DOCSLIB.ORG

Open Master Thesis Hungli Wang 071720.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Open Master Thesis Hungli Wang 071720.Pdf Choose an item. The Pennsylvania State University The Graduate School CHARACTERIZATION OF MICROBIAL DYNAMICS AND VOLATILE METABOLOME CHANGES DURING FERMENTATION OF CHAMBOURCIN GRAPES IN TWO PENNSYLVANIA REGIONS A Thesis in Food Science by Hung Li Wang © 2020 Hung Li Wang Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2020 The thesis of THEHung LiPURDUE Wang was UNIVERSITY reviewed and approved GRADUATE by the following: SCHOOL Josephine Wee STATEMENT OF COMMITTEE APPROVAL Assistant Professor of Food Science Thesis Advisor Helene Hopfer Assistant Professor of Food Science Darrell W. Cockburn Assistant Professor of Food Science Robert F. Roberts Professor of Food Science Head of the Department of Food Science Approved by: Dr. ii ABSTRACT Numerous studies have indicated that the wine microbiome could generate various volatile compounds which could lead to distinguishing and different wine characteristics. However, little research regarding the wine microbiome is investigating specific microorganisms and their role within the entire microbial community under a more comprehensive sampling method. Thus, in this study we conducted direct sampling from Central and Northeast PA wineries instead of using lab-scale production to study the effect of the wine microbiome on the wine metabolome. Resulting grape and wine samples were characterized by next-generation sequencing and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Collectively, the innovative sampling and experimental techniques provided a high-resolution picture of microbial dynamics and the resulting wine volatile profiles. Overall, we illustrated how microbial diversity and relative abundance of specific microorganisms change as fermentation progressed. Also, various wine volatile metabolites that are formed during the different fermentation stages were identified. Finally, we were able to establish a prediction model based on the microbial and volatile compositions, which could be used in the future to predict wine quality and wine characteristics in general and could also be applied in winemaking processes to help define regionality and terroir. The wine industry in PA is a relatively young industry, experiencing rapid growth that is expected to continue in the future. Besides European grapes of the Vitis vinifera genus, the environment of PA provides an ideal growing environment for the interspecific hybrid grape Vitis ssp. Chambourcin, one of the most commonly grown varieties in PA. In this study, we characterized the impact of winery-specific microorganisms on the aroma profiles of Chambourcin red wine during the fermentation process (0-20 days). Interestingly, microbial compositions in the iii wines made from grapes from different regions within PA was characterized by high fungal and bacterial diversity in the earlier fermentation stages (0-4 days). Additionally, changes in wine metabolites, such as volatile esters and alcohols that appeared in the later fermentation stages (7- 20 days) provide insights into potential regional differences of Chambourcin red wines. In addition, key discriminant features (microbes and volatile compounds) were identified between the Central and East regions of PA by partial least-squares-discriminant analysis (PLS-DA). Finally, the regularized canonical correlation analysis (rCCA) modeling analyses suggested potentially causal correlation between the microbial communities and wine volatile compounds. In summary, these results provide grape growers and wine producers with knowledge-based recommendations on how to improve wine production through an increased understanding of the impact of native microbial populations on the development of important wine aroma attributes. iv TABLE OF CONTENTS LIST OF FIGURES ....................................................................................................................... xi LIST OF TABLES ........................................................................................................................ xx ACKNOWLEDGEMENTS ........................................................................................................ xxii Chapter 1 LITERATURE REVIEW ............................................................................................... 1 1.1. The Pennsylvania Wine Industry ..................................................................................... 1 1.2. Characteristics of Pennsylvania Chambourcin, a French-American hybrid wine grape cultivar that is important to Pennsylvania .................................................................................... 4 1.3. Microorganisms found in vineyards and wineries can impact winemaking, fermentation, and final wine characteristics. ...................................................................................................... 7 1.3.1. Recent advances in high-throughput next generation sequencing (NGS) technologies have altered the way we study microbial ecology in complex systems such as winemaking. ……………………………………………………………………………………. 12 1.4. Core aroma compounds in the grape and wine metabolome that contribute to sensory properties of final wines............................................................................................................. 14 1.4.1 The concept of terroir in winemaking and the contributing of microorganisms to shaping terroir. ....................................................................................................................... 17 v 1.4.2 Advances in Gas Chromatography – Mass Spectrometry approaches improves resolution of wine volatile profiling ...................................................................................... 19 Chapter 2 Significance, Innovation, and Approach ...................................................................... 21 2.1. Significance ................................................................................................................... 21 2.1.1. Economic impact of wine industry in Pennsylvania .............................................. 21 2.1.2. Microorganisms present on grape berries and throughout fermentation influence the chemical properties in wine ................................................................................................... 