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Discrimination of Brazilian Red Varietal Wines According to Their Sensory
1172 DISCRIMINATION OFMIELE, BRAZILIAN A. & RIZZON, REDL. A. VARIETAL WINES ACCORDING TO THEIR SENSORY DESCRIPTORS Discriminação de vinhos tintos Brasileiros varietais de acordo com suas características sensoriais Alberto Miele1, Luiz Antenor Rizzon2 ABSTRACT The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects. Index terms: Sensory analysis, enology, Vitis vinifera. RESUMO Conduziu-se este trabalho, com o objetivo de determinar as características sensoriais de vinhos tintos brasileiros elaborados com cultivares de uva introduzidos no país há algum tempo e outros, mais recentemente. Para tanto, as características de 16 vinhos tintos varietais brasileiros foram determinadas por um painel formado por enólogos que avaliaram os vinhos de acordo com suas características de aroma e sabor. -
New Zealand Wine Fair Sa N Francisco 2013 New Zealand Wine Fair Sa N Francisco / May 16 2013
New Zealand Wine Fair SA N FRANCISCO 2013 New Zealand Wine Fair SA N FRANCISCO / MAY 16 2013 CONTENTS 2 New Zealand Wine Regions New Zealand Winegrowers is delighted to welcome you to 3 New Zealand Wine – A Land Like No Other the New Zealand Wine Fair: San Francisco 2013. 4 What Does ‘Sustainable’ Mean For New Zealand Wine? 5 Production & Export Overview The annual program of marketing and events is conducted 6 Key Varieties by New Zealand Winegrowers in New Zealand and export 7 Varietal & Regional Guide markets. PARTICIPATING WINERIES When you choose New Zealand wine, you can be confident 10 Allan Scott Family Winemakers you have selected a premium, quality product from a 11 Babich Wines beautiful, sophisticated, environmentally conscious land, 12 Coopers Creek Vineyard where the temperate maritime climate, regional diversity 13 Hunter’s Wines and innovative industry techniques encourage highly 14 Jules Taylor Wines distinctive wine styles, appropriate for any occasion. 15 Man O’ War Vineyards 16 Marisco Vineyards For further information on New Zealand wine and to find 17 Matahiwi Estate SEEKING DISTRIBUTION out about the latest developments in the New Zealand wine 18 Matua Valley Wines industry contact: 18 Mondillo Vineyards SEEKING DISTRIBUTION 19 Mt Beautiful Wines 20 Mt Difficulty Wines David Strada 20 Selaks Marketing Manager – USA 21 Mud House Wines Based in San Francisco 22 Nautilus Estate E: [email protected] 23 Pacific Prime Wines – USA (Carrick Wines, Forrest Wines, Lake Chalice Wines, Maimai Vineyards, Seifried Estate) Ranit Librach 24 Pernod Ricard New Zealand (Brancott Estate, Stoneleigh) Promotions Manager – USA 25 Rockburn Wines Based in New York 26 Runnymede Estate E: [email protected] 27 Sacred Hill Vineyards Ltd. -
Regional Dossiers: the Occitan Language in Education in France
The Occitan language in education in France European Research Centre on Multilingualism and Language Learning hosted by OCCITAN The Occitan language in education in France | 2nd Edition | c/o Fryske Akademy Doelestrjitte 8 P.O. Box 54 NL-8900 AB Ljouwert/Leeuwarden The Netherlands T 0031 (0) 58 - 234 3027 W www.mercator-research.eu E [email protected] | Regional dossiers series | tca r cum n n i- ual e : Available in this series: This document was published by the Mercator European Research Centre on Multilingualism Albanian; the Albanian language in education in Italy Aragonese; the Aragonese language in education in Spain and Language Learning with financial support from the Fryske Akademy and the Province Asturian; the Asturian language in education in Spain (2nd ed.) of Fryslân. Basque; the Basque language in education in France (2nd ed.) Basque; the Basque language in education in Spain (2nd ed.) Breton; the Breton language in education in France (2nd ed.) Catalan; the Catalan language in education in France Catalan; the Catalan language in education in Spain (2nd ed.) © Mercator European Research Centre on Multilingualism Cornish; the Cornish language in education in the UK and Language Learning, 2019 Corsican; the Corsican