Professional Internship Report Description and Analysis of Wine Processing Practices
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Discover the Alluring Wines Of
DISCOVER THE ALLURING WINES OF ITAPORTFOLIOLY BOOK l 2015 Leonardo LoCascio Selections For over 35 years, Leonardo LoCascio Selections has represented Italian wines of impeccable quality, character and value. Each wine in the collection tells a unique story about the family and region that produced it. A taste through the portfolio is a journey across Italy’s rich spectrum of geography, history, and culture. Whether a crisp Pinot Bianco from the Dolomites or a rich Aglianico from Campania, the wines of Leonardo LoCascio Selections will transport you to Italy’s outstanding regions. Table of Contents Wines of Northern Italy ............................................................................................ 1-40 Friuli-Venezia-Giulia .................................................................................................. 1-3 Doro Princic ......................................................................................................................................................................2 SUT .......................................................................................................................................................................................3 Lombardia ...................................................................................................................4-7 Barone Pizzini ..................................................................................................................................................................5 La Valle ...............................................................................................................................................................................7 -
Loire Valley
PREVIEWCOPY Introduction Previewing this guidebook? If you are previewing this guidebook in advance of purchase, please check out our enhanced preview, which will give you a deeper look at this guidebook. Wine guides for the ultra curious, Approach Guides take an in-depth look at a wine region’s grapes, appellations and vintages to help you discover wines that meet your preferences. The Loire Valley — featuring a compelling line-up of distinctive grape varieties, high quality winemaking and large production volumes — is home to some of France’s most impressive wines. Nevertheless, it remains largely overlooked by the international wine drinking public. This makes the region a treasure trove of exceptional values, just waiting to be discovered. What’s in this guidebook • Grape varieties. We describe the Loire’s primary red and white grape varieties and where they reach their highest expressions. • Vintage ratings. We offer a straightforward vintage ratings table, which affords high-level insight into the best and most challenging years for wine production. • A Loire Valley wine label. We explain what to look for on a Loire Valley wine label and what it tells you about what’s in the bottle. • Map and appellation profiles. Leveraging our map of the region, we provide detailed pro- files of appellations from all five of the Loire’s sub-regions (running from west to east): Pays Nantais, Anjou, Saumur, Touraine and Central Vineyards. For each appellation, we describe the prevailing terroir, the types of wine produced and what makes them distinctive. • A distinctive approach. This guidebook’s approach is unique: rather than tell you what specific bottle of wine to order by providing individual bottle reviews, it gives the information you need to make informed wine choices on any list. -
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. -
Vending Machine Wines “Pet Gnat” (Chenin Blanc) Napa CA '19 $40
Wine to go NMT Vending Machine Wines “Pet Gnat” (Chenin Blanc) Napa CA ‘19 $40 Local Winemakers Neil and Monica of Vending Machine buzz in with their pun wine “Pet-Gnat”. This funky-fresh spritzy white wine is a great intro into the world of “Petillant naturel” Wines. Using Chenin Blanc, the juice is bottled earlier on in the winery where it finishes fermentation in the bottle. This process traps cO2 and live yeasts giving the wine a home brew beerlike quality. Think key-lime, candied orange peel, and ginger tea. Poderi Cellario “É Orange” (Nascetta, Arneis, Incrocio Manzoni) Langhe, Italy ‘19 $35 Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru` on the western outskirts of the Langhe. The family believes in only working with local, indigenous Piemontese grape varieties and fiercely defends local winemaking traditions both in the vineyard work and the cellar practices. Classic “Orange wine” treatment with 5 days grape skin maceration. Aged in clay amphora for 6 to 8 months. Your favorite tart summer creamsicle. Catherine & Pierre Breton, La Rouge (Grolleau) Loire Valley ‘18 -$55 If you remember Catherine & Pierre Breton’s rosé back from the Jazzfest menu, then you know they boogie down. Lively, fruit-driven always capture the spirit of these friendly vignerons, but here is a relatively new bottling that, dare I say, boosts that “boogie” factor completely through the roof. This wine is a pure old-vine Grolleau from soils of clay and silex. The result of a carbonic maceration in wooden vats, and shows its best with a slight chill. -
