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AJEV & Catalyst black-foot disease community profiling Blanc Du Bois composition Key Words blended wine Concord Botrytis cinerea consumer acceptance A bottle closure consumer behavior abscisic acid Brettanomyces consumer characterization abscission bud dormancy consumer sensory preferences acetic acid bacteria bud fruitfulness cool climate activated carbon bunch rot copper formulation Agrobacterium vitis bush fire copper treatment airborne fungi cordon wire tension Albariño C cork alcohol Cabernet franc cork taint amino acid Cabernet Sauvignon Corot noir ampelography canonical variate analysis cover crop analysis canopy crop coefficient anion exchange resins canopy management crop level anthocyanin carbohydrate reserve crop price anthocyanin biosynthesis carbohydrates crop removal anthracnose carbon isotope ratio cross-flow antimicrobial peptide carbon storage cross-flow filtration arabinogalactan-protein Carignan crown gall aroma carotenoids cultivar biomarker ascorbic acid catechol cultivar identification atypical aging cation exchange resins cumulative model authentication Cayetana blanca Cylindrocarpon Cesanese Cynthiana B cesium cytokinin β-damascenone Champagne β-galactosidase changes in seeds during ripening D β-glucosidase chaptalization dagger nematode Bacillus. sp. Chardonnay Daktulosphaira vitifoliae bacterial endophytes chemical composition dealcoholized wine balanced pruning China deficit irrigation Barbera chloride exclusion degree day barrel-aged chloroplast descriptive analysis bentonite chlorosis disease resistance benzothiadiazole chromatography dissolved oxygen berry antioxidant capacity clay distillation berry composition climate diurnal temperature berry dehydration climate change diversity berry density closure DNA berry development cluster exposure DNA extraction berry exposure cluster morphology Dolcetto berry firmness cluster shading dormancy release berry maturation cluster structure downy mildew berry maturity cluster thinning drip irrigation berry quality CO2 berry seed cofermentation E berry size cold hardiness economic sustainability berry temperature cold soak egg white berry weight color electrodialysis biocapsule immobilization color stability electronic nose biodiversity color stabilization elemental composition elemental sulfur gas exchange humid environment Elsinoë ampelina gelatin hydrogen sulfide Empoasca fabae genetic diversity hydrostatic pressure epicuticular wax genetic identification hydroxycinnamic acid Erysiphe necator genetic origin hyperosmotic stress ester genetic structure estimation genetic variability I ethanol genotype icewine ethanol removal geographic origin identification ethyl carbamate germplasm analysis impact of salt ethylphenol Gewürztraminer in-line measurement Eutypa gibberellic acid ion exchange resin evapotranspiration girdling iron exchange resin glass shape irrigation extended maceration global positioning systems irrigation crop load extraction glutathione irrigation scheduling glycerol irrigation trial F Graciano isinglass Fenton reaction grape berry abscission fermentation dynamics grape composition J fermentation temperature grape cultivar juice fertilization grape dehydration juice blend fertilizer recovery efficiency grape growth field evaluation grape marc K filtration grape production Koshu fining grape ripeness fining agent grape ripening L flavonoid grape seed laccase flavonol grape stem lactic acid flavor grape yield lacic acid bacteria flesh firmness grapevine land use floor management grapevine breeding leaf area foliar application grapevine cultivar leaf area index foliar urea grapevine germplasm analysis leaf area to fruit ratio forced oxidation grapevine leafroll disease leaf blade forchlorfenuron grapevine nutrition leaf disc forchlorfenuron metabolic profile Graphocephala atropunctata leaf hopper free sulfur dioxide measurement green aroma compound leaf morphology freeze Grk cultivars leaf position freeze stress guaiacol leaf removal freeze tolerance leafroll disease Frontenac H leafroll virus fructose haloanisole lees fruit composition Hanseniaspora vineae loam fruit uniformity harvest date Loureira fungal inhibition harvest time cold acclimation fungal susceptibility headspace oxygen M fungi health maceration extended heat shock malic acid G heterogeneity malolactic fermentation Galician cultivars hexose Malvasia gas high-pressure homogenization mannoprotein gas chromatography high-pressure hot water mass spectrometry gas detection host suitability matrix effects mechanical winter pruning nutrient status polyphenol mechanization nutritional diagnosis polyphenol autoxidation