An Integrated Wine Science Publication A BIODYNAMIC APPROACH science and spirituality collide SULFITES ON BOARD what a headache! AGING GRACEFULLY saving time with irradiation YEAST TO LEAST lowering alcohol content HOLD ME CLOSER TINY CANCER the big impact of nanoparticles PUSHING THE BORDERS options for growing colder THE ICEWINE COMETH global production of a delicacy CHIPPING IN roll out the flavour barrels GAME OF DRONES eye in the sky “JUST ONE WORD – PLASTICS” a case for the alternative iSci VINTAGE 2019 iSci VINTAGE 2019 Terroir An Integrated Wine Science Publication Established 2013 Terroir is published by Integrated Science at McMaster University as part of the ISCI 3A12 Wine Science Project, with management by: Dr. Carolyn Eyles and Russ Ellis For further information about the project, please contact us at
[email protected] WINE SCIENCE Table of Contents BIODYNAMIC WINE: A CULTURE OF LAND AND HOW CAN SOMETHING THAT TASTES SO GOOD BE SO 2 LUNAR CYCLES: Formenti, S., Schoenhardt, INTERESTING SCIENTIFICALLY? M.A., Reintjes, C., Paliwal, I., Wilberforce, M. Working in small groups, students in ISCI 3A12 CONTAINS SULFITES: CONSUMER PERCEPTIONS examine the science behind wine making, from the art 12 VS. SCIENTIFIC EVIDENCE: Barber, G., Sacka, K., of viticulture to its eventual consumption by the Tertigas, D., Turcke, I., Zaslavsky, J. public. Students perform literature-based reviews and original research in order to understand the wine 22 THE FUTURE OF WINE AGING: industry and its complexity; including the IRRADIATION AND OTHER TECHNIQUES: environmental requirements and consequences of Dwivedi, A., Gautreau, J., Pocrnic, M., Scott, S. winemaking, the short- and long-term health effects of NOVEL YEASTS DOING NOVEL THINGS: drinking wine, and what factors contribute to the 29 USING NON-SACCHAROMYCES YEAST TO quality, aroma, and taste of wine.