Mixed fermentations to reduce the alcohol content in wine

Vasileios Englezos, et al. 2016 - 01 Aug 2017

The aim of this project was to investigate the possibility of doing co-inoculation or sequential inoculation with S. bacillaris and S. cerevisiae in order to achieve lower alcohol wines.

Crafting South African old vine Chenin blanc wines

Reneé Crous | Valeria Panzeri | Hélène Nieuwoudt - 31 Jul 2017

This poster provides feedback on the vineyard management and cellar practices currently used by South African (SA) private cellars in the crafting of 18 different premium quality old-vine Chenin blanc wines.

How fungal infections change the aroma of wine

Anna Sigurdsson - 22 Jun 2017

In a research article recently published in Frontiers in Chemistry, a team of researchers investigated the effects of fungal infection on wine.

 

Listening to the consumer's voice: opportunities for Chenin blanc

Andiswa Mapheleba | Chris Pentz | Nina Muller | Ivan Oertle | Hélène Nieuwoudt - 12 Jun 2017

The objectives of this study were to identify the opportunities for Chenin blanc by evaluating two groups, consumers and industry experts, in qualitative and quantitative research as well as to investigate the wine style perceptions of Chenin blanc amongst consumers and wine industry experts. 

Sensory and chemical drivers of wine minerality aroma

Karien O'Kennedy - 15 May 2017

Researchers studied wines from grapes from the two sides of the Serein river in Chablis. Wines from the left side scored higher in minerality notes and certain chemical compounds.

Researchers identify the dried and cooked fruit aroma in Merlot and Cabernet Sauvignon

Karien O'Kennedy - 15 May 2017

French researchers identified C10-massoia lactone as the dried fig character in Merlot and Cabernet Sauvignon. This aroma occur due to longer hang-time on the vine as a result of warmer climates.

A little microbiology goes a long way

Wine Australia - 10 Apr 2017

A three-year Wine Australia research project provides a much clearer picture of the diverse microbial populations that exist in treatment plants.

Grape seed extract: the first protein based fining agent endogenous to grapes

D. Gazzola, S. Vincenzi, M. Marangon, G. Pasini and A. Curioni - 06 Apr 2017

In this study grape seed extract (GSE) containing protein, polysaccharides and phenolic compounds was compared with PVPP, casein, pea protein, potato protein, gelatine, egg white and casein.

Can Lasers Help to Deter Birds From Damaging Vineyards?

Lauren Waldhuter - 05 Apr 2017

Wineries and grape growers have a range of strategies for keeping keep birds at bay, from shooting them and hanging up shiny streamers to firing off gas guns to spook them.

Image: Lauren Waldhuter

Study Finds Red Wine Compound Slows Aging in Muscles and Neurons

Samantha Falewée - 27 Mar 2017

A study, led by researchers at the Virginia Tech Carilion School of Medicine and Research Institute, has found evidence that resveratrol can protect neural connections in the brain and muscle fibers from the adverse effects of ageing.

What actually happens when you add water to must?

Wine Australia - 27 Mar 2017

Food Standards Australia and New Zealand (FSANZ) recently announced a decision to allow the limited addition of water to high sugar musts and juice to reduce the chance of problems arising during fermentation.

Mealybugs and under vine management

Tessa Nicholson - 06 Mar 2017

This new research programme (funded by New Zealand Winegrowers) aims to identify new tactics that might slow or even prevent the spread of leafroll virus by defining the relationship between the vine, the ground cover plants and mealybugs.

Can Vitis vinifera canes be a source of natural fungicides?

Tristan Richard, Assia Abdelli-Belhad, Xavier Vitrac, Pierre Waffo-Téguo, Jean-Michel Mérillon - 06 Mar 2017

This study investigated the use of Vitis vinifera canes as a source of natural funigicides against downy mildew.

The results indicated that stilbenes from grapevine canes are good candidates as natural fungicides against downy mildew. Given the very large quantity of grape canes available each year, this strategy could be scaled up to control this grapevine disease in a sustainable manner. Further research is still needed.

Image: Shutterstock

Testing for allergenic residues in wine, a storm in a teacup?

