DOCSLIB.ORG

FY20 Enology Research Second Quarter Report

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

OHIO AGRICULTURAL RESEARCH AND DEVELOPMENT CENTER OHIO GRAPE INDUSTRIES COMMITTEE FY 2020 ENOLOGY RESEARCH QUARTERLY REPORT (2nd Quarter) October 1, 2019 – December 31, 2019 Principal Investigator: Todd Steiner Enology Program Manager and Outreach Specialist Co-Investigator: Patrick Pierquet, Research Cellar & Laboratory Manager Enology Project Collaborators: Dr. Imed Dami, HCS, Viticulture Andy Kirk, AARS Branch Manager OARDC/OSU Department of Horticulture & Crop Science 1680 Madison Avenue Wooster, OH 44691 Enology FY 20 2nd Quarter Research Project Activities Report A. Enology Research Projects A1.a. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: Effect of Pectolytic Enzymes on Chambourcin Wine Quality Wines from this study were analyzed for color (420 and 520 nm), hue and total phenolics during the 1st and 2nd quarter reporting periods for treatment effects on red wine quality. Results are presented in the tables and figures below for each analysis. Further evaluation and discussion will be provided in the FY 20 Enology Annual Report. Color Intensity (“Sum”) of the finished wines was analyzed by UV spectrophotometry and reported in (Table 1). Wine color intensity represents the summation of absorbance at 420nm and 520 nm. It is evident that the use of enzymes in this study expressed a higher color intensity compared to the control for Chambourcin wines. This was observed for all enzyme treatments whether singular or combined. Table 1. Color Intensity (Hue) on Enzyme Treatment of Chambourcin Wine The “Hue” value represents the ratio of absorbance at 420 nm/520 nm. This parameter indicates that wines with lower Hue values are closer to the bright red spectrum, whereas higher Hue values indicate a wine with more brick hues or moving away from the red spectrum in color. Although there did not appear to be any major differences in hue between the enzyme treatments, the data in (Figure 1) below shows that the control wine expressed a higher hue value compared to all 3 enzyme treatments. Figure 1. Enzyme Treatment on Hue Values of Chambourcin Wines Chambourcin Color HUE 0.740 0.720 0.700 0.680 0.660 0.640 0.620 0.600 Control ColorPro ColorX Both Enzymes Another important property of red wines is the total phenolic content. These compounds contribute astringency, bitterness, color, body and mouthfeel to the wine. Chambourcin wines from this study were assayed for total phenolics using the industry standard “Folin Ciocalteu” method. From data in (Figure 2) below, it is clear that each of the enzyme treatments exhibited an increase in total phenolic content of the Chambourcin wines. Figure 2. Enzyme Treatment on Total Phenolics of Chambourcin Wines Chambourcin Total Phenolics 900.000 880.000 860.000 840.000 820.000 800.000 780.000 760.000 740.000 Control ColorPro ColorX Both Enzymes In addition to the analyses of color and total phenolics, these wines were served to a gathering of wine industry members at several 2019 Post Fermentation Workshops and the 2019 OSU South Centers workshop for sensory evaluation of wines from this study. Further information will be presented in the FY 20 enology annual report to OGIC regarding any perceived treatment effects observed. A1.b. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: Effect of Mannoproteins and CMC as an Efficient Cold stabilization Among other parameters previously analyzed, wines in this study were examined for conductivity change initially after bottling and currently being measured while writing this 2nd quarter report. Treatments effects will be evaluated relative to temperature and aging at 6 months. Results will be reported in the FY 20 enology annual report to OGIC. A1.c. Conduct Research Regarding Fining/Filtering/Wine Stability in Multiple Varieties of Red and White Commercially Produced Ohio Wines Project Title: The Effect of Enzymes on White and Rose Wine Quality Sauvignon Blanc and Cabernet Franc (Rosé production) were harvested from Kingsville on 10/17/19 and10/24/19 respectively, crushed/destemmed and pressed for juice extraction. After juice clarification, the Sauvignon Blanc treatments were applied as follows: 1) Stimula Sauvignon Blanc (Lallemand), 2) Scottzyme, Cinn-Free and 3) Lallzyme Beta. Lallzyme Beta was added after primary fermentation due to sugar being an inhibiting factor of this enzyme activity. Cabernet Franc Rosé production included both the Cinn-Free and Beta treatments but also evaluated two separate yeast strains (Lallemand – Rhone 4600 and IOC Be Fruits). (Table 2) shows the initial must data for Sauvignon Blanc and Cabernet Franc. The wines are currently undergoing cold stabilization during. They will later be racked off the tartrates, sulfited and be held under standard winemaking practices until bottling. Wines