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Calder and Sound
Gryphon Rue Rower-Upjohn Calderand Sound Herbert Matter, Alexander Calder, Tentacles (cf. Works section, fig. 50), 1947 “Noise is another whole dimension.” Alexander Calder 1 A mobile carves its habitat. Alternately seductive, stealthy, ostentatious, it dilates and retracts, eternally redefining space. A noise-mobile produces harmonic wakes – metallic collisions punctuating visual rhythms. 2 For Alexander Calder, silence is not merely the absence of sound – silence gen- erates anticipation, a bedrock feature of musical experience. The cessation of sound suggests the outline of a melody. 3 A new narrative of Calder’s relationship to sound is essential to a rigorous portrayal and a greater comprehension of his genius. In the scope of Calder’s immense œuvre (thousands of sculptures, more than 22,000 documented works in all media), I have identified nearly four dozen intentionally sound-producing mobiles. 4 Calder’s first employment of sound can be traced to the late 1920s with Cirque Calder (1926–31), an event rife with extemporised noises, bells, harmonicas and cymbals. 5 His incorporation of gongs into his sculpture followed, beginning in the early 1930s and continuing through the mid-1970s. Nowadays preservation and monetary value mandate that exhibitions of Calder’s work be in static, controlled environments. Without a histor- ical imagination, it is easy to disregard the sound component as a mere appendage to the striking visual mien of mobiles. As an additional obstacle, our contemporary consciousness is clogged with bric-a-brac associations, such as wind chimes and baby crib bibelots. As if sequestered from this trail of mainstream bastardi- sations, the element of sound in certain works remains ulterior. -
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. -
TGE) & the JOB Board
1 2017 The Grape Exchange (TGE) & The JOB Board As of 7/1/17, Christy Ecktein will be handling OGEN, TGE & TJB. Please contact Christy at [email protected] This service is provided by the OSU viticulture program. The purpose of this site is to assist grape growers and wineries in selling and/or buying grapes, wine, juice or equipment and post JOBS Wanted or JOBS for Hire. The listing will be posted to the “Buckeye Appellation” website (https://ohiograpeweb.cfaes.ohio-state.edu/ ) and updates will be sent to all OGEN subscribers via email. Ads will be deleted after 4 months. If you would like items to continue or placed back on the exchange, please let me know. To post new or make changes to current ads, please send an e-mail to Christy Eckstein ([email protected]) with the contact and item description information below. Weekly updates of listings will be e-mailed to OGEN subscribers or as needed throughout the season. Suggestions to improve the Grape Exchange are also welcome. The format of the information to include is as follows: Items (grapes, wine, equipment, etc) Wanted/Needed or Selling: Name: Vineyard/Winery: Phone Number: E-mail Address: Note: Please send me a note to delete any Ads that you no longer need or want listed. There are currently four jobs listed on The JOB Board. Updates to TGE are listed as most current to oldest. *Please scroll down to Ads, pictures & contact information 2 The Grape Exchange September 21, 2017 (32) For Sale: Niagra and Concord grapes. -
Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
fermentation Article Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking Chun Tang Feng, Xue Du and Josephine Wee * Department of Food Science, The Pennsylvania State University, Rodney A. Erickson Food Science Building, State College, PA 16803, USA; [email protected] (C.T.F.); [email protected] (X.D.) * Correspondence: [email protected]; Tel.: +1-814-863-2956 Abstract: Native microorganisms present on grapes can influence final wine quality. Chambourcin is the most abundant hybrid grape grown in Pennsylvania and is more resistant to cold temperatures and fungal diseases compared to Vitis vinifera. Here, non-Saccharomyces yeasts were isolated from spontaneously fermenting Chambourcin must from three regional vineyards. Using cultured-based methods and ITS sequencing, Hanseniaspora and Pichia spp. were the most dominant genus out of 29 fungal species identified. Five strains of Hanseniaspora uvarum, H. opuntiae, Pichia kluyveri, P. kudriavzevii, and Aureobasidium pullulans were characterized for the ability to tolerate sulfite and ethanol. Hanseniaspora opuntiae PSWCC64 and P. kudriavzevii PSWCC102 can tolerate 8–10% ethanol and were able to utilize 60–80% sugars during fermentation. Laboratory scale fermentations of candidate strain into sterile Chambourcin juice allowed for analyzing compounds associated with wine flavor. Nine nonvolatile compounds were conserved in inoculated fermentations. In contrast, Hanseniaspora strains PSWCC64 and PSWCC70 were positively correlated with 2-heptanol and ionone associated to fruity and floral odor and P. kudriazevii PSWCC102 was positively correlated with a Citation: Feng, C.T.; Du, X.; Wee, J. Microbial and Chemical Analysis of group of esters and acetals associated to fruity and herbaceous aroma. -
Unique Wines - 840 Anything Not Covered in Above Classes