Karien O'Kennedy and Wendy Jonker - 05 Mar 2017

A study was commissioned by Winetech to determine whether it is necessary for wineries to have every batch of wine tested for potential residues if allergenic proteins were used as processing aids during the winemaking process. Such a practice will not just be time consuming, but also very costly. We are happy to report, based on this study and similar studies done in Australia and Europe, that the testing of every batch is not required if good winemaking practices in terms of the use of fining agents, as well as specific filtration guidelines, are followed. Producers who fine their wines, but intend to sell them unfiltered will have to label the allergenic agent used or alternatively test each batch, since residues above the OIV/EU legal limit of 0.25 mg/l may remain.

Expectation or sensorial reality? An empirical investigation of the biodynamic calendar for wine drinkers

Wendy V. Parr, Dominique Valentin, Phil Reedman, Claire Grose and James A. Green - 28 Feb 2017

Researchers have found that the taste of wine is not affected by the cycles of the moon as claimed by the biodynamic philosophy. 

An overview of the biodynamic wine sector

Alessandra Castellini, Christine Mauracher and Stefania Troiano - 21 Feb 2017

Using a systematic literature review, this review aims to investigate the biodynamic production system in the viticulture and winemaking process. In particular, the review examines, 1) the biodynamic practice and its main characteristics including the certification system; 2) the biodynamic market characteristics and the recent trends, the production costs and the marketing strategies adopted by wineries; 3) the demand attributes and wine consumers’ perception on sustainable practices and “green products” such as biodynamic products; and 4) the association between the biodynamic wine chain and the environment.

Synthetic genome engineering forging new frontiers for wine yeast

Sakkie Pretorius - 07 Feb 2017

A large international project – the Synthetic Yeast Genome Project – is now underway to synthesize all 16 chromosomes of a laboratory wine yeast strain by 2018. If successful, S. cerevisiae will become the first eukaryote to cross the horizon of in silico design of complex cells through de novo synthesis, reshuffling, and editing of genomes. Therefore, this article seeks to help prepare the wine industry – an industry rich in history and tradition on the one hand, and innovation on the other – for the inevitable intersection of the ancient art practiced by winemakers and the inventive science of pioneering “synthetic genomicists”.

Australia Invests $5.3 m in R&D projects on Shiraz Terroir

Rachel Arthur - 27 Jan 2017

Wine Australia has today announced a six year, $5.3m AUD ($4m USD) R&D investment that will look at Australia’s unique terroirs and how they influence wine style and quality. 

How Oxygen Can Enhance Or Destroy White Wine

Alex Berezow - 20 Jan 2017

In order to determine how aging and oxygen change white wine over time, a team of Stellenbosch University researchers subjected Sauvignon blanc to a seven-month-long experiment.

Virtual vineyard gate aims to keep grape pests out

Andrew Spence - 10 Jan 2017

Software initially developed to safeguard the Canadian poultry industry is being trialled by Australian wineries to help keep pests and diseases out of premium vineyards. It is still early days for the project

The vineyard cyber monitoring system known as Project Boundary Rider uses an app that places a virtual fence around vineyards, tracking the movements of people across boundaries via GPS on a smartphone. In the event of a pest or disease outbreak, the technology provides instant data to enable a rapid response to contain the spread and minimise loss.

Image: The Lead

University of Arkansas Debuts New Winegrape Varieties

Christina Herrick - 10 Jan 2017

Twenty years in the making, the University of Arkansas has released two new winegrapes that can withstand heat, humidity, rain and icy winters – ‘Opportunity’ and ‘Enchantment.’

Image: Fred Miller

New nontoxic hydrogels could aid in wine production and other applications

Infowine - 10 Jan 2017

New nontoxic hydrogels developed by Stanford engineers could aid in food production and other applications.

Reduce photosynthesis, reduce alcohol

Mary Shanahan - 09 Jan 2017

Researchers may have achieved a breakthrough in ‘making’ quality low alcohol wines in the vineyard.

The sweeter side of things: sensory profiles of natural sweet Chenins

Hanneke Botha and Hélene Nieuwoudt - 30 Nov 2016

The market for natural sweet Chenin blanc wines is small and the general consumer seems to be either oblivious to its existence or plainly does not understand it. This poses a risky situation and the question arises whether enough is done to promote these wines in its potential context? Clearly more should be done to showcase this category and obtaining the chemical and sensory profiles, is step one.