22 2.1.3. Data-driven knowledge for improvement of winemaking ..................................... 23 2.2. Innovation ...................................................................................................................... 23 2.3. Approach ....................................................................................................................... 25 2.3.1 Rationale ................................................................................................................... 25 2.3.2. Hypothesis and specific aims ................................................................................. 26 Chapter 3 Characterization of microbial dynamics and volatile metabolome changes during fermentation of Chambourcin grapes in two Pennsylvania regions ............................................. 28 Abstract ......................................................................................................................................... 28 3.1. Introduction ................................................................................................................... 30 3.2. Materials and Methods .................................................................................................. 33 vi 3.2.1 Fermentation and winemaking sample collection for microbiome-metabolome analysis .................................................................................................................................. 33 3.2.2. Preparation of total microbial DNA ....................................................................... 38 3.2.3. Amplification, and purification of target gene sequences ...................................... 38 3.2.4. Sequencing library preparation and construction ................................................... 40 3.2.5. Raw sequence data processing and phylogenetic tree construction ....................... 40 3.2.6. Taxonomic distribution and diversity analyses of microbial populations obtained from Chambourcin wine fermentations ................................................................................. 41 3.2.7. Preprocessing of microbial data for regression analyses ....................................... 44 3.2.8. Determination of cluster number for data clustering to improve taxa differentiation from Linear discriminant analysis Effect size (LEfSe) ......................................................... 45 3.2.9. Characterization of microbial taxa using LEfSe during fermentation .................... 46 3.2.10. HS-SPME-GC-MS for identification and quantification of volatile compounds throughout fermentation of Chambourcin red wine .............................................................. 47 3.2.11. Mass spectral deconvolution and preprocessing of wine metabolite data for regression analyses ................................................................................................................ 48 3.2.12. Distribution and statistical analyses of wine volatile compounds during the fermentation process .............................................................................................................. 49 vii 3.2.13. Partial least squares-discriminant analysis
Load more

Recommended publications
  • Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
    fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma.
    [Show full text]
  • Official Journal of the European Communities No L 214/ 1
    16 . 8 . 80 Official Journal of the European Communities No L 214/ 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 2164/80 of 8 August 1980 amending for the seventh time Regulation ( EEC) No 1608/76 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN on an additional label placed in the same field of COMMUNITIES , vision as the other mandatory information ; Having regard to the Treaty establishing the European Economic Community, Whereas the nominal volume of containers with a volume of not less than 5 ml and not more than 10 1 suitable for putting up wines and grape musts which Having regard to Council Regulation (EEC) No are the subject of intra-Community trade is governed 337/79 of 5 February 1979 on the common organi­ by Council Directive 75/ 106/EEC of 19 December zation of the market in wine ('), as last amended by 1974 on the approximation of the laws of the Regulation (EEC) No 1988 / 80 (2 ), and in particular Member States relating to the making-up by volume Article 54 ( 5) thereof, of certain prepackaged liquids (8 ), as amended by Directive 79/ 1005 /EEC ( 9); whereas it is necessary, Whereas Council Regulation ( EEC) No 355 /79 of first, to adjust Regulation (EEC) No 1608 /76 in line 5 February 1979 laying down general rules for the with the amendments to that Directive and , secondly, description , and presentation of wines and grape in order to enable the wines and grape musts already musts (■'), as amended by Regulation (EEC) No
    [Show full text]
  • The Effects of Micro-Oxygenation On
    THE EFFECTS OF MICRO-OXYGENATION ON PHENOLIC COMPOUNDS IN CHAMBOURCIN AND RUBY CABERNET WINES By EECHIN NG Bachelor of Science in Chemical Engineering Oklahoma State University Stillwater, Oklahoma 2003 Master of Science in Food Science Oklahoma State University Stillwater, Oklahoma 2007 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY July, 2013 THE EFFECTS OF MICRO-OXYGENATION ON PHENOLIC COMPOUNDS IN CHAMBOURCIN AND RUBY CABERNET WINES Dissertation Approved: Dr. William McGlynn Dissertation Adviser Dr. Timothy Bowser Dr. Carla Goad Dr. Edralin Lucas ii ACKNOWLEDGEMENTS I have a number of people to thank and with the limited space available, I hope I cover them all and give them an adequate amount of justice. First, I want to thank my father for giving me a start. I cannot express how much I appreciate the kind of freedom he has given me. He gave me a chance to leave the nest and explore the world on my own and of course, for not being stingy with his money. And I want to thank my mother for going along with it. Not to forget my siblings, whom I appreciate even more as I got older and the rest of my extended family for supporting me and for always happy to see me when I visit them every few years. Additionally, I also want to thank my brother for having three sons, and hence giving me three nephews whose conversations with them always make me laugh. Thank you Dr.
