Download or read book The Roles of Water Deficits and Berry Size in the Phenolic Composition of Cabernet Sauvignon Grapes and Wines written by Gaspar Roby and published by . This book was released on 2001 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Terroir and Other Myths of Winegrowing written by Mark A. Matthews and published by Univ of California Press. This book was released on 2016-03-15 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues—and that would be all of us! It is also a great read for any wine consumer interested in looking at 'the man behind the curtain,' so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers."—Wines & Vines "A meticulously researched volume that every serious sommelier should read . . . if only to disagree." —The Somm Journal Wine is a traditional product with traditional explanations. Oft-romanticized, Old World notions of how to create fine wine have been passed down through generations and continue to dominate popular discussions of wine quality. However, many of these beliefs predate science and remain isolated from advances in the understanding of how crops grow and fruit ripens. Allegiance to them has frequently impeded open-minded investigation into how grapevines interact with the environment, thus limiting innovation in winegrowing. In Terroir and Other Myths of Winegrowing, Mark A. Matthews applies a scientist’s skepticism and scrutiny to examine widely held beliefs about viticulture. Is terroir primarily a marketing ploy that obscures understanding of which environments really produce the best wine? Is reducing yield an imperative for high quality grapes and wine? What does it mean to have vines that are balanced or grapes that are physiologically mature? Matthews explores and dissects these and other questions to debunk the myths of winegrowing that may be holding us back from achieving a higher wine quality.
Download or read book The Impact of Water Deficit and High Temperature on Berry Biophysical Traits and Berry and Wine Chemical and Sensory Traits written by Marcos Bonada and published by . This book was released on 2014 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: Warming and drought associated with climate change are major concerns in grape production worldwide. Our current understanding on the effects of temperature on berries and wines has been indirectly gained from comparisons of thermally contrasting seasons or sites, or from experiments in controlled conditions. Indirect methods, however, cannot prove cause and effect relationships, and extrapolation from controlled environments to field is not warranted. A comprehensive comparison of these methods is discussed. Furthermore, interactions are the main cause of complexity in field experiments; nevertheless, predictions about warmer and drier environments are based on studies that separately addressed these factors. Using direct manipulation of temperature on field growing vines with open-top chambers, the current work is the first combining water and temperature regimes in realistic vineyard conditions. The aims of this research were: (i) to critically assess methods to investigate thermal effect in viticulture; (ii) to measure the effects of elevated temperature on berry shrivelling (BS) and berry mesocarp cell death (MCD) in Shiraz and Chardonnay (exp. 1); and to evaluate the single and combined effects of temperature and water deficit on (iii) BS, MCD and on (iv) berry and wine chemical and sensorial composition in Shiraz (exp. 2). An increment in background temperature increased both MCD and BS in Shiraz, and increased MCD but had not impact on BS in Chardonnay; MCD seems necessary but not sufficient to explain BS. Similarly, transient water deficit post-veraison increased MCD and BS at harvest in Shiraz. MCD response to temperature was primarily explained by the advance in onset, while the effect of water deficit was traced back to the increment in the rate of MCD post-onset. An interaction between water deficit and temperature was found whereby the onset of berry net water loss was advanced by high temperature under water deficit but not in the irrigated treatments. MCD during berry senescence has been proposed to enhance berry flavour and aroma. The association between MCD and grape sensory balance was investigated in exp. 2. The balance of berry sensory traits was quantified in terms of offset, which accounts for delay or advance in ripening, and decoupling, which measures the scatter in the response of the different traits. Sensory traits typical of ripened berries were associated with higher MCD; however, warming and water deficit advanced ripening and decoupled berry sensory traits. Thermal effects were larger than water effects; the large decoupling caused by high temperature was mainly associated with differences within berry parts, whereas water-driven decoupling was mostly associated with a differential response between seed and other berry parts. The extraction of the major phenolics classes in fully ripe fruit and their contribution to the final wine chromatic characteristics, phenolic composition and sensory attributes were determined in exp. 2. The effect of temperature on berry composition was larger than the effect of water but no interactions were found between these factors. Significant, previously unrecorded interactions were found for grape and wine phenolics, and wine sensory traits. Wines from control temperature and water deficit treatments had higher total phenolics, tannin concentration, colour density, nonbleachable coloured compounds and a higher proportion of polymeric pigments than the other combinations of temperature and water regimes. These wines were also characterised by attributes such as cooked fruit flavour, berry flavour, tannin structure and higher red tones and colour saturation. Therefore, the effect of water deficit leading to colourful, flavoursome and phenolic-rich wines may not hold under high temperature. Scientifically, this thesis provides unequivocal answers to questions of berry physiology under elevated temperature in contrast to indirect methods and accounts for previously unknown interactions with water deficit in realistic vineyard conditions. From the perspective of the industry, this study represents a novel contribution as it answers the question of how warmer and drier conditions during ripening would affect grape and wine attributes and established the bases for new research aiming at counteracting the effects of climate change.
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 Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Download or read book The Biochemistry of the Grape Berry written by Hernâni Gerós and published by Bentham Science Publishers. This book was released on 2012 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Grapes (Vitis spp.) are economically significant fruit species. Many scientific advances have been achieved in understanding physiological, biochemical, and molecular aspects of grape berry maturation. Some of these advances have led to the improvement of"
Download or read book Phenolic Compounds written by Marcos Soto-Hernández and published by BoD – Books on Demand. This book was released on 2017-03-15 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.