mercaptans polyphenoloxidase 3-mercaptohexan-1-ol O polysaccharide Merlot O2 Popillia japonica Mesocriconema xenoplax oak population dynamics metal chelation oak barrel postharvest dehydration methoxypyrazine oak chips potato leafhopper methoxypyrazine biosynthesis odor impact compound powdery mildew methyl bromide odor-active compound practices methyl jasmonate Oenococcus oeni preference microbial populations oenotannin primary bud necrosis microclimate off-flavor removal Primitivo microclimatic indices olfactory perception proanthocyanidins microoxygenation oligosaccharide propagation microsatellite origin protein microsatellite genotyping oxidation protein fining microwave oxygen protein stabilization microwave maceration oxygen consumption rate pruning Monastrell oxygen ingress rate pulsed electric field treatment monoterpenes oxygen uptake mulching material R Muscadinia P raffinose mycorrhizal communities particle film raisin mycorrhizal fungi Passito reactive oxygen species patulin red wine N PCR detection red wine color N fertilization Pectinase reductive pressing N fertilizer Pedro Jimenez regulated deficit irrigation N fertilizer recovery Penicillium reproductive performance N, P, K supply peptide residual Nanofiltration performance resistance allele nanooxygenation persistence resveratrol narrow-band spectral reflectance petiole composition rhamnolipid natural cork stoppers petiole electrical potential Riesling near-infrared spectroscopy pH white wine ring nematode Nebbiolo Phaeoacremonium Rioja nematode phenol ripeness estimation Nero d’Avola phenolic acid ripening NIR phenolics ripening root NIR-AOTF spectroscopy phenology rootstock nitrogen 2-phenylethyl acetate rootstock breeding nitrogen fertilization photoperiod regime rootstock effect nitrogen status fermentation phylloxera rootstock resistance nitrogen supplementation physiology Rugose wood complex noninvasive identification phytic acid non-Saccharomyces yeast Pichia (Wickerhamomyces) S nonvolatile compound Pierce’s disease Saccharomyces cerevisiae nonvolatile flavor compound Pinot gris salinity norisoprenoid Pinot noir salinity detection threshold normalized difference vegetation plant growth regulators sampling protocols index (NDVI) Plasmopara viticola sand Norton pollination dynamics Sangiovese nutrient polymeric pigment sanitation Sauvignon blanc tannin volatile compounds SELDI-TOF-MS tannin evolution volatile thiols Semillon Teinturier cultivar VSP semi-minimal-pruned hedge Tempranillo senescence texture W sensory thermal treatment waste recovery sensory discrimination thermovinification water deficit sensory threshold thinning water footprint sequential mixed fermentation thiol precursors water movement sharpshooter thiols water potential sharpshooter spread Thompson Seedless water status mapping shipping tillage water status Shiraz tissue analysis water stress shoot and cluster thinning tissue carbohydrates water use shoot positioning toast level white wine shoot thinning trace element whole canopy shoot thinning harvest date training systems wine shoot trimming Traminette wine aging size uniformity transpiration wine aroma smoke exposure trellising system wine bottle SNP analysis trichloroanisole (TCA) wine classification sodium chloride trunk diameter wine composition soil trunk disease wine expertise soil salinity wine fining sparkling wine U wine oxidation spatial analysis ultrasonics wine pigments spatial distribution uniformity of ripeness wine salinity spectroscopy urea wine stabilization spontaneous fermentation Uva Longanesi wine taste spray coverage wine volatile compounds stabilization V winery stave vacuole winery fungi stilbene varietal storage vegetative growth X submerged cap vinification Vidal Xiphinema 3-sulfanyl-1-hexanol vine identity Xiphinema index sulfite vine nutrient status Xylella fastidiosa sulfur vine water status sulfur compounds vine-to-vine variance Y sulfur dioxide vineyard efficiency yeast sulfur off-odor vineyard management yeast assimilable nitrogen (YAN) sulfur residue persistence vineyard microclimate yeast ecology sunlight exclusion Viognier yeast immobilization sunlight exposure virus yeast inactivation sunlight penetration virus disease elimination yeast lees supertaster vis/NIR yeast metabolism surface area viticultural impact yeast strain Syrah viticultural practice yield Vitis yield estimation T Vitis aestivalis yield prediction table grape Vitis californica yield, grapevine table grape flesh firmness Vitis genotypes table grape metabolic profile Vitis vinifera Z Tannat volatile composition zirconium dioxide .
Recommended publications
  • Mercaptans and Other Volatile Sulfur Compounds in Wine