Aroma of award winning Chenins revealed

Sithandile Ngxangxa| Andrѐ de Villiers| Hélène Nieuwoudt | Andreas Tredoux - 30 Nov 2016

This poster presents some initial results from very high resolution analytical techniques used to unravel the true complexity of Chenin blanc aroma. 

The effect of nitrogen and sulphur foliar fertilization on sensory aspects of Chenin blanc and Sauvignon blanc wines

Aléta Bruwer, Wessel du Toit, Astrid Buica - 29 Nov 2016

The main aim of this study was to determine the effect of different sulphur and nitrogen foliar fertilization treatments on the volatile composition of Chenin blanc and Sauvignon blanc as reflected in the sensory evaluation of the 3 month old wines. 

Surveying white wine cultivars for YAN and amino acids

Noah Bieszczad and Astrid Buica - 29 Nov 2016

In this study 374 white settled juice samples were analysed for YAN, ammonia and amino acid concentrations. The individual amino acids were also determined. 

Sensory analysis of the 2016 Standard Bank Chenin blanc Top 10 Challenge wines

Mihaela Mihnae and Wessel du Toit - 29 Nov 2016

The aim of this work was to describe the sensorial composition of the Top 10 wines, as well as the five lowest scoring wines, from the Chenin blanc Top 10 Challenge of 2016.

Thiol levels in young 2016 fresh and fruity Chenin blanc wines

Valeria Panzeri and Astrid Buica - 29 Nov 2016

Young Chenin blanc wines (2016) were analysed for thiols (GC-MS at Vinlab, Stellenbosch) within the year of production and evaluated sensorially by a panel of 15 experts using CATA.

Consumer's relationship with wine purchasing unpacked

Carla Weightman, Nic Terblanche, Dominic Valentin, Florian Bauer, Hélene Nieuwoudt - 29 Nov 2016

The objective of this project therefore was to obtain a better understanding of South African (SA) wine consumers from the Gauteng area, from different cultural backgrounds.

Spotlight on Chenin blanc research data warehouse

Hélene Nieuwoudt and Stevie Krynauw - 29 Nov 2016

In the period 2010 - 2016 large volumes of data on the chemical and sensory profiles of commercial Chenin blanc wines were generated.  In addition, metadata pertaining to vineyard management and vinification practices were also collected.  All this information is being captured in a purpose built data warehouse that can process queries and present information with powerful graphic visualisation tools.

Chenin blanc in the limelight: Addressing South African consumers' uncertainties

Nadia van der Colff | Chris Pentz | Hélène Nieuwoudt - 29 Nov 2016

Using "perceived risk," this study will aim to identify uncertainties specifically about Chenin blanc (e.g. taste, low quality perception) from the SA consumers’ perspective, which is unknown to date.

Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry

Article review by Lucinda Heyns - 18 Nov 2016

Washington State University did a three year study from 2009 – 2011 to look at the impact of grapevine leafroll disease (GLD) on grapevine fruit yield as well as grape and wine chemistry. An own rooted, commercial Merlot vineyard, planted in 1998 in Yakima Valley (eastern Washington state) was used for the study. Vines showing symptoms and that tested positive for GLDaV-3 were compared to adjacent non-symptomatic vines that tested negative. Each year, the vines were retested to confirm their status. Grapes were harvested at different stages of berry development and juice analysis done regularly throughout ripening.

Genomics breakthrough paves way for climate tolerant wine grape varieties

University of California - Davis - 11 Nov 2016

A new sequencing technology, combined with a new computer algorithm that can yield detailed information about complex genomes of various organisms, has been used to produce a high-quality draft genome sequence of cabernet sauvignon, the world's most popular red wine grape variety, reports a UC Davis genomics expert.

Can an electronic tongue predict taste perception?

Darren Smith - 06 Oct 2016

Researchers from the University of South Australia have developed an electronic device they claim can accurately determine the age and quality of a wine

Study finds red wine can help to reduce inflammation

Georgia State University - 06 Oct 2016

A component of red wine and grapes can help control inflammation induced by a bacterial pathogen that is linked to upper respiratory tract inflammatory diseases such as asthma, chronic obstructive pulmonary diseases (COPD) and middle ear infection (otitis media), according to a study.

