Viticulture

More recently, studies of wine and beer have initiated techniques of statistically vaUd sensory analysis. Scientific studies involving wine continue in these areas, building on past discoveries. Natural phenols as desirable dietary components and monitors of storage and aging reactions are currently active fields. Viticultural research, as well as enological, continues to improve grapes and the wines made from them (11). 

P. T. H. Unwin, Wine and the Vine,A.n Historical Geographj of Viticulture and the Wine Trade, Roudedge, Chapman Had, New York, 1991. 

The winemaker is always facing problems due to the weakness of grapes which composition is variable and different for each vintage. He tries to prevent oxidation and to work with soft conditions to preserve grapes components important for the wine s equilibrium. The sanitary state of the harvest is of first importance Grapes composition depends on the variety, terroir, viticulture and climatic conditions. The main objective for the winemaker is to keep and valorize grape components like aromas which will determine the quality of the wine... 

Levite D, Adrian M and Tamm L (2000), Preliminary results of resveratrol in wine of organic and conventional vineyards , in Wilier H and Meier U, Proceedings 6th International Congress on Organic Viticulture, 25-26 August 2000, Ackerstrasse, Germany, 256-257. 

Fuchs JG (1995) Effect of compost amendments on the receptivity of soils to diseases first results. (Influence d amendements de composts sur la receptivite de sols aux maladies premiers resul-tatas.) Reveue Suisse de Viticulture, d Arboriculture et d Horticulture 27(4)... 

Murray, M. A., Boulton, N., and Heron, C. (2000). Viticulture and wine production. In Ancient Egyptian Materials and Technology, eds. Nicholson, P. T. and Shaw, I., Cambridge, Cambridge University Press, pp. 577-608. 

Siebert, K. J., Lynn, P. Y., and Carrasco, A. (1996b). Analysis of haze-active polyphenols and proteins in grape juices and wines. In "4th International Symposium on Cool Climate Viticulture and Enology," pp. VII-18-VII-21. Rochester, New York. 

FIGURE 4.8 Development of wine color properties for wines undergoing MOX at 3 mg/L/month (M), versus control wines (C) with the fraction of color due to the polymeric fraction (PP), free anthocyanins (FA), and copigmentation (CP) reported. Reprinted with permission from du Toit et al. (2006a). Copyright 2006 South African Society for Viticulture and Enology. 

Dienstleistungszentrum Landlicher Raum (DLR) Rheinpfalz, Department of Viticulture Enology,... 

In hot-climate viticulture it is a common practice to lower the high ethanol content of wines made from overripe fruit by partial dealcoholisation. This objective can be achieved by vacuum distillation, where the spinning cone column technique allows even more viscous liquids to be processed. Alternatively, a water-ethanol fraction can be separated from wine by reverse osmosis, followed by distillation of the water-ethanol permeate to yield high-grade ethanol and pure water. The latter will be added back to the treated wine. 

The impact of global warming can be well documented in worldwide viticulture by a invariably earlier initiation of blossoming, veraison and grape matu-... 

Winkler, A. J., General Viticulture, University of California, Berkeley and... 

The bacterial conversion of malic acid to lactic acid and carbon dioxide has been recognized since 1890 and is referred to as the malo-lactic fermentation. This conversion has been promoted under controlled conditions in the cooler viticultural regions of the world where grapes mature with excessive amounts of malic acid which causes taste imbalance... 

Department of Viticulture and Enology, University of California, Davis, California 95616... 

Figure 11.3.1 HPLC chromatogram of acidic polyphenolics isolated from Niagara grapes and detected at 320 nm. Retention time 8.647 min, frans-caftaric acid 13.789 min, c/s-coutaric acid 14.944, frans-coutaric acid. Reproduced from Lee and Jaworski (1987) with permission from the American Society for Enology and Viticulture.

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