DOCSLIB.ORG

Managing the Vines Climate & Winemaking Wine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Managing the Vines Climate & Winemaking Wine TerroirAn Integrated Wine Science Publication FOOD & WINE finding the perfect match OFF TO MARKET who buys what? LANGUAGE OF TASTE making sense of it all WHY BUBBLES? the physics facts MANAGING THE VINES computers replacing shovels CLIMATE & WINEMAKING forecasting change WINE BOTTLES what goes on inside HEALTHY DRINKING pour a glass of goodness WET SCHEMES irrigation for everyone iSci VINTAGE 2016 iSci VINTAGE 2016 Terroir An Integrated Wine Science Publication Established 2013 Terroir is published by Integrated Science at McMaster University as part of the ISCI 3A12 Wine Science Project, with management by: Dr. Carolyn Eyles, Russ Ellis, Sarah Robinson For further information about the project, please contact us at [email protected] WINE SCIENCE Table of Contents 2 PERFECT PAIRINGS: THE SCIENCE OF HOW CAN SOMETHING THAT TASTES SO GOOD FOOD AND WINE MATCHMAKING: BE SO INTERESTING SCIENTIFICALLY? Andres, C., Bohn, M.K., Darville-O’Quinn, P., Mathialagan, A., Hanuschak, J. Working in small groups, students in ISCI 3A12 examine the science behind wine making, from the art 11 MARKET SEGMENTATION IN THE of viticulture to its eventual consumption by the WINE INDUSTRY: Pour-Bahreini, A., public. Students perform literature-based reviews and Krynski, J., Bullen, A., Bowman, D., Hanson- original research in order to understand the wine Wright, B. industry and its complexity; including the environmental requirements and consequences of 21 TRANSLATING WINE TASTING winemaking, the short- and long-term health effects of TERMINOLOGY INTO SCIENCE: Ahmed, drinking wine, and what factors contribute to the R., Bandura, J., Gupta, A., Pahwa, J., van der quality, aroma, and taste of wine. This research was Vliet, V. formatted to resemble a publicly accessible scientific article, and compiled to create each Vintage of Terroir. 31 BUBBLE FIZZICS: Farmer, W., Green, L., Nugent, M., Panuelos, J., Zhang, S. This Publication is written by members of the THE APPLICATION OF PRECISION ISCI 3A12 class of 2016 41 VITICULTURE TECHNIQUES TO THE NIAGARA REGION: Wilson, A., Aharoni, J., Basinski-Ferris, A., Narayanan, A., Pantaleo, J. 53 THE CHANGING CLIMATE OF VITICULTURE IN NIAGARA: Al-Atout, R., Chong, M., Edwards, R., Marr, A., Nelson, C. 63 BOTTLE AGING: THE EFFECTS OF CHEMICAL AND PHYSICAL FACTORS ON WINE MATURATION: Budhram, D., Kurian, R., Maddiboina, D., Martin, D., Or, T. 74 WINE: THE GOOD-FOR-YOU DRINK: Anderson, M., Koshyk, O., Maloney, J., Martin, V., McGlynn, B. 85 TO IRRIGATE OR NOT TO IRRIGATE: THAT IS THE QUESTION: Fare, I., Jayasankar, V., Masschelein, C., Schneider, J., Cover Image: A good image of the color of red. Tian, S. Wikimedia Commons. Francesco Pappalardo. 2010 Table of Contents Image: Barrel room. Wikimedia Commons. Michael Clarke. 2010. EDITOR: Russ Ellis TERROIR | 1 Perfect Pairings: The Science of Food and Wine Matchmaking Chimira Andres, Mary Kathryn Bohn, Paige Darville-O’Quinn, Aarani Mathialagan & Jennifer Hanuschak f The history of wine is rooted in not only viticulture, but also the regional food with which it has been enjoyed throughout the ages. Classic food pairings thus originated from what was available in the region – perhaps a Burgundy red wine with succulent lamb or an Italian Merlot with Parmesan cheese. As the culture and economic status of these countries evolved, so did the relationship between their food and wine. Their pairings developed from convenient to purposeful using the combination of specific flavour profiles. In the 1980s, food and wine pairings became a staple in high-end restaurants and rapidly became integrated into the dining experience. The current interest in the pairing experience has become so popular that the principle trickled down to the formation of strategic alliances along wine routes. Although there is no controversy as to whether food and wine pairings work, there is still much debate as to why certain things pair together. Is it purely chemical? Soil-based? Culture-based? Is 2there 2| VINTAGE such thing as 2016a chemically perfect pair? These are the questions this article will explore. WINE CHARACTERISTICS AND FLAVOUR (Harrington, 2008). For instance, a lemon tart can CATEGORIES be paired with a Canadian ice wine, suppressing the tangy quality of the tart with sweetness of the A dinner party attendee holds up a glass of wine, wine. letting the candlelight shine through, swirls the contents around, and makes some The final aroma and flavour profile of a wine are pronouncement that “It is soft and sensuous – strongly dependent on all aspects of viticultural quite an improvement over the 65s, which were practices. Seven major flavour categories are dry and flaccid.” A brief discussion may ensue on fruity, nutty, smoky, herbal, buttery, floral, and