will be chemically analyzed for final composition. Sensory evaluation trials will also be performed to help determine any perceived treatment effects. Results will be reported in the annual report to OGIC. Table 2. Must Data for Sauvignon Blanc and Cabernet Franc Rosé Wines Grape Variety Harvest Treatment pH 1% T.A. %Brix Date Sauvignon Blanc (K) 10/17/2019 Pressed 3.18 0.81 21.7 Cabernet Franc Rosé (K) 10/28/2019 Skin Contact 3.39 0.68 22.8 A2. Identify the Ideal Controlled Temperatures for Fermentation and Storage of Multiple Varieties of Red and White Commercially Produced Ohio Wines. Project Title: Effect of Cellar Aging Temperature on White and Red Wine Quality We are currently gathering additional information and research citations during the 2nd quarter reporting period with the intent to write up a brief fact sheet/bulletin during the remainder of the FY 20 reporting period. A3. Conduct Chemical Analysis of Commercially Produced Ohio Wines and report on Consistent Flaws. Project Title: Ohio Commercial Wine Analysis Study A total of 36 Ohio Commercial wines during the FY 20 2nd Quarter reporting period were analyzed at OARDC consisting of either chemical or sensory evaluation or both pending initial evaluation and winery desires. This does not include wines which were evaluated on winery site visits or the post fermentation workshops which are included in the FY 20 2nd quarter enology extension report to OGIC. Chemical and microbial stability continued to be important during this time. Blending and fining recommendations was also a high priority for wines of the current vintage in further improving wine quality A4. Collaborate with Viticulture Research Program to Evaluate Newly Released Grape Varieties and Advanced Selections for Grape and Wine Quality in Ohio. Project Title: Varietal Evaluation (Wooster, AARS and OSU South Centers) Thanks to excellent fall ripening conditions in catching us up on desired must parameters, this should provide nice vintage conditions for continuing to evaluate some of the varieties listed below in (Table 3) in addition to testing some new varieties for research purposes and industry feedback Most fruit arrived at the cellar in very good condition, with little rot or under-ripeness. Wines from the 2019 vintage went through fermentation trials (primary and secondary) well and are currently going through cold stabilization. Standard winemaking and cellaring practices will be performed until bottling. Chemical analysis will be measured for standard parameters. Sensory evaluation will occur at both OARDC and enology extension related events for research and industry feedback. This information will be provided in the FY 20 enology annual report to OGIC. Table 3. 2019 Vintage Must Analysis of Varietal Study 2019 Harvest Initial Must Analysis Grape Variety Harvest Treatment pH % T.A. Brix Date *(K) Arneis 10/17/2019 Traditional 3.21 0.78 20.5 (K) Ortega 9/6/2019 Skin Contact 3.17 0.63 17.4 (K) Petit Manseng 11/7/2019 Traditional 2.83 1.39 25.3 (K) Sauvignon Blanc 10/17/2019 Traditional 3.18 0.81 21.7 (K) Siegerrebe 9/6/2019 Skin Contact 3.38 0.53 17.5 (K) Cabernet Franc Rose' 10/28/2019 Skin Contact 3.39 0.68 22.8 (K) Frontenac Rose' 10/17/2019 Field Blend 3.11 1.29 24.6 Sauv Blanc (K) Regent Rose' 10/14/2019 Skin Contact 3.57 0.53 20.4 (K) Cabernet Franc 10/28/2019 Traditional 3.24 0.89 22.3 (K) Gamay 10/17/2019 Carbonic Maceration (K) Gamay 10/17/2019 Traditional 3.25 0.98 20.2 (K) Regent 10/14/2019 Traditional 3.39 0.54 20.1 (K) Teroldego 11/7/2019 Partial C.M. *(W)Aromella 9/25/2019 Traditional 3.02 0.93 21.4 (W) LaCrescent 9/25/2019 Traditional 3.06 1.11 24.5 (W) NY 81 9/25/2019 Skin contact 2.99 0.72 20.5 (W) Sauvignon Blanc 9/17/2019 Traditional 2.91 0.81 21.9 (W) Verdejo 9/25/2019 Traditional 3.25 0.57 22.1 (W) Verdelho 9/19/2019 Traditional 3.01 0.74 24.2 (W) Chambourcin Rose' 10/24/2019 Skin Contact 3.27 0.87 23.1 (W) Chambourcin 10/24/2019 Traditional 3.22 0.72 23.1 *(K) represents Kingsville, (W) represents Wooster B. Communication and Outreach Several of the wines from the above studies have been tasted at enology workshops with discussion on winemaking practices and any perceived sensory evaluation effects based on treatments. Winery best practices were also identified upon additional discussions based on comments and reactions. C. The Ohio Grape and Wine Conference The 2nd quarter reporting period involved much time within the research component evaluating specific speakers in doing literature or internet searches on area of expertise for potential topics of interest at this year’s conference. This may also involve our own personal involvement with the individual speakers as research colleagues or experience in presenting talks together at other grape and wine conferences across the U.S.
Recommended publications
  • Open Master Thesis Hungli Wang 071720.Pdf

