Download or read book Impact of Mechanical Harvesting and Optical Berry Sorting on Grape and Wine Composition written by David Albert Hendrickson and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The impact of mechanical harvesting, optical berry sorting, and the synergistic effect of both on grape and wine composition were investigated. Pinot noir grapes from the Russian River Valley A.V.A. were harvested by hand, by a mechanical harvester, and by a mechanical harvester with an on-board sorting apparatus. For each harvest method, half of the grapes were unsorted and half were optically sorted at the winery. Wines were made from each treatment in triplicate. The grapes, wines at bottling, and wines after three months in bottle were analyzed by reverse phase high-performance liquid chromatography (RP-HPLC), ultraviolet-visible spectrometry (UV-Vis), and solid-phase microextraction (SPME) gas chromatography mass spectrometry (GCMS). The machine harvested grapes had higher levels of damascenone, linalool, myrcene, and terpinene, likely due in part to increased enzymatic glycosidic hydrolysis caused by berry damage during harvest. In general, differences in wine composition that arose from harvest type were diminished or eliminated with the use of optical sorting. The machine harvester with the on-board sorter led to wines with the greatest phenolic content, though it is suspected that these differences may have been eliminated had the grapes been crushed before fermentation. A descriptive sensory analysis that was conducted on wines three months after bottling showed that the wines made from hand harvested fruit had significantly greater tropical fruit aroma, while wines from optically sorted treatments had lesser hue saturation. With only two significant differences among the 18 aroma, taste, and mouthfeel attributes tested, it was concluded that all treatments led to wines of similar character.

Download or read book The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties written by Robert Clifton Bruce and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The impact of optical berry sorting was investigated using Grenache (GN), Barbera (BA), and Cabernet Sauvignon (CS) grapes from Yolo County in 2016. Optical sorting parameters were optimized to remove underripe berries and material other than grapes (MOG) using color parameters. Wines were made from three treatments, control (C, no sorting), sort (S, accepted material), and reject (R, material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (w/w) for GN, BA, and CS, respectively. Chemical composition in the finished wines were analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography (RP-HPLC) for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) for aroma profiling. In general, optical sorting was successful in removing underripe berries and MOG as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of MOG) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between wines made from C and S treatments for the three varieties tested. Differences were observed in the aroma profiles of wines made from R treatments for all three varieties compared to wines made from C and S treatments, however, few compounds differed significantly between wines made from C and S treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing among wines made from different treatments using aroma, taste, mouthfeel, and color parameters for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards tested. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion, however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.

Download or read book Grapes 2nd Edition written by Glen L. Creasy and published by CABI. This book was released on 2018-08-01 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fully revised with new content and full-colour figures throughout, the second edition of this successful book contains expanded content for all sections, particularly those covering the impact of climate change, seasonal management, mechanisation and organic management options. There is a new vine balance section, as well as significant updates to rootstocks and grafting. It includes information on wine grapes in addition to grapes for fresh consumption and raisin production. Covering a broad range of topics from grapevine growth and fruit development, to vineyard establishment, mechanisation and postharvest processing, this book provides historical and current information about the grape industry and sets out the theory and science behind production practices. It is an invaluable resource for grape producers, horticulture and plant science students, as well as enthusiasts of the vine and its products.

Download or read book Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2020-04-04 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2021-11-19 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are also included, with sections on viticultural and vineyard management practices, fungal contaminants, grape processing equipment, and grape harvesting methods for both red and white wines. In addition, there is coverage on the potential impacts of global warming on wine quality. With a focus on recent studies, advanced methods, and a look to future technologies, this fully updated edition is an essential reference for anyone involved in viticulture and oenology who wants to explore new methods, understand different approaches, and refine existing practices. Reviews our current understanding of wine aroma, color, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Examines viticulture and vineyard management practices, fungal contaminants and processing equipment

