The Colour of Red Wine
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Shiraz – the New Kid on the Block Come and See What the Fuss Is All About Wednesday, October 14 at Toronto Lawn Tennis Club
Eleanor Cosman, President South African Wine Society Box 37085, 6478 Yonge St Willowdale ON M2M 4J0 905-762-9161 www.southafricanwinesociety.ca [email protected] Shiraz – the new kid on the block Come and see what the fuss is all about Wednesday, October 14 at Toronto Lawn Tennis Club South Africa has three hundred and Today, it is one of the prominent acres). In South Africa, the varietal is fifty years of wine history with the varietals used both in single varietal predominately known as shiraz, but first wines being produced by Dutch wines as well as being blended in the designation syrah is used for settlers. Originally using the local Rhône-style wines. These are big-fruit "Rhône-style" wines. Some see this vines and finding the climate and wines with chocolate, smoke, and varietal as the "great hope" for South terrain conducive to making wine, spice. African wines. The shiraz wine they brought in European vines and regions are mostly in the Western It is emerging as the Cape’s leading began planting. Cape near Cape Town. red varietal, knocking the various Shiraz was taken by French Bordeaux grapes from their perch with Come and learn what the fuss is all Hugeonots to South Africa and from increasing regularity. It is currently about. Not only will you have the there to Australia in the 17th Century. the third most planted red grape after opportunity to taste a selection pinotage and cabernet sauvignon. The assembled by cellar master Jon The production of shiraz has taken off future looks promising, although it’s Whitteker, you will hear the in climates and within economies that true that some producers have yet to comments of renowned wine favour mass production. -
A to Z Glossary of Wine Terms
A to Z Glossary of Wine Terms A ABV (Alcohol by Volume) - A measure of the alcohol concentration of a wine, usually expressed as a percentage. Acidic - A tart, sour, or fresh feeling in the mouth when you taste the wine. Aeration - Adding oxygen to the wine to soften tannins. Aggressive – Wine tasting term describing a wine that is either too tannic, too acidic, or a combina- tion of both. Alcohol - Ethanol; in wine it is produced via fermentation with yeast and sugar. Alcoholic – Wine tasting term indicating high alcohol. A wine with a noticeably high alcohol con- tent; perceived as a hotness in the wine. Angular – Wine tasting term used to describe young wines that display predominately sharp, bitter, or tart flavor characteristics. AOC (Appellation d’origine contrôlée) - A term in the French wine designation system which means “controlled designation of origin.” It identifies the location or region where a wine is made. Appearance - In general, the term appearance is used to describe the clarity of a wine. Appellation - A designated wine growing area governed by specific rules regarding the wine grapes grown and wine produced in the specific appellation areas. Aroma - A wine’s scent characteristics; very closely tied in with the flavors. Aromatic - Varieties of grapes that have especially noticeable aromas. Some aromatic grapes in- clude Viognier, Torrontés, Gewürztraminer, Riesling, Muscat, and Pinot Gris. Aromatized – A wine that is infused with botanicals. Vermouth is an aromatized wine. Assemblage - A method of blending wine before bottling. Astringent – A wine tasting term meaning the wine leaves the mouth feeling overwhelmingly dry. -
2021 Barossa Wine Auction Catalogue Here
In April 2021, Barossa Grape & Wine Association together with Langton’s Fine Wines, present Australia’s most prestigious regional wine auction. An integral part of the Partnering with Langton’s Barossa Vintage Festival Fine Wine Auction House, since 1965, the Barossa the Barossa Wine Auction Wine Auction has now brings you an exclusive grown to become opportunity to access Australia’s premier rare and covetable wines. regional wine auction. Provenance is assured, with wines sourced directly from the winery and winemaker’s own collections. Barossa Wine Auction 2020 2 Barossa Live Auction Page 5-11 (auction lots beginning ‘B’) Friday 16 April 2021 Tickets $50pp includes Eden 9.30 am – 12.30pm Valley Riesling and Oysters on arrival and light refreshments Chateau Tanunda throughout. Basedow Road _ Tanunda, SA www.barossavintagefestival.com.au Sydney Live Auction Page 13-19 (auction lots beginning ‘S’) Dinner Thursday 29 April 