CONTENTS ABSTRACT P.3 INTRODUCTION P.5 1. Picolit Grape……………………………………………………………
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Terroir of Wine (Regionality)
3/10/2014 A New Era For Fermentation Ecology— Routine tracking of all microbes in all places Department of Viticulture and Enology Department of Viticulture and Enology Terroir of Wine (regionality) Source: Wine Business Monthly 1 3/10/2014 Department of Viticulture and Enology Can Regionality Be Observed (Scientifically) by Chemical/Sensory Analyses? Department of Viticulture and Enology Department of Viticulture and Enology What about the microbes in each environment? Is there a “Microbial Terroir” 2 3/10/2014 Department of Viticulture and Enology We know the major microbial players Department of Viticulture and Enology Where do the wine microbes come from? Department of Viticulture and Enology Methods Quality Filtration Developed Pick Operational Taxonomic Units (OTUs) Nick Bokulich Assign Taxonomy 3 3/10/2014 Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Extract DNA >300 Samples PCR Quantify ALL fungal and bacterial populations in ALL samples simultaneously Sequence: Illumina Platform Department of Viticulture and Enology Microbial surveillance: Next Generation Sequencing Department of Viticulture and Enology Example large data set: Bacterial Profile 1 2 3 4 5 6 7 8 Winery Differences Across 300 Samplings 4 3/10/2014 Department of Viticulture and Enology Microbial surveillance process 1. Compute UniFrac distance (phylogenetic distance) between samples 2. Principal coordinate analysis to compress dimensionality of data 3. Categorize by metadata 4. Clusters represent samples of similar phylogenetic -
Viticulture and Winemaking Under Climate Change
agronomy Editorial Viticulture and Winemaking under Climate Change Helder Fraga Centre for the Research and Technology of Agro-Environmental and Biological Sciences, CITAB, Universidade de Trás-os-Montes e Alto Douro, UTAD, 5000-801 Vila Real, Portugal; [email protected]; Tel.: +351-259-350-000 Received: 12 November 2019; Accepted: 19 November 2019; Published: 21 November 2019 Abstract: The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent-past trends already point to a pronounced increase in the growing season mean temperatures, as well as changes in the precipitation regimes, which has been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have a high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by the sector stakeholders. To provide hints on the abovementioned issues, we have edited a special issue entitled: “Viticulture and Winemaking under Climate Change”. Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current special issue allows the expansion of the scientific knowledge of these particular fields of research, also providing a path for future research. -
From Vineyard to Wine, Lactic Acid Bacteria and Yeast Identification Using Molecular Methods
UNIVERSITY OF PADOVA UDINE VERONA Magister Degree course in VITICOLTURE, OENOLOGY AND MARKETING Department of Food Science Developed for the achievement of Master of Science (LM - 69) From vineyard to wine, Lactic Acid Bacteria and yeast identification using molecular methods Supervisor: Prof. Marisa Manzano Assistant supervisor: Priya Vizzini Student: Anabella Varela ACADEMIC YEAR: 2014-2015 CONTENTS ABSTRACT p.3 INTRODUCTION p.5 1. Picolit grape……………………………………………………………… ….. p.5 2. Microorganisms from vineyard to wine environment……………………... p.7 2.1. Yeast evolution during fermentation……………………………… ….. p.8 2.2. Lactic Acid Bacteria evolution during fermentation………………….. p.10 2.3. Yeast and Lactic acid bacteria interaction…………………………….. p.13 3. Microorganism identification: Traditional Methods Vs Molecular Methods p.14 4. Polymerase chain reaction…………………………………………………… p.16 5. Theoretical aspects of Denaturant Gradient Gel Electrophoresis (DGGE) p.18 MATERIALS AND METHODS p.20 1. Samples and Sampling procedures…………………………………………. p.20 1.1. Vineyard………………………………………………………………. p.20 1.2. Winery………………………………………………………………… p.20 1.3. Zymaflore ST Active dry yeast……………………………………… p.21 1.4. Must and wine………………………………………………………… p.21 2. Revitalization of vineyard and winery samples……………………………. p.24 3. Morphologic classification and identification……………………………… p.26 3.1. Storage of pure colonies………………………………………………. p.27 4. DNA extraction ……………………………………………………………… p.28 4.1. DNA extraction from isolated colonies……………………………….. p.28 4.2. DNA extraction from must and wine samples………………………… p.29 5. DNA Standardization………………………………………………………… p.29 6. Molecular analysis……………………………………………………………. p.30 6.1. PCR-DGGE protocol for Lactic Acid Bacteria……………………….. p.30 6.2. PCR-DGGE protocol for Saccharomyces sensu stricto strains……….. p.32 1 6.3. Nested PCR-DGGE protocol for non-Saccharomyces yeasts………. -