language in education in France (2nd ed.) Croatian; the Croatian language in education in Austria Danish; The Danish language in education in Germany ISSN: 1570 – 1239 Frisian; the Frisian language in education in the Netherlands (4th ed.) 2nd edition Friulian; the Friulian language in education in Italy Gàidhlig; The Gaelic Language in Education in Scotland (2nd ed.) Galician; the Galician language in education in Spain (2nd ed.) The contents of this dossier may be reproduced in print, except for commercial purposes, German; the German language in education in Alsace, France (2nd ed.) provided that the extract is proceeded by a complete reference to the Mercator European German; the German language in education in Belgium Research Centre on Multilingualism and Language Learning. -
Vine Catalogue MS Included Notifications Comments
Vine catalogue MS Included notifications Comments BE 29.2.2012 no national list BG 9.4.2010 CZ 3.3.2009 + 17.5.2010 + 2.3.2012 DE 31.8.2009 + 12.5.2010 + 29.2.2012 DK Exemption EE Exemption EL ES 8.2.2012 FR 2.7.2010 no maintainer numbers IE Exemption 10.3.2008 + 1.3.2012 + 20.9.2012 + IT 27.5.2013 CY 29.2.2012 LV Exemption LT Exemption LU 22.3.2010 HU 29.10.2014 MT NL Exemption AT 2.2.2012 PL Exemption PT 28.2.2012 13.4.2010 + 25.3.2011 + 5.4.2012 + RO 22.4.2013 + 22.3.2014 SI 26.2.2009 + 5.5.2010 + 7.3.2012 FI Exemption SE Exemption SK 12.3.2009 + 20.2.2012 UK Exemption 21.5.2015 Common catalogue of varieties of vine 1 2 3 4 5 Known synonyms Variety Clone Maintainer Observations in other MS A Abbuoto N. IT 1 B, wine, pas de Abondant B FR matériel certifiable Abouriou B FR B, wine 603, 604 FR B, wine Abrusco N. IT 15 Accent 1 Gm DE 771 N Acolon CZ 1160 N We 725 DE 765 B, table, pas de Admirable de Courtiller B FR matériel certifiable Afuz Ali = Regina Agiorgitiko CY 163 wine, black Aglianico del vulture N. I – VCR 11, I – VCR 14 IT 2 I - Unimi-vitis-AGV VV401, I - Unimi-vitis- IT 33 AGV VV404 I – VCR 7, I – VCR 2, I – Glianica, Glianico, Aglianico N. VCR 13, I – VCR 23, I – IT 2 wine VCR 111, I – VCR 106, I Ellanico, Ellenico – VCR 109, I – VCR 103 I - AV 02, I - AV 05, I - AV 09, I - BN 2.09.014, IT 31 wine I - BN 2.09.025 I - Unimi-vitis-AGT VV411, I - Unimi-vitis- IT 33 wine AGTB VV421 I - Ampelos TEA 22, I - IT 60 wine Ampelos TEA 23 I - CRSA - Regione Puglia D382, I - CRSA - IT 66 wine Regione Puglia D386 Aglianicone N. -
Introducing California Wines
Chapter 1 Introducing California Wines In This Chapter ▶ The gamut of California’s wine production ▶ California wine’s international status ▶ Why the region is ideal for producing wines ▶ California’s colorful wine history ll 50 U.S. states make wine — mainly from grapes but in some Acases from berries, pineapple, or other fruits. Equality and democracy end there. California stands apart from the whole rest of the pack for the quantity of wine it produces, the international reputation of those wines, and the degree to which wine has per- meated the local culture. To say that in the U.S., wine is California wine is not a huge exaggeration. If you want to begin finding out about wine, the wines of California are a good place to start. If you’re already a wine lover, chances are that California’s wines still hold a few surprises worth discov- ering. To get you started, we paint the big picture of California wine in this chapter. Covering All the Bases in WineCOPYRIGHTED Production MATERIAL Wine, of course, is not just wine. The shades of quality, price, color, sweetness, dryness, and flavor among wines are so many that you can consider wine a whole world of beverages rather than a single product. Can a single U.S. state possibly embody this whole world of wine? California can and does. Whatever your notion of wine is — even if that changes with the seasons, the foods you’re preparing, or how much you like the people you’ll be dining with — California has that base covered. -
Projet De Plan D'exposition Au Bruit De L'aérodrome De Perpignan