Download or read book Unit Operations in Winery Brewery and Distillery Design written by David E. Block and published by CRC Press. This book was released on 2021-10-06 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities. This text walks through the process flow of grapes to wine, grain to beer, and wine and beer to distilled spirits, with an emphasis on the underlying engineering principles, the equipment involved in these processes, and the selection and design of said equipment. Outlines the process flow of alcoholic beverage production Reviews process engineering fundamentals (mass & energy balances, fluid flow, materials receiving & preparation, heat exchange, fermentation, downstream processing, distillation, ageing, packaging, utilities, control systems, and plant layout) and their application to beverage plants Describes the idea of sanitary design and its application to plant operation and design Covers critical equipment parameters for purchasing, operating, and maintaining systems Shows how winery/brewery/distillery can influence product "style" and how "style" can dictate design Features examples of calculations derived from wineries designed by the authors, end of chapter problems, and integrative in-text problems that describe real-world issues and extend understanding Written for both engineers in the alcohol industry and non-engineers looking to understand facility design, this textbook is aimed at students, winemakers, brewers, distillers, and process engineers.

Download or read book Mechanical Harvesting of Wine Grapes written by Stanley S. Johnson and published by . This book was released on 1977 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms

Download or read book The Impact of Vineyard Site on Pinot Noir Musts and Wines from California and Oregon written by Shelby Rae Byer and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Vineyard site influences the chemical composition of grapes and the overall characteristics of finished wine. The intricacies of how vineyard site impacts grape and wine composition and quality are of continual interest, and many studies have been performed which aim to develop better understanding of this phenomenon. This thesis explores this concept in a unique way, by examining characteristics of vineyard sites and the qualities of the resulting musts and wines from 15 vineyard sites in California and Oregon. Each of these sites is planted with Pinot noir clone 667, and 10 of 15 sites are grafted on 101-14 Mgt rootstock. All grapes were harvested and transported to the UC Davis teaching and research winery, where they were processed and fermented under controlled experimental conditions. Vineyard sites were categorized by their soil type, growing degree days, and precipitation. Growing degree days and precipitation were calculated and observed for three vintages by using nearby California Irrigation Management Information System (CIMIS) weather stations. Additionally, cluster sizes and grape berry sizes were measured and recorded to better understand site impact on cluster and grape morphology. Vineyards located in the same American Viticulture Area (AVA) sometimes share the same soil series. Grape musts were initially characterized by chemical analysis prior to fermentation, and multivariate analysis of the initial juice chemistry was performed. In 2016, regional clustering was more apparent based on initial juice chemistry than in 2017. However, in both years, general trends of similarity exist among vineyards based on their geography. Fermentations were monitored for grapes harvested from each vineyard site in 2017 and reveal different fermentation kinetics. Temperature profiles were controlled a consistent protocol by using jacketed fermentors with heating and cooling capabilities. No correlation was determined between the amount of yeast assimilable nitrogen (YAN) and the maximum rate of fermentation. Additionally, no trend was observed between fermentation behavior and AVA. Each vineyard site appeared to ferment uniquely, with the Santa Rita Hills vineyard site fermenting at the fastest rate. All vineyard sites finished fermenting to dryness. Finished wines from the 2015 vintage were observed through aging to assess how phenolic compounds change and develop in bottle. Wines were aged in screw cap enclosed bottle and analyzed at three sample points: 3 months post-fermentation, 8 months post-fermentation, and 20 months post-fermentation. Samples were analyzed by high-performance liquid chromatography (HPLC) coupled with a diode array detector (DAD). While individual vineyards displayed different initial amounts of each phenolic compound assessed, many shared similar patterns throughout aging. When all compounds at all sample points for all vineyards are assessed together, regional grouping by AVA are evident. To understand extraction of phenolic compounds into the must and fermenting grape juice, samples were taken and analyzed by UV-Vis for the 2017 vintage. Samples were taken during cold soak, fermentation, and post-press and analyzed at wavelengths of 280nm and 520nm. Measurement at 280nm gives an approximation for total phenolic compounds and measurement at 520nm give an approximation for anthocyanin content, though other materials in fermenting must and wine also absorb at 520nm. In general, absorbance values at both wavelengths continued to increase during fermentation. For some vineyard sites, a decrease in these values was observed at the end of fermentation and post-pressing, indicating a potential plateau in extraction.