    Mercaptans and Other Volatile Sulfur Compounds in Wine

    Mercaptans and other volatile sulfur compounds in wine © Jamie Goode 2006 www.wineanorak.com An article on volatile sulfur compounds in wine isn’t likely to turn many heads. In truth, it’s the sort of topic that gets filed away as ‘worthy but dull’, and only ever gets read by people who are swotting up for their diploma or MW, and then gets promptly forgotten. Aware of this, I’m willing to strike a deal with my readers. If I try my best to cover this otherwise fiercely dull and technical wine science piece in a manner that is both readable and doesn’t require any specialist science knowledge, will you try to venture below the first paragraph? Volatile sulfur compounds, and specifically mercaptans, are a hot topic in wine at the moment, so it’s worth learning a bit about them. These are the compounds largely responsible for the olfactory defect known as ‘reduction’. And there’s a lot of ignorance and misinformation appearing about them, even in print. My aim in this piece is to present a step-by-step guide to these molecules in wine, bringing in some of the latest research and providing an accessible introduction to the subject without skimping on the meaty bits. There are around 100 volatile sulfur compounds that have been identified in wine, but only a few are significant enough to be included in our story here. What do you need to know about them? First and foremost, they are smelly. Thus even at low concentrations they can have a sensory impact on the wine.
  • Cork Fact Sheet

    Cork Fact Sheet

    Acousti Visit our website at www.acousticorkusa.com SOUND CONTROL UNDERLAYMENT PRODUCTS AMORIM CORK COMPOSITES, INC. – Phone: (800) 558-3206 CORK – A Natural Wonder The unique natural qualities of cork make it a most effective material for the control of sound transmission in hard surface flooring applications. The physical structure of cork, with nearly 200 million completely sealed air filled cells per cubic inch, makes it a very effective acoustic insulator. This same physical structure also provides cork with the ability to be repeatedly compressed and yet recover nearly 100% of its original shape and size. These combined benefits make cork an ideal and time-tested choice for sound control underlayment applications. Millions of square feet of AcoustiCORK products have been successfully installed under a wide variety of finished flooring materials in projects all over the world. CORK – A Truly Environmentally Superior Product Cork is a truly renewable resource. Unlike solid wood, composite wood products, paper and other “renewable resources”; no trees are cut down to make cork products. In fact, Cork Oak trees in Portugal and most other producing countries are protected by law. The product that we know as Cork consists of the bark of the Cork Oak tree. The bark is stripped from about 1/3 of the tree every 9 to 12 years. This process enhances the life span of the tree. Without being periodically harvested, the life span of a Cork Oak would be considerably shorter than the 150 to 200 plus years seen in cultivated trees. The manufacturing process of cork products also produces a near zero waste stream and results in no toxic emissions.
  • Basic Definitions and Tips for Winemaking

    Basic Definitions and Tips for Winemaking

    Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%.
  • ANTIBACTERIAL EFFECTS of PALM WINE (Elaeis Guineensis) ON

