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FLOWER POWER Brand: FLOWER POWER Type of wine : Sweet Sparkling wine Year: N/V Degree: 7,5 % Vol. Variety: Muscat of Alexandria D.O.: Valencia Winery: Anecoop- Bodegas Reymos Tasting notes : Sight: Light bright yellow, thin and persistent bubbles. Aromas: Rich and extremly aromatic with elegant notes of orange blossom and jasmin Palate : Well balanced sweetness, very tasty and pleasant. WINEMAKING: Partial fermentation of fresh grape must in Cuve Close tanks. The wine is bottled keeping the natural bubbles and sweetness from must. Recommendations: Temperature service: 5ºC - 7ºC. Appetizers and desserts Brand: FLOWER POWER Brand: FLOWER POWER Type of wine : Sweet Sparkling wine Type of wine : Sweet Sparkling wine Year: N/V Year: N/V Degree: 7,5 % Vol. Degree: 7,5 % Vol. Variety: Muscat of Alexandria Variety: Muscat of Alexandria D.O.: Valencia D.O.: Valencia Winery: Anecoop- Bodegas Reymos Winery: Anecoop- Bodegas Reymos Tasting notes : Tasting notes : Sight: Light bright yellow, thin and Sight: Light bright yellow, thin and persistent bubbles. persistent bubbles. Aromas: Rich and extremly aromatic Aromas: Rich and extremly aromatic with elegant notes of orange blossom and with elegant notes of orange blossom and jasmin jasmin Palate : Well balanced sweetness, Palate : Well balanced sweetness, very tasty and pleasant. very tasty and pleasant. WINEMAKING: WINEMAKING: Partial fermentation of fresh grape must in Partial fermentation of fresh grape must in Cuve Close tanks. The wine is bottled Cuve Close tanks. The wine is bottled keeping the natural bubbles and keeping the natural bubbles and sweetness from must. sweetness from must. Recommendations: Recommendations: Temperature service: 5ºC - 7ºC. Appetizers and desserts Temperature service: 5ºC - 7ºC. Appetizers and desserts Brand: FLOWER POWER Brand: FLOWER POWER Type of wine : Sweet Sparkling wine Type of wine : Sweet Sparkling wine Year: N/V Year: N/V Degree: 7,5 % Vol. Degree: 7,5 % Vol. Variety: Muscat of Alexandria Variety: Muscat of Alexandria D.O.: Valencia D.O.: Valencia Winery: Anecoop- Bodegas Reymos Winery: Anecoop- Bodegas Reymos Tasting notes : Tasting notes : Sight: Light bright yellow, thin and Sight: Light bright yellow, thin and persistent bubbles. persistent bubbles. Aromas: Rich and extremly aromatic Aromas: Rich and extremly aromatic with elegant notes of orange blossom and with elegant notes of orange blossom and jasmin jasmin Palate : Well balanced sweetness, Palate : Well balanced sweetness, very tasty and pleasant. very tasty and pleasant. WINEMAKING: WINEMAKING: Partial fermentation of fresh grape must in Partial fermentation of fresh grape must in Cuve Close tanks. The wine is bottled Cuve Close tanks. The wine is bottled keeping the natural bubbles and keeping the natural bubbles and sweetness from must. sweetness from must. Recommendations: Recommendations: Temperature service: 5ºC - 7ºC. Appetizers and desserts Temperature service: 5ºC - 7ºC. Appetizers and desserts.

