DOCSLIB.ORG

The Influence of Terroir on Phenolic Composition of Red Grapes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Influence of Terroir on Phenolic Composition of Red Grapes The Influence of Terroir on Phenolic Composition of Red Grapes , Elena 1 2* 1 3 4 Victoria ARTEM5 , Arina Oana ANTOCE , Aurora RANCA , Ancuţa NECHITA , Laura ENACHE POSTOLACHE 1 2Research Station for Viticulture and Oenology Murfatlar, Constanta, Romania University of Agronomical Sciences and Veterinary Medicine of Bucharest, Faculty of Horticulture, Bucharest,3 Romania 4Research Station for Viticulture and Oenology Iasi, Romania *)5Research Institute for Viticulture and Oenology Valea Calugareasca, Romania Research Station for Viticulture and Oenology Bujoru, Romania Corresponding author, e-mail: [email protected]; [email protected] BulletinUASVM Horticulture 73(2) / 2016 Print ISSN 1843-5254, Electronic ISSN 1843-5394 DOI:10.15835/buasvmcn-hort:12173 Abstract A rich content of phenolic compounds (anthocyans and tannins) is a fundamental technological condition for the obtaining of quality red wines - appreciated by increasing numbers of consumers, aware of the benefic health effects brought about by these biologically active compounds. The biosynthesis of phenols and their accumulation in the grape berries during ripening is influenced by a multitude of factors. In this study we focused on terroir and on the biological potential of the authorized red varieties for wines with controlled denomination of origin in four centres of three well-established viticultural regions: the Hills of Dobrogea, the Hills of Moldova, the Hills of Muntenia and Oltenia. The polyphenolic potential of the grapes was evaluated for the crop of 2015 by the standard Glories method, thus obtaining results for the total polyphenolic potential (ApH1), the extractable anthocyans potential (ApH3,2), the percentage of anthocyans extractability (%AE), the maturity of the seeds (MS) and total polyphenols (PT). By classifying the freshly harvested grapes on the basis of their phenolic potential using the statistical method of Principal Component Analysis, the studied varieties are clearly differentiated based on the viticulturalKeywords: terroir. grapes for red wines, extractable anthocyanins, polyphenols, seeds maturity INTRODUCTION in two different viticultural regions with different The quality of the grapes and, implicitly, of climatic conditions,et al leads to wines with a different the wines is determined by the conditions of the content of phenolic compounds in the same crop cultivation area, the characteristics of the year, year (Jiang ., 2011). the grapevine variety, the cultivation technology Environmental factors such as light and and, for the wines, by the winemaking technology temperature are those that directly affect the (Antoce, 2007). biosynthesis of phenolic compounds in the grapes The environmental factors (topographic, (Ferrer-Gallego, 2010). A series of experiments agro-pedological and climatic) included usually in aiming at documenting the influence of solar the French notion of “terroir” have a well known radiation on the synthesis of flavonoids could not influence on the quality of grapes and wines. It discriminate the independent effects of light active has been observed that the same variety, planted in photosynthesis, of ultraviolet radiation and 110 et al ARTEM temperature,et al leading to contradictory conclusions Romania has excellent conditions regarding depending on the studied viticultural region the productionterroir of quality wines, especially thanks (Downey o., 2006). to the soil and climate related factors, as part of Moderate temperatures during day and the so-called , which is very suitable for the night (15-25 C) promote the biosynthesis andoC cultivation of grapevine. accumulation of anthocyanins in the skins of the The aim of this work was to evaluate the grape berries, while temperatures exceeding 35 quali tative potential of the authorized black grape can affect the accumulation of these products varieties for the obtaining of red wines with by the inhibition of biosynthesis pathways. The controlled denomination of origin in different pigmentation of the grape berries is stimulated viticultural centres of Romania, under the by high light intensity, which increases the rate conditionsMATERIAL of year AND 2015. METHODS