which descriptors best fit the wine. Despite the earthy (Lawless, 1984; Harrington, 2008). The extensive literature on wines, minimal agreement relative success of a food and wine pairing relies occurs between wine-connoisseurs regarding the upon the match using either similarity or contrast, structure of the vocabulary (Lehrer, 1975). as well as flavour intensity (Harrington, 2008). Dominant flavours present in food are distinct The absence of a common understanding of and require minimal evaluation. descriptive terms can be, in part, attributed to the lack of knowledge of the average consumer Texture in wine encompasses body, astringency, regarding wine. Comprehensive research on wine and structure, with a range of mouthfeel has indicated that experts show superior wine characteristics. Mouthfeel is an important discrimination on several properties including characteristic of wine evaluations; it is a concept sweetness, acidity, and tannin levels (Lawless, employed by evaluators to assess the level of 1984; Solomon, 1990; Harrington, 2008). astringency in wine (Harrington, 2008). Tannin Standardized terminology aids in the research and creates the sensory attribute of astringency in critical evaluation of food and wine pairings to wine, often described as a puckery sensation in provide valid and reliable conclusions. the mouth. Terminology used to describe astringency includes rich, parching, and The exploration of food and wine pairings begins aggressive (Gawel, Oberholster, and Francis, with the identification of distinct characteristics 2000). Alcohol in wine works in tandem with including flavour, aroma, texture, and the sweetness and tannin levels, remaining a key interactions between them. Sensory properties of element in food and wine pairing considerations. wine encompass multiple sensations of acidity, During the wine-production process, oak barrels sweetness, bitterness, flavour, viscosity, warmth, impart flavour, colour, aroma, and body to a and astringency (Gawel, Oberholster, and finished wine. Tannins, alcohol, oak, and other Francis, 2000). An expansive range of terms is elements work in tandem to provide perceptions used to describe wine acidity, ranging from flat, of body and texture in wine. Levels of overall soft, and flaccid for low acidity to sharp, tart, and body in wine range from thin to heavy. Thin- green for high acidity (Harrington, 2008). Wine bodied wine indicates a wine with low tannin, low sweetness ranges from bone dry, indicating alcohol, and minimal oak, while heavy body imperceptible sweetness, to very sweet, indicating indicates high tannin, high alcohol, and heavy oak a high level of perceptibility. Sweetness levels in (Harrington, 2008). food follow the same principle, allowing wine experts to anticipate the level of match between pairings (see Table 1). An established pairing rule indicates that the acidity or sweetness level in food must be less than or equal to that in the wine TERROIR | 3 TABLE 1: ANTICIPATED LEVEL OF FOOD & WINE CAUSES OF PERCEIVED INTERACTION: MATCH. Different food items paired with suggested wines and anticipated level of match, based upon the synergistic HOW DOES FOOD & WINE INTERACT? interactions of food and wine characteristics (Harrington, 2008). Food and wine pairings are often advertised as perfect matches whose tantalizing tastes promise Anticipated Food Item Suggested Wine(s) Level of to transcend all prior sensory experiences. Now Match that characteristics of food and wine have been Artichokes A crispy white – New Neutral to good or Zealand Sauvignon Blanc or separately defined, oenologists and sommeliers asparagus white Rioja; if served with have recently started collaborating to chemically melted butter, a young, crisp Chardonnay define a perfect pair. The majority of current Caesar A full-flavoured white such Refreshment to literature regarding food and wine pairings is salad as cool/moderate-climate neutral Chardonnay (New York or anecdotal and entirely based on trial and error - a Washington) sweet Riesling with decadent crab cakes or classic Chicken Gewürztraminer or Riesling Neutral Champagne with caviar. The question still curry with lime remains as to why these pairings work so effortlessly (Harrington, 2005). Ceviche A tart Sauvignon Blanc from Neutral New Zealand, Sancerre One of the most common Sommelier: A Fruit salad A sparkling wine such as Good pairings worldwide is wine person who specializes Moscato d’Asti and cheese. It is thus the in all aspects of wine Gazpacho Sauvignon Blanc or Good primary food pairing service and food and Manzanilla Sherry wine pairing. Lemon tart Canadian ice wine, Riesling Good to studied in literature. synergistic Studies that incorporate Salads Sauvignon Blanc, Riesling, Refreshment to (general Pinot Grigio, dry rosé,
Load more

Recommended publications
  • Terroir and Precision Viticulture: Are They Compatible ?
