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Industry News:
Winemaking Machine Benefits From Motor-Drive Combination
The grapes have been harvested and are ready to be processed. The winemakers ...
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Innovative Technology Makes Bottle Filling Easier
Vigneron Specialty Products just announced the release of their new line ... Read More
Matchmaker to the Wine Industry: Kendall Farms plays matchmaker for winemakers and Washington grape growers
Lisa Kendall, of Kendall Farms Wine and Wine Grape Brokers, is ready to ... Read More
Lechler Announces its Presence at the 2011 Wine Show
If you will be attending the 2011 Unified Wine and Grape Symposium ... Read More
Opti-Sciences Introduces a New Generation Of Chlorophyll Content Meters
Opti-Sciences, Inc., home of field-portable fluorescence and chlorophyll ... Read More
The term “deficit irrigation” or “regulated deficit irrigation” has been used for decades. It seems like everyone in viticulture us using deficit irrigation. At least that’s what everyone says they’re doing. I would like to move away from that term because I think it is misleading and not really describing what is happening.
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Bon Courage
In early September 2011 I was dining with Jean-Philippe Roby, a visiting consultant from Bordeaux. We had just dodged a bullet by the name of Hurricane Irene, but were in the midst of the constant unending rains of Tropical Storm Lee.
Climate, Soil & Vineyard Management (Part Two)
The only part of soil biology that is of real concern to Daniel is nematodes. There is great concern over the increasing impact of nematodes on vine health since they are vectors for disease and virus. Type and number of nematodes will influence rootstock choice, for example, there are only two rootstocks that are tolerant of X.index, which carries fanleaf virus. More and more exotic nematodes are being identified in vineyards and orchards and in addition to other pathogens and vectors, are a real concern to vine health and wine quality. However, once a vine reaches maturity it is less susceptible.
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Do You Know Your Wine Defects?
A wine defect (or fault) is an undesired characteristic in wine that appears due to poor production practices (viticultural or enological). Some of these defects (such as volatile acidity, oxidation, and reduction) are straight forward and many generally agree that they cause a decrease wine quality.
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Identification & Control of Brettanomeyces in the Vineyard & Winery
A high percentage of wines, mainly reds, are contaminated with volatile phenols. These compounds, principally from from hydroxycinnamic acid metabolism by B. Bruxellensis are responsible for “Brett Taint” odor and degrade the quality of the wines affected. The detection thresholds of these compounds are very low, the order of 440 mg / L for 4-ethylphenol, and 620 mg / Liter for sum of 4-ethyl Guayacol and 4-ethylphenol (“Band-Aid”).
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What does your wine sample really represent?
Running lab test or blending trials on any wine is hugely ineffective and worthless if the sample taken is not representative of the wine being worked with. Keep this in mind as we review how to get great samples from the below suggestions.
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