    [Show full text]
  • Elicitation of Grapevine Defense Responses Against Plasmopara Viticola , the Causal Agent of Downy Mildew
    Elicitation of grapevine defense responses against Plasmopara viticola , the causal agent of downy mildew Dissertation zur Erlangung des Doktorgrades (Dr. rer. nat.) der Naturwissenschaftlichen Fachbereiche der Justus-Liebig-Universität Gießen Durchgeführt am Institut für Phytopathologie und Angewandte Zoologie Vorgelegt von M.Sc. Moustafa Selim aus Kairo, Ägypten Dekan: Prof. Dr. Peter Kämpfer 1. Gutachter: Prof. Dr. Karl-Heinz Kogel 2. Gutachterin: Prof. Dr. Tina Trenczek Dedication / Widmung I. DEDICATION / WIDMUNG: Für alle, die nach Wissen streben Und ihren Horizont erweitern möchten bereit sind, alles zu geben Und das Unbekannte nicht fürchten Für alle, die bereit sind, sich zu schlagen In der Wissenschaftsschlacht keine Angst haben Wissen ist Macht **************** For all who seek knowledge And want to expand their horizon Who are ready to give everything And do not fear the unknown For all who are willing to fight In the science battle Who have no fear Because Knowledge is power I Declaration / Erklärung II. DECLARATION I hereby declare that the submitted work was made by myself. I also declare that I did not use any other auxiliary material than that indicated in this work and that work of others has been always cited. This work was not either as such or similarly submitted to any other academic authority. ERKLÄRUNG Hiermit erklare ich, dass ich die vorliegende Arbeit selbststandig angefertigt und nur die angegebenen Quellen and Hilfsmittel verwendet habe und die Arbeit der anderen wurde immer zitiert. Die Arbeit lag in gleicher oder ahnlicher Form noch keiner anderen Prufungsbehorde vor. II Contents III. CONTENTS I. DEDICATION / WIDMUNG……………...............................................................I II. ERKLÄRUNG / DECLARATION .…………………….........................................II III.
    [Show full text]
  • Pennsylvania Wine and Restaurants: Barriers and Opportunities James Michael Dombrosky Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 Pennsylvania wine and restaurants: Barriers and opportunities James Michael Dombrosky Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Fashion Business Commons, and the Hospitality Administration and Management Commons Recommended Citation Dombrosky, James Michael, "Pennsylvania wine and restaurants: Barriers and opportunities" (2011). Graduate Theses and Dissertations. 10468. https://lib.dr.iastate.edu/etd/10468 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Pennsylvania wine and restaurants: Barriers and opportunities by James M. Dombrosky A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Foodservice and Lodging Management Program of Study Committee: Catherine Strohbehn, Major Professor Robert Bosselman James Kliebenstein Mack Shelley Tianshu Zheng Iowa State University Ames, Iowa 2011 Copyright© James M. Dombrosky, 2011. All rights reserved. ii TABLE OF CONTENTS LIST OF TABLES................................................................................................................