Notes from the North the Quarterly Newsletter of the Minnesota Grape Growers Association
Notes From The North The quarterly newsletter of the Minnesota Grape Growers Association Volume 35, Number 2 Summer 2009 Summer 2009 find details at our main site www.mngrapes.org by Tom Martell or www.iccwc.org. I hope this newsletter finds you in complete Other activities that have been occurring to carry control of your Camelot with vines pruned and out MGGA’s mission include: sprayed right on schedule, ample rains, and, pea- Board member Kori Knudsen has led a series of sized berries fattening by the day. On the other Strategic Planning Committee sessions to help the hand, if your vineyards are beginning to look like board identify priorities for resource allocation. unkempt jungles, you’re a bit behind in spraying Board member Don Slinger and MGGA member Rudy due to persistent winds, etal, --yet, if you still have Jungwirth conducted a successful viticulture education pea-sized berries—you are probably nearer to average program. Despite the pounding rain, more than 50 in terms of the amount of control you actually wield. people attended, the Summer in the Vineyard event Nevertheless, it is such a satisfying avocation! held this past June. Evidently there were spots in the upper Midwest Board member Cyndi Ross has coordinated a summer where winter took a toll on cold hardy vines. There are networking and education opportunity — the Annual substantial vineyards of 2 to 3 year old vines where MGGA Picnic on July 11th at the vineyards of MGGA virtually all the plants restarted only from the ground. members Mike & Katie Dickerman. There are reports of older vines showing substantial winter damage, as well. -
Science Sixtyfourth64 National Conference a Platform for Progress
science sixtyfourth64 national conference a platform for progress 64th ASEV National Conference June 24–28, 2013 Portola Hotel and Monterey Conference Center Monterey, California USA TECHNICAL ABSTRACTS american society for enology and viticulture 2013 National Conference Technical Abstracts Oral Presentation Abstracts Wednesday, June 26 Enology — Flavor/Analysis ....................................................................59–62 Viticulture — Rootstocks .......................................................................63–66 Enology — Micro/Molecular Biology ....................................................67–70 Viticulture — Pests & Diseases ..............................................................71–74 Enology — Sensory/Sensory Impacts .....................................................75–78 Viticulture — Environmental Impacts ..................................................79–82 Enology — Flavor: Impact of Yeast and Bacteria ....................................83–86 Viticulture — General ...........................................................................87–90 Thursday, June 27 Enology — Wine Stability and Oxidation ..............................................91–93 Viticulture — Cultural Practices ............................................................94–96 Enology — Tannins (Part I) .................................................................97–100 Viticulture — Water Relations ...........................................................101–105 Enology — Tannins (Part II) ..............................................................106–108 -
Château De Pommard Restores Clos Mareymonge
CHÂTEAU DE POMMARD RESTORES CLOS MAREYMONGE NAME, BEGINS BIODYNAMIC CONVERSION WITH ANTOINE LEPETIT DE LA BIGNE Château de Pommard Press Release st Pommard, France, May 31 , 2016 Château de Pommard Restores Clos MareyMonge Designation In the 1855 publication entitled History and Statistics of the Great Wines of the Côte d’Or, Jules Lavalle presented the official classification of the Comité de Viticulture de Beaune. With a consideration for traditional regional hierarchies, Lavalle ranked Clos MareyMonge—renamed Clos du Château de Pommard in 1936—amongst the region’s premières cuvées, a qualification now designated for today’s premier cru. With the deepest respect for the region’s values, history, and Lavalle’s 1855 classification, in May 2016 Château de Pommard proudly announces the restoration of its historic walledenclosed vineyard to its original title – Clos MareyMonge. “The team at Château de Pommard is delighted to have the opportunity to reappoint the Clos MareyMonge name. We take great care to constantly consider the historical legacy of our vineyards and the region’s historic roots. Restoring Clos MareyMonge to its earliest designation is a step to blend local traditions with forward thinking,” said Michael Baum, owner. Château de Pommard’s Conversion to Biodynamic Wine Production Developing over a series of tiered phases, and beginning early in this year’s season, Château de Pommard is delighted to announce its conversion to biodynamic wine production. Since 2007, Château de Pommard’s technical director, Emmanuel Sala, has produced all of the château’s wines. His simple philosophy, “to nurture and develop the specific vintage, to listen to nature and never upset its balance,” is a belief built on many years of local knowledge and intuitively understanding the region’s landscape. -