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2015-CSW-Workbook-An
Wine Education and Certification Programs An Educational Resource Published by the Society of Wine Educators CERTIFIED ANSWER KEY To Accompany the SPECIALIST 2015 CSW Study Guide OF WINE Work Book www.societyofwineeducators.org 202.408.8777 © 2015 The Society of Wine Educators All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher. This publication is intended to provide accurate information about the subject matter covered; however, facts and figures regarding numbers of appellations, relative rankings of countries, and wine laws are all liable to change over time. Please contact the Society of Wine Educators if you have any questions or comments about the contents of this guide. Printed in the United States of America CERTIFIED SPECIALIST OF WINE ANSWER KEY SOCIETY OF WINE EDUCATORS • CERTIFIED SPECIALIST OF WINE WINE COMPOSITION AND CHEMISTRY CHAPTER ONE CHAPTER 1: WINE COMPOSITION AND CHEMISTRY Exercise 1 (Chapter 1): Wine Components: Matching Exercise 4 (Chapter 1): Phenolic Compounds and 1. Tartaric Acid Other Components: True or False 2. Water 1. False 3. Legs 2. True 2 4. Citric Acid 3. True CHAPTER ONE 5. Ethyl Alcohol 4. True 6. Glycerol 5. False 7. Malic Acid 6. True 8. Lactic Acid 7. True 9. Succinic Acid 8. False 10. Acetic Acid 9. False WINE COMPOSITION AND CHEMISTRY 10. True Exercise 2 (Chapter 1): Wine Components: 11. False Fill in the Blank/Short Answer 12.
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Changes in the Aromatic Compounds Content in the Muscat Wines As a Result of the Application of Ultrasound During Pre-Fermentative Maceration
foods Article Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration Fátima Aragón-García, Ana Ruíz-Rodríguez * and Miguel Palma Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, Spain; [email protected] (F.A.-G.); [email protected] (M.P.) * Correspondence: [email protected] Abstract: This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods of 10–20 min per hour. Increases of more than 200% were obtained for some of the compounds from the skins, such as two of its terpenes, citronellol and nerol. On the other hand, increases in alcohol and ester values were registered with the application of ultrasound for 40 min. However, a signiﬁcant decrease in these compounds was recorded when the ultrasound process was extended. In fact, when ultrasound was applied for 80 min, content values were even lower than those registered for the wine produced without the application of ultrasound. At the sensory level, the effect resulting from probe and bath ultrasound application for different times were compared, where most of the judges successfully discriminated the wines resulting from the application of ultrasound bath. According to data, the wines resulting from the application of ultrasound bath for Citation: Aragón-García, F.; 80 min presented the most signiﬁcant differences, which affected the aromas of white fruit, tropical Ruíz-Rodríguez, A.; Palma, M.
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Volatile Compounds in Grapes and Wines from Two Muscat Varieties Cultivated in Greek Islands
VOLATILE COMPOUNDS IN GRAPES AND WINES FROM TWO MUSCAT VARIETIES CULTIVATED IN GREEK ISLANDS COMPOSÉS VOLATILS DE RAISINS ET DE VINS ISSUS DE DEUX CÉPAGES MUSCAT CULTIVÉS DANS DES ÎLES GRECQUES P. LANARIDIS*, Marie-Jeanne SALAHA, Irini TZOUROU, E. TSOUTSOURAS and S. KARAGIANNIS Wine Institute of Athens, National Agricultural Research Foundation, 1 Sofokli Venizelou str., Lykovrissi 14123, Grèce Abstract: The concentrations of free and glycosidically linked monoterpenes and volatile alcohols in grapes and wines from the cultivars Muscat lefko and Muscat of Alexandria, cultivated in the islands of Samos and Lemnos respectively, were determined. The relationship between free and linked monoterpenes in grapes and wines as well as the relationship between grapes and wines in their monoterpene content was investigated, showing some diffe- rences between the two cultivars and the different vineyards. It is also demonstrated that skin-contact for 8 h at a temperature up to 15 °C, resulted in marked increases in the concentrations of free and linked monoterpenes in wines from both Muscat cultivars. Résumé : Les concentrations des monoterpènes libres et glycosylés dans des raisins et les vins correspondants issus des cépages Muscat lefko et Muscat d’Alexandrie cultivés dans les îles grecques de Samos et de Lemnos, ont été déterminées. On a mesuré les concentrations de l’alcool benzylique, de phényl-2-éthanol et des alcools en C6, libres et glycosylés. L’extraction des composants libres et glycosylés des jus de raisins et des vins a été réalisée à l’aide d’un adsorbant (C18) et de différents solvants. Cette technique permet d’isoler et de séparer les fractions libres et glycosylées de l’arôme.
