Browsing All Posts filed under »Viticulture«

In hot pursuit of terroir

January 5, 2017

0

What are your beliefs about terroir? Researchers across multiple disciplines find some common ground at the 2016 Terroir Congress XI.

The Dawn of Agtech

July 30, 2016

1

Agricultural drones may be creating plenty of buzz, but their terrestrial cousins — the robots — are poised to make their commercial debut. Next year promises to be the year of the agricultural robot. With the altruistic vision of creating a sustainable society where future generations are free from worry about food security and safety, […]

Bitterness: Examing the chemistry behind the taste sensation

June 22, 2016

0

Humans are particularly sensitive to bitterness. Thanks to a small but novel family of 30 genes, we can perceive thousands of bitter compounds. Our ability to discern bitter tastes evolved as a way to keep our early ancestors from eating poisonous plants. Bitterness is a taste sensation that we experience when monomeric flavonoid phenols, the […]

Ozone Sanitation Moves from Winery to Vineyard

July 12, 2015

0

In 1997 ozone was approved by the EPA as a safe and effective method of general sanitation for wineries. With the commitment to sustainable farming practices on the rise, it’s now proving to be equally useful in the vineyard. Ozone, or O3, a bluish unstable gas that smells like the air charged by lightning during […]

Flash Heat Treatment Shown to Benefit Vines and Wine

May 7, 2015

0

Many advances pioneered by the dairy industry have improved winemaking in the cellar, but when it comes to using flash or instantaneous heat, it all starts in the vineyard. Flash pasteurization was first applied to milk in 1933. Sixty years later, flashbake ovens made their debut and, shortly thereafter, the adoption of frost prevention and […]

Berry Sensory Analysis: A Common Language for Describing Maturity

March 10, 2015

0

If everyone on your winegrowing and winemaking teams shares a common language, there’s less risk involved when it comes to making crucial decisions. Few would argue that the most crucial decision a winemaker faces is when to pick. Beyond establishing intentions for the style and quality of the finished wine, making confident, proactive picking decisions […]

High Marks for Community Colleges

April 30, 2014

0

Pursuing a four-year degree in enology or viticulture has been, for many students, the most direct way to gain entry into the wine industry. But that path isn’t the sole option for individuals making a career transition or those whose primary interest is acquiring the skills necessary for wine production. New certificate programs and two-year […]