Download or read book Hierarchy of Factors Impacting Grape Berry Mass at Different Scales and Its Direct and Indirect Effects on Grape and Wine Composition written by Roberta Triolo and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Final berry mass is the result of the integrated effect of several factors. They also influence berry composition. The present work was designed to study the simultaneous effect of major factors influencing berry mass and composition, to hierarchize their impact at different scales, to distinguish their direct and indirect effect on berry composition and to compare the profile of wines made from large and small berries. The study was carried out simultaneously on two vineyards located in the Saint Emil ion (France) and Alcamo (Sicily) areas, during 2014 and 2015. On the first site, vines were planted on two soil types, while on the second site two different irrigation treatments were applied. Depending on the scale, some factors homogeneously impacted the berry mass and composition. At the intra-parcel scale, vine water status represented the most impacting factor, while berry seed number did not have significant effect. Opposite results were obtained when the investigation was carried out at the intra-bunch and intra-plant scales. At large scale, factors impacted directly and indirectly berry compounds and grape juices and wines produced from smaller berries were more concentrated. Neither at intra-bunch, nor at intra-plant scales, berry size effect on juice composition was significant. Only anthocyanin concentration was related to berry size at all scales. This fact was particularly obvious in berries produced under limited water conditions. Water deficit increased the skin to flesh ratio, independently of berry size. This means that small and large berries, produced from a single parcel with homogenous water uptake conditions, tend to have similar enological profiles.

Download or read book Chemistry and Biochemistry of Winemaking Wine Stabilization and Aging written by Fernanda Cosme and published by BoD – Books on Demand. This book was released on 2021-02-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.

Download or read book Managing Wine Quality written by Andrew G. Reynolds and published by Woodhead Publishing. This book was released on 2010-10-14 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies. Volume 1 opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed. Volume 2 opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines. Reviews current understanding of wine aroma, colour, taste and mouthfeel Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation Reviews the impact of different technologies on wine quality

Download or read book The Science of Grapevines written by Markus Keller and published by Academic Press. This book was released on 2015-01-19 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Grapevines: Anatomy and Physiology is an introduction to the physical structure of the grapevine, its various organs, their functions and their interactions with the environment. Beginning with a brief overview of the botanical classification (including an introduction to the concepts of species, cultivars, clones, and rootstocks), plant morphology and anatomy, and growth cycles of grapevines, The Science of Grapevines covers the basic concepts in growth and development, water relations, photosynthesis and respiration, mineral uptake and utilization, and carbon partitioning. These concepts are put to use to understand plant-environment interactions including canopy dynamics, yield formation, and fruit composition, and concludes with an introduction to stress physiology, including water stress (drought and flooding), nutrient deficiency and excess, extreme temperatures (heat and cold), and the impact and response to of other organisms. Based on the author’s years of teaching grapevine anatomy as well as his research experience with grapevines and practical experience growing grapes, this book provides an important guide to understanding the entire plant. Chapter 7 broken into two chapters, now "Environmental Constraints and Stress Physiology and Chapter 8 "Living with Other Organisms" to better reflect specific concepts Integration of new research results including: Latest research on implementing drip irrigation to maximize sugar accumulation within grapes Effect of drought stress on grapevine’s hydraulic system and options for optimum plant maintenance in drought conditions The recently discovered plant hormone – strigolactones – and their contribution of apical dominance that has suddenly outdated dogma on apical dominance control Chapter summaries added Key literature references missed in the first edition as well as references to research completed since the 1e publication will be added

Download or read book Annual Meeting Meeting Report written by American Society of Enologists. Eastern Section. Meeting and published by . This book was released on 1976 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wine Production written by Keith Grainger and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: The standard of wines made today is arguably higher than any timein the six thousand years of vinous history. The level of knowledgeof producers and the ability to control the processes in wineproduction is also greatly improved. Authors Keith Grainger and Hazel Tattersall detail theseprocesses, from vine to bottle, looking at key factors such asgeography, winemaking techniques, the impact of decisions made uponstyle and quality, and problems that may be encountered. Theauthors are not afraid to discuss practices that may be regarded ascontroversial. Highly regarded consultants to the wine industry, Grainger andTattersall present a clear and accessible handbook: Bullet points Vineyard and winery photographs Diagrams Text boxes Wine Production: Vine to Bottle is a concise and easy-to-usereference guide for all busy food and beverage industryprofessionals, students and others needing a working knowledge ofwine production.

Download or read book Wine Society and Globalization written by G. Campbell and published by Springer. This book was released on 2007-12-25 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. Contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy

Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.