Projet de Plan d’Exposition au Bruit de l’aérodrome de Perpignan - Rivesaltes BORDEREAU DES PIECES 1 Notice explicative Précisant la portée des plans d’exposition au bruit 2 Le plan d’exposition au bruit comprenant : le rapport de présentation la représentation graphique à l’échelle 1 / 25 000 ème l’avis des communes l’avis de la Commission Consultative de l’Environnement (C.C.E.) les annexes Rapport de présentation du projet de PEB de l'aérodrome de Perpignan – Rivesaltes Septembre 2020 DOSSIER SOUMIS A ENQUETE PUBLIQUE 1 Rapport de présentation du projet de PEB de l'aérodrome de Perpignan – Rivesaltes Septembre 2020 DOSSIER SOUMIS A ENQUETE PUBLIQUE 2 Projet de Plan d’Exposition au Bruit de l’aérodrome de Perpignan - Rivesaltes 1 Notice explicative précisant la portée des plans d’exposition au bruit Rapport de présentation du projet de PEB de l'aérodrome de Perpignan – Rivesaltes Septembre 2020 DOSSIER SOUMIS A ENQUETE PUBLIQUE 3 Portée des plans d’exposition au bruit Les plans d’exposition au bruit sont des documents destinés à maîtriser l’urbanisation au voisinage des aérodromes. En permettant l’application des dispositions des articles L.112-3 à 17 du code de l’urbanisme, ils visent : - à éviter d’exposer immédiatement ou à terme de nouvelles populations aux nuisances de bruit, et donc indirectement, - à préserver l’activité aéronautique et l’équipement aéroportuaire. Les plans d’exposition au bruit sont des documents d’urbanisme, qui n’ont aucun effet sur l’activité réelle de l’aérodrome ni sur les constructions existantes. Les PEB approuvés sont annexés et transcrits dans les plans locaux d’urbanisme (PLU) et les documents d’urbanisme supra-communaux ; ceux-ci doivent être compatibles avec les PEB (art. -
An Overview on Botrytized Wines Revisão: Vinhos Botritizados
Ciência Téc. Vitiv. 35(2) 76-106. 2020 AN OVERVIEW ON BOTRYTIZED WINES REVISÃO: VINHOS BOTRITIZADOS Georgios Kallitsounakis1, Sofia Catarino1,2* 1LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. 2CeFEMA (Centre of Physics and Engineering of Advanced Materials) Research Center, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal. * Corresponding author: Tel.: +351 21 3653246, e-mail: [email protected] (Received 08.06.2020. Accepted 29.08.2020) SUMMARY Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines. RESUMO Os vinhos botritizados representam uma categoria específica de vinhos doces, sendo obtidos a partir de bagos de uva infectados pelo fungo Botrytis cinerea, através de um processo designado por podridão nobre. Estes vinhos são produzidos em regiões específicas do mundo, sendo Sauternes e Tokay, originários de França e Hungria respectivamente, os exemplos mais conhecidos a nível mundial. -
Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties -
Sommaire, Introduction, Rappel Méthodologique Inventaire De L'existant
SOMMAIRE : INTRODUCTION ................................................................ 5 RAPPEL METHODOLOGIQUE .................................................. 13 I. INVENTAIRE DE L’EXISTANT............................................. 22 A. FACTEURS DU MILIEU ....................................................................................................22 1. Relief et hydrographie...........................................................................................22 2. Géologie et pédologie.............................................................................................23 3. Climatologie et biogéographie..............................................................................24 4. Paysages ....................................................................................................................26 B. INVENTAIRE DES ACTIVITES HUMAINES .....................................................................33 1. Contexte territorial et administratif ................................................................33 1.1. Collectivités territoriales...............................................................................33 1.2. Autres circonscriptions administratives....................................................34 1.3. Intercommunalités et territoires de projet .............................................35 2. Contexte réglementaire et utilisation des sols...............................................42 2.1. Urbanisme : documents de planification.....................................................42 -