    ANTIBACTERIAL EFFECTS of PALM WINE (Elaeis Guineensis) ON

    ANTIBACTERIAL EFFECTS OF PALM WINE (Elaeis guineensis) ON SALMONELLA TYPHI ISOLATED FROM DIFFERENT SOURCES ABSTRACT Background: Palm wine is a traditional alcoholic beverage produce by natural fermentation of the sap of palm trees. Palm wine is normally use traditionally for the extraction of active ingredients from leaves, barks and stems of some medicinal search for new antimicrobial agents. The discovery of new antimicrobial agents from different sources such as microorganisms, animals, plants and plant products has been the major challenge of researchers. Aims: This research work is to investigate the antibacterial effects of palm wine (Elaeis guineensis) on Salmonella typhi isolated from different sources. Study design: The samples were collected overnight from palm trees (E. guineensis). And it was assayed for antibacterial activity on S. typhi isolated from different sources using Agar well diffusion method. The effect of dilution and fermentation duration of the palm wines on isolated S. typhi was also determined. Palm wine (E. guineensis) inhibitedS. typhi isolated, with diameter zones of inhibition ranging from 6.33±0.67 to 39.33±0.33 mm respectively. Palm wine from both palm trees was found to be more active against S. typhi than the conventional antibiotics (Chloramphenicol, Amoxycillin, Gentamycin and Ciprofloxacin) used, with diameter zones of inhibition ranging from 1.00± 0.33 to 20.67±0.57.The greatest inhibitory effect was on S. typhi isolated from well water (6.67± 0.31 to 44.67± 0.67 mm), while the least effect was on S. typhi isolated from an apparently healthy individual with inhibition ranging from 7.33±0.33 to 29.67± 0.33 mm.
  • Producer Adegas Valminor

    Producer Adegas Valminor

    Adegas Valminor Spain - Galicia 2021.09.30 Kysela Pere et Fils, LTD. - www.kysela.com Page 1 Carlos Gómez established Adegas Valmiñor in 1997, building and opening new facilities in 2001. A trained executive with extensive experience in the wine business, Carlos has continued to expand the group's capacity to include other properties in Rías Baixas & Ribera del Cuero. Today the group also includes a distribution company, as well as an agricultural services organization. Though a modern winery with cutting-edge technology, they are dedicated to honoring their Celtic roots, witnessed in their logo, created out of four Celtic symbols - rain, sun, air, and land. Adegas Valmiñor is located in the Valley O Rosal within the D.O. Rías Baixas. Rias Baixas is in the province of Pontevedra, south of the province of A Coruña, in Galicia, Spain. The Rías Baixas D.O., founded in 1980, is divided into five sub-zones, four in the province of Pontevedra and one in A Coruña: Val do Salnés Val do Salnés is located on the lower reaches of the river Umia and centered on the town of Cambados. It is a coastal area with higher Founded acidity. The landscape is of low undulating hills and the vineyards are 1997 planted both on the slopes and on the flat valley floors. The soil is generally rocky and alluvial. Location O Rosal Spain O Rosal is located further south, along the Portuguese frontier in the basin of the river Miño and extends inwards towards the town of Tui. Wine Production Area The vineyards here are planted on terraces on the banks of the Miño.
  • Sugar in Wine Join Us Every Friday Evening from 5Pm to 8Pm

    Sugar in Wine Join Us Every Friday Evening from 5Pm to 8Pm

    July 2014 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Every Fridays Wine Bar A Taste of Monterey 5:00pm-8:00pm* Sugar in Wine Join us every Friday evening from 5pm to 8pm. Start your weekend off More than a Sweetener with a relaxing view, live music, great food and a Sugars occur naturally in fruits, grapes included. So, it should come as no surprise that there’s glass of Monterey’s finest. sugar in that glass of wine you’re sipping from. And, no, we’re just talking about the overly sweet taste in a ruby port-style wine. We’re talking about the presence of sugars in all wines. In fact, sugars are required in order for the fermentation process in winemaking to occur, so really they are an important part of the process. But, what about this thing you’ve heard of called the “re- sidual sugar” content of a particular wine? Does it really mean leftover sugar, as the name would imply? Yes…in a way, but we’ll come back to this topic. Store Hours Wine grapes accumulate sugars while they are on the vine during the photosynthesis process. A Taste of Monterey Cannery Row At harvest time, a grape will be composed of 15 to 25% different sugar compounds. Then, later Sun-Wed 11am-7pm during the fermentation process, the introduction of yeast breaks down and converts most of Thu-Sat 11am-8pm the sugars into alcohol and carbon dioxide. Once an alcohol level *No new member tastings is reached during fermentation, the remaining sugars will effec- after 6:00pm tively kill off the yeast.
  • Moscato Cerletti, a Rediscovered Aromatic Cultivar with Oenological Potential in Warm and Dry Areas