    Open Master Thesis Hungli Wang 071720.Pdf

    Choose an item. The Pennsylvania State University The Graduate School CHARACTERIZATION OF MICROBIAL DYNAMICS AND VOLATILE METABOLOME CHANGES DURING FERMENTATION OF CHAMBOURCIN GRAPES IN TWO PENNSYLVANIA REGIONS A Thesis in Food Science by Hung Li Wang © 2020 Hung Li Wang Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science August 2020 The thesis of THEHung LiPURDUE Wang was UNIVERSITY reviewed and approved GRADUATE by the following: SCHOOL Josephine Wee STATEMENT OF COMMITTEE APPROVAL Assistant Professor of Food Science Thesis Advisor Helene Hopfer Assistant Professor of Food Science Darrell W. Cockburn Assistant Professor of Food Science Robert F. Roberts Professor of Food Science Head of the Department of Food Science Approved by: Dr. ii ABSTRACT Numerous studies have indicated that the wine microbiome could generate various volatile compounds which could lead to distinguishing and different wine characteristics. However, little research regarding the wine microbiome is investigating specific microorganisms and their role within the entire microbial community under a more comprehensive sampling method. Thus, in this study we conducted direct sampling from Central and Northeast PA wineries instead of using lab-scale production to study the effect of the wine microbiome on the wine metabolome. Resulting grape and wine samples were characterized by next-generation sequencing and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Collectively, the innovative sampling and experimental techniques provided a high-resolution picture of microbial dynamics and the resulting wine volatile profiles. Overall, we illustrated how microbial diversity and relative abundance of specific microorganisms change as fermentation progressed. Also, various wine volatile metabolites that are formed during the different fermentation stages were identified.
  • Official Journal of the European Communities No L 214/ 1

    Official Journal of the European Communities No L 214/ 1

    16 . 8 . 80 Official Journal of the European Communities No L 214/ 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 2164/80 of 8 August 1980 amending for the seventh time Regulation ( EEC) No 1608/76 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN on an additional label placed in the same field of COMMUNITIES , vision as the other mandatory information ; Having regard to the Treaty establishing the European Economic Community, Whereas the nominal volume of containers with a volume of not less than 5 ml and not more than 10 1 suitable for putting up wines and grape musts which Having regard to Council Regulation (EEC) No are the subject of intra-Community trade is governed 337/79 of 5 February 1979 on the common organi­ by Council Directive 75/ 106/EEC of 19 December zation of the market in wine ('), as last amended by 1974 on the approximation of the laws of the Regulation (EEC) No 1988 / 80 (2 ), and in particular Member States relating to the making-up by volume Article 54 ( 5) thereof, of certain prepackaged liquids (8 ), as amended by Directive 79/ 1005 /EEC ( 9); whereas it is necessary, Whereas Council Regulation ( EEC) No 355 /79 of first, to adjust Regulation (EEC) No 1608 /76 in line 5 February 1979 laying down general rules for the with the amendments to that Directive and , secondly, description , and presentation of wines and grape in order to enable the wines and grape musts already musts (■'), as amended by Regulation (EEC) No
  • Elicitation of Grapevine Defense Responses Against Plasmopara Viticola , the Causal Agent of Downy Mildew