Image: Shutterstock

French microalgae may be the answer to key vine diseases

Harpers.co.uk - 19 Sep 2016

A microalgae found in the sea off Brittany’s coastline can wipe-out key vine diseases with new scientific tests in France showing 100% efficiency in destroying Downey Mildew. The major scientific breakthrough could provide natural alternatives to the use of pesticides on vineyards.

Structural and functional MRI differences in master sommeliers

Sarah Banks et al. 2016 - 12 Sep 2016

The study assessed differences in Master Sommeliers’ brains, compared with controls, in structure and also in functional response to olfactory and visual judgment tasks. The results indicate that sommeliers’ brains show specialisation in the expected regions of the olfactory and memory networks, and also in regions important in integration of internal sensory stimuli and external cues.

Scientists find promise treating Alzheimer's with a mix of wine compounds

Christine Dalton in Wine Spectator - 18 Aug 2016

A team of researchers from Australia has found promising results treating Alzheimer's disease with resveratrol combined with two other wine compounds.

Grape vines exposed to smoke to test taint from wildfires

By Maegan Murray, WSU Tri-Cities - 18 Aug 2016

In a new study, Tom Collins, Washington State University Tri-Cities assistant professor of viticulture and enology, is exposing vines to smoke to better understand how the chemical composition of grapes changes. He wants to know how much smoke it takes to create smoke taint in wine grapes and wine, as well as how to lessen the problem.

Image copyright: Washington State University

Wine aroma is even more important than we thought

Wine Australia - 18 Aug 2016

Research at the AWRI suggests the long, lingering aftertaste that makes you want another sip – and maybe another glass – of a good wine may in fact be due to retro-nasal perception of aromas released from molecules called glycosides, which occur naturally in grapes. We’ve always known they are there, but until now have not fully understood their potential.

Researchers study colored shade nets on grapes

Ted Rieger in Wines and Vines - 14 Jul 2016

Oakville, Calif.—Researchers from the University of California, Davis, began a trial this year at the Oakville Experimental Station in Napa Valley to evaluate the use of different colors of commercially available shade netting and its effects on grape cluster temperature and light exposure in relation to chemical and phenolic development and composition in grape berries.

Read more at: http://www.winesandvines.com/template.cfm?section=news&content=171307
Copyright © Wines & Vines

Australia invests in research to safeguard wine grapes from smoke

Wine Australia - 06 Jul 2016

This project will examine practices and advanced technologies that may provide the Australian grape and wine community with innovative and cost-effective tools to minimise the unintended impacts of controlled burns and wildfires near wine regions.’

The new project aims to safeguard the supply of grapes and improve profitability for Australia’s grapegrowers. 

Image: Wine Australia

Development of an app that can assess berry ripeness and help with decision making in harvest

Wine Australia - 29 Jun 2016

A research project funded by Wine Australia is looking to develop a smartphone imaging tool to assess grapevine berry and bunch characteristics.
 
The aim is to make it easy for viticulturists to determine the optimum fruit picking ‘window’ to suit desired wine styles by tracking the evolution of the fruit’s colour (white varieties) or volume (for red and white varieties).
 
- Image: Shutterstock

Can science help to identify a wine's origin?

Wine Australia - 28 Jun 2016

A new project at the AWRI led by Research Scientist Dr Martin Day is looking to determine whether by combining the right mix of parameters it is possible to prove with sufficient certainty where a wine did – or in some cases didn’t – come from.

San Joaquin Valley investigates performance of alternative varietals to heat

Lindsay Jordan - 16 Jun 2016

Researchers evaluated the performance of alternative varieties to heat. By selecting grape varieties that can innately produce superior fruit in the heat of the SJV, some of the wine quality issues associated with warm climate wine production may be alleviated.