    TERROIR AND PRECISION VITICULTURE: ARE THEY COMPATIBLE ? R.G.V. BRAMLEY1 and R.P. HAMILTON1 1: CSIRO Sustainable Ecosystems, Food Futures Flagship and Cooperative Research Centre for Viticulture PMB No. 2, Glen Osmond, SA 5064, Australia 2: Foster's Wine Estates, PO Box 96, Magill, SA 5072, Australia Abstract Résumé Aims: The aims of this work were to see whether the traditional regionally- Objectifs : Les objectifs de ce travail sont de montrer si la façon based view of terroir is supported by our new ability to use the tools of traditionnelle d’appréhender le terroir à l'échelle régionale est confirmée Precision Viticulture to acquire detailed measures of vineyard productivity, par notre nouvelle capacité à utiliser les outils de la viticulture de précision soil attributes and topography at high spatial resolution. afin d’obtenir des mesures détaillées sur la productivité du vignoble, les variables du sol et la topograhie à haute résolution spatiale. Methods and Results: A range of sources of spatial data (yield mapping, remote sensing, digital elevation models), along with data derived from Méthodes and résultats : Différentes sources de données spatiales hand sampling of vines were used to investigate within-vineyard variability (cartographie des rendements, télédétection, modèle numérique de terrain) in vineyards in the Sunraysia and Padthaway regions of Australia. Zones ainsi que des données provenant d’échantillonnage manuel de vignes of characteristic performance were identified within these vineyards. ont été utilisées pour étudier la variabilité des vignobles de Suraysia et Sensory analysis of fruit and wines derived from these zones confirm that de Padthaway, régions d’Australie.
    [Show full text]
  • An Overview on Botrytized Wines Revisão: Vinhos Botritizados
    Ciência Téc. Vitiv. 35(2) 76-106. 2020 AN OVERVIEW ON BOTRYTIZED WINES REVISÃO: VINHOS BOTRITIZADOS Georgios Kallitsounakis1, Sofia Catarino1,2* 1LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. 2CeFEMA (Centre of Physics and Engineering of Advanced Materials) Research Center, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal. * Corresponding author: Tel.: +351 21 3653246, e-mail: [email protected] (Received 08.06.2020. Accepted 29.08.2020) SUMMARY Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines. RESUMO Os vinhos botritizados representam uma categoria específica de vinhos doces, sendo obtidos a partir de bagos de uva infectados pelo fungo Botrytis cinerea, através de um processo designado por podridão nobre. Estes vinhos são produzidos em regiões específicas do mundo, sendo Sauternes e Tokay, originários de França e Hungria respectivamente, os exemplos mais conhecidos a nível mundial.