    Elicitation of Grapevine Defense Responses Against Plasmopara Viticola , the Causal Agent of Downy Mildew

    Elicitation of grapevine defense responses against Plasmopara viticola , the causal agent of downy mildew Dissertation zur Erlangung des Doktorgrades (Dr. rer. nat.) der Naturwissenschaftlichen Fachbereiche der Justus-Liebig-Universität Gießen Durchgeführt am Institut für Phytopathologie und Angewandte Zoologie Vorgelegt von M.Sc. Moustafa Selim aus Kairo, Ägypten Dekan: Prof. Dr. Peter Kämpfer 1. Gutachter: Prof. Dr. Karl-Heinz Kogel 2. Gutachterin: Prof. Dr. Tina Trenczek Dedication / Widmung I. DEDICATION / WIDMUNG: Für alle, die nach Wissen streben Und ihren Horizont erweitern möchten bereit sind, alles zu geben Und das Unbekannte nicht fürchten Für alle, die bereit sind, sich zu schlagen In der Wissenschaftsschlacht keine Angst haben Wissen ist Macht **************** For all who seek knowledge And want to expand their horizon Who are ready to give everything And do not fear the unknown For all who are willing to fight In the science battle Who have no fear Because Knowledge is power I Declaration / Erklärung II. DECLARATION I hereby declare that the submitted work was made by myself. I also declare that I did not use any other auxiliary material than that indicated in this work and that work of others has been always cited. This work was not either as such or similarly submitted to any other academic authority. ERKLÄRUNG Hiermit erklare ich, dass ich die vorliegende Arbeit selbststandig angefertigt und nur die angegebenen Quellen and Hilfsmittel verwendet habe und die Arbeit der anderen wurde immer zitiert. Die Arbeit lag in gleicher oder ahnlicher Form noch keiner anderen Prufungsbehorde vor. II Contents III. CONTENTS I. DEDICATION / WIDMUNG……………...............................................................I II. ERKLÄRUNG / DECLARATION .…………………….........................................II III.
  • Mendelova Univerzita V Brně Zahradnická Fakulta V Lednici

    Mendelova Univerzita V Brně Zahradnická Fakulta V Lednici

    Mendelova univerzita v Brně Zahradnická fakulta v Lednici Metanol ve víně Bakalářská práce Vedoucí diplomové práce Vypracoval Ing. Michal Kumšta Petr Popelka DiS Lednice 2015 1 2 3 4 Jméno a příjmení: Petr Popelka DiS Název bakalářské práce: Methanol ve víně Pracoviště: Ústav vinohradnictví a vinařství Vedoucí diplomové práce: Ing. Michal Kumšta Rok obhajoby bakalářské práce: 2015 Abstrakt: Bakalářská práce se zabývá výskytem a obsahem metanolu ve víně. V práci je popsán výskyt metanol, jeho výskyt použití, a metody jeho zjišťování. Rovněž jsou zde popsány odrůdy s jeho výskytem. Klíčová slova: metanol, chromatografie, interspecifické odrůdy, Abstract:the bachleor thesis deals with instance and content of metanol in wine. There is described it’s instance and content, methods of using and there is described the chromatographicmethods. At the end of the wor kthere are described interspecifics warieties of wine. Keywords:methanol, chromatography, interspecifics warieties of wine 5 Obsah SEZNAM TABULEK A OBRÁZKŮ 7 SEZNAM TABULEK 7 1. ÚVOD 8 2. CÍL PRÁCE 9 3. LITERÁRNÍ ČÁST 10 3.1 Metanol 10 3.1.1 Výroba 10 3.1.2 Rozpoznání metanolu 11 3.1.3 Chemické reakce metanolu 17 3.1.4 Výskyt v přírodě 18 3.1.5 Metabolismus a fyziologické působení 18 3.1.6 První pomoc 20 3.1.7 Případy otrav 20 3.1.8 Použití 20 4. METANOL A VÍNO 22 4.1.1 Interspecifické odrůdy révy a metanol 22 4.1.2 Interspecifické křížení 25 4.1.3 Využití interspecifických odrůd 26 4.1.4 Historie interspecifických odrůd na území ČR 28 4.3 Kvalita vín z interspecifických odrůd 29 4.3.1 Popis interspecifických odrůd 31 5.
  • Growing Grapes for Fun Or Profit

