Flavor and Aroma Biology utline Introduction to our sensory system and the perception of flavor Relationships between fruit composition and flavor perception Fruit biology and development of flavor components
More informationStrategies for reducing alcohol concentration in wine
Strategies for reducing alcohol concentration in wine Cristian Varela Senior Research Scientist Alcohol in Australian wine 2014 2005 Average 13.6% 14.5% Ethanol Godden et al. 2015 Why is alcohol increasing?
More informationCrop Development: Why things sometimes go wrong. Markus Keller
Crop Development: Why things sometimes go wrong Markus Keller Grape berry: a job description Seed production Seed dispersal Color/aroma advertising Sugar ticket price from Coombe (AV, 2001) photo courtesy
More informationRhonda Smith UC Cooperative Extension, Sonoma County
Berry Shrivel Research Update 2005 and 2006 investigations Rhonda Smith UC Cooperative Extension, Sonoma County Note: This update includes a summary of research conducted by Mark Krasow, Post Doctoral
More informationSpecific mediterranean characteristics. Mediterranean climate
Effect of global warming in mediterranean conditions Climate change - Average temperatures increase and efficient rainfalls decrease Consequences for vines and grapes - Shortening of phenologic stages
More informationIMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION
IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION A. Oberholster, R. Girardello, L. Lerno, S. Eridon, M. Cooper, R. Smith, C. Brenneman, H. Heymann, M. Sokolowsky, V. Rich, D. Plank, S. Kurtural
More informationON GRAPE AND WINE COMPOSITION
IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION AND QUALITY ANITA OBERHOLSTER UCCE Sonoma Grape Day February 18 th, 2015 Introduction Grapevine red blotch-associated virus (GRBaV) First described
More informationNew tools to fine-tune quality harvests : spectroscopy applications in viticulture. Ralph Brown, PhD, PEng CCOVI Associate Fellow
New tools to fine-tune quality harvests : spectroscopy applications in viticulture Ralph Brown, PhD, PEng CCOVI Associate Fellow 1. Visible/NIR Spectroscopy of Grapes Interaction of matter with light (absorbance,
More informationUse of natural bios/mulants to improve the quality of grapevine produc/on
Use of natural bios/mulants to improve the quality of grapevine produc/on Giovan Ba;sta Ma;i, Eleonora Cataldo, Linda Salvi, Sandro Secco SIPCAM and DiSPAA - Università degli Studi di Firenze To understand
More information2 Grapevine Development and
2 Grapevine Development and Basic Physiology Pat Bowen, Pacific Agri-Food Research Centre Summerland BC V0H 1Z0 The Goals of Viticulture The common goal of viticulture is to make a profit but strategies
More informationFlavor and Aroma Biology
Flavor and Aroma Biology utline Introduction to our sensory system and the perception of flavor Relationships between fruit composition and flavor perception Fruit biology and development of flavor components
More informationIMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION AND QUALITY
IMPACT OF RED BLOTCH DISEASE ON GRAPE AND WINE COMPOSITION AND QUALITY ANITA OBERHOLSTER Foothills Grape Day 2016: Healthy Vines, Fine Wines Amador County Fairgrounds, Spur Emporium Building May 18 th,
More informationInovace studijních programů AF a ZF MENDELU směřující k vytvoření mezioborové integrace CZ.1.07/2.2.00/
Inovace studijních programů AF a ZF MENDELU směřující k vytvoření mezioborové integrace CZ.1.07/2.2.00/28.0302 Tato prezentace je spolufinancovaná z Evropského sociálního fondu a státního rozpočtu České
More informationRotting Grapes to Perfection: Winemaking. James Osborne PhD, Dept Food Science Oregon State University
Rotting Grapes to Perfection: Winemaking James Osborne PhD, Dept Food Science Oregon State University Who I am and how I got here Grew up in Auckland, New Zealand, on a Dairy farm How I got here Soil
More informationWine is G x E x M, twice
Growing quality grapes in a warming climate Victor Sadras, Martin Moran, Marcos Bonada, Paul Petrie Wine is G x E x M, twice 7 th Australian Wine Industry Environment Conference, 5 Sep 1 The phenotype
More informationUsing Less Water and Liking It
Using Less Water and Liking It Vineyard Water Conservation Demo Project Mark Greenspan, Ph.D. Advanced Viticulture, LLC www.advancedvit.com Copyright Advanced Viticulture, LLC www.advancedvit.com Irrigation
More information2012 Research Report Michigan Grape & Wine Industry Council
2012 Research Report Michigan Grape & Wine Industry Council Early leaf removal to improve crop control, cluster morphology and berry quality in vinifera grapes Paolo Sabbatini 1 and Annemiek Schilder 2
More informationPractical Aspects of Crop Load and Canopy Management
Practical Aspects of Crop Load and Canopy Management Jim Wolpert Extension Viticulturist Department of Viticulture and Enology University of California, Davis Penn State Grape Day August 10, 2011 Presentation
More informationVineyard Practices for Crop Yield and Quality. Viticulture: The goals
Montana Grape and Winery Association Conference Kalispell, MT, April 5-7, 2018 Vineyard Practices for Crop Yield and Quality Markus Keller Viticulture: The goals Growing grapes for profit Optimum light
More informationKEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA
KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION
More informationRipening Mangos & Papayas. Major Mango Cultivars in the USA
Ripening Mangos & Papayas Jeff Brecht Horticultural Sciences Department University of Florida jkbrecht@ufl.edu Fruit Ripening and Retail Handling Workshop UC Davis, March 25 26, 2014 Major Mango Cultivars
More informationLecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature.
Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Physiological factors relate to fruit maturity or environmental factors, which affect the metabolism of fruit and banana.
More informationInception, progression, and compositional consequences of the sugar accumulation disorder (SAD)
Inception, progression, and compositional consequences of the sugar accumulation disorder (SAD) Mark Krasnow Mark Matthews Ken Shackel Sugar Accumulation Disorder (SAD) a.k.a. Berry shrivel Impeded sugar
More informationMONTES DRY FARMING PROJECT. October, 2014
MONTES DRY FARMING PROJECT October, 2014 The Origins Since our foundation, key to Montes philosophy has been to work and behave under strict sustainable principles in our vineyards, in the winery, and
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationCharacterising weight loss in Vitis vinifera Shiraz berries at sub-optimal maturity Joanne Tilbrook
Characterising weight loss in Vitis vinifera Shiraz berries at sub-optimal maturity Joanne Tilbrook Thesis presented for the degree of Doctor of Philosophy The University of Adelaide School of Agriculture,
More informationGeneration w-y-ne Consumer insights & Chenin blanc wine style preferences
Generation w-y-ne Consumer insights & Chenin blanc wine style preferences Inneke Bester MSc Wine Biotechnology Institute for Wine Biotechnology STELLENBOSCH UNIVERSITY Chenin blanc Conference, Stellenbosch,
More informationResearch News from Cornell s Viticulture and Enology Program Research Focus Cornell Researchers Tackle Green Flavors in Red Wines
Research News from Cornell s Viticulture and Enology Program Research Focus 2010-1 RESEARCH FOCUS Cornell Researchers Tackle Green Flavors in Red Wines Tim Martinson 1 and Justin Scheiner 2 1 Senior Viticulture
More informationThe sugar determination in the winemaking process
The sugar determination in the winemaking process Simone Bellassai Enologist and CDR WineLab specialist. Which are the methods commonly used for the sugar analyses in wine or grape juice? Which are their
More informationGRAPE MATURITY. Section 1.
GRAPE MATURITY Learning Outcomes: After reviewing this chapter, the reader will understand the importance and complexity of grape maturity evaluations. The changes occurring in berry development, factors
More informationWorld of Wine: From Grape to Glass
World of Wine: From Grape to Glass Course Details No Prerequisites Required Course Dates Start Date: th 18 August 2016 0:00 AM UTC End Date: st 31 December 2018 0:00 AM UTC Time Commitment Between 2 to
More informationPRACTICAL HIGH-ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST
PRACTICAL HIGH-ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST DREW HORTON, ENOLOGY SPECIALIST UNIVERSITY OF MINNESOTA GRAPE BREEDING & ENOLOGY PROJECT GETTING STARTED A BASIC UNDERSTANDING OF PH AND TOTAL
More informationWorld of Wine: From Grape to Glass Syllabus
World of Wine: From Grape to Glass Syllabus COURSE OVERVIEW Have you always wanted to know more about how grapes are grown and wine is made? Perhaps you like a specific wine, but can t pinpoint the reason
More informationLate season leaf health CORRELATION OF VINEYARD IMAGERY WITH PINOT NOIR YIELD AND VIGOUR AND FRUIT AND WINE COMPOSITION. 6/22/2010
// Not all vineyard blocks are uniform This is because of soil variation primarily, especially in factors which affect the supply of water This has a direct effect on vine vigour, which in turn has a direct
More informationEvolution of Grapegrowing Techniques and New Viticulture Ideas in Spain. Jesús Yuste.
