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Replay of the Wine Vision 2040 event

A webinar organised by the UBC Wine Research Centre, on June 25th 2020. About Wine Vision 2040 Wine Vision 2040 is delivered by wine-passionate, high-profile individuals keen to share ideas and views that will spark conversations within wine communities.  No preconceived ideas, no certainties, no objectives.  Wine Vision 2040 is a conversation where thoughts, reflections, […]

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Pinot blanc: how terroir and pressing techniques impact on the must composition and wine quality

This study investigates how different pressing techniques impact on the sensory profile of Pinot Blanc wines sourced from different terroirs. Two vineyards, both on east slopes, one at 550 meters elevation with a high quality potential and one at 250 meters with a medium quality potential were compared. Vineyards were chosen in collaboration with the […]

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How climate change can modify the flavor of red Merlot and Cabernet-Sauvignon

The main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O). Three odoriferous zones were identified (OZ1, OZ2, […]

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Can the use of rootstocks enhance terroir?

Rootstocks are an essential l management tool for diverse viticultural challenges. However, studies that combine sensory evaluation and compositional analysis of berries and wine, to determine whether the use of a particular rootstock in a terroir can influence wine quality are sparse. The aim of this study was to determine the influence of different rootstocks […]

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Changes in the composition and extractability of flavonoids in Cabernet-Sauvignon: influence of site, climate and vine water status

The purpose of the study was to monitor berry development as a function of site, vine water status and climate in order to improve our understanding of the role played by climate change on secondary metabolites relevant to wine quality. 35 wineries, consisting of 75 vineyard blocks, mainly located within the Napa Valley were monitored […]

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Malbec wines from Argentina: influence of climate on aromatic components and Organoleptic profile. Is it possible to stablish regional identities?

Malbec grapes have been cultivated for 150 years in Argentina. In the last 20 years Argentinian Malbec wines have emerged as a commercial boom worldwide. Today Malbec is the most planted variety in Argentina, representing 17% of 226.400 ha, and stands for 54% of bottled exported wine in volume. Producers are afraid that the growth […]

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Sensory differences of Pinot noir wines from willamette valley subregions

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors. However it is unclear if wines from different areas (sub-regions) within an AVA also show distinctive sensory characteristics. There is the thought that […]

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Terroir factors causing sensory and chemical variation in Riesling wines

The term “terroir”, originated in France, comprises the interaction of soil, climate, and topography with the vines of a specific variety and may be extended to the human impact due to the active choice of viticultural and oenological treatments. Although geological diversity has been described for many vineyard sites, there is only scarce scientific knowledge […]

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Elucidating contributions by vineyard site on volatile aroma characteristics of pinot noir wines

Correlations between vineyard site and wine have, historically, been limited due to lack of uniformity in scion and rootstock clone and lack of controlled pilot-scale winemaking conditions, particularly temperature. Our work aims to minimize these sources of variation by using a single combination of scion and rootstock. In addition, we maintain highly controlled fermentation conditions […]

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Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation. Grape composition regulates the production and final concentrations of most wine aroma compounds, as exemplified by methoxypyrazine and rotundone concentrations in wine being confidently predicted from the corresponding grape concentration. However, the final concentrations […]

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