    Growing Grapes for Fun Or Profit

    History of Minnesota Grape Growing Marvin & Linda Seppanen Garvin Heights Vineyards, LLC www.ghvwine.com History of Minnesota Grape Growing What Grapes Grow in Minnesota? Pre 18th Amendment January 16, 1920 Post 22nd Amendment December 5, 1933 Modern era post 1943 July 18, 2007 Garvin Heights Vineyards, LLC 2 What Grapes Grow in Minnesota? Yes: Midwest wild grapes Vitis riparia Marginal: northeast US native Vitis labrusca Concord and Niagara No: European wine grape Vitis vinifera Riesling, Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot and Gamay Yes: Cold Climate Hybrids (combinations of the above) Pre 1943 Elmer Swenson University of Minnesota Other grape varieties July 18, 2007 Garvin Heights Vineyards, LLC 3 Pre 18th Amendment January 16, 1920 Early Minnesota Grape History Louis Suelter A. W. Latham Early University of Minnesota Dr. M.J. Dorsey Other Cold Climate Researchers Early History: Louis Suelter Starting in 1870 Louis Suelter a German homesteader living in Carver, MN developed at least 15 grape varieties Beta, Suelter, Monitor, and Dakota “I have produced several new types of vine through hybrid breeding, which will bring forth a completely new revolution in winegrowing, for as far north as the wild vines will thrive, my hybrids will flourish also, for they are just as hardy all winter in the great coldness in the northern part of America as the wild growing riparia. They require no protection …” “Grape Research in Minnesota” by Penelope Krosch in Agricultural History,1988 July 18, 2007 Garvin Heights Vineyards, LLC 5 Early History: A. W. Latham Born on Massachusetts Bay, 1845 Came to Minneapolis in 1865 Started a nursery in 1870 with five acres allocated to grape culture.
  • Evaluating Grape Cultivars for a Cold Climate

    Evaluating Grape Cultivars for a Cold Climate

    Evaluating Grape Cultivars for a Cold Climate Paul Domoto Dept. of Horticulture [email protected] IOWA STATE UNIVERSITY Horticulture Southwestern Iowa IOWA STATE UNIVERSITY Horticulture Tons < 10 10 – 50 50 – 125 125 – 350 > 350 See: Pirog, Rich. 2000. Grape Expectations: A food system perspective on redeveloping the Iowa grape industry. Leopold Center for Sustainable Agriculture. IOWA STATE UNIVERSITY Horticulture 2,4-D drift injury IOWA STATE UNIVERSITY Horticulture Grape Grower Surveys 250 Growers Bearing Acres 200 Non-bearing Acres Total Acres 150 100 50 0 1989 2000 2002 2003 2004 2005 2006 2007 IDALS IDALS IDALS / Golden Hills RC&D (Winter 02/03) IOWA STATE UNIVERSITY Horticulture Iowa’s Grape Industry 800 Acres 700 Vineyards 600 Wineries * 500 400 300 200 100 0 1999 2000 2001 2002 2003 2004 2005 2006 IOWA STATE UNIVERSITY * ATF figures Horticulture Amanas 2006 IOWA STATE UNIVERSITY Provided by Mike White Horticulture ISU Grape Team Dr. Gail Nonnecke Dr. Paul Domoto Dr. Murli Dharmadhikari Dept. of Horticulture Dept. of Horticulture Dept. of Food Science Teaching & Research Research & Extension Extension Enology Mike White Craig Tordsen Ext. Viticulture Value Added Ag Field specialist Ext. program specialist IOWA STATE UNIVERSITY Horticulture ISUISU GrapeGrape ResearchResearch FocusFocus AreasAreas • Cultivar adaptation • Disease management • Culture / sustainability IOWA STATE UNIVERSITY Horticulture Grape Cultivar Studies Project Leaders Drs. Paul Domoto & Gail Nonnecke Objectives: • Identify grape cultivars that are adapted to the various regions of Iowa. • Assess the cultural requirements of grapes cultivars grown under Iowa climatic conditions. • Evaluate the quality and wine making potential of grape cultivars under different Iowa climatic and soil conditions.
  • Growing Commercial Wine Grapes in Nebraska (G2289)

    Growing Commercial Wine Grapes in Nebraska (G2289)