2021 Hyatt Regency Sydney, NSW Tickets to be released in early 2021 Online Auction Page 21-31 (auction lots beginning ‘W’) Opens Friday 9 April 2021 Closes Sunday 2 May 2021 At langtons.com.au Barossa Wine Auction 2020 3 Barossa Live Auction o LOT N- Winery Barossa Bottle Set of 9 Vintage MV Price Guide $7000.00 - 8000.00 B01 Quantity 1 An extremely rare, highly collectable set of ultra fine Barossa wines, each one awarded a perfect 100 points, includes: 1 x 375ml BOTTLE of Seppeltsfield 1921 100 Year Old Para Vintage Tawny (Halliday) 1 x BOTTLE of Torbreck 2016 RunRig Shiraz Viognier (Joe Czerwinski) 1 x BOTTLE of Torbreck 2012 The Laird Shiraz (Robert Parker) 1 x BOTTLE of Penfolds 2013 Bin 95 Grange (Wine Spectator) 1 x BOTTLE of Chris Ringland 2002 Shiraz (Robert Parker) 1 x BOTTLE of Greenock Creek 1998 Roennfeldt Road Cabernet (Robert Parker) 1 x BOTTLE of Greenock Creek 1998 Roennfeldt Road Shiraz (Robert Parker) 1 x BOTTLE of Henschke 2015 Hill of Grace Shiraz (Wine Spectator/ Andred Caillard MW) 1 x BOTTLE of Standish Wine Co. -
Objective Measures of Shiraz Grape and Wine Quality in Premium Australian Vineyards
Objective measures of Shiraz grape and wine quality in premium Australian vineyards FINAL REPORT TO WINE AUSTRALIA Project Number: AWRI 1701-3.3.1 (formerly AWR1503) Principal Investigator: Dr Keren Bindon Research Organisation: The Australian Wine Research Institute Date: January 2020 1 Project title: Objective measures of Shiraz grape and wine quality in premium Australian vineyards Author: Dr Keren Bindon Date: January 2020 Address: The Australian Wine Research Institute, Wine Innovation Central Building, Hartley Grove, cnr Paratoo Rd, Urrbrae (Adelaide), SA 5064 Disclaimer/copyright statement: This document has been prepared by The Australian Wine Research Institute ("the AWRI") as part of fulfilment of obligations towards the Project Agreement AWR 1701-3.3.1 which were formerly under AWR1503and is intended to be used solely for that purpose and unless expressly provided otherwise does not constitute professional, expert or other advice. The information contained within this document ("Information") is based upon sources, experimentation and methodology which at the time of preparing this document the AWRI believed to be reasonably reliable and the AWRI takes no responsibility for ensuring the accuracy of the Information subsequent to this date. No representation, warranty or undertaking is given or made by the AWRI as to the accuracy or reliability of any opinions, conclusions, recommendations or other information contained herein except as expressly provided within this document. No person should act or fail to act on the basis -
Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit
foods Article Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit Sijing Li 1,2,†, Keren Bindon 3, Susan Bastian 1 and Kerry Wilkinson 1,2,* 1 School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia; [email protected] (S.L.); [email protected] (S.B.) 2 The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia 3 The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia; [email protected] * Correspondence: [email protected]; Tel.: +61-8-8313-7360 † Current address: National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Received: 15 November 2018; Accepted: 11 December 2018; Published: 12 December 2018 Abstract: The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 ◦Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. -
Phenolic Compounds As Markers of Wine Quality and Authenticity
foods Review Phenolic Compounds as Markers of Wine Quality and Authenticity Vakare˙ Merkyte˙ 1,2 , Edoardo Longo 1,2,* , Giulia Windisch 1,2 and Emanuele Boselli 1,2 1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bozen-Bolzano, Italy; [email protected] (V.M.); [email protected] (G.W.); [email protected] (E.B.) 2 Oenolab, NOI Techpark South Tyrol, Via A. Volta 13B, 39100 Bozen-Bolzano, Italy * Correspondence: [email protected]; Tel.: +39-0471-017691 Received: 29 October 2020; Accepted: 28 November 2020; Published: 1 December 2020 Abstract: Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. -
Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from Cv