    [Show full text]
  • Is Precision Viticulture Beneficial for the High-Yielding Lambrusco (Vitis
    AJEV Papers in Press. Published online April 1, 2021. American Journal of Enology and Viticulture (AJEV). doi: 10.5344/ajev.2021.20060 AJEV Papers in Press are peer-reviewed, accepted articles that have not yet been published in a print issue of the journal or edited or formatted, but may be cited by DOI. The final version may contain substantive or nonsubstantive changes. 1 Research Article 2 Is Precision Viticulture Beneficial for the High-Yielding 3 Lambrusco (Vitis vinifera L.) Grapevine District? 4 Cecilia Squeri,1 Irene Diti,1 Irene Pauline Rodschinka,1 Stefano Poni,1* Paolo Dosso,2 5 Carla Scotti,3 and Matteo Gatti1 6 1Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Via 7 Emilia Parmense 84 – 29122 Piacenza, Italy; 2Studio di Ingegneria Terradat, via A. Costa 17, 20037 8 Paderno Dugnano, Milano, Italy; and 3I.Ter Soc. Cooperativa, Via E. Zacconi 12. 40127, Bologna, Italy. 9 *Corresponding author ([email protected]; fax: +39523599268) 10 Acknowledgments: This work received a grant from the project FIELD-TECH - Approccio digitale e di 11 precisione per una gestione innovativa della filiera dei Lambruschi " Domanda di sostegno 5022898 - 12 PSR Emilia Romagna 2014-2020 Misura 16.02.01 Focus Area 5E. The authors also wish to thank all 13 growers who lent their vineyards, and G. Nigro (CRPV) and M. Simoni (ASTRA) for performing micro- 14 vinification analyses. 15 Manuscript submitted Sept 26, 2020, revised Dec 8, 2020, accepted Feb 16, 2021 16 This is an open access article distributed under the CC BY license 17 (https://creativecommons.org/licenses/by/4.0/).
    [Show full text]
  • A Proposed Low-Cost Viticulture Stress Framework for Table Grape Varieties
    IoT Article A Proposed Low-Cost Viticulture Stress Framework for Table Grape Varieties Sotirios Kontogiannis * and Christodoulos Asiminidis Laboratory Team of Distributed MicroComputer Systems, Department of Mathematics, University of Ioannina, P.O. Box 1186-45110 Ioannina, Greece; [email protected] * Correspondence: [email protected]; Tel.: +30-26510-08252 Received: 4 September 2020; Accepted: 30 October 2020; Published: 4 November 2020 Abstract: Climate change significantly affects viticulture by reducing the production yield and the quality characteristics of its final products. In some observed cases, the consequences of climate outages such as droughts, hail and floods are absolutely devastating for the farmers and the sustained local economies. Hence, it is essential to develop new in implementation monitoring solutions that offer remote real-time surveillance, alert triggering, minimum maintenance and automated generation of incident alerts with precision responses. This paper presents a new framework and a system for vine stress monitoring called Vity-stress. The Vity-stress framework combines field measurements with precise viticulture suggestions and stress avoidance planning. The key points of the proposed framework’s system are that it is easy to develop, easy to maintain and cheap to implement applicability. Focusing on the Mediterranean cultivated table grape varieties that are strongly affected by climate change, we propose a new stress conditions monitoring system to support our framework. The proposition includes distributed field located sensors and a novel camera module implementing deep neural network algorithms to detect stress indicators. Additionally, a new wireless sensor network supported by the iBeacon protocol has been developed. The results of the sensory measurements’ data logging and imposed image detection process’s evaluation shows that the proposed system can successfully detect different stress levels in vineyards, which in turn can allow producers to identify specific areas for irrigation, thereby saving water, energy and time.