of transformation of leucoanthocyanins into anthocyanins; it is considered that, by stimulating photosynthesis, light promotes the accumulation Nine grapevine varieties were considered, of glucides, which are the primary compounds of which five autochthonous (Fetească neagră, used for the anthocyanins synthesis (La Iacona, Băbească neagră, Mamaia, Arcaş and Busuioacă 2012). de Bohotin) and four from the international Hydrological conditions represent another assortment (Cabernet Sauvignon, Merlot, Pinot important factor that affects wine quality, as noir, Burgund). Although the varieties Mamaia they strongly influence the accumulation of and Busuioacă de Bohotin are mainly used for phenolic compounds in the grapes, with water the production of rosé wines, they were included etdeficit al showing a definite positive effect on the in the study on account of being autochthonous accumulation of phenolic compounds (Esteban varieties (one very new, Mamaia, and one very old, ., 2001). For this reason, the distribution of Busuioacă de Bohotin) and are well adapted to the precipitations, their efficiency and the retention Romanian eco-climatic conditions, having good capacity of the soil are of great importance. prospects of being planted in increasingly larger Moreover, the characteristics of the soil such as surfaces. its thickness, structure, texture andet al.especially For each variety three batches of approxi- the degree of fertility, influence the phenolic mately 200 berries were harvested, packed in composition of grapes (Downey , 2006). plastic bags and transported carefully to the Among these factors, the greatest impact belongs laboratory, taking care not to crush the berries. to the water retention capacity and pH, which have Analyses were carried out on the same day as direct implicationset al on the absorption of macro- harvesting. The polyphenolic potential of grapes and microelements (Mateus Picero, 2008). In 2007 has been evaluated by the Glories method, which Castellarin . found that, under conditions of consists in extracting anthocyanins from the hydric stress, the content of proanthocyanidins in grape skin, first under mild conditions and then grapes increased, while other studies ethave al shown under severe conditions necessary for facilitating that restricted water resources did not have any the diffusion conditions. Two different aqueous effect on these compounds (Kennedy ., 2002). solutions are used: a solution of pH 1 (0.1 n HCl According to Downey (2006), the effect of the solution prepared with 8.33 ml of 37% HCl in water deficit correlates with a decrease in the 1000 ml distilled water) and a solution of pH 3.2 size of berries and changes in the ratio between (prepared by dissolving 5 g of tartaric acid in 800 skin and berry weight, which in turn affects the ml of distilled water, adding 22.2 ml NaOH 1n and concentration of phenolic compounds. water up to 1000 ml in a volumetric flask). The Other factors such as the macroclimate, method involves extraction of 50 g mashed grape latitude and altitude can also cause modifications skin with 50 ml of pH 1, while another 50 g of in the chemical composition of the grape berries. the mashed grape skin is subjected to extraction A number of authors have noticed an increaseet al of with pH3.2 solution. Both samples were manually the concentration of anthocyanins and flavones in stirred and allowed to rest for 4 hours at the room vineyards located at high altitudes (Bertelli ., temperature. Samples are then filtered, resulting 2 Bulletin2008). UASVM Horticulture 73(2) / 2016 solutions identified as „pH 1” and „pH3.2”. Analysis 111 The Influence of Terroir on Phenolic Composition of Red Grapes Tab. 1. Soil characteristics and climatic conditions of the vineyards considered in the study Viticultural center Soil and climatic conditions Murfatlar Dealu Mare Dealu Bujorului Copou-Iasi granular composition sand 23.0-48.0 36.5-62.2 43.9 37.1-41.0 (%) dust 29.0-46.0 15.4-24.9 31.9 21.7-28.5 Soil characteristics clay 13.0-36.0 6.2-42.6 24.2 30.5-38.2 Typical red Limestone Cambic Type of soil prediluvian soil Chernozem chernozem chernozem and mollisol Altitude o(m) 57-75 100 100 200 Slope (%)o 2.0-5.0 2.0-15.6 2.0-27.0 2.0-6.0 T max ( C) 40.9 35.6 37.3 37.0 Climatic o conditions in the Tmin ( C) 11.0 9.8 7.4 8.2 maturation period T average ( C) 26.2 22.8 21.9 22.0 (July, August, Sun exposure (h) 311.3 - 237.2 245.0 September) *is calculated only for SeptemberIndex cool of the night* 16.4 15.4 12.9 13.9 Precipitations (mm) 35.6 56.6 39.8 26.5 of anthocyanins is performed for both solutions, factors, providing favorable conditions for the using the differential pH method (Ribereau-Gayon, maturation of black grapes. 