    [Show full text]
  • Penn State Wine and Grape Team Advance Grape Production and Winemaking in Pennsylvania?
    Pressing Ahead Advancing Pennsylvania’s Wine and Grape Industry through Integrated Research Introduction How does the Penn State wine and grape team advance grape production and winemaking in Pennsylvania? Improving grape and wine quality in Pennsylvania is the goal that drives the Penn State Wine and Grape Team. We do this by researching and creating new solutions that address the significant problems facing Pennsylvania’s grape and wine industry. Our close partnership with industry is embedded in our land-grant mission to provide educational resources based on our research findings to hundreds of attendees through in-person and online workshops and seminars offered year-round through Penn State Extension. The work of growing grapes and making wine is naturally interdisciplinary. Our team spans across academic disciplines at multiple locations in the Commonwealth. We collaborate with one another and with the industry experts who rely on our contributions. By experimentation, viticulturalists provide guidance on how to manage vineyards to grow the best grapes for quality wines. Enologists and sensory scientists work together to identify wine quality defects and develop preventive or remedial strategies. Plant pathologists and entomologists discover effective measures to manage disease and insects in the vineyard. Marketing researchers assist industry with understanding and meeting consumer demand. It’s all linked! Providing access to ongoing assistance through webinars, telephone calls, emails, on-site visits, a blog, a newsletter, and social media posts, our team’s efforts keep grape growers, tasting room managers, winemakers, and other industry members current with real-time vineyard, winery, marketing, and other research updates. Grape production and winemaking is an important and growing industry in Pennsylvania, and our team of scientists and educators aim to deliver the necessary research and science-based education that will ensure sustained growth for these partners.
    [Show full text]
  • Mendelova Univerzita V Brně Zahradnická Fakulta V Lednici
    Mendelova univerzita v Brně Zahradnická fakulta v Lednici Metanol ve víně Bakalářská práce Vedoucí diplomové práce Vypracoval Ing. Michal Kumšta Petr Popelka DiS Lednice 2015 1 2 3 4 Jméno a příjmení: Petr Popelka DiS Název bakalářské práce: Methanol ve víně Pracoviště: Ústav vinohradnictví a vinařství Vedoucí diplomové práce: Ing. Michal Kumšta Rok obhajoby bakalářské práce: 2015 Abstrakt: Bakalářská práce se zabývá výskytem a obsahem metanolu ve víně. V práci je popsán výskyt metanol, jeho výskyt použití, a metody jeho zjišťování. Rovněž jsou zde popsány odrůdy s jeho výskytem. Klíčová slova: metanol, chromatografie, interspecifické odrůdy, Abstract:the bachleor thesis deals with instance and content of metanol in wine. There is described it’s instance and content, methods of using and there is described the chromatographicmethods. At the end of the wor kthere are described interspecifics warieties of wine. Keywords:methanol, chromatography, interspecifics warieties of wine 5 Obsah SEZNAM TABULEK A OBRÁZKŮ 7 SEZNAM TABULEK 7 1. ÚVOD 8 2. CÍL PRÁCE 9 3. LITERÁRNÍ ČÁST 10 3.1 Metanol 10 3.1.1 Výroba 10 3.1.2 Rozpoznání metanolu 11 3.1.3 Chemické reakce metanolu 17 3.1.4 Výskyt v přírodě 18 3.1.5 Metabolismus a fyziologické působení 18 3.1.6 První pomoc 20 3.1.7 Případy otrav 20 3.1.8 Použití 20 4. METANOL A VÍNO 22 4.1.1 Interspecifické odrůdy révy a metanol 22 4.1.2 Interspecifické křížení 25 4.1.3 Využití interspecifických odrůd 26 4.1.4 Historie interspecifických odrůd na území ČR 28 4.3 Kvalita vín z interspecifických odrůd 29 4.3.1 Popis interspecifických odrůd 31 5.