    [Show full text]
  • ASEV-NGRA PRECISION VITICULTURE SYMPOSIUM June 21-22, 2021 │ Portola Hotel, Monterey, CA Co-Located with ASEV National Conference
    ASEV-NGRA PRECISION VITICULTURE SYMPOSIUM June 21-22, 2021 │ Portola Hotel, Monterey, CA Co-located with ASEV National Conference AGENDA DAY 1: Monday, June 21, 2021 - Conference proceedings, evening reception 7:30 a.m. Registration and coffee service The Portola (Ballroom) SETTING THE STAGE 8 a.m. Welcome and housekeeping Donnell Brown, NGRA 8:10 a.m. Applied Precision Viticulture at Scale Nick Dokoozlian, E. & J. Gallo Winery 9:10 a.m. Precision Viticulture: Current Status and Future Prospects Rob Bramley, CSIRO (AU) 10:10 a.m. Break PESTS & DISEASES 10:20 a.m. Sensors in detecting disease Kaitlin Gold, Cornell University 10:50 a.m. UV light and precision management of Powdery Mildew David Gadoury, Cornell University 11:20 a.m. Mating disruption and olfactory confusion Kent Daane, UC Berkeley 11:50 a.m. Networking Lunch Outside if possible 12:50 p.m. Afternoon welcome Patty Skinkis, ASEV Board President (Oregon State University) CROP ESTIMATION & OTHER DECISION-MAKING TOOLS 1 p.m. Artificial intelligence and machine learning Mason Earles, UC Davis 1:30 p.m. Remote sensing for yield estimation Yufang Jin, UC Davis 2 p.m. Sensor technologies and decision support systems Jaco Fourie, Lincoln Agritech (NZ) 2:30 p.m. Break VINE MANAGEMENT 2:40 p.m. Canopy & crop-load management Terry Bates, Cornell 3:10 p.m. Canopy & crop-load management Bruno Tisseyre, L'institut Agro (FR) 3:40 p.m. Irrigation Vinay Pagay, University of Adelaide (AU) 4:10 p.m. Nutrition Alireza Pourreza, UC Davis BRINGING IT ALL TOGETHER 4:40 p.m. Grower panel: Putting it in practice Russ Smithyman, NGRA Board Chair (Ste.
    [Show full text]
  • The Use of Technology to Improve Current Precision Viticulture Practices: Predicting Vineyard Performance
    The use of technology to improve current precision viticulture practices: predicting vineyard performance by Yolandi Barnard Thesis presented in partial fulfilment of the requirements for the degree of Master of Agricultural Science at Stellenbosch University Department of Viticulture and Oenology, Faculty of AgriSciences Supervisor: Dr CA Poblete-Echeverría Co-supervisor: Dr AE Strever December 2018 Stellenbosch University https://scholar.sun.ac.za DECLARATION By submitting this thesis electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the sole author thereof (save to the extent explicitly otherwise stated), that reproduction and publication thereof by Stellenbosch University will not infringe any third-party rights and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: December 2018 Copyright © 2018 Stellenbosch University All rights reserved Stellenbosch University https://scholar.sun.ac.za SUMMARY Producing high quality grapes is difficult due to intra-vineyard spatial variability in vineyards. Variability leads to differences in grape quality and quantity. This poses a problem for producers, as homogeneous growth is nearly non-existent in vineyards. Remote sensing provides information of vineyard variability resulting in better knowledge of the distribution and occurrence thereof, leading to improved management practices. Remote sensing has been studied and implemented in several fields of research and industry, such as monitoring forest growth, pollution, population growth, etc. The potential to implement remote sensing technology is endless. Generating variability maps introduces the possibility of plant specific management practices, to alleviate problems occurring from variability. Aerial and satellite remote sensing provide new methods of variability monitoring, through spatial variability mapping of soil and plant biomass.
    [Show full text]
  • Integrated Vineyard Precision Control System Pilot
    INTEGRATED VINEYARD PRECISION CONTROL SYSTEM PILOT FINAL REPORT TO WINE AUSTRALIA Project Number: UA 1802 Principal Investigator: PROFESSOR SETH WESTRA Research Organisation: UNIVERSITY OF ADELAIDE Date: 12 AUGUST 2019 Project Title: Integrated Vineyard Precision Control System Pilot Project Number: UA 1802 Date: 12 August 2019 Acknowledgments: The project has been supported by funding from the South Australian Wine Industry Development Scheme (SAWIDS), the Riverland Wine and Wine Australia. The contributions of Chris Byrne, The ‘Thinking 10’ Riverland Growers, Paul Dalby, Liz Waters and Paul Smith are gratefully acknowledged. Disclaimer: The information contained in this publication is based on knowledge and understanding at the time of writing (June 2019). The authors advise that the information contained in this publication comprises general statements based on scientific research. The reader is advised and needs to be aware that such information may be incomplete or unable to be used in any specific situation. No reliance or actions must therefore be made on that information without seeking prior expert professional, scientific and technical advice. To the extent permitted by law, the University of Adelaide (including its employees and consultants) excludes all liability to any person for any consequences, including but not limited to all losses, damages, costs, expenses and any other compensation, arising directly or indirectly from using this publication (in part or in whole) and any information or material contained in it. Signatures Issue No. Date of Issue Description Authors Approved 01 09/07/2019 Draft Final BB, KC, BO, VP, MQ, RRS, TR, JS, KT, WU, SW, SAW, HZ, ZS. SW Report 02 12/08/2019 Final Report BB, KC, BO, VP, MQ, RRS, TR, JS, KT, WU, SW, SAW, HZ, ZS.