HOME WINE COMPETITION 2019 Competition Handbook Goal......................................................................................................... 2 General Information................................................................................ 2 2019 Calendar......................................................................................... 2 Wine Eligibility......................................................................................... 2 Awards.................................................................................................... 3 Current Sponsors: (Continually Updated) .............................................4 Shipping Or Hand-Delivery..................................................................... 7 Entry Rules............................................................................................ 10 Hand Delivering To Remote Location.................................................... 12 Judging Integrity.................................................................................... 12 Technical Advisory Panel...................................................................... 14 Wine Classes........................................................................................ 14 General Rules ......................................................................................17 Wine Glossary / Definitions................................................................... 18 Version 2019-1.0 Page !1 GOAL Our goal is to initiate and develop a stable amateur wine -
Training Systems for Cold Climate Hybrid Grapes in Wisconsin
A4157 Training systems for cold climate hybrid grapes in Wisconsin A. Atucha and M. Wimmer Cold climate hybrid grape cultivars (e.g., ‘Marquette’, ‘Frontenac’, ‘La Crescent’, ‘Brianna’, etc.) differ from European grape (Vitis vinifera) cultivars in several respects and require separate consideration with regard to the most appropriate training system. This publication focuses on aspects to consider when choosing a training system for cold climate hybrid grapes. Introduction Choosing a training system The training of grapevines refers to the physical action of The choice of an adequate training system will be influenced by manipulating a vine into a particular size, shape, and orientation. the following factors. The main objectives of training grapevines are to: 1. Maximize the interception of light by leaves and clusters, Cultivar growth habit Cold climate hybrids have a broad range of growth habits from leading to higher yield, improved fruit quality, and better procumbent (or downwards) to upright, and the choice of training disease control; system should adapt to the growth characteristic of the cultivar. 2. Facilitate pruning, canopy management, harvesting, and Cold climate hybrid cultivars with procumbent growth adapt well mechanization of the vineyard; to training systems that have downward shoot orientation such 3. Arrange trunks, cordon, and canes to avoid shading between as high wire cordon (HWC) (figure 1) or Geneva double curtain vines; and (GDC) (figure 2). 4. Promote light exposure in the renewal zone (i.e., spurs or heads) to maintain vine productivity. FIGURE 1. High wire cordon (HWC) is a downward FIGURE 2. Geneva double curtain (GDC) trained with two spur-pruned training system. -
Pennsylvania Wine and Restaurants: Barriers and Opportunities James Michael Dombrosky Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2011 Pennsylvania wine and restaurants: Barriers and opportunities James Michael Dombrosky Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Fashion Business Commons, and the Hospitality Administration and Management Commons Recommended Citation Dombrosky, James Michael, "Pennsylvania wine and restaurants: Barriers and opportunities" (2011). Graduate Theses and Dissertations. 10468. https://lib.dr.iastate.edu/etd/10468 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Pennsylvania wine and restaurants: Barriers and opportunities by James M. Dombrosky A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Foodservice and Lodging Management Program of Study Committee: Catherine Strohbehn, Major Professor Robert Bosselman James Kliebenstein Mack Shelley Tianshu Zheng Iowa State University Ames, Iowa 2011 Copyright© James M. Dombrosky, 2011. All rights reserved. ii TABLE OF CONTENTS LIST OF TABLES................................................................................................................ -
Penn State Wine and Grape Team Advance Grape Production and Winemaking in Pennsylvania?
Pressing Ahead Advancing Pennsylvania’s Wine and Grape Industry through Integrated Research Introduction How does the Penn State wine and grape team advance grape production and winemaking in Pennsylvania? Improving grape and wine quality in Pennsylvania is the goal that drives the Penn State Wine and Grape Team. We do this by researching and creating new solutions that address the significant problems facing Pennsylvania’s grape and wine industry. Our close partnership with industry is embedded in our land-grant mission to provide educational resources based on our research findings to hundreds of attendees through in-person and online workshops and seminars offered year-round through Penn State Extension. The work of growing grapes and making wine is naturally interdisciplinary. Our team spans across academic disciplines at multiple locations in the Commonwealth. We collaborate with one another and with the industry experts who rely on our contributions. By experimentation, viticulturalists provide guidance on how to manage vineyards to grow the best grapes for quality wines. Enologists and sensory scientists work together to identify wine quality defects and develop preventive or remedial strategies. Plant pathologists and entomologists discover effective measures to manage disease and insects in the vineyard. Marketing researchers assist industry with understanding and meeting consumer demand. It’s all linked! Providing access to ongoing assistance through webinars, telephone calls, emails, on-site visits, a blog, a newsletter, and social media posts, our team’s efforts keep grape growers, tasting room managers, winemakers, and other industry members current with real-time vineyard, winery, marketing, and other research updates. Grape production and winemaking is an important and growing industry in Pennsylvania, and our team of scientists and educators aim to deliver the necessary research and science-based education that will ensure sustained growth for these partners. -
