DOCSLIB.ORG

European Commission

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

C 94/4 EN Offi cial Jour nal of the European Union 23.3.2020 OTHER ACTS EUROPEAN COMMISSION Publication of the single document referred to in Article 94(1)(d) of Regulation (EU) No 1308/2013 of the European Parliament and of the Council and of the reference to the publication of the product specification for a name in the wine sector (2020/C 94/03) This publication confers the right to oppose the application pursuant to Article 98 of Regulation (EU) No 1308/2013 of the European Parliament and of the Council (1) within two months from the date of this publication. SINGLE DOCUMENT ’Achterhoek – Winterswijk’ Reference number: PDO-NL-02402 Date of application: 21 November 2017 1. Name to be registered Achterhoek – Winterswijk 2. Geographical indication type PDO – Protected designation of origin 3. Categories of grapevine products 1. Wine 3. Liqueur wine 5. Quality sparkling wine 9. Aerated semi-sparkling wine 15. Wine from raisined grapes 16. Wine from overripe grapes 4. Description of the wine(s) Wine category 1: WINE: red wine, dry, fruity or sweet Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof Organoleptic properties Colour: dark red, depending on the combination of varieties Aroma: dark red fruit such as forest fruits, blackberries and cherries. The specific aroma depends on the combination of the varieties. Taste: fine fruit aromas for an accessible wine, contains tannins. (1) OJ L 347, 20.12.2013, p. 671. 23.3.2020 EN Offi cial Jour nal of the European Uni on C 94/5 Analytical characteristics The sugar content of the dry, fruity wine is between 0,5 and 6 grams/litre. The sweet red wines have a sugar content of between 15 and 30 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 63,84 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 1: WINE: red wine, barrel-aged Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof Organoleptic properties Colour: intense red, depending on the combination of varieties Aroma: dark red fruit such as forest fruits, blackberries and cherries. The specific aroma depends on the combination of the varieties. Taste: full-bodied wines with vanilla notes, based on a ripe tannin structure Analytical characteristics The wine has a sugar content of between 0,5 and 6 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 11,5 Minimum total acidity 63,84 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 1: WINE: white wine, dry, fruity or sweet Grape varieties: Johanniter (B), Souvignier Gris (Rs), Solaris (B), Merzling (B) or a coupage of those varieties Organoleptic properties Colour: between yellow and golden yellow, depending on the combination C 94/6 EN Offi cial Jour nal of the European Union 23.3.2020 Aroma: for Solaris and Merzling wines: tropical fruit; Johanniter and Souvignier Gris wines have an aroma of ripe fruit, such as yellow apples. Taste: fruity and fresh, Johanniter wines containing notes of Riesling, in part because of their acidity, while Souvignier Gris are fuller-bodied. Solaris wines have a refreshing acidity and Merzling wines combine sweetness with acidic fruitiness. Analytical characteristics Sugar content of dry wine: between 1 and 8 grams/litre Sugar content of sweet wine: between 15 and 30 grams/litre The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 77,14 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 1: WINE: white wine, barrel-aged Grape variety: Solaris (B) Organoleptic properties Colour: golden yellow Aroma: bouquet of native fruits and tropical fruits such as mango or ripe pineapple Taste: acidic freshness. The barrels give the wine its woody notes and creamy taste. Analytical characteristics The wine has a sugar content of between 15 and 30 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 77,14 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 1: WINE: rosé wine, with a full fruitiness Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof, possibly also with Solaris (B)/Johanniter (B) Organoleptic properties Colour: salmon pink Aroma: sweetish red fruit 23.3.2020 EN Offi cial Jour nal of the European Uni on C 94/7 Taste: fruity, somewhat sweet character, full-flavoured Analytical characteristics The wine has a sugar content of between 3 and 10 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 63,84 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 3: LIQUEUR WINE, red Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N) or a coupage thereof Organoleptic properties Colour: red Aroma: sweet, blackcurrants, slightly spicy Taste: spicy, with an even balance between sweetness and fruity acidity Analytical characteristics The wine has a sugar content of between 50 and 100 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 18 Minimum total acidity 63,84 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 5: QUALITY SPARKLING WINE, white Grape varieties: Johanniter (B), Souvignier Gris (Rs), Solaris (B) or a coupage of those varieties Organoleptic properties Colour: white Aroma: apple, citrus Taste: fruity, fresh with tiny bubbles, fairly full-bodied Analytical characteristics The wine has a sugar content of between 5 and 16 grams/litre. C 94/8 EN Offi cial Jour nal of the European Union 23.3.2020 The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10,5 Minimum total acidity 79,8 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 9: Aerated SEMI-SPARKLING WINE, rosé Grape varieties: Regent (N), Pinotin (N), Acolon (N), Cabertin (N), Cabernet Cortis (N), Monarch (N) or a coupage thereof, possibly also with Solaris/Johanniter (B) Organoleptic properties Colour: salmon pink Aroma: light, red fruit Taste: fruity, producing a tingling sensation Analytical characteristics The wine has a sugar content of between 5 and 16 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 10 Minimum total acidity 63,84 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 15: WINE from raisined grapes, white Grape variety: Solaris (B) Organoleptic properties Colour: golden yellow Aroma: ripe tropical fruit, honey Taste: full-bodied, creamy, sweet with a full-bodied freshness Analytical characteristics The wine has a sugar content of between 120 and 240 grams/litre. The characteristics below for which no values are specified are in line with the limits laid down in the EU Regulations. 23.3.2020 EN Offi cial Jour nal of the European Uni on C 94/9 General analytical characteristics Maximum total alcoholic strength (in % volume) Minimum actual alcoholic strength (in % volume) 9 Minimum total acidity 66,5 milliequivalents per litre Maximum volatile acidity (in milliequivalents per litre) Maximum total sulphur dioxide (in milligrams per litre) Wine category 16: WINE from overripe grapes, white Grape variety: Solaris (B) Organoleptic properties Colour: golden yellow Aroma: ripe tropical fruit, honey Taste: full-bodied,
Recommended publications
  • Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges

    Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges

    HCS Series Number 853 ANNUAL OGIC REPORT (1 July ’16 – 30 June ‘17) Viticulture Research and Outreach Addressing the Ohio Grape and Wine Industry Production Challenges Imed Dami, Professor & Viticulture State Specialist Diane Kinney, Research Assistant II VITICULTURE PROGRAM Department of Horticulture and Crop Science 1 Table of Contents Page Executive Summary……………………………………………………………………………………………………..………….3 2016 Weather………………………………………………………………………………………………………………….……..5 Viticulture Research……………………………………………………………………………………………………….…… 10 Project #1: Trunk Renewal Methods for Vine Recovery After Winter Injury……………………………………… 11 Project #2: Evaluation of Performance and Cultural Practices of Promising Wine Grape Varieties….. 16 Viticulture Production…………………………………………………………………………………………………………….28 Commercial Expansion of Varieties New to Ohio………………………………………………………………………………….28 Viticulture Extension & Outreach……………………………………………………………………………………………41 OGEN and Fruit Maturity Updates………………………………………………………………………………………………………. 41 Ohio Grape & Wine Conference………………………………………………………………………………………………………….. 42 Industry Field Day and Workshops………………………………………………………………………………………………………. 43 “Buckeye Appellation” Website………………………………………………………………………………………………………….. 45 Industry Meetings………………………………………………………………………………………………………………………………. 45 Professional Meetings…………………………………………………………………………………………………………………………. 45 Student Training & Accomplishments…………………………………………………………………………………… 49 Honors & Awards………………………………………………………………………………………………………………….. 50 Appendix……………………………………………………………………………………………………………………………….
  • Observations of German Viticulture

    Observations of German Viticulture

    Observations of German Viticulture GregGreg JohnsJohns TheThe OhioOhio StateState UniversityUniversity // OARDCOARDC AshtabulaAshtabula AgriculturalAgricultural ResearchResearch StationStation KingsvilleKingsville The Group Under the direction of the Ohio Grape Industries Committee Organized by Deutsches Weininstitute Attended by 20+ representatives ODA Director & Mrs. Dailey OGIC Mike Widner OSU reps. Todd Steiner & Greg Johns Ohio (and Pa) Winegrowers / Winemakers Wine Distributor Kerry Brady, our guide Others Itinerary March 26 March 29 Mosel Mittelrhein & Nahe Join group - Koblenz March 30 March 27 Rheingau Educational sessions March 31 Lower Mosel Rheinhessen March 28 April 1 ProWein - Dusseldorf Depart Observations of the German Winegrowing Industry German wine educational sessions German Wine Academy ProWein - Industry event Showcase of wines from around the world Emphasis on German wines Tour winegrowing regions Vineyards Wineries Geisenheim Research Center German Wine Academy Deutsches Weininstitute EducationEducation -- GermanGerman StyleStyle WinegrowingWinegrowing RegionsRegions RegionalRegional IdentityIdentity LabelingLabeling Types/stylesTypes/styles WineWine LawsLaws TastingsTastings ProWein German Winegrowing Regions German Wine Regions % white vs. red Rheinhessen 68%White 32%Red Pfalz 60% 40% Baden 57% 43% Wurttemberg 30% 70%*** Mosel-Saar-Ruwer 91% 9% Franken 83% 17% Nahe 75% 25% Rheingau 84% 16% Saale-Unstrut 75% 25% Ahr 12% 88%*** Mittelrhein 86% 14%
  • 2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, the Ohio State University