1976), the determinations being performed in 1 As shown in Table 1, the soil characteristics cm optical path length glass cuvettes, by using a (granular composition, texture, altitude and slope) Helios Alpha UV-VIS spectrophotometer, produced as well climatic parameters (maximum, minimum by ThermoScientific, USA. The total content and average temperatures, sun exposure and of phenols is determined only for the second precipitations) for the four viticultural centres solution, the pH3.2 at 280 nm, the determinations participating in this study (SCDVV Murfatlar, being spectrophotometrically performed by SCDVV Iasi, SCDVV
Load more

Recommended publications
  • Wine Listopens PDF File
    Reservations Accepted | 10/1/2021 1 Welcome to Virginia’s First Urban Winery! What’s an Urban Winery, you ask? Well, we are. Take a look around, and you’ll see a pretty unique blend of concepts. First and foremost, you’ll see wine made here under our Mermaid label, highlighting the potential of Virginia’s grapes and wine production. Virginia has a rich history of grape growing and winemaking, and we’ve selected the best grapes we can get our hands on for our Mermaid Wines. We primarily work with fruit from our Charlottesville vineyard, with occasional sourcing from other locations if we see the opportunity to make something special. We’ve put together some really enjoyable wines for you to try – some classic, some fun, all delicious. Secondly, you’ll see wines from all around the world. Some you’ll recognize, others you might not. These selections lend to our wine bar-style atmosphere and really enrich the experience by offering a wide range of wines to be tried. They’re all available by the bottle, and most by the glass and flight as well, right alongside our Mermaid Wines. The staff can tell you all about any of them, so rest assured that you’ll never be drinking blind. These wines also rotate with the season, and there’s always something new to try. We have a full kitchen too, with a diverse menu that can carry you through lunch, brunch and dinner from the lightest snack to a full-on meal. With dishes that can be easily paired with a variety of our wines, make sure you try anything that catches your eye.
    [Show full text]
  • Evaluation of the Oenological Suitability of Grapes Grown Using Biodynamic Agriculture: the Case of a Bad Vintage R
    Journal of Applied Microbiology ISSN 1364-5072 ORIGINAL ARTICLE Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage R. Guzzon1, S. Gugole1, R. Zanzotti1, M. Malacarne1, R. Larcher1, C. von Wallbrunn2 and E. Mescalchin1 1 Edmund Mach Foundation, San Michele all’Adige, Italy 2 Institute for Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany Keywords Abstract biodynamic agriculture, FT-IR, grapevine, wine microbiota, yeast. Aims: We compare the evolution of the microbiota of grapes grown following conventional or biodynamic protocols during the final stage of ripening and Correspondence wine fermentation in a year characterized by adverse climatic conditions. Raffaele Guzzon, Edmund Mach Foundation, Methods and Results: The observations were made in a vineyard subdivided Via E. Mach 1, San Michele all’Adige, Italy. into two parts, cultivated using a biodynamic and traditional approach in a E-mail: [email protected] year which saw a combination of adverse events in terms of weather, creating 2015/1999: received 11 June 2015, revised the conditions for extensive proliferation of vine pests. The biodynamic 12 November 2015 and accepted approach was severely tested, as agrochemicals were not used and vine pests were 14 November 2015 counteracted with moderate use of copper, sulphur and plant extracts and with intensive use of agronomical practices aimed at improving the health of the doi:10.1111/jam.13004 vines. Agronomic, microbiological and chemical testing showed that the response of the vineyard cultivated using a biodynamic approach was comparable or better to that of vines cultivated using the conventional method.
