Mar 25, 2021 | IVES Conference Series, People shaping terroir, Terroir 2020
Aims: In previous work, five indigenous Pichia kluyveri strains, GS1-1, FS-2-7, HS-2-1, C730 and C732, were isolated and selected from spontaneous fermented wines from Ningxia and Gansu. The aims of this study were to 1) evaluate resistance of these strains to environmental stressors that may restrict their growth and the progress of alcoholic fermentation; 2) Investigate their fermentation dynamics; 3) Characterise aroma profiles of Cabernet Sauvignon wines made from mixed cultures of P. kluyveri and Saccharomyces cerevisiae.
Mar 25, 2021 | IVES Conference Series, People shaping terroir, Terroir 2020
IVES 9 2021 9 March Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region Abstract https://vimeo.com/474926553 Download the PDF DOI: Publication date: Issue: Terroir 2020 Type : Video Tags Citation Copy Citation...
Mar 25, 2021 | IVES Conference Series, People shaping terroir, Terroir 2020
Aims: The optimization of nitrogen use efficiency (NUE, i.e. uptake, assimilation and partitioning) is a solution towards the sustainable production of premium wines, while reducing fertilization and environmental impact. The influence of crop load on the accumulation of N compounds in fruits is still poorly understood. The present study assesses the impacts of bunch thinning on NUE and the consequences on the free amino N (FAN) profile in fruits.
Mar 25, 2021 | IVES Conference Series, People shaping terroir, Terroir 2020
Vine genetics, fruit maturity, region and vineyard are perceived as factors that strongly influence Pinot noir grape and wine composition. Our study aims to understand the relationship between grape (and ultimately wine) composition and the physical appearance and performance characteristics of a vine (i.e. vine ideotype). Our experimental approach controlled these variables by
Mar 25, 2021 | IVES Conference Series, People shaping terroir, Terroir 2020
Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.