Available online: www.notulaebotanicae.ro Print ISSN 0255-965X; Electronic 1842-4309 Not Bot Horti Agrobo, 2016, 44(1):133-139. DOI:10.15835/nbha44110254 Original Article Irrigation and Leaf Removal Effects on Polyphenolic Content of Grapes and Wines Produced from cv. ‘Agiorgitiko’ (Vitis vinifera L.) Evangelia CHORTI1, Maria KYRALEOU2, Stamatina KALLITHRAKA2, Manolis PAVLIDIS2, Stefanos KOUNDOURAS3, Ioannis KANAKIS4, Yorgos KOTSERIDIS2* 1Cooperative Winery of Nemea, 130 Papaconstantinou av., 20500 Nemea, Greece; [email protected] 2Agricultural University of Athens, Department of Food Science & Technology, 75 Iera Odos, 11855 Athens, Greece ; [email protected]; [email protected]; [email protected]; [email protected] (*corresponding author) 3Aristotle University of Thessaloniki, School of Agriculture, Laboratory of Viticulture, 54124, Thessaloniki, Greece; [email protected] 4Fassoulis Grapevine Nurseries, 20500 Leontio - Nemea, Greece; [email protected] Abstract Vitis vinifera L. cv. ‘Agiorgitiko’ is one of the most important red grape varieties of Greece, cultivated almost exclusively in the region of Nemea in north-eastern Peloponnese. This work aimed to study the influence of some commonly applied viticultural practices on the polyphenolic composition of ‘Agiorgitiko’. Leaf removal at veraison, irrigation, and a combination of both, were applied and the phenolic content of the grapes and of the produced wines was compared. The results showed that leaf removal decreased berry size, enhanced total anthocyanin, total phenol and malvidin 3-O-monoglucoside accumulation in skins and increased the amount of extractable anthocyanins in the juice. The combination of irrigation and leaf removal caused a significant increase in total phenols in the skin and in the amount of extractable anthocyanins in juice. -
SSA Deductive Tasting Guide Grid V7 Spring 2021.Xlsx
Student: Class: Date: SIGHT Clarity: clear / cloudy / hazy Brightness: dull / bright / day bright / star bright / brilliant Concentration: low / medium / medium-plus / high PRIMARY COLOR White: clear / green / straw / yellow / golden / brown Rosé: pink / salmon / orange / onion skin / copper Red: purple / ruby / garnet / tawny / brown SECONDARY COLOR White: clear / green / straw / yellow / golden / brown Rosé: pink / salmon / orange / onion skin / copper Red: purple / ruby / garnet / tawny / brown Rim variation: yes / no Gas evidence: yes / no Sediment or particles: yes / no Viscosity: low / medium-minus / medium / medium-plus / high Extraction: low / medium / medium-plus / high NOSE Condition: clean / flawed PRIMARY AROMATICS Fruit: citrus / green / stone / tropical / red / black Fruit Condition: underripe / ripe / overripe / dried / stewed SECONDARY AROMATICS- NON-FRUITS Floral: honeysuckle / blossom / chamomile / elderflower / geranium / rose / violet Spice: rotundone / white pepper / juniper / ginger / liquorice / tobacco / maple Herbaceous: capsicum / grass / tomato leaf / asparagus / eucalyptus / lavender / dill / other Earth 'Minerality': clay / limestone / gravel / chalk Other: yeast / MLF / Tertiary / intentional oxidation / premox (POx) DEVELOPMENT: young / developing / mature / over-the-hill AGING: new oak / neutral oak / stainless steel / anfora / concrete ~ American oak: vanilla extract / coconut / dill / toast / sawdust ~ French oak: subtle vanilla / baking spices ~ Other oak: Hungarian / Slavonian PALATE PRIMARY FLAVORS -
The Effect of Grape Ripening Stage on Red Wine Color
THE EFFECT OF GRAPE RIPENING STAGE ON RED WINE COLOR EFFET DE LA MATURATION SUR LA COULEUR DES VINS ROUGES A.B. BAUTISTA-ORTÍN1, J.I. FERNÁNDEZ-FERNÁNDEZ2, J.M. LÓPEZ-ROCA1 and E. GÓMEZ-PLAZA*1 1 : Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia. Campus de Espinardo, 30071 Murcia, Espagne 2 : I.M.I.D.A. Ctra. La Alberca s/n, 30150 Murcia, Espagne Abstract : The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six dif- ferent degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been stu- died. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13 % lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine. -
Determination of Wine Color by UV-VIS Spectroscopy, Johan
Determination of wine colour by UV-VIS Spectroscopy following Sudraud method Johan Leinders, Product Manager Spectroscopy 1 1. A bit of background Why measure the colour of wine? •Verification of lot-to-lot consistency in wine color, particularly with varietal blends. •Monitoring color consistency over a season and from season-to-season. •Monitoring the change in wine color over time. 2 1. A bit of background 3 1. A bit of background Soil composition (available trace elements) will have an impact on the final properties. Elements like potassium in combination with grape properties will influence the final colour. 