    2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, the Ohio State University

    OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER 2019 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, The Ohio State University. Thanks to the continuous interest by Ohio growers and vintners and support by the Ohio Grape Industries Committee, we are pleased to resume monitoring fruit maturity progression of varieties grown at the research vineyards during the 2019 season. This information will be sent weekly to OGEN subscribers and posted on the program website, Buckeye Appellation. The date of berry sampling and corresponding heat units or growing degree days (GDD) are included. Note that the GDD in your location could be higher or lower than that at our sites. For example, at the Wooster research vineyard, grape ripening of similar varieties is typically 1 to 2 weeks behind central and southern Ohio, and 1 to 2 weeks ahead of more northern latitude vineyards and on Lake Erie shores. To determine the GDD in your location, visit the OSU-GDD Calculator. To learn more about monitoring fruit maturity and berry sampling, please read OSU factsheet at the following link: Are your grapes ready to pick? Click here for Fruit maturity from previous years. We wish you bountiful and successful harvest!! rape maturity of grape varieties at the Wooster research vineyard: G (1) Sampling Date: 8/20/2019 (GDD=2138) 100 Harvest Variety Berry SS (%) pH T.A. (g/L) FMI Date wt (g) Chardonnay 136 15.2 2.93 16.9 9 Chambourcin 187 14.3 2.79 18.3 8 La Crescent 138 17.9 2.89 16.0 11 Marquette 144 18.3 2.90 16.1 11 Regent 169 17.0 3.20 13.3 13 Sauvignon blanc 139 17.5 2.94 16.8 10 *SS: soluble solids, which estimate sugar concentration in grape juice using a refractometer.
  • Phenolic Compounds As Markers of Wine Quality and Authenticity

    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.
  • Untersuchung Der Transkriptionellen Regulation Von Kandidatengenen Der Pathogenabwehr Gegen Plasmopara Viticola in Der Weinrebe

    Untersuchung Der Transkriptionellen Regulation Von Kandidatengenen Der Pathogenabwehr Gegen Plasmopara Viticola in Der Weinrebe

    Tina Moser Institut für Rebenzüchtung Untersuchung der transkriptionellen Regulation von Kandidatengenen der Pathogenabwehr gegen Plasmopara viticola in der Weinrebe Dissertationen aus dem Julius Kühn-Institut Julius Kühn-Institut Bundesforschungsinstitut für Kulturpfl anzen Kontakt/Contact: Tina Moser Arndtstraße 6 67434 Neustadt Die Schriftenreihe ,,Dissertationen aus dem Julius Kühn-lnstitut" veröffentlicht Doktorarbeiten, die in enger Zusammenarbeit mit Universitäten an lnstituten des Julius Kühn-lnstituts entstanden sind The publication series „Dissertationen aus dem Julius Kühn-lnstitut" publishes doctoral dissertations originating from research doctorates completed at the Julius Kühn-Institut (JKI) either in close collaboration with universities or as an outstanding independent work in the JKI research fields. Der Vertrieb dieser Monographien erfolgt über den Buchhandel (Nachweis im Verzeichnis lieferbarer Bücher - VLB) und OPEN ACCESS im lnternetangebot www.jki.bund.de Bereich Veröffentlichungen. The monographs are distributed through the book trade (listed in German Books in Print - VLB) and OPEN ACCESS through the JKI website www.jki.bund.de (see Publications) Wir unterstützen den offenen Zugang zu wissenschaftlichem Wissen. Die Dissertationen aus dem Julius Kühn-lnstitut erscheinen daher OPEN ACCESS. Alle Ausgaben stehen kostenfrei im lnternet zur Verfügung: http://www.jki.bund.de Bereich Veröffentlichungen We advocate open access to scientific knowledge. Dissertations from the Julius Kühn-lnstitut are therefore published open
  • Guide H-309: Grape Varieties for North-Central New Mexico