    [Show full text]
  • WINE BOOK United States Portfolio
    WINE BOOK United States Portfolio January, 2020 Who We Are Blue Ice is a purveyor of wines from the Balkan region with a focus on Croatian wineries. Our portfolio of wines represents small, family owned businesses, many of which are multigenerational. Rich soils, varying climates, and the extraordinary talents of dedicated artisans produce wines that are tempting and complex. Croatian Wines All our Croatian wines are 100% Croatian and each winery makes its wine from grapes grown and cultivated on their specific vineyard, whether they are the indigenous Plavac Mali, or the global Chardonnay. Our producers combine artisan growing techniques with the latest production equipment and methods, giving each wine old-world character with modern quality standards. Whether it’s one of Croatia’s 64 indigenous grape varieties, or something a bit more familiar, our multi-generational wineries all feature unique and compelling offerings. Italian Wines Our Italian wines are sourced from the Friuli-Venezia Giulia region, one of the 20 regions of Italy and one of five autonomous regions. The capital is Trieste. Friuli- Venezia Giulia is Italy’s north-easternmost region and borders Austria to the north, Slovenia to the east, and the Adriatic Sea and Croatia, more specifically Istria, to the south. Its cheeses, hams, and wines are exported not only within Europe but have become known worldwide for their quality. These world renown high-quality wines are what we are bringing to you for your enjoyment. Bosnian Wines With great pride, we present highest quality wines produced in the rocky vineyards of sun washed Herzegovina (Her-tsuh-GOH-vee-nuh), where limestone, minerals, herbs and the Mediterranean sun are infused into every drop.
    [Show full text]
  • 2007 Contents
    Merlot in South Africa and Internationally Seminar submitted in partial requirement for the CWM Diploma Completed by Chris de Klerk _______________________________________________________________________________________________ Merlot in South Africa & Internationally 1 C. de Klerk, February 2007 CONTENTS: 1. Objectives of the study.................................................................... 4 2. The History of Merlot ....................................................................... 5 2.1 The Origins and development of the Merlot Cultivar........... 5 2.1.1 Origin of the Name Merlot........................................ 6 2.2 The History of Merlot in France............................................. 7 3. Overview of Terroir looking at Old and New World ....................... 9 3.1 Overview of Terroir ................................................................ 9 3.2 Natural Terroir Unit............................................................... 10 3.3 Terroir in the Old World ....................................................... 12 3.4 Terroir in the New World...................................................... 13 4. Viticultural Requirements of Merlot.............................................. 14 4.1 Preferred Soil Types ............................................................ 14 4.2 Ampelography ...................................................................... 15 5. Oenology - Production of Merlot................................................... 18 6. Significant Merlot –Producing Areas of
    [Show full text]
  • Business INNOVATION and LEARNING DYNAMICS in THE
    AMERICAN ASSOCIATION OF WINE ECONOMISTS AAWE WORKING PAPER No. 145 Business INNOVATION AND LEARNING DYNAMICS IN THE CHILEAN AND ARGENTINE WINE INDUSTRIES Fulvia Farinelli Dec 2013 www.wine-economics.org ISSN 2166-9112 Innovation and Learning Dynamics in the Chilean and Argentine Wine Industries Fulvia Farinelli *, UNCTAD 1. Introduction This paper focuses on the magnitude, variety, and sources of innovation introduced by the Chilean and Argentine wine industries during the past two decades. It analyzes whether the prolonged export growth of Chilean and Argentine wines has been achieved by building the innovation capacity of local actors and creating domestic linkages with local grape producers, winemakers and input providers, or by relying exclusively upon FDI and knowledge flows generated abroad. In line with the evolutionary tradition, this study explores the hypothesis that, much as in the case of high-tech sectors, the ability of developing countries to enter knowledge-intensive natural resource-based sectors, such as wine, depends on their ability to access capital, technology and knowledge from abroad, that is, on what can be defined as “external” sources of innovation. It also depends, however, on the ability to absorb and adapt imported technology and know-how to the local environment, that is, on the creation of local tacit knowledge and endogenous R&D capabilities. This paper measures, first of all, the innovativeness of the leading 25 Chilean and of the leading 25 Argentine exporters of bottled wines, and looks at the variety of innovations introduced, focusing not only on new methods of production, but also on the development of new products and new ways of organizing business.