Starting a Vineyard in Texas • a GUIDE for PROSPECTIVE GROWERS •
Starting a Vineyard in Texas • A GUIDE FOR PROSPECTIVE GROWERS • Authors Michael C ook Viticulture Program Specialist, North Texas Brianna Crowley Viticulture Program Specialist, Hill Country Danny H illin Viticulture Program Specialist, High Plains and West Texas Fran Pontasch Viticulture Program Specialist, Gulf C oast Pierre Helwi Assistant Professor and Extension Viticulture Specialist Jim Kamas Associate Professor and Extension Viticulture Specialist Justin S cheiner Assistant Professor and Extension Viticulture Specialist The Texas A&M University System Who is the Texas A&M AgriLife Extension Service? We are here to help! The Texas A&M AgriLife Extension Service delivers research-based educational programs and solutions for all Texans. We are a unique education agency with a statewide network of professional educators, trained volunteers, and county offices. The AgriLife Viticulture and Enology Program supports the Texas grape and wine industry through technical assistance, educational programming, and applied research. Viticulture specialists are located in each region of the state. Regional Viticulture Specialists High Plains and West Texas North Texas Texas A&M AgriLife Research Denton County Extension Office and Extension Center 401 W. Hickory Street 1102 E. Drew Street Denton, TX 76201 Lubbock, TX 79403 Phone: 940.349.2896 Phone: 806.746.6101 Hill Country Texas A&M Viticulture and Fruit Lab 259 Business Court Gulf Coast Fredericksburg, TX 78624 Texas A&M Department of Phone: 830.990.4046 Horticultural Sciences 495 Horticulture Street College Station, TX 77843 Phone: 979.845.8565 1 The Texas Wine Industry Where We Have Been Grapes were first domesticated around 6 to 8,000 years ago in the Transcaucasia zone between the Black Sea and Iran. -
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. -
Vineyard and Winery Information Series: VITICULTURE NOTES
Vineyard and Winery Information Series: VITICULTURE NOTES ........................ Vol. 25 No. 2, March - April, 2010 Tony K. Wolf, Viticulture Extension Specialist, AHS Jr. Agricultural Research and Extension Center, Winchester, Virginia [email protected] http://www.arec.vaes.vt.edu/alson-h-smith/grapes/viticulture/index.html I. Current situation .................................................................................. 1 II. Question from the field: replanting decisions ...................................... 2 III. Climbing cutworm update ..................................................................... 4 IV. New pesticides listed in 2010 PMG ...................................................... 5 V. Early season grape disease management .......................................... 7 VI. Upcoming meetings ............................................................................. 8 I. Current situation: Pest Management Guide (PMG) can be downloaded at: New Viticulture website: Cooperative http://pubs.ext.vt.edu/456/456-017/Section- Extension and Virginia Agricultural 3_Grapes-2.pdf Experiment Station websites were upgraded The pesticide recommendations are annually to a new server and hosting system which prepared by pest management specialists required a revision of content and change of with grape expertise at Virginia Tech, and URL. The new viticulture website is: form the basis of our grape pest http://www.arec.vaes.vt.edu/alson-h- management program. Pesticide smith/grapes/index.html recommendations augment cultural control -
Food Pairings: Viticulture Notes: Winemaking Notes
“WILD FERMENT” VINTED. 2018 TASTE: A clean, crisp, unoaked Chardonnay with flavors of apple, lemon meringue, pineapple, honey and hints of butter cream. The “wild” fermentation enhances both the aromatics and the fruit flavors, allowing the true varietal characteristics of Chardonnay to shine through. FOOD PAIRINGS: APPELLATION: This wines pairs wonderfully with roasted chicken or pork Clarksburg loin, any seafood dish, including lobster and crab, roasted root ALCOHOL: vegetables and creamy pasta dishes. !".#$ by Vol. RESIDUAL SUGAR: VITICULTURE NOTES: %.& g/!%% mL ($) The Chardonnay grape is one of the leading white grape PH: varieties in the world for production of high quality white ".#' wines. Its origins have been traced back to the Burgundy TOTAL ACIDITY: region of France, and it has been a part of the emerging (.% g/L as Tartaric Acid California wine industry since the late 1800’s. The Clarksburg HARVESTED: appellation is ideal for producing it, mainly due to its ideal September ", &%!) microclimate. Our vineyards enjoy warm Mediterranean-like BRIX AT HARVEST: weather, which allows for flavor development. They are also &".)