    NebGuide Nebraska Extension Research-Based Information That You Can Use G2289 · Index: Crops, Crop Production Issued July 2017 Growing Commercial Wine Grapes in Nebraska Paul E. Read, Extension Horticulturist and Professor of Horticulture Stephen J. Gamet, Research Technologist In recent years, interest in grape production and win- ery development has increased tremendously in Nebraska and the Midwest. This increased interest has led to a need for detailed information on vineyard establishment and commercial grape production. A successful winery must have a ready source of consistently high- quality fruit that is available every year. Fortunately for Nebraska growers, many locations through- out the state provide the essential resources of quality soil, water, and abundant sunshine. The experience of growers and University of Nebraska– Lincoln research have demon- strated that many sites are suitable for growing grapes of excellent quality that can be finished into wines of excep- tional quality. Do your homework: Before embarking upon the Figure 1. Sloping sites facilitate air drainage since cold air is heavier potentially risky venture of growing grapes for wine than warm air and flows downhill (air drainage). production, garner as much information as you can. Read trade journals and research articles. Attend grower work- shops and conferences, and visit other growers’ vineyards selection is probably the most frequent cause of vineyard to discuss these growers’ approaches and learn from their failure. In the Midwest, three main factors are critical to experiences. Focus your research on Midwest regional the selection of a vineyard site: Cold temperatures, air resources, ask questions, and study some more. movement, and soil drainage.
  • Midwest Fruit Pest Management Guide 2019 - 2020

    Midwest Fruit Pest Management Guide 2019 - 2020

    Midwest Fruit Pest Management Guide 2019 - 2020 Arkansas University of Arkansas Cooperative Extension Service AG1304 Illinois University of Illinois Extension ICSG-18 Indiana Purdue Extension ID-465 Iowa Iowa State University Extension and Outreach HORT 3035 Kansas Kansas State Research and Extension MF3278 Kentucky University of Kentucky Cooperative Extension Service ID-232 Minnesota University of Minnesota Extension Missouri University of Missouri Missouri State University MX398 Nebraska University of Nebraska — Lincoln Extension Ohio Ohio State University Extension Bulletin 506 Oklahoma Oklahoma State University Oklahoma Cooperative Extension Service E-987 West Virginia West Virginia University Extension Service Publication 865 Wisconsin University of Wisconsin-Extension A4104 About This Guide The Midwest Fruit Pest Management Guide 2019-20 was developed by the Midwest Fruit Workers Group. Members of the Midwest Fruit Workers Group decided to combine these publications to address the needs of many producers who grow many different crops. We hope this new combined publication makes it easier for producers to find the accurate information they need for managing pests in fruit crops. We believe this new format provides readers with information that is concise and easy to understand. We welcome your com- ments. Please send your suggestions to one of your state representatives. This guide will be revised every other year. Printed copies of this publication are available from the Purdue Extension Education Store, www.edustore. purdue.edu. A free PDF download also is available from the Education Store or from your state’s cooperative extension service. The Midwest Fruit Workers Group also publishes companions to this guide, including the Midwest Small Fruit Pest Management Handbook and Midwest Tree Fruit Pest Management Handbook.
  • 2014-2015 Double a Vineyards Catalog

    2014-2015 Double a Vineyards Catalog

    Table of Contents PRODUCTION .....................................p. 2 Raspberry Varieties - CONTRACT GROWING ........................p. 3 Red, Gold & Black .....................p. 33 GRADING STANDARDS .......................p. 3 Rhubarb varieties ...........................p. 35 PRICING ..............................................p. 3 HOPS ................................................p. 36 PAYMENT TERMS/PREPAYMENT ACCESSORIES & BOOKS .................p. 37 DISCOUNTS/VOLUME DISCOUNTS ....... p. 3 Blue-X Vine Shelters ......................p. 37 PACKING & SHIPPING ........................p. 4 Plantra Grow Tubes ......................p. 37 NEW PRICE LIST SUMMARY................p. 4 Vineyard Markers ..........................p. 37 ROYALTY INFORMATION ....................p. 4 Bamboo Poles ...............................p. 37 VINES PER ACRE GUIDE ......................p. 4 Avigard Flexnet .............................p. 38 LETTER & LOCATION ..........................p. 5 Liquidfence ...................................p. 38 GRAPE GROWING INFO. .....................p. 5 Whiff .............................................p. 38 HOME GROWER Maxsea .........................................p. 39 Home Growers Collection ................. p. 6 Walker’s FRUIT FARMS ................... P. 39 Rootstock/Decorative Vines ...............p. 7 Books ............................................p. 40 GRAPES MILITELLO FARM SUPPLIES INC. ......p. 42 American Varieties ..........................p. 8 CHEMICALS Seedless Varieties ..........................p.
  • Laying Down Detailed Rules for the Description and Presentation of Wines and Grape Musts

