Viticulture and Enology

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. 

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

Berti, L. (2007). Evoluzione del profile chimico ed organolettico di Vinsanto ottenuti con inoculi di Saccharomyces con carattere "Flor". Degree Thesis in Viticulture and Enology,... 

Meucci, A. (2008). Gli acquisti di vino presso le enoteche della citta di Firenze. Degree Thesis in Viticulture and Enology, University of Florence. 

It is evident that the American wine industry is now technologically more advanced viticulturally and enologically than most other countries. Thanks to this, the average quality of our wines is high and our finer wines are among the best produced. 

In 1938, the Wine Advisory Board was organized under the Department of Agriculture of the State of California. It collected a small tax on each gallon of California wine sold and from these funds supported public relations, advertising, and research for the industry. The research covered a wide field from viticultural and enological research, largely at the University of California, to more than 100 research projects on the possible health values of wine. The Wine Advisory Board was abolished in 1975 and its functions were assumed largely by the Wine Institute. 

Williams, P. J., Erancis, l.L. Black. S. (1996). Changes in concentration of juice and must glycosides, including flavour precursors, during primary fermentation. In T. Henick-Kling Wolf, T. (Eds.), Proceedings of the IVth International Symposium on cool climate viticulture and enology (pp. V1-5-V1-9). Rochester, NY. 

Grossmann, M., Linsenmeyer, H., Muno, H., Rapp, A. (1996) Use of oUgo-strain yeast cultures to increase complexity of wine aroma. Viticultural and Enological Science, 51, 175-179. 

Rauhut, D., Kiirbel, H. (1994) The production of H2S from elemental sulfur residues during fermentation and its influence on the formation of sulfur metabohtes causing off-flavours in wine. Viticultural and Enological Science, 49, 27-36. 

Reynolds, A. G., Schlosser, J., Power, R., Roberts, R., WiUwerth, J., de Savigny, C. (2007) Magnitude and interaction of viticultural and enological effects. I. Impact of canopy management and yeast strain on sensory and chemical composition of Chardonnay Musque. American Journal of Etiology and Viticulture, 58, 12-24. 

The Australian Wine Research Institute, P.O. Box 197, and Cooperative Research Centre for Viticulture, P.O. Box 145, Glen Osmond, South Australia 5064, Australia Department of Viticulture and Enology, University of California, Davis, CA 95616... 

Zyl, J. A. V. Turbidity in South African dry wines caused by the development of the Brettanomyces yeastsy Science Bulletin No. 381, Viticultural and Enological Research Institute, Stellenbosch, South Africa. 

Aldehyde Levels in Different Varieties and Styles of Wine. The derivatization procedure described above was used to determine aldehyde levels in several different wines (Table 4). The wines were made in the UCD Department of Viticulture and Enology winery using standard procedures. As expected, acetaldehyde was the predominant aldehyde in all samples, with highest levels observed in the Sherry (Table 3). The acetaldehyde concentrations are consistent with those obtained by enzymatic analysis of acetaldehyde in table wines and Sherries (38). 

We thank the contributors, Diane Eschenbaum for administrative assistance, and the following individuals and organizations who financially contributed to making the symposium a success The American Society for Enology and Viticulture, the Department of Viticulture and Enology at the University of California at Davis, The E J Gallo Winery, the Robert Mondavi Winery, ETS Laboratories, and the ACS Division of Agriculture and Food Chemistry. 

Andrew L. Waterhouse Department of Viticulture and Enology University of California at Davis Davis, CA 95616-8749... 

This work is a survey of the color due copigmentation in young Cabernet Sauvignon wines and some simple viticultural and enological measures... 

Many of the sets of samples from the same winery fall in groups on this PCA graph. This is not unexpected since a winery may perform the same viticulture and enological practices for much of their wine. In some cases, however, the sets of samples are scattered across the plot, indication variation from sources other than those included. It could be useful for a winery to examine the location of their sample points on this figure to determine differences among samples and potential causes. 

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