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Viticultural Performance of Red and White Wine Grape Cultivars in Southwestern Idaho
environmental conditions, a climate Viticultural Performance of Red and White Wine classiﬁcation system based on heat Grape Cultivars in Southwestern Idaho unit accumulation was developed to compare and describe production regions (Winkler et al., 1974). Culti- Krista C. Shellie1 var site evaluation also played an important role in Washington state wine industry growth where cultivar ADDITIONAL INDEX WORDS. grapevine, phenology, heat accumulation, germplasm, Vitis vinifera trials were initiated in 1937 and con- tinued into the late 1980s (Ahmedul- SUMMARY. A collection of 23 red and six white wine grape (Vitis vinifera) cultivars lah, 1985; Clore et al., 1976; Nagel were evaluated for viticultural performance in Parma, ID. Vine yield, fruit compo- and Spayd, 1990; Powers et al., sition, and vegetative growth were measured over four growing seasons, and data 1992). were used to compare relative cultivar performance based on yield to pruning ratio The uniqueness of Idaho’s viti- and fruit maturity. Relative differences among cultivars in budbreak day of year [96 (6 Apr.) to 122 (2 May)] and days from budbreak to harvest (143 to 179 days) cultural climate and youth of its in- varied from year to year. The earliest and latest maturing cultivars in 3 of 4 years dustry warrant evaluation of cultivar were ‘Blauer Portugieser’ (143 days), ‘Nebbiolo’ (177 days), ‘Barbera’ (179 days), suitability for commercial production ‘Orange Muscat’ (144 days), ‘Flora’ (149 days), ‘Muscat of Alexandria’ (166 days), (fruit quality and quantity sufﬁcient and ‘Viognier’ (168 days). Cultivars differed in yield (2.4 to 7.0 tons/acre), to be competitive). Idaho’s principal vegetative vigor (4.6 to 20.4 yield/pruning weight), and harvest soluble solids wine grape-growing district is located concentration (21.1 to 26.5), but differences in harvest pH (3.0 to 4.1) and in the western half of the Snake River titratable acidity (2.48 to 13.03 gÁL–1) varied from year to year.
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Agreement Between the European Community and the United States of America on Trade in Wine
L 87/2 EN Official Journal of the European Union 24.3.2006 AGREEMENT between the European Community and the United States of America on trade in wine The EUROPEAN COMMUNITY, hereafter ‘the Community’, and The UNITED STATES OF AMERICA, hereafter ‘the United States’, hereafter referred to jointly as ‘the Parties’, RECOGNISING that the Parties desire to establish closer links in the wine sector, DETERMINED to foster the development of trade in wine within the framework of increased mutual understanding, RESOLVED to provide a harmonious environment for addressing wine trade issues between the Parties, HAVE AGREED AS FOLLOWS: TITLE I INITIAL PROVISIONS Article 1 Objectives The objectives of this Agreement are: (a) to facilitate trade in wine between the Parties and to improve cooperation in the development and enhance the transparency of regulations affecting such trade; (b) to lay the foundation, as the first phase, for broad agreement on trade in wine between the Parties; and (c) to provide a framework for continued negotiations in the wine sector. Article 2 Definitions For the purposes of this Agreement: (a) ‘wine-making practice’ means a process, treatment, technique or material used to produce wine; (b) ‘COLA’ means a Certificate of Label Approval or a Certificate of Exemption from Label Approval that results from an approved Application for and Certification/Exemption of Label/Bottle Approval, as required under US federal laws and regulations and issued by the US Government that includes a set of all labels approved to be firmly affixed to a bottle of wine; 24.3.2006 EN Official Journal of the European Union L 87/3 (c) ‘originating’ when used in conjunction with the name of one of the Parties in respect of wine imported into the territory of the other Party means the wine has been produced in accordance with either Party’s laws, regulations and requirements from grapes wholly obtained in the territory of the Party concerned; (d) ‘WTO Agreement’ means the Marrakesh Agreement establishing the World Trade Organisation, done on 15 April 1994.