    Laying Down Detailed Rules for the Description and Presentation of Wines and Grape Musts

    8 . 11 . 90 Official Journal of the European Communities No L 309 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 3201 /90 of 16 October 1990 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN COMMUNITIES, frequently been amended; whereas, in the interests of clarity, and on the occasion of further amendments, the rules in question should be consolidated; Having regard to the Treaty establishing the European Economic Community, Whereas, in applying rules concerning the description and presentation of wines, the traditional and customary practices of the Community wine-growing regions should Having regard to Council Regulation (EEC) No 822/ 87 of be taken into account to the extent that the traditional and 16 March 1987 on the common organization of the market customary practices are compatible with the principles of a in wine ( 3 ), as last amended by Regulation ( EEC) single market; whereas it is also necessary to avoid any No 1325 / 90 ( 2 ), and in particular Articles 72 ( 5 ) and 81 confusion in the use of expressions employed in labelling thereof, and to ensure that the information on the label is as clear and complete as possible for the consumer; Whereas Council Regulation ( EEC ) No 2392/ 89 (3 ), as amended by Regulation ( EEC ) No 3886 / 89 (4), lays down Whereas, in order to allow the bottler some freedom as general rules for the description and presentation of wines regards the manner in which he presents the mandatory and grape
  • 42 Subpart I—General Provisions Subpart J—American Grape Variety

    42 Subpart I—General Provisions Subpart J—American Grape Variety

    § 4.80 27 CFR Ch. I (4±1±98 Edition) Subpart IÐGeneral Provisions Carlos CarmeneÁre § 4.80 Exports. Carmine The regulations in this part shall not Carnelian apply to wine exported in bond. Cascade Castel 19±637 Catawba Subpart JÐAmerican Grape Cayuga White Variety Names Centurion Chambourcin SOURCE: T.D. ATF±370, 61 FR 539, Jan. 8, Chancellor 1996, unless otherwise noted. Charbono Chardonel § 4.91 List of approved prime names. Chardonnay The following grape variety names Chasselas dore have been approved by the Director for Chelois use as type designations for American Chenin blanc wines. When more than one name may Chief be used to identify a single variety of Chowan grape, the synonym is shown in paren- Cinsaut (Black Malvoisie) theses following the prime grape Clairette blanche names. Grape variety names may ap- Clinton pear on labels of wine in upper or in Colombard (French Colombard) lower case, and may be spelled with or Colobel without the hyphens or diacritic marks Cortese indicated in the following list. Corvina Agwam Concord Albemarle Conquistador Aleatico Couderc noir Alicante Bouschet Cowart Aligote Creek Ä Alvarelhao Cynthiana (Norton) Arneis Dearing Aurore De Chaunac Bacchus Delaware Baco blanc Diamond Baco noir Dixie Barbera Dolcetto Beacon Beclan Doreen Bellandais Dulcet Beta Durif Black Pearl Dutchess Blanc Du Bois Early Burgundy Blue Eye Early Muscat Bonarda Edelweiss Bountiful Eden Burdin 4672 Ehrenfelser Burdin 5201 Ellen Scott Burdin 11042 Elvira Burgaw Emerald Riesling Burger Feher Szagos Cabernet franc FernaÄ
  • Agreement Between the United States of America and the European Community on Trade in Wine

    Agreement Between the United States of America and the European Community on Trade in Wine

    AGREEMENT BETWEEN THE UNITED STATES OF AMERICA AND THE EUROPEAN COMMUNITY ON TRADE IN WINE USA/CE/en 1 The UNITED STATES OF AMERICA, hereafter "the United States", and • The EUROPEAN COMMUNITY, hereafter "the Community", hereafter referred to jointly as "the Parties", RECOGNIZING 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: USA/CE/en 2 • 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. USA/CE/en 3 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 U.S. federal laws and regulations and issued by the U.S. Government that includes a set of all labels approved to be firmly affixed to a bottle of wine; (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 Organization, done on 15 April 1994.