Development of Flavonoid Compounds in Norton and Cabernet Sauvignon Grape Skins
Development of Flavonoid Compounds in Norton and Cabernet Sauvignon Grape Skins during Maturation A Thesis Presented to The Faculty of the Graduate School At the University of Missouri In Partial Fulfillment Of the Requirements for the Degree Master of Science By NICOLE ELIZABETH DOERR Dr. Reid Smeda, Thesis Supervisor May 2014 The undersigned, appointed by the dean of the Graduate School, have examined the Thesis entitled DEVELOPMENT OF FLAVONOID COMPOUNDS IN NORTON AND CABERNET SAUVIGNON GRAPE SKINS DURING MATURATION Presented by Nicole Elizabeth Doerr A candidate for the degree of Master of Science And hereby certify that, in their opinion, it is worthy of acceptance. Reid Smeda Professor Misha Kwasniewski Assistant Professor Wenping Qiu Adjunct Professor ACKNOWLEDGEMENTS I would like to thank my advisors, Dr. Reid Smeda and Dr. Misha Kwasniewski, for their willingness to take me on as a graduate student. Their insight and knowledge was extremely helpful these past couple of years in furthering my understanding of grape and wine. I would also like to thank my other committee member Dr. Wenping Qiu for his valuable insight. Additionally, I would like to thank all the past and present faculty, staff, and students of the Grape and Wine Institute. In particular, Dr. Anthony Peccoux and Dr. Ingolf Gruen, thank you for your guidance and encouragement. I would also like to thank Ashley Kabler for her help on my research projects. Thank you for your hard work, and friendship; without it I might still be picking and peeling berries. To my fellow graduate students: John, Ashley, Spencer, Tye, Andres, Hallie, Michael, Erin, and Jackie, thank you for your help with statistics, classes, papers, abstracts and presentations. -
Assessing the Educational Needs of the Pennsylvania Wine Industry
Journal of Extension Volume 56 Number 2 Article 5 4-1-2018 Assessing the Educational Needs of the Pennsylvania Wine Industry Denise M. Gardner Pennsylvania State University Kathleen M. Kelley Pennsylvania State University Abigail Miller Pennsylvania State University Recommended Citation Gardner, D. M., Kelley, K. M., & Miller, A. (2018). Assessing the Educational Needs of the Pennsylvania Wine Industry. Journal of Extension, 56(2). Retrieved from https://tigerprints.clemson.edu/joe/vol56/iss2/ 5 This Research in Brief is brought to you for free and open access by TigerPrints. It has been accepted for inclusion in Journal of Extension by an authorized editor of TigerPrints. For more information, please contact [email protected]. April 2018 Volume 56 Number 2 Article # 2RIB6 Research In Brief Assessing the Educational Needs of the Pennsylvania Wine Industry Abstract We surveyed Pennsylvania winemakers and winery owners to determine their skill levels, the varieties and styles of wines they produce, their wine-making production challenges, and best practices for addressing educational needs through Extension programs. Growing and sourcing high-quality fruit were identified as key challenges. Although most participants obtained production information from other industry members and preferred face-to-face workshops to further their education, response to a Penn State Extension Enology blog site, developed to address industry challenges and extend our educational reach, has been extremely positive. Keywords: wine industry, needs assessment, -
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. -
Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting
! Fifth Annual PA Sommelier Judgment Reveals Refreshing Results Albariño, Sauvignon Blanc and Cabernet Sauvignon Score Top Marks in 2021 Blind Tasting Chadds Ford, PA - On May 24, sommeliers, beverage directors and other notable industry representatives from the region’s top wine programs convened for the fifth annual PA Sommelier Judgment, a blind tasting of vinifera wines produced in Pennsylvania using grapes grown in the state. The panel tasted an array of Pennsylvania wines from all regions of the commonwealth, sharing its marks following two extensive tasting rounds. Twenty-two wines from 13 individual Pennsylvania wineries were recognized. The ten highest scoring wines featured five white wines, three red wines, one rosé, and for the first time in the Judgment’s history, a sparkling wine made in the French pétillant naturel (“natural sparkling”) style. Albariño, Sauvignon Blanc and Cabernet Sauvignon were among the top varietals. This was the second year that an Albariño finished among the best wines. The complete breakdown of top wines and honorable mentions are listed below. The PA Sommelier Judgment is an initiative founded by the Pennsylvania Winery Association (PWA). For the second year, the judgment was held outdoors in Delaware County, Pennsylvania to provide guests with an opportunity to safely gather in person. Since 2017, the PWA has partnered with Scott Zoccolillo, wine director at Del Frisco’s Restaurant Group, to organize the annual event. “It was inspiring to see wineries submitting for the first time this year," stated Zoccolillo. "Local wineries are realizing the amazing potential of white wines in Pennsylvania's climate and geology, especially with Albariño and Grüner Veltliner," he added.