    Guide H-309: Grape Varieties for North-Central New Mexico

    COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES Grape Varieties for North-central New Mexico Revised by William “Gill” Giese and Kevin Lombard1 aces.nmsu.edu/pubs • Cooperative Extension Service • Guide H-309 The College of Agricultural, Consumer and Environmental Sciences is an engine for economic and community development in New © Alika1712 | Dreamstime.com INTRODUCTION Mexico, improving Grapes (Vitis spp.) are the most widely grown perennial fruit crop in the world. They are grown in home gardens for fruit and landscape the lives of New purposes or commercially for wine, raisins, or fresh consumption as “table” grapes. A cultivated variety, or “cultivar,” is a formal term for Mexicans through variety. Variety is the more common term, and will be used in this publication. Selecting grape varieties that are adapted to prevailing academic, research, climatic and soil conditions is an important step before planting. Very few locations above 6,000 feet in elevation are successful grape pro- and Extension duction sites. Suitable growing conditions at lower elevations are still very site-specific due to the major threat to grape culture: winter or programs. frost injury. Winter injury occurs at subfreezing temperatures during vine dormancy when no green tissue is present. Frost injury occurs at subfreezing temperatures when green tissue is present. A variety’s win- ter hardiness, or ability to withstand cold temperatures, depends on its genetic makeup or “type.” In addition to winter hardiness, other considerations when selecting a variety are its fruit characteristics, number of frost-free days required for ripening, disease susceptibility, yield potential, growth habit, and other cultural requirements.
  • Chemical Characteristics of Wine Made by Disease Tolerant Varieties

    Chemical Characteristics of Wine Made by Disease Tolerant Varieties

    UNIVERSITÀ DEGLI STUDI DI UDINE in agreement with FONDAZIONE EDMUND MACH PhD School in Agricultural Science and Biotechnology Cycle XXX Doctoral Thesis Chemical characteristics of wine made by disease tolerant varieties PhD Candidate Supervisor Silvia Ruocco Dr. Urska Vrhovsek Co-Supervisor Prof. Doris Rauhut DEFENCE YEAR 2018 To the best gift that life gave us: to you Nonna Rosa CONTENTS Abstract 1 Aim of the PhD project 2 Chapter 1 Introduction 3 Preface to Chapter 2 17 Chapter 2 The metabolomic profile of red non-V. vinifera genotypes 19 Preface to Chapter 3 and 4 50 Chapter 3 Study of the composition of grape from disease tolerant varieties 56 Chapter 4 Investigation of volatile and non-volatile compounds of wine 79 produced by disease tolerant varieties Concluding remarks 140 Summary of PhD experiences 141 Acknowledgements 142 Abstract Vitis vinifera L. is the most widely cultivated Vitis species around the world which includes a great number of cultivars. Owing to the superior quality of their grapes, these cultivars were long considered the only suitable for the production of high quality wines. However, the lack of resistance genes to fungal diseases like powdery and downy mildew (Uncinula necator and Plasmopara viticola) makes it necessary the application of huge amounts of chemical products in vineyard. Thus, the search for alternative and more sustainable methods to control the major grapevine pathogens have increased the interest in new disease tolerant varieties. Chemical characterisation of these varieties is an important prerequisite to evaluate and promote their use on the global wine market. The aim of this project was to produce a comprehensive study of some promising new disease tolerant varieties recently introduced to the cultivation by identifying the peculiar aspects of their composition and measuring their positive and negative quality traits.
  • Henderson Street Names A