˚ Brix Average exposed to cool maritime breezes that come in the evenings, BOTTLED: maintaining the grapes’ fresh acidity. January &!, &%&% WINEMAKING NOTES: PRODUCTION: "## cases Our “Wild Ferment” Chardonnay was made by harvesting the grapes in the cool morning, then quickly pressing the juice away from the grapes. The juice was cold settled in a chilled stainless steel tank, and racked off any solids. The juice was allowed to sit cold until a spontaneous fermentation began. After 30 days of fermentation, the wine was racked again, and allowed to sit on the natural yeast lees for several months before bottling. -
Chardonnay Educator Guide
CHARDONNAY EDUCATOR GUIDE AUSTRALIAN WINE DISCOVERED PREPARING FOR YOUR CLASS THE MATERIALS VIDEOS As an educator, you have access to a suite of teaching resources and handouts, You will find complementary video including this educator guide: files for each program in the Wine Australia Assets Gallery. EDUCATOR GUIDE We recommend downloading these This guide gives you detailed topic videos to your computer before your information, as well as tips on how to best event. Look for the video icon for facilitate your class and tasting. It’s a guide recommended viewing times. only – you can tailor what you teach to Loop videos suit your audience and time allocation. These videos are designed to be To give you more flexibility, the following played in the background as you optional sections are flagged throughout welcome people into your class, this document: during a break, or during an event. There is no speaking, just background ADVANCED music. Music can be played aloud, NOTES or turned to mute. Loop videos should Optional teaching sections covering be played in ‘loop’ or ‘repeat’ mode, more complex material. which means they play continuously until you press stop. This is typically an easily-adjustable setting in your chosen media player. COMPLEMENTARY READING Feature videos These videos provide topical insights Optional stories that add from Australian winemakers, experts background and colour to the topic. and other. Feature videos should be played while your class is seated, with the sound turned on and SUGGESTED clearly audible. DISCUSSION POINTS To encourage interaction, we’ve included some optional discussion points you may like to raise with your class. -
Dessert Wines 1
Dessert Wines 1 AMERICA 7269 Macari 2002 Block E, North Fork, Dessert Wines Long Island tenth 75.00 1158 Mayacamas 1984 Zinfandel Late Harvest 50.00 (2oz pour) 7218 Robert Mondavi 1998 Sauvignon Blanc 27029 Kendall-Jackson Late Harvest Chardonnay 7.50 Botrytis, Napa tenth 100.00 26685 Château Ste. Michelle Reisling 7257 Robert Mondavi 2014 Moscato D’Oro, Late Harvest Select 8.00 Napa 500ml 35.00 26792 Garagiste, ‘Harry’ Tupelo Honey Mead, 6926 Rosenblum Cellars Désirée Finished with Bern’s Coffee Blend 12.00 Chocolate Dessert Wine tenth 45.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 5194 Silverado Vineyards ‘Limited Reserve’ 26325 Dolce Semillon-Sauvignon Blanc Late Harvest 115.00 by Far Niente, Napa 19.00 7313 Steele 1997 ‘Select’ Chardonnay 27203 Joseph Phelps ‘Delice’ Scheurebe, St Helena 22.50 Late Harvest, Sangiacomo Vineyard tenth 65.00 6925 Tablas Creek 2007 Vin De Paille, Sacerouge, Paso Robles tenth 105.00 - Bottle - 7258 Ca’Togni 2009 Sweet Red Wine 7066 Beringer 1998 Nightingale, Napa tenth 65.00 by Philip Togni, Napa tenth 99.00 7289 Château M 1991 Semillon-Sauvignon Blanc 7090 Ca’Togni 2003 Sweet Red Wine by Monticello, Napa tenth 65.00 by Philip Togni, Napa tenth 150.00 6685 Château Ste. Michelle Reisling 7330 Ca’Togni 2001 Sweet Red Wine Late Harvest Select by Philip Togni, Napa tenth 150.00 7081 Château St. Jean 1988 Johannisberg Riesling, 6944 Ca’Togni 1999 Sweet Red Wine Late Harvest, Alexander Valley tenth 85.00 by Philip Togni, Napa tenth 105.00 7134 Ca’Togni 1995 Sweet Red Wine 6325 Dolce 2013 Semillon-Sauvignon Blanc by Philip Togni, Napa tenth 125.00 by Far Niente, Napa tenth 113.00 27328 Ferrari Carano Eldorado Noir Black Muscat 13.00 7000 Elk Cove Vineyard Ultima Riesling, 15.5% Residual Sugar, Willamette tenth 80.00 6777 Eroica 2000, Single Berry Select Riesling, by Chateau Ste. -
Vineyard Site Selection
