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. This research was LOWER ALCOHOL CONTENT IN WINE: Fogal, M., formatted to resemble a publicly accessible scientific Kim, K., McGrath-Santowski, A., Tugg, Y. article, and compiled to create each Vintage of Terroir. FIGHTING CANCER WITH WINE: This Publication is written by members of the 37 NANOPARTICLE-CONJUGATED RESVERATROL ISCI 3A12 class of 2019 PARTICLES IN WINE AS POTENTIAL CHEMOTHERAPEUTIC AGENTS: Panchal, A., Romano, M., Singh, J., Somani, A., Winter, M. BRANCHING OUT: PUSHING THE BOUNDARIES 43 OF VITICULTURE IN ONTARIO: Fuller-Thomson, E., Price, D., Schimmer, P., Weiland, L. 53 BREAKING THE ICE(WINE): THE CHALLENGES ASSOCIATED WITH GLOBAL ICEWINE PRODUCTION: Buckler, L. Dogar, M., Heming, E., Pollinzi, A., Tu, M. 61 OAK CHIPS: A NOVEL TECHNIQUE IN THE WINE AGING PROCESS: Aristone, C., Covarrubias, D., Eckert, L., Mortazavi, A. GAME OF DRONES: DRONES AND ARTIFICIAL 68 INTELLIGENCE IN VITICULTURE: Jeyapragasan, G., Lorenz, F., Mascarenhas, B., Wang, P. PLASTIC MAKES PERFECT: CONSIDERING THE Cover Image: The barrel cellar at Jackson-Triggs Winery 76 Estate. Russ Ellis. 2019 USE OF PLASTIC VESSELS IN THE WINE Table of Contents Image: "Gewürztraminer - 1" by INDUSTRY: Au-Yeung, C., Bhatt, R., Froelich, J., randihausken is licensed under CC BY-SA 2.0 Stokes, A. EDITOR: Russ Ellis TERROIR | 1 Biodynamic Wine: A Culture of Land and Lunar Cycles Serena Formenti, Mary Anne Schoenhardt, Caitlin Reintjes, Ishita Paliwal, Maggie Wilberforce Biodynamics is an alternative farming technique developed by Rudolf Seiner in the 1920s. While many of its aspects overlap with those of organic farming, such as the lack of synthetic fertilizers and use of composts, other techniques required for biodynamic certification involve adherence to lunar cycles, use of homeopathic soil additives, using dead pests to ward off living ones, and a phenomenon known as geo-acupuncture. These treatments are supposed to help unite all the aspects of the farm, increasing not just the health of the crops, but that of the soil and all other living organisms on the farm. What do these techniques really do? Do they have any scientific validity? In recent years, biodynamics has been adopted by many small-scale wineries, creating a niche market within the wine industry. In this article, we aim to identify how the proportion of biodynamic wine varies from the conventionally produced wine. Is a bottle of biodynamic wine the drink of the Gods, or does it have the future of the City of Troy? 2 2| VINTAGE 2019 INTRODUCTION implementing the biodynamic method is just as, if not more, important than the actual method itself6. Since the early 1990s, there has been increasing public concern about climate change, leading to a “green” consumer The first implementation of biodynamic preparations was in phenomenon1. This, along with heightened competition across Arlesheim, Switzerland in the fall of 19236. Here, Rudolf Steiner agricultural markets, has led to an increase in sustainable and (see Figure 17), who is considered the father of anthroposophy, environmentally friendly agricultural products, including wine1– showed a group of farmers and doctors how to prepare and 4 Consequently, shifting to biodynamic viticulture has become utilize these eight biodynamic preparations6. He then presented increasingly attractive, systematically influencing the eight lectures on the topic in June 1924 at the estate of Count international wine industry3,4. Carl von Keyselingk in Koberwitz, Germany1-4,6. He explained the theory behind his eight biodynamic preparations, along with Biodynamic agriculture is often compared with organic their application according to the seasons and astrological agricultures, which consists of farming without the use of positions6. Despite his efforts to establish this process as a synthetic pesticides and fertilizers, although they are not “spiritual science”, Steiner was dismissed due to the lack of equivalent. In reality, biodynamic viticulture is a subgroup of empirical data and scientific support for his methods6. organics, but not all organic farming methods can be classified Nonetheless, biodynamics were introduced to the United as biodynamics3. Biodynamic viticulture, like organics, does not States by Ehrenfried Pfeiffer before the Second World War2. use any synthetic materials, including chemical fertilizers and Today, the practice is carried on by Marie Thun, who, with the pesticides2,4. However, it requires additional elements, including development of the Thun theory, has continued to explore the nine preparations that are added to soils and composts to applications of Steiner’s principles to agriculture, specifically enhance crop quality2, 4. These preparations, as will be discussed further exploring the applications of lunar cycles and astrology further, include: silica, flowers of yarrow, chamomile, dandelion in biodynamic agriculture techniques8. and valerian, oak bark, and stinging nettle2. In addition to these nine biodynamic preparations, this form Synodic: Cycles of viticulture must follow synodic and relating to lunar phases7. astrological rhythms, while also being self-sufficient2,4. The philosophy behind biodynamic viticulture is rather abstract. It essentially follows a Goethean perspective, meaning that the entirety of the universe is considered to give off an interconnected resonance, and in order to produce quality wine, a vigneron, also known as a winegrower, must balance this resonance between the earth, the stars, the vine, and the human5. It is rooted in the anthroposophical theory that human beings are somewhere in between the rhythms of the earth and the cosmos, and, thus, bring the spiritual and material realms together1. Vignerons who believe in this philosophical approach aim to produce wine in a holistic way, taking into account natural resource use, sustainability, use of biodynamic preparations, and lunar and planetary cycles, among other FIGURE 1: RUDOLF STEINER Photograph of Rudolf things1,3. The ultimate goal is to treat the vineyard as if it were a Steiner, the father of anthroposophy and the founder of living entity, using preemptive measures to ensure the vines biodynamic farming, taken in 19077. remain in a state of natural balance and health6. It has even been In 1928 a certification program was put in place for biodynamic said that the vigneron’s personal involvement and creativity in foodstuffs under the trademark known as “Demeter”2. This certification requires biodynamic cultivation sites to go through TERROIR | 3 a three-year conversion period after already being certified more in philosophy than scientific theory. However, more organic3. After conversion they must meet the extensive recent literature has recorded some positive agricultural impacts requirements of Demeter International, including those for in biodynamic farming that may be the result of some of the biological diversity, disease, insect and weed control, use of soil preparations. These practices are used today in biodynamic biodynamic preparations, water conservation, livestock viticulture and must be followed in the vineyard for a winery to integration, soil fertility management, and composting, among be certified biodynamic10. others9. The first biodynamic soil preparation, BD preparation 500, is This article will dive deep into the world of biodynamic horn manure. This involves fermenting manure inside a cow’s viticulture, exploring its soil preparations, astrological calendars, horn and subsequently leaving it buried underground pest-ashing, menhir rock placement, sensitivity testing, and throughout the fall and winter10,11. The fermented manure is marketing. The goal is to determine if there is