4 1. A bit of background High K concentrations are typical for red wines; equilibrium between K, tartaric acid and anthocyanin pigments complex, which is responsible for the red colour. Anthocyanin is a natural colorant which is found in leaves and grapes. About 250 different variations of the anthocyanin complex are known. They all contain the structure of the common “Flavin” molecule which will be substituted at 7 possible positions from simple -OH to complex sugar molecules. R1 R2 Fig. 2: Flavene is the base of the anthocyan 0 R3 structure, R1 to R7 represent organic groups R7 which will generate the difference among the anthocyanes R4 5 R6 R5 2. Wine Colour Determination The definition of wine colour: analysis of absorption spectra of wine samples are required. Physically, the colour is a light characteristic, measurable in terms of intensity and wavelength. Anthocyanin pigments are absorbing in the GREEN portion of the visible spectra, giving to human eye the sensation of colour RED. -
Amaranthus Cruentus Red Amaranth
Amaranthus cruentus L. Red Amaranth (Amaranthus chlorostachys, Amaranthus hybridus subsp. cruentus, Amaranthus paniculatus) • This Central American species is alternately known Achita, African Spinach, Bledo, Blood Amaranth, Bush Greens, Caterpillar Amaranth, Princess Feather; Purple Amaranth, Red Shank, or Sudan Spinach; the moderately coarse textured plants typically mature at 3N to 5N (6N) with a spread of about a quarter to third of the height; leaves vary in color from yellow-green, medium green, dark green, to bronzish green depending upon the cultivar and nutritional status; leaves are simple, nar- rowly to broadly ovate; bases are acute to cuneate with tips acute to acuminate and with wavy mar- gins; the erect flower panicles are 4O to 8O long and fairly dense, varying from creamy white to blood red in color depending upon the cultivar and mature in late spring to summer depending on sowing times and regional conditions. • While this species is grown for agronomic purposes in many regions of the world, ornamental culti- vars are selected for the showy flower and fruit panicles; primary uses are as tall bedding plants to add height to island plantings or mixed boarders, or for cut flowers; the showy panicles can be very striking as cut flowers and are long lasting features as individual panicles go in the garden; after the initial flowering, plants can be deadheaded to encourage return bloom with mixed success. • The most popular of these taxa is 'Autumn Palette' which offers a of long showy panicles in autumn colors ranging from creamy white, buff, peach, deep apricot, to orange-red; 'Marvel Bronze' has wine-red panicles with darker green leaves that are flushed bronze; while touted as disease and pest resistant in many regions, flea beetles may caused severe damage to the foliage; although this is detrimental to its use as a massing or tall bedding plant, the foliar damage usually occurred late enough in the season that the late spring to summer flowers still matured sufficiently for use in fresh cut or dried arrangements. -
Prefinished Cyclamen
CYCLAMEN Pot Size: Cyclamen Prefinished Cyclamen Standard 4" Pot Cyclamen Ageha Cattleya Pink 4" Cyclamen Ageha Light Rose 4" Cyclamen Ageha Pink Double 4" Cyclamen Ageha Pink Flame 4" Cyclamen Ageha Reddish Purple 4" Cyclamen Ageha Salmon Pink 4" Cyclamen Ageha Salmon Red 4" Cyclamen Ageha Soft Pink with Eye 4" Cyclamen Ageha Violet Flame 4" Cyclamen Ageha White 4" Cyclamen Ageha White Double 4" Cyclamen Ageha White with Eye 4" Cyclamen Ageha Wine Red 4" Cyclamen Fleur En Vogue Pink 4" Cyclamen Fleur En Vogue Purple 4" Cyclamen Fleur En Vogue White 4" Cyclamen Friller Flame Mix 4" Cyclamen Friller Mix 4" Cyclamen Friller Pink 4" Cyclamen Friller Purple 4" Cyclamen Friller Salmon 4" Cyclamen Friller Scarlet 4" Cyclamen Friller White 4" Cyclamen Friller Wine 4" Cyclamen Frills Harlequin 4" Cyclamen Frills Victoria 4" Cyclamen Halios Blush Mix 4" Cyclamen Halios Bright Scarlet 4" Cyclamen Halios Curly Deep Rose 4" Cyclamen Halios Curly Early Mix 4" Cyclamen Halios Curly Light Pink with Red Eye 4" Cyclamen Halios Curly Light Rose and Flamed 4" Cyclamen Halios Curly Magenta 4" Cyclamen Halios Curly Magenta with Edge 4" Cyclamen Halios Curly Mix 4" Cyclamen Halios Curly Purple 4" Cyclamen Halios Curly Purple with Edge 4" Cyclamen Halios Curly Rose 4" Cyclamen Halios Curly Salmon Rose and Flamed 4" Cyclamen Halios Curly Scarlet 4" Cyclamen Halios Curly Scarlet Salmon 4" Cyclamen Halios Curly White 4" Cyclamen Halios Deep Rose 4" Cyclamen Halios Dhiva HD Light Purple 4" Cyclamen Halios Dhiva HD Purple 4" Cyclamen Halios Dhiva HD Rose with Eye