Evolution of Grapegrowing Techniques and New Viticulture Ideas in Spain Jesús Yuste yusbomje@itacyl.es Instituto Tecnológico Agrario de Castilla y León Valladolid, Spain Training and pruning Traditional
More informationLittle Things That Make A Big Difference: Yeast Selection. Yeast selection tasting
Little Things That Make A Big Difference: Yeast Selection Yeast selection tasting Wine Aroma PRIMARY AROMAS Grape-derived Monoterpenes (floral, fruity) Norisoprenoids (floral, perfumy) Methoxypyrazines
More informationImpacts of Regulated Deficit Irrigation on Cabernet Sauvignon Grapes and Wine
Impacts of Regulated Deficit Irrigation on Cabernet Sauvignon Grapes and Wine Jim Harbertson, Richard Larsen, Federico Casassa, Markus Keller Washington State University Viticulture & Enology Program RDI
More informationINVESTIGATIONS INTO THE RELATIONSHIPS OF STRESS AND LEAF HEALTH OF THE GRAPEVINE (VITIS VINIFERA L.) ON GRAPE AND WINE QUALITIES
INVESTIGATIONS INTO THE RELATIONSHIPS OF STRESS AND LEAF HEALTH OF THE GRAPEVINE (VITIS VINIFERA L.) ON GRAPE AND WINE QUALITIES by Reuben Wells BAgrSc (Hons) Submitted in fulfilment of the requirements
More informationRipening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis
Ripening Tomatoes Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 7-8, 0 Quality of
More informationInherent Characteristics Affecting Balance of Common Footill Grape Varieties
Inherent Characteristics Affecting Balance of Common Footill Grape Varieties Glenn McGourty Winegrowing and Plant Science Advisor Mendocino And Lake Counties Where Are We, Anyway? Total Wine Grape Vineyard
More informationThe Implications of Climate Change for the Ontario Wine Industry
The Implications of Climate Change for the Ontario Wine Industry Tony B. Shaw Department of Geography and Cool Climate Oenology and Viticulture Institute Brock University Climate Change Most scientists
More informationYeasts for low (and high) alcohol
Yeasts for low (and high) alcohol Ana Hranilovic ASVO Adelaide Seminar 19.11.2015 ARC Training Centre for Innovative Wine Production adelaide.edu.au/tc-iwp/ Earlier, shorter, hotter vintages are stressful
More informationOUTLINE Plan of the talk. Introduction Vineyards are variable in space The efficient vineyard project. The field site in Sonoma Results
UCCE Sonoma County Grape Day February 8, 2017 Assessing variability in the vineyard through a spatially explicit selective-harvest approach A case study in Sonoma L. Brillante, A. Beebee, R. Yu, J. Martinez,
More informationNE-1020 Cold Hardy Wine Grape Cultivar Trial
Iowa State Research Farm Progress Reports 2014 NE-1020 Cold Hardy Wine Grape Cultivar Trial Paul A. Domoto Iowa State University, domoto@iastate.edu Gail R. Nonnecke Iowa State University, nonnecke@iastate.edu
More informationManaging Wine Faults and Taints
Managing Wine Faults and Taints Cory Black Research Scientist Wine Faults and Taints Barnyard Smoke Plastic Musty Brettanomyces Introduction Barnyard, wet animal, medicinal, band-aid Occurrences: Low sugar
More informationMike Trought Plant and Food Research Marlborough Research Centre Blenheim, New Zealand
Coping Strategies for a Warmer Climate: Irrigation and Canopy Management Mike Trought Plant and Food Research Marlborough Research Centre Blenheim, New Zealand Total producing area 2015 = 35,859 ha
More informationStudying the grapevine water stress in the digital era: from sensor-based irrigation scheduling to in-vivo visualization techniques
Studying the grapevine water stress in the digital era: from sensor-based irrigation scheduling to in-vivo visualization techniques Dr. Jose Carlos Herrera and Life Sciences, Vienna Division of Viticulture
More informationEffects of smart use of fertilizers on grape production
Effects of smart use of fertilizers on grape production 2015.5.12 Yeh, Wen-pin 葉文彬 Researcher of Crop Improvement Section, TDARES, Taiwan, ROC 1 Outline: Introduction Grape production and market in Taiwan.
More informationTechnical note. How much do potential precursor compounds contribute to reductive aromas in wines post-bottling?
Technical note How much do potential precursor compounds contribute to reductive aromas in wines post-bottling? Introduction The formation of unpleasant reductive aromas in wines is an issue of concern
More informationDevelopment of smoke taint risk management tools for vignerons and land managers
Development of smoke taint risk management tools for vignerons and land managers Glynn Ward, Kristen Brodison, Michael Airey, Art Diggle, Michael Saam-Renton, Andrew Taylor, Diana Fisher, Drew Haswell
More informationQuadrilateral vs bilateral VSP An alternative option to maintain yield?
Quadrilateral vs bilateral VSP An alternative option to maintain yield? Horst Caspari & Amy Montano Colorado State University Western Colorado Research Center Grand Junction, CO 81503 Ph: (970) 434-3264
More informationG. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3
G. Ferrara 1, A. Mazzeo 1, A.M.S. Matarrese 1, C. Pacucci 1, V. Gallo 2,3 1 Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti - University of Bari Aldo Moro, via Amendola 165/A - 70126 Bari
More informationPRACTICAL HIGH- ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST
PRACTICAL HIGH- ACIDITY WINEMAKING STRATEGIES FOR THE MIDWEST DREW HORTON, ENOLOGY SPECIALIST UNIVERSITY OF MINNESOTA GRAPE BREEDING & ENOLOGY PROJECT GETTING STARTED A BASIC UNDERSTANDING OF PH AND TOTAL
More information