    [Show full text]
  • Stunning Loire Valley Wines
    Stunning Loire Valley Wines Spring / Summer 2018 Stunning Loire Valley Wines We are thrilled to present our full Loire Valley selection with this new offer: a range that we hope will show you why HH&C so loves this region and its wines. Perhaps even-more-so given the tremendous value to be found - there is not a single wine here that breaks the £20 per bottle mark. The Loire Valley is in reality many separate regions, linked by their proximity to the river. The changing landscape and the varied vineyard micro-climates demand many different grape varieties, offering a huge range of styles. Dry whites made from Melon de Bourgogne (Muscadet), Sauvignon Blanc and Chenin Blanc alternate between crisp and concentrated, light and powerful, floral and mineral. There are unctuous sweet whites from Chenin Blanc, which flash with lively brilliance. Reds range from bright and fruity, drink-outside-in-the-summer styles to perfumed, rich, age-worthy Cabernet Francs. Beautiful, pale-hued, dry rosés are also a Loire speciality. As we know from elsewhere in France, the appellation name on a label is no guarantee of quality, merely of place. For quality we must look to the grower’s name. As a specialist shipper, it is our job to ensure only the bottles from the finest domaines reach your table. On our most recent buying trip this year, we noticed a trend of impressive, next generation growers, who are confident, well-experienced and bursting with energy – increasingly working organically or biodynamically. These young vignerons are driving Loire Valley wines onwards to greater levels.
    [Show full text]
  • Wine Syllabus
    World of Wine: From Grape to Glass COURSE DETAILS Course syllabus No Prerequisites Required COURSE OVERVIEW COURSE DATES Have you always wanted to know more about how grapes are This is a self-paced course, so you can grown and wine is made? Perhaps you like a specific wine, but can’t learn when it suits you. pinpoint the reason why. The attributes that make wine so enjoyable Finish Date: are achieved through the expertise of viticulturists and winemakers, December 31, 2022 0:00 AM UTC whose decision-making is underpinned by science – to be precise, viticulture and oenology. TIME COMMITMENT Between 2 to 3 hours per week. The finer details can take years to learn, but in a matter of weeks this course will give you a broad understanding of the principles and ASSESSMENTS & CERTIFICATION practices of grape and wine production, and the ability to confidently To qualify for a certificate, all questions, describe wine appearance, aroma, flavour and taste. You’ll also gain worked problems and assignments must be an appreciation for how cutting-edge research is helping to secure completed. edX will only issue certificates the future sustainability of the global wine industry. to participants that have chosen the ‘Veri- fied Track’ and complete the course with a The course employs a variety of engaging learning methods, grade of 60% or higher. When your certifi- including videos, animations, interactive activities and short quizzes cate is available, you will be notified in your to guide you through key concepts and plenty of extra resources for edX dashboard. those who want it! GRADING SCHEME Disclaimer: Please note that while much of this course relates Pass (50% or higher) to winemaking, it includes content that covers tasting wine.