Anthocyanin and Phenolic Acids Contents Influence the Color
ORIGINAL RESEARCH published: 18 June 2021 doi: 10.3389/fnut.2021.691784 Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein Xiao-feng Yue 1†, Si-si Jing 1†, Xiao-fan Ni 1†, Ke-kun Zhang 1, Yu-lin Fang 1,2,3, Zhen-wen Zhang 1,2,3* and Yan-lun Ju 1* 1 College of Enology, Northwest A&F University, Xianyang, China, 2 Shaanxi Engineering Research Center for Viti-Viniculture, Xianyang, China, 3 Heyang Viti-Viniculture Station, Northwest A&F University, Xianyang, China Wine is consumed by humans worldwide, but the functional components are lost and the color changes during its production. Here, we studied the effects of mannoprotein (MP) addition (0, 0.1, and 0.3 g/L) upon crushing and storage. We measured anthocyanins, phenolic acids profiles, color characteristics, and antioxidant activities of wine. The results showed that the addition of MP before fermentation significantly increased the Edited by: Daniel Cozzolino, total phenolic content (TPC), total anthocyanin content, total tannin content (TTC), University of Queensland, Australia total flavonoid content, and total flavanol content in wine, whereas the addition Reviewed by: of MP during storage had the opposite effect. The addition of MP before alcohol Uroš M. Gašic,´ University of Belgrade, Serbia fermentation significantly increased the amount of individual anthocyanins and individual Kin Weng Kong, phenolic acids, maintained the color, and increased the antioxidant capacity of wine. In University of Malaya, Malaysia addition, the addition of 0.3 g/L MP during storage increased the content of individual *Correspondence: phenolic acids and TPC of wine. -
LE CLOS Single Vineyard
RED CROZES-HERMITAGE LE CLOS Single Vineyard APPELLATION RED CROZES-HERMITAGE VINEYARDS : the vineyards are the largest of the northern Rhône appellations. They cover 11 communes in the Drôme "département", on the left bank of the Rhône River. SOILS : the soils vary: from the north, these are mainly over granite subsoils that follow on from those of the Hermitage hill; to the south where are both fluvial-glacial alluviums, with terraces of rolled stones from the old river bed, mixed with loess. CLIMATE : the climate has a southerly exposure in the hillside areas. PREVAILING WIND : the "Mistral" is the dominant wind. SURFACE AREA UNDER PRODUCTION : Production area is 1,683 hectares/3,485 acres, for an annual production of 61,000 hectolitres/678,000 cases. Authorized maximum yield is 45 hectolitres/hectare (2.6 US tons/acre). GRAPE VARIETIES : Syrah (an addition of up to 15% of Marsanne or Roussanne is allowed). CHARACTERISTICS This cuvée is a vineyard plot selection. The grapes come exclusively from a "Clos", that is located on the "Les Chassis" plain, on the left bank of the Rhône river. This is a wine which is only made in the very best years, and its production is deliberately limited to 7,000 bottles (75 cl.) per year. Grape variety : 100% Syrah WINE MAKING "Le Clos" grapes are harvested manually at optimum maturity. The winemaking is done in traditional open-topped concrete tanks, following a 2 day period of skin contact at low temperature. The fermentation follows at controlled temperatures from 82°F to 86°F (28°C to 30°C). -
Clos Apalta 2012
Clos Apalta 2012 GEOGRAPHIC CONDITIONS Apalta is located at 170 Kilometers South West from Santiago in the Colchagua Valley. The Vineyard is situated on a North to South exposure, which is quite rare in Chile. The Tinguiririca river rests on one side and the hills from the A world class Blend in the Coastal Cordillera surround the vineyard like a horseshoe on the other. They are both integral in forming this unique terroir. This geography is responsible for the Bordeaux tradition. The conditions that ensure balance for our vines and a slow ripening for the grapes. At sunrise and sunset, the Cordillera block the sun’s rays, limiting the vines exposure earth offers it up and we to intense sunshine and the river has a cooling influence on the climate. respect the gift. CLIMATIC CONDITIONS OF APALTA VALLEY Apalta has a special meso-climate that is different from the rest of Colchagua Valley. Its climate could be described as semi-dry Mediterranean; with a winter only rainy season and a long dry summer season. Rains are highly concentrated during the winter reaching over 550 mm in on average. During the growing season (oct- april), we have beautiful days and warm temperatures with no rain due to the height of the Coastal Mountains which partially block the cold influence of the Pacific Ocean. There are cool breezes in the afternoons and the night-time temperatures are cold. We benefit from a wide temperature fluctuation between night and day; which is a key quality factor for color and tannins in reds. Slow maturation allows the grapes to reach their ideal maturity with high concentration and character, preserving the fruit and high levels of natural acidity, ensuring a long ageing potential. -
Analytical Methods in Wineries: Is It Time to Change?