    [Show full text]
  • Growing Grapes for Fun Or Profit
    History of Minnesota Grape Growing Marvin & Linda Seppanen Garvin Heights Vineyards, LLC www.ghvwine.com History of Minnesota Grape Growing What Grapes Grow in Minnesota? Pre 18th Amendment January 16, 1920 Post 22nd Amendment December 5, 1933 Modern era post 1943 July 18, 2007 Garvin Heights Vineyards, LLC 2 What Grapes Grow in Minnesota? Yes: Midwest wild grapes Vitis riparia Marginal: northeast US native Vitis labrusca Concord and Niagara No: European wine grape Vitis vinifera Riesling, Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot and Gamay Yes: Cold Climate Hybrids (combinations of the above) Pre 1943 Elmer Swenson University of Minnesota Other grape varieties July 18, 2007 Garvin Heights Vineyards, LLC 3 Pre 18th Amendment January 16, 1920 Early Minnesota Grape History Louis Suelter A. W. Latham Early University of Minnesota Dr. M.J. Dorsey Other Cold Climate Researchers Early History: Louis Suelter Starting in 1870 Louis Suelter a German homesteader living in Carver, MN developed at least 15 grape varieties Beta, Suelter, Monitor, and Dakota “I have produced several new types of vine through hybrid breeding, which will bring forth a completely new revolution in winegrowing, for as far north as the wild vines will thrive, my hybrids will flourish also, for they are just as hardy all winter in the great coldness in the northern part of America as the wild growing riparia. They require no protection …” “Grape Research in Minnesota” by Penelope Krosch in Agricultural History,1988 July 18, 2007 Garvin Heights Vineyards, LLC 5 Early History: A. W. Latham Born on Massachusetts Bay, 1845 Came to Minneapolis in 1865 Started a nursery in 1870 with five acres allocated to grape culture.
    [Show full text]
  • Assessing the Educational Needs of the Pennsylvania Wine Industry
    Journal of Extension Volume 56 Number 2 Article 5 4-1-2018 Assessing the Educational Needs of the Pennsylvania Wine Industry Denise M. Gardner Pennsylvania State University Kathleen M. Kelley Pennsylvania State University Abigail Miller Pennsylvania State University Recommended Citation Gardner, D. M., Kelley, K. M., & Miller, A. (2018). Assessing the Educational Needs of the Pennsylvania Wine Industry. Journal of Extension, 56(2). Retrieved from https://tigerprints.clemson.edu/joe/vol56/iss2/ 5 This Research in Brief is brought to you for free and open access by TigerPrints. It has been accepted for inclusion in Journal of Extension by an authorized editor of TigerPrints. For more information, please contact [email protected]. April 2018 Volume 56 Number 2 Article # 2RIB6 Research In Brief Assessing the Educational Needs of the Pennsylvania Wine Industry Abstract We surveyed Pennsylvania winemakers and winery owners to determine their skill levels, the varieties and styles of wines they produce, their wine-making production challenges, and best practices for addressing educational needs through Extension programs. Growing and sourcing high-quality fruit were identified as key challenges. Although most participants obtained production information from other industry members and preferred face-to-face workshops to further their education, response to a Penn State Extension Enology blog site, developed to address industry challenges and extend our educational reach, has been extremely positive. Keywords: wine industry, needs assessment,
    [Show full text]
  • Evaluating Grape Cultivars for a Cold Climate
    Evaluating Grape Cultivars for a Cold Climate Paul Domoto Dept. of Horticulture [email protected] IOWA STATE UNIVERSITY Horticulture Southwestern Iowa IOWA STATE UNIVERSITY Horticulture Tons < 10 10 – 50 50 – 125 125 – 350 > 350 See: Pirog, Rich. 2000. Grape Expectations: A food system perspective on redeveloping the Iowa grape industry. Leopold Center for Sustainable Agriculture. IOWA STATE UNIVERSITY Horticulture 2,4-D drift injury IOWA STATE UNIVERSITY Horticulture Grape Grower Surveys 250 Growers Bearing Acres 200 Non-bearing Acres Total Acres 150 100 50 0 1989 2000 2002 2003 2004 2005 2006 2007 IDALS IDALS IDALS / Golden Hills RC&D (Winter 02/03) IOWA STATE UNIVERSITY Horticulture Iowa’s Grape Industry 800 Acres 700 Vineyards 600 Wineries * 500 400 300 200 100 0 1999 2000 2001 2002 2003 2004 2005 2006 IOWA STATE UNIVERSITY * ATF figures Horticulture Amanas 2006 IOWA STATE UNIVERSITY Provided by Mike White Horticulture ISU Grape Team Dr. Gail Nonnecke Dr. Paul Domoto Dr. Murli Dharmadhikari Dept. of Horticulture Dept. of Horticulture Dept. of Food Science Teaching & Research Research & Extension Extension Enology Mike White Craig Tordsen Ext. Viticulture Value Added Ag Field specialist Ext. program specialist IOWA STATE UNIVERSITY Horticulture ISUISU GrapeGrape ResearchResearch FocusFocus AreasAreas • Cultivar adaptation • Disease management • Culture / sustainability IOWA STATE UNIVERSITY Horticulture Grape Cultivar Studies Project Leaders Drs. Paul Domoto & Gail Nonnecke Objectives: • Identify grape cultivars that are adapted to the various regions of Iowa. • Assess the cultural requirements of grapes cultivars grown under Iowa climatic conditions. • Evaluate the quality and wine making potential of grape cultivars under different Iowa climatic and soil conditions.
