Wine growing

Fig. 8.12. Representation of the both first discriminant functions df vs df2 obtained by discriminant analysis (MVDA) of 65 German wines from five wine-growing regions according to six different grape varieties by means of 58 features (bouquet components)...

Fig. 8.13. Discriminant analysis of 36 wines from the wine-growing region of Alzey according to four grape varieties (see above) by means of 58 features...

As expected, the separation improves if the sources of variation are reduced as in the situation represented in Fig. 8.13 in comparison with Fig. 8.12 where various wine-growing areas are considered. 

G.E. Pereira, J-P. Gaudillere, C. Van Leeuwen, et al., H NMR and chemometrics to characterize mature grape berries in four wine-growing areas in Bordeaux, France, J. Agric. Food Chem., 53, 6382-6389 (2005). 

Seguin G. 1986. Terroirs and pedology of wine growing. Experientia 42 861-872. 

The applicability of CM to a wide range of styles, all starting from the same raw materials, increases its economic desirability. This also permits the producer to respond quickly to changing market demands. Moreover, it is applicable globally, in all wine-growing regions. 

However, as a result of the overall low-production of Vin Santo and its split into different denominations in wine growing areas of central and northern Italy, it is very difficult to find complete information on the production of this wine through the years. Moreover, in the official statistics of wine import and export, Vin Santo and other passito wines are not counted separately, but instead together within the class of all other high-quality wines (Vqprd and Vlqprd). 

As indicated earlier (p. 8), a number of importations of vines from the wine growing areas of Europe were made into California. Those of Agoston Haraszthy were planted near the town of Sonoma, about fifty miles north of San Francisco. His and other importations helped lay the foundation for the wine industry of the coastal counties. Most of these varieties flourished in the soil and climate of Sonoma and soon spread throughout northern California. However, it was in the counties of Napa and Sonoma that the red table wine grapes were particularly well suited to the climate and soil of the area. 

Spring frosts are a problem in most of the wine growing areas of the North and Central Coast counties. This is especially true of the lower lying areas. Lider (5) found no satisfactory way to treat frosted vines so that they could recover and produce an economic crop. Hence, it is essential that all vineyards in the areas subject to frost have some protection. Water from overhead sprinklers delivered at approximately fifty gallons per acre per minute has proved to be the best method. However, if enough water is not available, wind machines or a combination of wind machines and orchard heaters have proved effective for most areas. Recent advances in oil prices may well make the heater-wind machine combination too expensive to operate in the future. 

Traditional practices, such as white wine aging on lees in barrels for several months, confer the wine s tartaric salt stability, which dispenses them from any cold stabilization treatment. It has indeed been observed (Moine-Ledoux and Dubour-dieu 2007) that, in the Bordeaux wine-growing area, the majority of dry white wines aged on lees which are not stable in March after their first winter but become stable in June or July without any supplementary cold treatment (Table 5.1). In contrast, wines within the same crus which are not aged on lees systematically undergo cold treatment to obtain stability regarding tartaric salt crystallization. 

Gonzalez-San Jose, M., Santa Maria, G., Diez, C. (1990). Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region and wine-making methods. /. Food Comp. Anal., 3, 54-66. 

In Germany, the use of arsenic-containing pesticides in agriculture has been forbidden by law since January 6, 1975, and in wine growing since November 26, 1942 (Michels... 

In many European wine growing areas where large quantities of tannins are extracted during the winemaking process, the wines are turbid, unrefined, and aggressive, requiring several years aging to clarify and acquire finesse. This is the only case in which precipitation of polymerized tannins makes the wine softer. 

Table 8.20. Geosmin content of red and white wines from several wine growing regions (Darriet et al., 2000 La Guerche et al., 2003a)...

Table 8.21. Distribution of isolates of Botrytis cinerea and several species of Penicillium sp. on grapes from various grape varieties produced in a number of French wine growing areas (La Guerche et al., 2005)...

This chapter also describes several physicochemical treatments based on electrical charges in solutions. Ion exchange and electrodialysis are mainly used to prevent tartrate precipitation. These techniques are much more controversial than purely physical methods. If they are not properly used, they may produce unacceptable changes in a wine s chemical composition. This is why they are not legally permitted in all wine growing countries. Their utilization must be carefully controlled by legislation. 

In most beverages the arsenic concentrations are lower than 0.03 mg/liter. This includes wines, since As salts are no longer used as insecticides in wine growing. Concentrations for wine are published they vary between 0.001 and 0.530 mg/liter with arsenic present predominantly as As(III) in the absence of insecticides they are lower than 0.020 mg/liter [42,43]. Old wines from the Moselle wine growing area of the years 1938-1940 contained up to 2 mg/liter [44]. The highest concentrations nowadays, with over 100 mg/kg of arsenic, are found in seafood living at the bottom of the sea, especially shrimps and lobsters. Concentrations of total As between 3 and 166 mg/kg with a median of 14 mg/kg, mainly as arsenobetaine, were found in 255 samples of plaice fillets [4,6,45]. 

Larisika, M., Qaus, H., and Konig, H. (2008) Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany. Int J Food Microbiol 123, 171-176. 

As everywhere in the wine-growing world, a few international varieties have also reached Austria. Especially cultivars from the Cabernet family and Syrah, which have been introduced recently (www.austrianwine.com, information platform of the Austrian wine marketing board). The international white varieties Chardonnay, Sauvignon Blanc, and Riesling have already been available for centuries (Trummer, 1841). 

An analysis of the structure of wine-growing estates in Austria shows that small-scale wineries are the majority, and therefore the average size of a viticultural estate is around 2ha (Table 3.1). Compared to other wine-growing regions, especially overseas, this is really extremely small. Usually the estates are family-owned and some belong to monasteries or official bodies, but almost none are owned by companies... 

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