    [Show full text]
  • Botrytis Bunch Rot: a Disease Requiring Integrated Control Wayne F
    Research News from Cornell’s Viticulture and Enology Program Research Focus 2016-4 Research Focus Botrytis Bunch Rot: A Disease Requiring Integrated Control Wayne F. Wilcox Plant Pathology & Plant-Microbe Biology, Cornell University, NYS Agricultural Experiment Station, Geneva, NY Key Concepts • Botrytis is a weak pathogen that attacks dead, in- jured, highly succulent, or senescing tissues. • Humidity and still air promotes establishment. • Most severe Botrytis losses result from the pre- harvest spread of a few initial infections via ber- ry-to-berry contact. • Secondary spread of initial infections is greater in tight clusters than in loose clusters. • High nitrogen availability increases spread. Figure 1. Severe Botrytis bunch rot on grape clusters of cv. Vignoles. Photo by Wayne Wilcox • Early infections on senescing flower parts starting at late bloom remain latent, but then can become Botrytis bunch rot (BBR), caused by the fungus active once berries start ripening. Botrytis cinerea, causes damage to ripening grape clus- ters throughout the temperate regions of the world • Activated latent infections can be an important where pre-harvest rains occur. Although pure Botrytis source of initial infection and subsequent spread. infections free of secondary contaminants can some- times produce the so-called "noble rot" integral to the • Most latent infections do not become active be- production of certain prized dessert wines, a far more fore harvest, unless favorable environmental con- common result is a disease that reduces both yield and ditions are present. fruit quality (Figure 1), as infected grapes typically pro- duce wines with substandard flavors and appearance. • High relative humidity, high berry N content, and excess plant water availability (wet soils) are BBR is an amazingly complex disease.
    [Show full text]
  • Botrytis Bunch Rot and Blight
    Online Guide To GRAPEVINE DISEASES Virginia Tech Botrytis Bunch Rot and Blight Ashley L. Myers Grape Pathology Extension Specialist, Department of Plant Pathology, Physiology, and Weed Sciences, Virginia Tech AHS Agricultural Research and Extension Center, Winchester, VA Introduction: Botrytis bunch rot occurs in vineyards all over the world, but is most common in regions with cool to moderate temperatures during the preharvest period. Once considered a secondary disease, Botrytis is now one of the major fruit rot diseases of grapes. Botrytis seriously reduces the quantity and quality of the crop by causing premature cluster drop and postharvest fruit rot. In winegrape production, the most serious damage results from modified chemical composition of diseased berries resulting in wines that have off-flavors, are fragile, and are more sensitive to oxidation and bacterial contamination. However, in certain cultivars and under certain weather conditions, a specific form of botrytis cluster rot, known as “noble rot”, is a desired rot that contributes to the production of exceptionally sweet wines. Symptoms and signs: Buds and young shoots may be infected Photo by T. Wolf in early spring, turn brown, and then dry out with drier weather. At the end of spring but before bloom, large, irregular, reddish brown patches appear on a few leaves of the vine and are localized near the edge of the leaf blade or on major veins (Fig. 1). During humid or wet weather, these lesions may be covered with gray moldy growth characteristic of Botrytis. Before bloom Botrytis may invade flower clusters, and if Fig. 1 severe may cause entire clusters to dry out and fall off.