Rapport AZI Agly
ATLAS DES ZONES INONDABLES DE L’AGLY Atlas des zones inondables du bassin versant de l’Agly par la méthode hydrogéomorphologique Maître d'ouvrage :DIREN Languedoc-Roussillon Comité de pilotage : DDE des Pyrénées-Orientales, RTM Auteur : GINGER ENVIRONNEMENT ET INFRASTRUCTURE, Direction Spécialisée Prévention Risques Naturels Les Hauts de la Duranne, 370 Rue René Descartes, CS90340 13799 Aix-en-Provence Cedex 3 Tel. : 04 42 99 27 69 Fax : 04 42 99 28 44 Chef de projet : V.Durin Participants : V. Durin, V.Ollivier, G.Serié, F. Escoffier Date : mars 08 N° d'affaire : AE 06 12 04 Pièces composant l’étude : -1 document contenant le rapport d’étude et l’atlas -1 notice de la base de données numériques géographiques -1 CD-Rom Résumé de l’étude : La méthode hydrogéomorphologique couplée aux recherches historiques permet de déterminer les zones inondables naturelles sur les principaux cours d’eau du bassin versant de l’Agly. Zone géographique : Bassin versant de l’Agly, Pyrénées-Orientales et Aude, Languedoc-Roussillon, France Contrôle qualité interne Rapport : Rédigé par V.Ollivier et V.Durin. Cartographie hydrogéomorphologique : Effectuée par V.Ollivier et V.Durin. Numérisation et SIG: Réalisé par G.Sérié et F. Escoffier 10/03/2008 DIREN Languedoc-Roussillon/SIEE-GINGER AE 06 12 04 1 ATLAS DES ZONES INONDABLES DUBASSIN VERSANT DE L’AGLY SOMMAIRE SOMMAIRE ........................................................................................................................................2 INDEX DES COMMENTAIRES ET DES CARTOGRAPHIES PAR COMMUNES -
Syndicat Agly Verdouble (Siren : 256600388)
Groupement Mise à jour le 01/07/2021 Syndicat Agly Verdouble (Siren : 256600388) FICHE SIGNALETIQUE BANATIC Données générales Nature juridique Syndicat mixte fermé Syndicat à la carte oui Commune siège Estagel Arrondissement Perpignan Département Pyrénées-Orientales Interdépartemental oui Date de création Date de création 12/10/1955 Date d'effet 12/10/1955 Organe délibérant Mode de répartition des sièges Même nombre de sièges Nom du président M. Roger FERRER Coordonnées du siège Complément d'adresse du siège Numéro et libellé dans la voie place Francisco Ferrer Distribution spéciale Code postal - Ville 66310 ESTAGEL Téléphone Fax Courriel Site internet Profil financier Mode de financement Contributions budgétaires des membres Bonification de la DGF non Dotation de solidarité communautaire (DSC) non Taxe d'enlèvement des ordures ménagères (TEOM) non Autre taxe non Redevance d'enlèvement des ordures ménagères (REOM) non Autre redevance non Population 1/3 Groupement Mise à jour le 01/07/2021 Population totale regroupée 10 795 Densité moyenne 30,75 Périmètres Nombre total de membres : 15 - Dont 13 communes membres : Dept Commune (N° SIREN) Population 66 Bélesta (216600197) 221 66 Calce (216600304) 210 66 Caramany (216600395) 145 66 Cases-de-Pène (216600411) 953 66 Cassagnes (216600429) 271 66 Espira-de-l'Agly (216600692) 3 615 66 Estagel (216600718) 2 064 66 Montner (216601187) 351 11 Padern (211102702) 137 11 Paziols (211102769) 546 66 Tautavel (216602052) 881 11 Tuchan (211104013) 808 66 Vingrau (216602318) 593 - Dont 2 groupements membres -
Answer Key Certified Specialist of Wine Workbook to Accompany the 2014 CSW Study Guide
Answer Key Certified Specialist of Wine Workbook To Accompany the 2014 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1 (Chapter 1): Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2 (Chapter 1): Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present. 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3 (Chapter 1): Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4 (Chapter 1): Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Exercise 5: Checkpoint Quiz – Chapter 1 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1 (Chapter 2): Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5.