    Henderson Street Names A

    Henderson Street Names STREET NAMEP* FIRE SAM NUMBERING ADDRESS LOCATION MAP MAP STARTS/ENDS A Abbeystone Circle 3728-94 86 Mystical / 360’ CDS 2484-2495 Sunridge Lot 21 Abbington Street 3328-43 77 Courtland / Muirfield 300-381 Pardee GV South Abby Avenue 3231-64 120 Dunbar / Sheffield 1604-1622 Camarlo Park Aberdeen Lane 3229-23 102 Albermarle / Kilmaron 2513-2525 Highland Park Abetone Avenue 4226-16 422 CDS/Cingoli Inspirada Pod 3-1 Phase 2 Abilene Street (Private 3637-94, 260 Waterloo / Mission / San 901-910 Desert Highlands; Blk Mt Ranch within Blk Mtn Ranch) 3737-14 Bruno Ability Point Court 3533-48 169 Integrity Point / 231-234 Blk Mt Vistas Parcel C Unit 3 Abracadabra Avenue 3637-39 259 Hocus Pocus / Houdini 1168-1196 Magic View Ests Phs 2 Abundance Ridge Street 3533-46/56 169 Solitude Point / Value 210-299 Blk Mt Vistas Parcel C Unit 2, 3 Ridge Acadia Parkway 3332-92 143 Bear Brook/American Acadia Phase I Pacific Acadia Place 3329-63 99 Silver Springs / Big Bend No #’s Parkside Village Acapulco Street 3638-42 270 DeAnza / Encanto 2005-2077 Villa Hermosa Accelerando Way 3236-85 233 Barcarolle/Fortissimo Cadence Village Phase 1-G4 Ackerman Lane 3329-16 100 Magnolia / CDS 400-435 The Vineyards Acorn Way 3427-52 54 Wigwam / Pine Nut No #’s Oak Forest Acoustic Street 3537-29 257 Canlite / Decidedly 1148-1176 The Downs Unit 3 Adagietto Drive 3828- 87, 88 Moresca / Reunion 1361-1399 Coventry Homes @ Anthem 3, 4 66/56/46 Adagio Street 3728-11 85 Anchorgate / Day Canyon 801-813 Sunridge Lot 18 Adams Run Court 3735-63 218 155' CDS
  • Sixth International Congress on Mountain and Steep Slope Viticulture

    Sixth International Congress on Mountain and Steep Slope Viticulture

    SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE San Cristobal de la Laguna (Isla de Tenerife) – España 26 – 28 de Abril de 2018 “Viticultura heroica: de la uva al vino a través de recorridos de sostenibilidad y calidad" “Heroic viticulture: from grape to win through sustainability and quality” ACTOS PROCEEDINGS COMUNICACIONES ORALES ORAL COMMUNICATIONS ISBN 978-88-902330-5-0 PATROCINIOS Generating Innovation Between Practice and Research SEXTO CONGRESO INTERNACIONAL SOBRE VITICULTURA DE MONTAÑA Y EN FUERTE PENDIENTE SIXTH INTERNATIONAL CONGRESS ON MOUNTAIN AND STEEP SLOPE VITICULTURE SESIÓN I SESSION I Mecanización y viticultura de precisión en los viñedos en fuerte pendiente Mechanization and precision viticulture for steep slope vineyard PATROCINIOS Generating Innovation Between Practice and Research Steep slope viticulture in germany – dealing with present and future challenges Mathias Scheidweiler1, Manfred Stoll1, Hans-Peter Schwarz2, Andreas Kurth3, Simone Mueller Loose3, Larissa Strub3, Gergely Szolnoki3, and Hans-Reiner Schultz4 1) Dept. of General and Organic Viticulture, Geisenheim University, Von-Lade-Strasse, 65366 Geisenheim, Germany. [email protected] 2) Department of Engineering, Geisenheim University 3) Department of Business Administration and Market Research, Geisenheim University 4) President, Geisenheim University ABSTRACT For many reasons the future viability of steep slope viticulture is under threat, with changing climatic conditions and a high a ratio of costs to revenue some of the most immediate concerns. Within a range of research topics, steep slope viticulture is still a major focus at the University of Geisenheim. We will discuss various aspects of consumer´s recognition, viticultural constraints in terms of climatic adaptations (water requirements, training system or fruit composition) as well as innovations in mechanisation in the context of future challenges of steep slope viticulture.
  • Determining Grape Maturity and Fruit Sampling