    [Show full text]
  • Table of Contents
    Precision Viticulture – Making sense of vineyard variability FINAL REPORT to GRAPE AND WINE RESEARCH & DEVELOPMENT CORPORATION Project Number: CRV 99/5N Principal Investigators: Drs Rob Bramley and David Lamb Research Organisation: Cooperative Research Centre for Viticulture Date: June 2006 Project Title: Precision Viticulture – Making sense of vineyard variability CRCV Project Number: 1.1.1 Period Report Covers: July 1999 to June 2006 Author Details: Rob Bramley1 and David Lamb2 1CSIRO Sustainable Ecosystems; 2University of New England Date report completed: June 2006 Publisher: Cooperative Research Centre for Viticulture Copyright: © Copyright in the content of this guide is owned by the Cooperative Research Centre for Viticulture. Disclaimer: The information contained in this report is a guide only. It is not intended to be comprehensive, nor does it constitute advice. The Cooperative Research Centre for Viticulture accepts no responsibility for the consequences of the use of this information. You should seek expert advice in order to determine whether application of any of the information provided in this guide would be useful in your circumstances. The Cooperative Research Centre for Viticulture is a joint venture between the following core participants, working with a wide range of supporting participants. 3 Table of contents (Note. These content headings are linked to the various section locations in the report.) Abstract ........................................................................................................................................................
    [Show full text]
  • Resolution Oiv-Viti 593-2019
    OIV-VITI 593-2019 RESOLUTION OIV-VITI 593-2019 OIV DEFINITION AND GENERAL PRINCIPLES ON PRECISION VITICULTURE THE GENERAL ASSEMBLY, ON THE PROPOSAL of Commission I “Viticulture”, IN VIEW of article 2, paragraph 2 b i) of the Agreement of 3rd April 2001, establishing the International Organisation of Vine and Wine, and under the point 1.b.i of the OIV Strategic Plan 2015-2019, which foresees to ”characterise and evaluate sustainable production principles and specify the different production methods”, CONSIDERING the works presented during the meetings of its expert groups and particularly the "Management and Innovation of Viticultural Techniques" Expert group, CONSIDERING Resolution VITI 4/2006 on Viticulture Zoning, and especially the part concerning recommendations about studying new technologies (remote detection, precision farming…) to enable important progress in zoning operations and manage the natural diversity of vineyard systems, CONSIDERING the need to identify and compile technical protocols and best practices about precision viticulture techniques which are currently available or in the process of being developed and the requirement for a standardised framework to perform comparisons and uses for different applications between different regions and/or countries, DECIDES to adopt the definition and general principles on precision viticulture. Certified in conformity Geneva, 19th July 2019 The General Director of the OIV Secretary of the General Assembly Pau ROCA 1/4 OIV-VITI 593-2019 INDEX 1. OIV PRECISION VITICULTURE DEFINITION
    [Show full text]
  • A Case Study of Precision Viticulture from Margaret River
    Being profitable precisely - a case study of precision viticulture from Margaret River Rob Bramley Bruce Pearse CSIRO Land and Water and Cooperative Research Centre for Viticulture Vasse Felix PMB No.2, PO Box 32, Glen Osmond, South Australia 5064 Cowaramup, Western Australia 6284 Corresponding author e-mail: [email protected] Phil Chamberlain Vasse Felix Introduction Precision Viticulture (PV) is an all- Supplementary information encompassing term given to the use of a eg Remote sensing, Digital range of information technologies that elevation model, Soil and tissue enable grapegrowers and winemakers to testing, Soil mapping (Grid ? Observation γ better see and understand variability in their EM38 ? -radiometrics ?), Crop production systems, and to use this assessment Interpretation understanding to better match the inputs to production to desired or expected outputs. At least, that is the claim, but is it true? This GIS paper describes a small case study How precision undertaken in part of a block of Cabernet Sauvignon owned by Vasse Felix, in viticulture works Margaret River, Western Australia; the study demonstrates that adoption of PV can realise Yield map immediate economic benefits. The adoption and implementation of a Evaluation Precision Viticulture approach to vineyard Implementation management is a continual cyclical process (Figure 1) that begins with observation of vineyard performance and associated Targeted vineyard attributes, followed by management plan interpretation and evaluation of the collected data, leading to implementation of targeted Fig. 1. The process of precision viticulture. The process begins with yield (and/or quality) mapping and the management. Here, ‘targeted management’ acquisition of complementary information (e.g., a soil map) followed by interpretation and evaluation of the can mean the timing and rate of application information leading to implementation of targeted management.
    [Show full text]