Vineyard Site Selection Paul Read University of Nebraska Viticulture Program University Of Nebraska Viticulture Program http.//agronomy.unl.edu/viticulture Worlds Major Wine Regions University Of Nebraska Viticulture Program http.//agronomy.unl.edu/viticulture 1897 Welch’s Grape Juice Company 1843 1880 Concord, Ephraim Delaware, Bull Worden, and Elvira 1860 Pleasant Valley Wine Company America’s Rhineland 1869 Welch’s Unfermented Wine Grapes were grown The viticultural knowledge in Nebraska prior to of the region was lost until Prohibition The Farm Winery Act (1986). about 5000 acres. 28 bonded wineries in Largely grown in the Nebraska today and about southeastern portion 200 growers and 500 acres of the state. of vines. University Of Nebraska Viticulture Program http.//agronomy.unl.edu/viticulture University Of Nebraska Viticulture Program http.//agronomy.unl.edu/viticulture Climate Geospatial Soils Cultivar Data Analysis Data Traits Root Zone Available Water Frost-Free Period Days (> 28°F) Holding Capacity Cold Hardiness Growing Degree-Days (50oF) Soil Drainage Class Vigor/Maturity Depth to Restrictive Layer Tminimum Extremes Soil Salinity Soil pH Disease Susceptibility Probability Criteria Analysis Analysis Field Validation (grower reports) Growing Season Character Premature Bud Break Winter Hardiness Zones Cultivar Terroirs Adaptation American Viticultural Areas Zones University Of Nebraska Viticulture Program http.//agronomy.unl.edu/viticulture Select a site with good AIR DRAINAGE •Cold air is heavier than warm air •Cold air flows -
Picolit D.O.C
PICOLIT D.O.C. COLLI ORIENTALI DEL FRIULI − Controlled and Guaranteed Designation of Origin Sweet white wine prized of a straw yellow, delicate scent reminiscent of honey and wildflowers, taste warm, harmonious, sweet with a pleasantly bitter aftertaste. GRAPES: 100% Picolit VINE: Indigenous variety from Friuli, undoubtedly ancient, already cultivated in the Roman imperial period, had the honor to delight the palates of popes and emperors. Among the admirers of Picolit, it also includes Carlo Gol doni, who defines this wine the brightest gem of Friuli wine. Vine arrived today thanks to the work of Count Fabio Asquini of Fagagna who in 1700 saved this precious vine f rom certain death. It was the same Asquini that made him known to the "foreigners" in high−prestige markets su ch as London, Paris, Genoa, Milan, Ancona. The Picolit was appreciated and consumed not only in Italy, but he found among his great admirers even the Court of France, the Papal Court and even the King of Sardinia, the E mperor of Austria and the Czar of Russia. The Picolit is characterized by very limited production due to a peculiarity in the development of the grapes that undergo a partial floral abortion, leaving the loose bunch with smaller and sweeter grapes. Today it is cultivated in the hills of Friuli Venezia Giulia, in the provinces of Udine and Gorizia. The 2006 vintage is the first as Denomi nation of controlled and guaranteed origin and thanks to his particular value, Picolit is the second denomination of controlled and guaranteed origin of the whole Friuli Venezia Giulia. -
RONCHI DI CIALLA Friuli Venezia-Giulia, Italy
Producer Fact Sheet September 2021 RONCHI DI CIALLA Friuli Venezia-Giulia, Italy www.ronchidicialla.it Ronchi di Cialla, a 28 hectare historical Friulian Estate, is a small, family run business. Established in the 1970s, they have established a reputation as one of the finest producers of age-worthy wines in Fruili. ‘Ronchi’, in Fruili’s dialect, means hills cultivated by vines; ‘Cialla’ is a small valley surrounded by woods "The Ronchi di Cialla 2015 with chestnut, oak, and wild cherry trees. Located in the Cialla valley, one of three sub-zones in Colli Schioppettino di Cialla is a tangy, raw and unique wine Orientali del Friuli, it is a picturesque area with perfect growing conditions for the indigenous grapes. with its distinct personality. This The company philosophy has always been to work solely with indigenous varieties, such as, Ribolla, unusual expression certainly Redosco, Schioppettino, Verduzzo, and Picolit. In fact, the Rapuzzi Family restored and revitalized the doles out those dusty, white- Schioppettino grape from near extinction, defying the odds and local wine laws. pepper aromas, and you get them here in large supply. This Their viticultural practices involve minimal treatment with non-polluting products, while vinification is is a mid-weight red that shows carried out naturally. Their continued commitment to agriculture innovation and ecologically-friendly freshness and a light tannic touch. If you are interested in methods have earned them their "biodiversity friendly" certification by the World Biodiversity the indigenous grapes of Italy, Association. This accolade is granted to those with a commitment to progressive increases in biological this wine is well worth your diversity, conservation through the use of natural practices, and minimal interference farming attention." 93 points, Robert Parker, techniques.