Download or read book Handbook of Enology Volume 2 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2006-05-01 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: Compounds in wine, such as organic acids, carbohydrates, and alcohol. Stabilization and treatments The chemical processes taking effect in bottled wine The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student.
Download or read book The Impact of Six Deficit Irrigation Regimes on Yield Grape Wine and Sensory Components of Cabernet Sauvignon in 2012 and 2013 written by Constantin Heitkamp and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Six different deficit irrigation regimes with four subsamples each were established in a commercial Cabernet Sauvignon vineyard (Dunnigan Hills AVA) in 2011. This study details the second and third vintage of the experiment (2012/13). Three treatments were maintained at constant leaf water potential targets, notably: a well-watered Control (CTL, -10 bars), the grower control (RHP, -13 bars) and a minimal irrigation (ED-, -14.5 bars). Two more "early deficit" treatments were switched at veraison, namely ED (-14.5/-11 bars) and ED+ (-14.5/>-10 bars). A "late" deficit featured stress exclusively post-veraison (-11/-14.5 bars). Differences in canopy development resulting from water availability were especially apparent in 2012, but the planned remote-sensing/canopy modeling by an academic cooperator did not deliver tangible results. Grapes were harvested when treatments reached a 24 Brix target and analyzed by our industry cooperator. Triplicate fermentations of each treatment were performed at the UC Davis Pilot Winery and resulting wines analyzed again as well as submitted to a full descriptive analysis sensory study. Seasonality presented an overriding effect, with 2012 expressing more extreme examples than 2013. Yields were reduced by up to 60% by deficit treatments in relation to their severity, but partially recovered with late season irrigation (ED+). As previously reported, the number of berries per cluster was a main contributing factor. Grape composition was affected primarily in its polyphenolic content, with increases in total tannin and non-tannin phenols of up to 20% with more extreme and more consistent deficits. ED+ effectively recovered overall yield, but did not significantly differ from the well-watered control with regards to composition. Moreover, ED+ exhibited slow late-season sugar accumulation paired with increasing pH-values. Pyrazines were only registered during the 2012 season and followed the well-documented pattern of number of buds/vine and early season canopy light environment, resulting in LD having the highest (49ppt) and ED+ having the absolute lowest values (18ppt). Wine compositions followed the composition observed in grape, with no apparent indications of extractability differences. Wine color presented the most apparent difference, with RHP, LD and ED- exhibiting greater intensity, but only LD showing a noticeably purple hue. Pyrazines were undetectable in wines. Descriptive Analysis training of 15 judges of diverse demographics produced 13 aroma- and 6 taste/mouthfeel attributes. When assessed by year, wines only differed significantly in astringency and "hot" mouthfeel (2012) or astringency and sour taste (2013), all of which clearly followed the concentrations established by the grape and wine analyses. When analyzing both vintages, a total of 9 attributes returned significant differences mostly driven by seasonality, thus insufficiently characterizing treatment effects other than astringency and alcohol. Future work, as currently already partially underway, should examine deficit irrigation effects across different cultivars while recording specific plant metabolomics measurements or whole-canopy modeling. The quantification of individual anthocyanin- and polyphenol-species may prove helpful in determining extraction and color stabilization patterns. Given the recurrently negligible effect of yield and berry size, viticultural decisions should increasingly be driven by economical considerations supplemented by judgmental winemaking decisions to achieve the desired product.
Download or read book Grape Berry Cellular Turgor written by Tyler Thomas and published by . This book was released on 2004 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Phenolic Compounds written by and published by BoD – Books on Demand. This book was released on 2022-02-23 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenolics are commonly available compounds in foods, beverages, and spices. They have great importance in all aspects of daily life including industry, health, and research. As such, this book presents a comprehensive overview of phenolic compounds and their potential applications in industry, environment, and public health. Chapters cover such topics as the production of these compounds and their uses in environmental sustainability, climate change, green industry, and treatment of human disease.
Download or read book Winemaking written by V. K. Joshi and published by CRC Press. This book was released on 2021-02-09 with total page 747 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers important aspects of wine making Discusses the composition and nutrition of wine Focuses on the findings of wine and health, based on the scientific/clinical trials Delineates the role of microbiology and biochemistry of wine Examines the toxicology and safety considerations of wine consumption Outlines various aspects of viticultural issues in wine making Discusses various applied facets of wine production and consumption.
Download or read book Influence of Sustained Deficit Irrigation on Physiology and Phenolic Compounds in Winegrapes and Wine written by Yasmin Michelle Chalmers and published by . This book was released on 2007 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study aimed to understand the physiological behaviour of wine grape cultivars to sustained deficit irrigation (SDI) and how this deficit strategy would influence yield and composition of the grapes and wine. The research showed that an SDI of approximately 50% less water could be applied over one or two seasons with improvements in water use efficiency and berry composition compared to fully irrigated wines. Overall, if the wine industry was faced with reductions in water allocations of 50% or more in a particular season, then the adoption of SDI may be a feasible solution to maintaining winegrape production for the short term.
Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Download or read book Influence of Vineyard and Winemaking Practices on Red Wine Phenolic Composition written by Jeremy Benjamin Weintraub and published by . This book was released on 2004 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings ASVO Seminar written by Wendy Cameron and published by . This book was released on 2007 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