CORE Metadata, citation and similar papers at core.ac.uk Provided by University of Lincoln Institutional Repository Publisher: TAYLOR & FRANCIS INC, 325 CHESTNUT ST, SUITE 800, PHILADELPHIA, PA 19106 USA Subject Category: Food Science & Technology; Nutrition & Dietetics Website: http://www.informaworld.com/smpp/content~db=all?content=10.1081/FRI-200051897 ISSN: 8755-9129 Analytical Methods in Wineries: Is It Time to Change? M. D. LUQUE DE CASTRO,1 J. GONZÁLEZ-RODRÍGUEZ,2 AND P. PÉREZ-JUAN3 1Department of Analytical Chemistry, Campus of Rabanales, Córdoba, Spain 2Southampton Oceanography Centre, George Deacon Division, Waterfront Campus, European Way, Southampton, United Kingdom 3LIEC, Polígono Industrial, Manzaranes Ciudad Real, Spain A review of the methods for the most common parameters determined in wine—namely, ethanol, sulfur dioxide, reducing sugars, polyphenols, organic acids, total and volatile acidity, iron, soluble solids, pH, and color—reported in the last 10 years is presented here. The definition of the given parameter, official and usual methods in wineries appear at the beginning of each section, followed by the methods reported in the last decade divided into discontinuous and continuous methods, the latter also are grouped in nonchromatographic and chromatographic methods because of the typical characteristics of each subgroup. A critical comparison between continuous and discontinuous methods for the given parameter ends each section. Tables summarizing the features of the methods and a conclusions section may help users to select the most appropriate method and also to know the state-of-the-art of analytical methods in this area. Keywords Parameters, Official methods, Usual methods, Non chromatographic methods, Chromatographic methods Wine is a product with a very complex composition. -
Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices T by HPLC: Method Validation and Characterization of Products from Northeast Brazil
Journal of Food Composition and Analysis 66 (2018) 160–167 Contents lists available at ScienceDirect Journal of Food Composition and Analysis journal homepage: www.elsevier.com/locate/jfca Original research article Simultaneous analysis of sugars and organic acids in wine and grape juices T by HPLC: Method validation and characterization of products from northeast Brazil Emanuela Monteiro Coelhoa, Carla Valéria da Silva Padilhaa, Gabriela Aquino Miskinisa, Antônio Gomes Barroso de Sáa, Giuliano Elias Pereirab, Luciana Cavalcanti de Azevêdoa, ⁎ Marcos dos Santos Limaa, a Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520, Petrolina, PE, Brazil b Empresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil ARTICLE INFO ABSTRACT Keywords: Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong Food analysis influence on the taste balance and sensorial acceptance by consumers. The aim of this study was to validate a Food composition method for the simultaneous determination of sugars and organic acids in wines and grape juices by high- Vitis labrusca L performance liquid chromatography (HPLC) with refractive index detection (RID) and diode array detection Beverage analysis (DAD) and to characterize commercial products from northeast Brazil. The method provided values for linearity Wine − (R > 0.9982), precision (CV% < 1.4), recovery (76–106%) and limits of detection (0.003–0.044 g L 1) and Grape juice fi – −1 Sparkling wine quanti cation (0.008 0.199 g L ) which are considered acceptable for application in the characterization of Sugars these types of matrices.