    Moscato Cerletti, a Rediscovered Aromatic Cultivar with Oenological Potential in Warm and Dry Areas

    Received: 27 January 2021 y Accepted: 2 July 2021 y Published: 29 July 2021 DOI:10.20870/oeno-one.2021.55.3.4605 Moscato Cerletti, a rediscovered aromatic cultivar with oenological potential in warm and dry areas Antonio Sparacio1, Francesco Mercati2, Filippo Sciara1,3, Antonino Pisciotta3, Felice Capraro1, Salvatore Sparla1, Loredana Abbate2, Antonio Mauceri4, Diego Planeta3, Onofrio Corona3, Manna Crespan5, Francesco Sunseri4* and Maria Gabriella Barbagallo3* 1 Istituto Regionale del Vino e dell’Olio, Via Libertà 66 – I-90129 Palermo, Italy 2 CNR - National Research Council of Italy - Institute of Biosciences and Bioresources (IBBR) - Corso Calatafimi 414, I-90129 Palermo, Italy 3 Department of Agricultural, Food and Forest Sciences, Università degli Studi di Palermo, Viale delle Scienze 11 ed. H, I-90128 Palermo, Italy 4 Department AGRARIA - Università Mediterranea of Reggio Calabria - Feo di Vito, I-89124 Reggio Calabria, Italy 5 CREA - Centro di ricerca per la viticoltura e l’enologia – Viale XXVIII Aprile 26, Conegliano (Treviso), Italy *corresponding author: [email protected], [email protected] Associate editor: Laurent Jean-Marie Torregrosa ABSTRACT Baron Antonio Mendola was devoted to the study of grapevine, applying ampelography and dabbling in crosses between cultivars in order to select new ones, of which Moscato Cerletti, obtained in 1869, was the most interesting. Grillo, one of the most important white cultivars in Sicily, was ascertained to be an offspring of Catarratto Comune and Zibibbo, the same parents which Mendola claimed he used to obtain Moscato Cerletti. Thus the hypothesis of synonymy between Moscato Cerletti and Grillo or the same parentage for both sets of parents needs to be verified.
  • Buying Guide

    Buying Guide

    BUYING GUIDE Perfect for the holidays—a baker’s dozen of California sparkling wines rated 90 points or higher. 2 | CALIFORNIA 38 | FRANCE 28 | OREGON 46 | ITALY 32 | NEW YORK 57 | PORTUGAL 35 | OTHER U.S. 63 | SPAIN GETTY IMAGES / 35 | AUSTRALIA 71 | SPIRITS 36 | NEW ZEALAND 73 | BEER FOR ADDITIONAL RATINGS AND REVIEWS, CLICK ON: WineMag.com PHOTO ANDREW PATERSON WineMag.comWineMag.com | | 1 1 DECEMBERDECEMBER 15, 15, 2010 2010 | |WineMag.com WineMag.com | |89 1 BUYING GUIDE California UNDERSTUDIES NO LONGER or years, California sparkling wines were ously refined wine, but so are the wines from seen as somehow second tier, as the wines Mumm Napa and Chandon. Their parent com- a certain segment of the population panies in Europe can justifiably be proud of their reached for only when the price and California progeny. F Vine Cliff 2007 Cabernet Sauvignon quantity of Champagne needed for an Beside sparklers, Contributing Editor Steve (Oakville); $75. Pretty much as good as occasion exceeded the contents of their pocket- Heimoff reviewed close to 300 other California 98 Napa Cabernet gets. Shows the blackberries, black books. Producers capitalized on the Champagne wines for this issue, including top Pinot Noirs, currants, blueberries and spicy plums of Oakville brand, labeling their wines—with the complicity Cabernets and Syrahs. These warming reds make and scads of spices, and the tannin-acid structure is, of the BATF (now the TTB)—as California for perfect wintertime sipping. Other domestic in a word, superb. The oak elaboration is just about Champagne. Thankfully, those days have largely reviews this month include wines from Oregon, perfect, adding a tasteful layer of smoky, buttered been left behind, as the quality of California’s New York, New Mexico and Virginia.
  • Chardonnay Matthieu Finot King Family Vineyards