    [Show full text]
  • Chronicle Wines Tasting Room January Menu
    EVERY BOTTLE HOLDS A STORY chroniclewines.co @drinkchronicle J A N U A R Y $12 S E L E C T I O N S a glass 2017 SALTBIRD CELLARS Sauvignon Blanc T NV HAYWATER COVE Chardonnay 2014 BROOKLYN OENOLOGY "Broken Land" A Orange Wine S Skin-fermented Gewürztraminer 2013 BROOKLYN OENOLOGY "Social Club Red" T Merlot, Canbernet Sauvignon, Corot Noir I 2018 SALTBIRD CELLARS Merlot N T A S T I N G K I T $25 G O F A L L F I V E W I N E S per kit M DRY WINE SPRITZERS $6 E a glass WHITE ROSÉ N Blueberry + Rose Water Pomegranate + Lime WHITE RED U Apple + Ginger Orange + Cardamom NYS LIQUOR AUTHORITY For each patron in a seated party, an item of food must be purchased REQUIREMENT at the same time as the purchase of the initial alcoholic beverage R E T A I L M E N U B Y S T Y L E s t o r e . c h r o n i c l e w i n e s . c o W H I T E W H I T E R E D S S t a i n l e s s s t e e l O a k e d 2014 BROOKLYN NV HAYWATER COVE NV HAYWATER COVE OENOLOGY "Social Club Chardonnay / $15 Merlot / $18 White" / $17 Chardonnay, Pinot Gris, Pinot 2014 BROOKLYN Blanc, Vidal Blanc, 2013 BROOKLYN OENOLOGY Anniversary Gewurztraminer, Riesling, OENOLOGY "Social Club Viognier Chardonnay / $25 Red" / $20 Merlot, Cabernet Sauvignon, 2014 BROOKLYN 2014 AS IF "Serendipity" Corot Noir OENOLOGY "Friend" White Blend / $35 Riesling / $20 Chardonnay, Viognier, 2013 BROOKLYN Sauvignon Blanc OENOLOGY Anniversary 2018 BROOKLYN Merlot / $30 2017 SALTBIRD CELLARS OENOLOGY Pinot Gris / "Migratus" / $27 $22 2017 BROOKLYN Sauvignon Blanc OENOLOGY Cabernet Franc / $30 2018 SALTBIRD CELLARS Chardonnay
    [Show full text]
  • Wines of the New World: Overview of Wine Making in Argentina
    Wines of the new world: overview of wine making in Argentina 4 / 64 / 2013 664_trebol_ing.indd4_trebol_ing.indd 4 226/02/136/02/13 117:377:37 Sofía Pescarmona President of Bodega Lagarde Mendoza - Argentina “The new era of quality wine production in Argentina started at the end of the 90´s when focus was put on Premium wines and export markets” Sofia Pescarmona is President of the Mendoza´s Lagarde winery which was founded by her grandfather in 1897. It brilliantly combines tradition with experimental curiosity in order to please and surprise the local palate and lovers of good wine worldwide. Through her authoritative outlook, we review the fascinating development of wine production in Argentina and in particular, the province of Mendoza. Sofía Pescarmona. © Bodega Lagarde Origins and history The beginnings of the local colonial wine making The history of Argentine wine production da- tes back to the colonial era since the culti- vation of the vine was closely linked to agri- cultural practices of the Spanish colonists. The first species of the Vitis common grape vine reached Peru in the middle of the 16th century, from there they passed on to Chile Hundred-year-old vineyards at the province of Mendoza. Argentina. © Bodega Lagarde and, as from 1551 they were introduced into 64 / 2013 / 5 664_trebol_ing.indd4_trebol_ing.indd 5 226/02/136/02/13 117:377:37 The first vineyards Argentina, mainly by Catholic priests who as the principal region for production whilst were planted planted vineyards close to their monasteries the main centres for consumption were the in the Provinces in order to guarantee the supply of sufficient cities of Rosario, Córdoba and Buenos Aires.