GRAPEVINE CATION AND ANION TRANSFER: A PERSPECTIVE FROM THE SOIL TO WINE CHEMICAL AND SENSORY PROPERTIES

Researcher: Dr A Strever - 10 Jun 2016

INVESTIGATING THE RECOVERY PHENOTYPE PHENOMENON IN ASTER YELLOWS INFECTED GRAPEVINES

Researcer: Prof J.T. Burger - 10 Jun 2016

IDENTIFICATION OF FACTORS CONFERRING VIRUS RESISTANCE IN GRAPEVINE CULTIVARS

Researcher: Dr H.J. Maree - 10 Jun 2016

THE OCCURENCE AND CONTROL OF PHOMOPSIS SPECIES CAUSING 'STREEPVLEK' SYMPTOMS AND DIEBACK IN WESTERN CAPE VINEYARDS

Researcher: Dr. F. Halleen - 10 Jun 2016

USING BIOLOGICAL CONTROL (FUNGI & NEMATODES) AGAINST TWO SPORADIC PESTS IN VINEYARDS

Researcher: Dr P Addison - 10 Jun 2016

IDENTIFYING NATURAL BIOPROTECTANTS TO PROTECT GRAPEVINES AGAINST PATHOGENS

Researcher: Dr John P. Moore - 10 Jun 2016

INVESTIGATION INTO THE EFFICACY OF THRICHODERMA SPP. COLONISATION OF GRAPEVINE NURSERY PLANTS

Researcher: Dr. L. Mostert - 10 Jun 2016

EVALUATION OF INDUCED MUTATION METHODS IN PINOTAGE TO INCREASE GENETIC VARIABILITY

Researcher: P. Burger - 10 Jun 2016

OBJECTIVE WINE GRAPE CROP ESTIMATION MODEL USING ACTUAL SPACIAL AND PRODUCTION DATA SETS

Researcher: Dr C. Jarmain - 10 Jun 2016

Bulk wine not affected by transport choices

Wine Australia - 11 May 2016

Wine Australia funded a project with the AWRI looking at the bulk transport process, and whether the choices wine companies make have any sensory or chemical impact on the wine during or after transit. Researchers Simon Nordestgaard and Eric Wilkes together with wine sector collaborators tracked more than one million litres of wine bound for the UK over 15 months and the results were very positive.

Red Wine and Coffee Are Good for Your Guts, Study Finds

Christine Dalton in Wine Spectator - 11 May 2016

Researchers find red-wine drinkers have more diverse gut microbiomes, which means better health. So for now, keep drinking your red wine and coffee. Your gut will thank you.

 

 

THE IMPACT OF NUTRIENTS ON AROMA PRODUCTION BY S. CEREVISIAE, NON-SACCHAROMYCES YEASTS AND LACTIC ACID BACTERIA IN MIXED FERMENTATIONS

Drs D Rossouw, H Musarurwa, N Jolly, B Divol and Prof F Bauer - 04 May 2016

EXPLORING AND EXPLOITING THE UNIQUE SOUTH AFRICAN VINEYARD MICROBIAL DIVERSITY FOR SUSTAINABLE OENOLOGY

Researchers: Drs E Setati, B Divol and Prof F Bauer - 04 May 2016

STATUS OF YEAST ASSIMILABLE NITROGEN (YAN) IN SOUTH AFRICAN GRAPE MUSTS. IMPACT OF CULTIVAR AND AREA.

Dr Astrid Buica - 29 Apr 2016

DEVELOPMENT AND IMPLEMENTATION OF GC-MS/MS METHOD FOR THE DETERMINATION OF VOLATILE SULPHUR COMPOUNDS (VSC) RELATED TO OFF-FLAVOURS IN WINE

Researcher: Dr Astrid Buica - 29 Apr 2016

MANAGEMENT OF AROMATIC THIOLS IN SOUTH AFRICAN WHITE WINES

Researcher: Prof Wessel du Toit - 29 Apr 2016

METHOD DEVELOPMENT: SMOKE TAINT PRECURSORS

Researcher: Dr Astrid Buica - 29 Apr 2016

THE CONTRIBUTION OF YEAST AND BACTERIA TO SMOKE TAINT SPOILAGE IN WINE

Researcher: Heinrich du Plessis, ARC Infruitec-Nietvoorbij - 29 Apr 2016

EFFECT OF OXYGEN EXPOSURE DURING FERMENTATION ON VOLATILE SULFUR COMPOUNDS IN SHIRAZ

Bekker et al - 13 Apr 2016

Oxygen (O2) plays a fundamental role in the establishment of wine style and aroma. The effect of O2 treatment during fermentation on the formation of volatile sulfur compounds (VSCs) and the subsequent impact on the sensory profile of wine was investigated. Traditional VSC remediation strategies were also evaluated.

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