    Chardonnay Matthieu Finot King Family Vineyards

    Comparing reverse osmosis and chaptalization in Chardonnay Matthieu Finot King Family Vineyards Summary In Virginia, wet vintages like 2003, 2011 and 2018 as well as more frequent fall rains and occasional hurricanes sometimes lead winemakers to pick grapes with lower potential alcohol than desired. The 2018 in Virginia included high amounts of rainfall, providing an opportunity to test the use of juice RO as a means of increasing potential alcohol and combatting dilution of flavor and body. Chardonnay juice was treated with either chaptalization or reverse osmosis to the same target Brix prior to fermentation. Chemical and sensory outcomes were evaluated 6 months after completion of primary fermentation. Reverse osmosis led to higher TA, higher pH and slightly higher volatile acidity in the finished wine. There were no significant differences in perception of aroma or flavor concentration in a paired difference test. Descriptors for intensity and volume were also scored the same by a sensory panel with no significant differences between the wines. Introduction In Virginia, wet vintages like 2003, 2011 and 2018 as well as more frequent fall rains and occasional hurricanes sometimes lead winemakers to pick grapes with lower potential alcohol than desired. Winemakers are then left with the decision of whether to intervene to augment the potential alcohol or not intervene and make a lower alcohol wine. Several options for increasing sugar include chaptalization, addition of juice concentrate and reverse osmosis of juice to remove water. Chaptalization adds only sugar and does not address concerns about flavor dilution, though chaptalization alone has been shown to increase sensory perception of ripeness (Sherman et al 2017).
  • Flights Wines Beers Spirits

    Flights Wines Beers Spirits

    Flights Wines Beers Spirits ALL FLIGHTS ARE A SET OF THREE WINES FOR 18 Feel like a natural...wine Think no chemicals in the vineyard and minimal manipulation in the cellar. This means wild fermentation, little fining or filtration, minimal or no added sulfur dioxide, and rarely, use of new oak. Check out the natural red wine flight too! CHÂTEAU SOUCHERIE, CUVÉE LES RANGS DE LONGUE, CHENIN BLANC, ANJOU-LOIRE, FRANCE ADEGA ELOI LORENZO, VILLA PAZ, TREIXADURA + ALBARIÑO + LOUREIRA, RIBEIRO, SPAIN HERMIT RAM, SKIN CONTACT SAUVIGNON BLANC, NORTH CANTERBURY, NEW ZEALAND All the better to smell you with! Sweet? No! Fruit-forward? Most def! Super aromatic with floral and tropical aromas! And deliciously dry white wines. ANNE AMIE, CUVÉE A, MÜLLER-THURGAU, YAMHILL-CARLTON, OREGON SPREITZER, ESTATE RIESLING, TROCKEN, RHEINGHAU, GERMANY SILVER THREAD VINEYARD, GEWÜRZTRAMINER, FINGER LAKES, NEW YORK The acid trip Acid is one of the core traits of wine. Knowing how acid tastes and the structure it gives wines, helps us further identify the profiles of wines we like. These wines may have a citrus note to them or have a zippy finish, but acid is the part that makes you salivate and want to take another sip. It acts as the backbone for wines. CHÂTEAU SOUCHERIE, CUVÉE LES RANGS DE LONGUE, CHENIN BLANC, ANJOU-LOIRE, FRANCE ANSELMO MENDES, ALVARINHO CONTACTO, VINHO VERDE, PORTUGAL SPREITZER, ESTATE RIESLING, TROCKEN, RHEINGHAU, GERMANY Rise of the indigenous grapes These grapes are native to their countries, and therefore, uniquely suited to that terroir, and often its best expression. These days, grapes varieties can be found everywhere but we like to start with their birthplace.
  • Les Differents Roles De L'oxygene

