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https://hdl.handle.net/2440/12026
2024-03-29T13:56:34ZWine consumers' subjective responses to wine mouthfeel and understanding of wine body
https://hdl.handle.net/2440/105313
Title: Wine consumers' subjective responses to wine mouthfeel and understanding of wine body
Author: Niimi, J.; Danner, L.; Li, L.; Bossan, H.; Bastian, S.E.P.
Abstract: Abstract not available2017-01-01T00:00:00ZEmerging trends in the application of malolactic fermentation
https://hdl.handle.net/2440/98242
Title: Emerging trends in the application of malolactic fermentation
Author: Bartowsky, E.; Costello, P.; Chambers, P.
Abstract: Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularly in new world winemaking regions, prefer to minimise the risk of a failed or sluggish MLF by inoculating with a reliable, commercially available starter culture. This review focuses on the scientific literature underpinning growing trends in the application of MLF starters. It considers the literature on co-inoculation regimes, where MLF bacteria are inoculated into a ferment prior to completion of alcoholic fermentation and what benefits this might bring relative to sequential inoculation, when bacteria are added after completion of primary fermentation. It also considers the benefits of the growing trend of using bacteria other than the traditional Oenococcus oeni for induction of MLF, and of developing starter cultures from regional isolates of MLF bacteria to enhance regional identity of wines.2015-01-01T00:00:00ZThe grapevine: from the science to the practice of growing vines for wine
https://hdl.handle.net/2440/94053
Title: The grapevine: from the science to the practice of growing vines for wine
Author: Iland, P.; Dry, P.; Proffitt, T.; Tyerman, S.
Abstract: The Grapevine explores the links between the scientific principles and the practice of viticulture.2011-01-01T00:00:00ZEffect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine
https://hdl.handle.net/2440/87644
Title: Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine
Author: Mendez-Costabel, M.; Wilkinson, K.; Bastian, S.; Jordans, C.; McCarthy, M.; Ford, C.; Dokoozlian, K.
Abstract: Background and Aims: Green aroma compounds are considered undesirable when present at a high concentration in red wines. This study aimed to understand the effect of two irrigation levels and a higher than standard nitrogen fertilisation on the concentration of both 3-isobutyl-2-methoxypyrazine (IBMP) and six C6 compounds during fruit development. Methods and Results: Fruit samples were collected biweekly during the 2009 and 2010 seasons in a commercial Vitis vinifera L. Merlot vineyard in California, USA, where two irrigation levels (70 and 100% of crop evapotranspiration) and a higher than standard nitrogen fertilisation dose were implemented. The higher irrigation level and additional nitrogen promoted canopy growth and decreased fruit exposure, resulting in increased concentration of IBMP during fruit maturation. The concentration of the six measured C6 compounds, however, was not affected. Deficit irrigation increased fruit colour, quercetin glycosides and phenol-free glucose glycosides (i.e. aroma precursors), and decreased vine yield. The two irrigation levels did not differ on the sensory vegetal perception of the wines, but the additional application of nitrogen fertiliser at fruitset enhanced it. Significance of the Study: These findings confirm previous work showing that vineyard management practices influence fruit and wine concentration of IBMP, and demonstrate for the first time that the same practices have no significant impact on the concentration of six C6 compounds in grapes or on the concentration of hexanol in wines. Grapegrowers aiming to minimise IBMP concentration in fruit at harvest would probably benefit from a reduced application of water and nitrogen to the vineyard.
Description: Article first published online: 9 JAN 20142014-01-01T00:00:00Z