    [Show full text]
  • A Journey to Friuli Venezia Giulia
    QUALITY FACTORS A journey to Friuli Venezia Giulia A mosaic of languages (Italian, Friulian, Slovenian, BY ISABEL FERRAN German), gastronomy (Mitteleuropean, Venetian and Slavic) and viticultural traditions in a tiny region with a rich history. riuli Venezia Giulia is situated on Italy’s north-eastern border with Slovenia and Austria, adjoining the Veneto region in Fthe south and facing the Adriatic Sea. The area is A winemaker with an international Master’s degree MSc in viticulture very diverse from a geological perspective but its and oenology from Montpellier, geographical location (on the 46th north parallel) Isabel is a consultant to wineries in Spain, France and Italy on a ensures protection from the northerly winds by the technical and commercial basis. mountains (pre-Alps and Alps) and mild temperatures Passionate about Italian wines, due to the nearby Adriatic Sea (average temperature she joined the Gilbert & Gaillard team in October 2014 with 12.5°C, important day and night variations). It has the aim of further expanding the highest rainfall in Italy, ranging from 1,500 to the Italian market. 2,000mm depending on the area. Several wine appellations span the region, from the coastal areas (Friuli Latisana, Friuli Annia, Friuli Aquileia), the alluvial plains (Friuli Grave, Friuli Isonzo), the hillsides (Collio and Friuli Collio Orientali), and the limestone plateau of Carso. Colli Orientali include three special areas boasting DOCG status: Picolit, Ramandolo and Rosazzo. Two intra-regional appellations are also produced: Lison
    [Show full text]
  • Organic Grapes and Wine : a Guide to Production
    Research Library Bulletins 4000 - Research Publications 7-2001 Organic grapes and wine : a guide to production Gerry Parlevliet Steven McCoy Follow this and additional works at: https://researchlibrary.agric.wa.gov.au/bulletins Part of the Soil Science Commons, and the Viticulture and Oenology Commons Recommended Citation Parlevliet, G, and McCoy, S. (2001), Organic grapes and wine : a guide to production. Department of Primary Industries and Regional Development, Western Australia, Perth. Bulletin 4516. This bulletin is brought to you for free and open access by the Research Publications at Research Library. It has been accepted for inclusion in Bulletins 4000 - by an authorized administrator of Research Library. For more information, please contact [email protected]. BULLETIN 4516 ISSN 1326-415X July 2001 organicgrapes & wine a guide to production prepared by Gerry Parlevliet & Steven McCoy This publication is based on a report “Organic Production System Guidelines” funded by Rural Industries Research and Development Corporation. important disclaimer The Chief Executive Officer of the Department of Agriculture and the State of Western Australia accept no liability whatsoever by reason of negligence or otherwise arising from use or release of this information or any part of it. © Copyright - Chief Executive Officer of the Department of Agriculture, Western Australia 2001 organicgrapes & wine Contents Introduction Winemaking - Wine from organically grown grapes Certification - Organic Winemaking How to achieve certification a) Harvesting
    [Show full text]
  • Terroir—Towards a New Perspective
    Terroir—towards a new perspective ALEX MARTIN Alex Martin holds a BA Hons (Monash), MA (Durham), MPhil (Bartlett School of Architecture and Planning, UCL), and a Diploma of Wine Marketing (Adel). Formerly an urban planner, land economist and the owner/manager of a micro vineyard on the Mornington Peninsula, he now conducts research and writes on issues associated with urban geography and the wine industry. His research for this paper was overseen by Professor Dr Philip O’Neill, Director of the Urban Research Unit at the University of Western Sydney. His email is [email protected] Abstract Terroir is the idea that the geographical area in which grapes are grown—its climate, geography, soil structure and mineral composition, vine adaptations, and so on—is manifest in the physical composition of wine. This paper presents a new perspective on the concept of terroir. It does so by reviewing traditional understandings of the idea, and a recent interpretation by Warren Moran, which is elaborated upon in a case study of the Coonawarra wine region. Key themes characterising the growth of the Australian wine industry are examined to identify the primary influences on how the concept is perceived in Australia today. A balance is sought between the diverse ideas of terroir and a more flexible interpretation of the concept. Introduction Terroir is an elusive concept, and yet a beloved expression in the world of wine. Terroir is the idea that the geographical area in which grapes are grown—its climate, geography, soil structure and mineral composition, vine adaptations, and so on—is manifest in the physical composition of wine.
    [Show full text]