    [Show full text]
  • Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting
    ! Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting Chadds Ford, PA - On May 24, sommeliers, beverage directors and other notable industry representatives from the region’s top wine programs convened for the fifth annual PA Sommelier Judgment, a blind tasting of vinifera wines produced in Pennsylvania using grapes grown in the state. The panel tasted an array of Pennsylvania wines from all regions of the commonwealth, sharing its marks following two extensive tasting rounds. Twenty-two wines from 13 individual Pennsylvania wineries were recognized. The ten highest scoring wines featured five white wines, three red wines, one rosé, and for the first time in the Judgment’s history, a sparkling wine made in the French pétillant naturel (“natural sparkling”) style. Albariño, Sauvignon Blanc and Cabernet Sauvignon were among the top varietals. This was the second year that an Albariño finished among the best wines. The complete breakdown of top wines and honorable mentions are listed below. The PA Sommelier Judgment is an initiative founded by the Pennsylvania Winery Association (PWA). For the second year, the judgment was held outdoors in Delaware County, Pennsylvania to provide guests with an opportunity to safely gather in person. Since 2017, the PWA has partnered with Scott Zoccolillo, wine director at Del Frisco’s Restaurant Group, to organize the annual event. “It was inspiring to see wineries submitting for the first time this year," stated Zoccolillo. "Local wineries are realizing the amazing potential of white wines in Pennsylvania's climate and geology, especially with Albariño and Grüner Veltliner," he added.
    [Show full text]
  • Growing Commercial Wine Grapes in Nebraska (G2289)
    NebGuide Nebraska Extension Research-Based Information That You Can Use G2289 · Index: Crops, Crop Production Issued July 2017 Growing Commercial Wine Grapes in Nebraska Paul E. Read, Extension Horticulturist and Professor of Horticulture Stephen J. Gamet, Research Technologist In recent years, interest in grape production and win- ery development has increased tremendously in Nebraska and the Midwest. This increased interest has led to a need for detailed information on vineyard establishment and commercial grape production. A successful winery must have a ready source of consistently high- quality fruit that is available every year. Fortunately for Nebraska growers, many locations through- out the state provide the essential resources of quality soil, water, and abundant sunshine. The experience of growers and University of Nebraska– Lincoln research have demon- strated that many sites are suitable for growing grapes of excellent quality that can be finished into wines of excep- tional quality. Do your homework: Before embarking upon the Figure 1. Sloping sites facilitate air drainage since cold air is heavier potentially risky venture of growing grapes for wine than warm air and flows downhill (air drainage). production, garner as much information as you can. Read trade journals and research articles. Attend grower work- shops and conferences, and visit other growers’ vineyards selection is probably the most frequent cause of vineyard to discuss these growers’ approaches and learn from their failure. In the Midwest, three main factors are critical to experiences. Focus your research on Midwest regional the selection of a vineyard site: Cold temperatures, air resources, ask questions, and study some more. movement, and soil drainage.
    [Show full text]