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Molecular Characterization of Vitis Vinifera L. Local Cultivars from Volcanic Areas (Canary Islands and Madeira) Using SSR Markers
Received: 22 February 2019 y Accepted: 14 Juillet 2019 y Published: 21 October 2019 DOI:10.20870/oeno-one.2019.53.4.2404 VINE AND WINE OPEN ACCESS JOURNAL Molecular characterization of Vitis vinifera L. local cultivars from volcanic areas (Canary Islands and Madeira) using SSR markers Gemma Marsal 1, Juan Jesús Méndez 2, Josep Maria Mateo 3, Sergi Ferrer 4, Juan Miguel Canals 1, Fernando Zamora 1 and Francesca Fort *1 1Grup de Tecnologia Enològica (TECNENOL), Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Campus Sescelades, C/ Marcel·lí Domingo, 1. E-43007-Tarragona, Spain 2Bodegas Viñátigo , Travesía Juandana, E-38441-La Guancha Santa Cruz de Tenerife, Islas Canarias, Spain 3Grup CRISES, Departament d’Enginyeria Informàtica i Matemàtiques, Universitat Rovira i Virgili, Av. Països Catalans, 26. E-43007-Tarragona, Spain 4Grup Enolab, Departament de Microbiologia, Facultat de Biologia, Universitat de València, C/ Doctor Moliner, 50. E-46100 Burjassot-València, Spain *Corresponding author: [email protected] ABSTRACT Aim: This study characterises and identifies 79 grapevine accessions from the Canary Islands and 14 from Madeira using simple sequence repeat ( SSR) analysis. Methods and Results: A kit of 20 microsatellites or simple sequence repeats (SSRs) were used to obtain the molecular profiles of the 93 accessions in this study. The results allowed us to identify four new cultivars (Bienmesabe tinto, Burra volcanica, Vallera, Verijadiego negro), two new colour mutations (Listan rosa, Mollar cano rosado) and two unknown molecular profiles from Madeira. Furthermore, we propose that eight names of varieties be included in the Vitis International Variety Catalogue ( VIVC) as prime names, and 38 accession names as synonyms, 19 of which are regarded as new synonyms of the 12 varieties.
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O R N G E B U B B L Y R O
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Csw-Workbook-Answer-Key
Wine Education and Certification Programs an educational resource published by the Society of wine educators Certified ANSWER KEY To Accompany the SpeCialiSt 2014 CSW Study Guide of wine Work Book www.societyofwineeducators.org 202.408.8777 wine CompoSition and ChemiStry CHAPTER ONE CHAPTER 1: WINE COMPOSITION AND CHEMISTRY Exercise 1: Wine Components: Matching Exercise 4: Phenolic Compounds and Other 1. Tartaric Acid Components: True or False 2. Water 1. False 3. Legs 2. True 1 4. Citric Acid 3. True 5. Ethyl Alcohol 4. True CHAPTER ONE 6. Glycerol 5. False 7. Malic Acid 6. True 8. Lactic Acid 7. True 9. Succinic Acid 8. False 10. Acetic Acid 9. False WINE COMPOSITION AND CHEMISTRY 10. True Exercise 2: Wine Components: Fill in the Blank/ 11. False Short Answer 12. False 1. Tartaric Acid, Malic Acid, and Citric Acid 2. Citric Acid Chapter 1 Checkpoint Quiz 3. Tartaric Acid 1. C 4. Malolactic Fermentation 2. B 5. TA (Total Acidity) 3. D 6. The combined chemical strength of all acids present. 4. C 7. 2.9 (considering the normal range of wine 5. A pH ranges from 2.9 – 3.9) 6. C 8. 3.9 (considering the normal range of wine 7. B pH ranges from 2.9 – 3.9) 8. A 9. Glucose and Fructose 9. D 10. Dry 10. C Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 2. Vanillin 3. Resveratrol 4. Ethyl Acetate 5. Acetaldehyde 6. Anthocyanins 7. Tannins 8. Esters 9. Sediment 10. Sulfur 11. Aldehydes 12. Carbon Dioxide wine faultS CHAPTER TWO CHAPTER 2: WINE FAULTS Exercise 1: Wine Faults: Matching Chapter 2 Checkpoint Quiz 1.
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