    Determining Grape Maturity and Fruit Sampling

    OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER OHIO STATE UNIVERSITY EXTENSION 2018 Grape Maturity at OSU Research Vineyards Imed Dami, Diane Kinney, Andy Kirk, Yvonne Woodworth, The Ohio State University. Thanks to the continuous interest by Ohio growers and vintners and support by the Ohio Grape Industries Committee, we are pleased to resume monitoring fruit maturity progression of varieties grown at the research vineyards during the 2018 season. This information will be sent weekly to OGEN subscribers and posted on the program website, Buckeye Appellation. The date of berry sampling and corresponding heat units or growing degree days (GDD) are included. Note that the GDD in your location could be higher or lower than that at our sites. For example, at the Wooster research vineyard, grape ripening of similar varieties is typically 1 to 2 weeks behind central and southern Ohio, and 1 to 2 weeks ahead of more northern latitude vineyards and on Lake Erie shores. To determine the GDD in your location, visit the OSU-GDD Calculator. To learn more about monitoring fruit maturity and berry sampling, please read OSU factsheet at the following link: Are your grapes ready to pick? Click here for Fruit maturity from previous years. We wish you bountiful and successful harvest!! Grape maturity of grape varieties at the Wooster research vineyard: (1) Sampling Date: 8/20/2018 (GDD=2242) 50 Berry Variety SS (%) pH T.A. (g/L) FMI wt (g) Cabernet franc 70 15.7 2.95 17.9 9 La Crescent 71 19.5 2.99 18.4 11 Marquette 69 20.9 3.07 14.7 14 Regent 99 19.1 3.22 7.7 25 Sauvignon blanc 80 19.6 3.03 11.1 18 *SS: soluble solids, which estimate sugar concentration in grape juice using a refractometer.
  • Wine Grape Variety Trial for Maritime Western Washington 2000-2008

    Wine Grape Variety Trial for Maritime Western Washington 2000-2008

    Summary of Results: Wine Grape Variety Trial for Maritime Western Washington 2000-2008 Wine Grape Cultivar Trials 2000-2008 in the Cool Maritime Climate of Western WA Gary Moulton, Carol Miles, Jacqueline King, and Charla Echlin WSU Mount Vernon NWREC 16650 State Route 536, Mount Vernon, WA 98273 Tel. 360-848-6150 Email [email protected] http://extension.wsu.edu/maritimefruit/Pages/default.aspx Wines produced from grapes grown in cool climate regions have generally low alcohol content, low viscosity, and high fruit aromas and flavor (Casteel, 1992; Jackson and Schuster, 1977; Zoecklein, 1998). Certain varietals from Germany, Austria Russia, Hungary, and Armenia, as well as some common French varieties such as Pinot Noir and Pinot Gris can produce excellent fruity wines in western Washington. Selection of the right clone is important and knowing the heat units of your site will greatly aid in the selection of which varieties to grow. The cool maritime region of western Washington is on the very low end of the spectrum with respect to the number of growing degree days (GDD) needed for ripening the more common wine grape cultivars. Although the Puget Sound region has a long growing season in terms of frost free days, mesoclimates within the area range from below 1200 GDD to 2200 GDD. The Washington State University Mount Vernon Northwestern Washington Research and Extension Center (WSU Mount Vernon NWREC) research site is located at 12 feet above sea level in the Skagit Valley floodplain, 3 miles from the Puget Sound. Since 2002, annual GDD averaged 1693; in 2003 there was a spike in GDD of 1965.
  • Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

    Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines

    foods Article Exploring the Typicality, Sensory Space, and Chemical Composition of Swedish Solaris Wines Gonzalo Garrido-Bañuelos 1,* , Jordi Ballester 2 , Astrid Buica 3 and Mihaela Mihnea 4,* 1 Agriculture and Food, Product Design—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden 2 Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France; [email protected] 3 South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa; [email protected] 4 Material and exterior design, Perception—RISE—Research Institutes of Sweden, 41276 Göteborg, Sweden * Correspondence: [email protected] (G.G.-B.); [email protected] (M.M.) Received: 21 July 2020; Accepted: 8 August 2020; Published: 12 August 2020 Abstract: The Swedish wine industry has exponentially grown in the last decade. However, Swedish wines remain largely unknown internationally. In this study, the typicality and sensory space of a set of twelve wines, including five Swedish Solaris wines, was evaluated blind by Swedish wine experts. The aim of the work was to evaluate whether the Swedish wine experts have a common concept of what a typical Solaris wines should smell and taste like or not and, also, to bring out more information about the sensory space and chemical composition of Solaris wines. The results showed a lack of agreement among the wine experts regarding the typicality of Solaris wines. This, together with the results from the sensory evaluation, could suggest the possibility of different wine styles for Solaris wines.