    Les Differents Roles De L'oxygene

    DELTEIL, THE DIVERSE FUNCTIONS OF OXYGEN, 1 THE DIVERSE FUNCTIONS OF OXYGEN – FIRST PART Dominique DELTEIL. Scientific Director, ICV1 ¾ To stabilize and develop the taste and aroma of ripe berries. ¾ To control a complete and smooth alcoholic fermentation. ¾ To limit the occurrence of sulphur aromas (odours of garlic, onion, rubber, tin can, etc.) These are three key objectives of a well devised and properly realized Mediterranean vinification. Oxygen plays a direct role in each one of these objectives. Sometimes positively, and sometimes negatively. Some practical facts in order to prevent certain winemaking mistakes: ¾ Oxygen is soluble in must and wine. It is always present in the air, which surrounds the tanks, the pipes, the connections between pipes, the presses. Oxygen is always more concentrated in the air than in must and tank filled wines: Therefore, it will always tend to dissolve therein. This is also true for a carbon dioxide saturated must during vigorous alcoholic fermentation. This dissolution is extremely fast: the must in the receiving trays of a pneumatic press is already completely saturated with oxygen. Oxygen always abounds in winery air, even when the latter is enriched witch carbon dioxide. ¾ An air or oxygen bubble, which bursts on the surface of must or wine means gas, which escapes from the liquid: this bubble has transferred little or no oxygen to the liquid. The colder musts and wines are, the more oxygen they can dissolve: up to approximately 10 mg/l. ¾ When must and wine are in movement and in thin layers, the oxygen dissolution is faster. It is a voluntary Venturi effect when a stainless steel coupler with a frit is used or when the pipe couplers are slightly loosened.
  • CPT San Angelo Menus

    CPT San Angelo Menus

    MENU: SUMMER | EXECUTIVE CHEF: FELIPE ARMENTA STARTERS SPINACH ARTICHOKE DIP 11 • BLUE RIBBON WINGS 12 • DEVILED EGGS W/ BACON 7 CRISPY CALAMARI 13 • SMOKED TROUT DIP 12 • SOUTHWEST QUESO 9 SALADS CHOPPED ROASTED CHICKEN, FRESH FRUIT, HAND-CHOPPED VEGETABLES, BLUE CHEESE, WALNUTS, HOUSE VIN 15 CALIFORNIA ROASTED CHICKEN, FIELD GREENS, AVOCADO, SUNFLOWER SEEDS, GOAT CHEESE, BACON VIN 15 CAESAR CAJUN CHICKEN, ROMAINE, CROUTONS, PARMESAN CHEESE, CAESAR DRESSING 14 WOOD GRILLED FIRE BRICK CHICKEN HALF OF A ROASTED CHICKEN WITH APRICOT GLAZE & PAN DRIPPINGS 18 ROASTED PORK CHOP SLICED AND SEARED, GARNISHED WITH CINNAMON BUTTER 24 BEEF RIB SLOW ROASTED ON THE BONE WITH CAROLINA BBQ 26 ATLANTIC SALMON GRILLED SALMON WITH BLACKENING SEASONING AND ROSEMARY BUTTER 23 FISH & CHIPS BEER BATTERED CRISPY COD, HOUSE-MADE TARTAR 19 CHEF’S BUTCHER’S STEAK LOCAL LIMITED AVAILABILITY AQ * ALL ENTREES SERVED WITH THE SIDE OF YOUR CHOICE SANDWICHES CUBAN SANDWICH THINLY SLICED HAM, ROASTED PULLED PORK, PICKLES, SPICY MUSTARD, SWISS 14 CALIFORNIA CLUB MAPLE-GLAZED TURKEY, BLACK FOREST HAM, BACON, SWISS, AVOCADO 14 CRISPY CHICKEN SANDWICH LIGHTLY FRIED CHICKEN, SLAW, PICKLES 14 FISH SANDWICH BLACKENED WHITE FISH, COLESLAW, RED ONION, PICKLE 17 CHEESEBURGER GROUND IN HOUSE, SERVED ALL THE WAY, WITH A DASH OF MAYO AND MUSTARD 14 * ALL SANDWICHES SERVED WITH OUR FAMOUS PEANUT COLESLAW WOOD FIRED PIZZAS THE PIG PEPPERONI, ITALIAN SAUSAGE, PANCETTA, MOZZARELLA, TOMATO SAUCE 17 VEGETARIAN PIZZA SPINACH, MUSHROOMS, OLIVES, RED ONIONS, MOZZARELLA, CREAM SAUCE 16 GLADIATOR