Journal articles: 'Oenology and viticulture'

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Natia Gorgadze, Natia Gorgadze. "The Role of Vocational Education in the Development of The Viticulture and Oenology Sector of Georgia." Economics 104, no. 6-9 (October 15, 2021): 102–15. http://dx.doi.org/10.36962/104/6-9/202169102.

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Today, the viticulture and oenology sector in Georgia has a fair potential for development. According to the statistical data, the income from the wine production is growing year by year for the country. Maintaining the growing potential of productivity in the viticulture and oenology sector is linked to the stable quality of grape and wine. The skilled workforce represents one of the essential components for ensuring production of high-quality products. Vocational trainings can provide both, the prospective and existing employees of the viticulture and oenology sector with the possibility to develop necessary skills. Moreover, each country has its own unique cultural, economic and social aspects that have to be taken into consideration in the process of assessing and reforming the country's educational potential. Numerous countries rely on the "mixed systems" that combine different types of work-based learning, including school-based vocational education and dual vocational education programs. However, in view of international best practice, dual programs are considered to be the best mode of instruction for vocational programs in the direction of viticulture and oenology. Introduction of work-based learning with the so called dual vocational education programs by the state in recent years, can be considered as a step forward in this direction. Also, the state offers short-term vocational education programs within the framework of close cooperation with the private sector. The viticulture and oenology sector is the first, together with the tourism sector, to be recognized as a priority by the state, therefore the training of students with dual vocational education programs has been piloted. In summary, for a vocational student, dual vocational education programs involve pursuing studies at a vocational education institution, where a student takes a theoretical course on a future profession, as well as a practical course necessary for acquiring practical and technical skills for the profession. This form of teaching provides more opportunities for deepening the public-private partnerships in education. On the one hand, it helps to reduce budgetary expenditures of the state and, on the other hand, allows the system to receive additional financial as well as intangible benefits. The interest of the private sector to participate in the educational process is multifaceted. However, one of the main reasons for the interest is possibility to hire experienced workforce in the future. Increasing the private sector involvement and delegating responsibilities to the private sector by the state represents a good opportunity to train/retrain qualified staff. This factor can be considered as a prerequisite for matching workforce demand and supply on the labor market. Training of highly qualified staff guarantees reduction of unemployment and poverty and ensures sustainable economic development of the country. Keywords: vocational education, dual vocational education programs, work-based learning, viticulture and oenology sector.

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tippetts, jason. "The Science of Biodynamic Viticulture." Gastronomica 12, no. 1 (2012): 91–99. http://dx.doi.org/10.1525/gfc.2012.12.1.91.

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Biodynamics, as a viticultural method, is generally not well understood by either its practitioners or its detractors. Detractors complain that biodynamics is rooted in mysticism and has no scientific basis whatsoever and thus no place in the increasingly scientific world of viticulture and oenology. Proponents counter that the biodynamic method established by Rudolf Steiner in the early twentieth century is fundamentally based on scientific facts, and that the results of applying the method are consistent and easily discernible in both the vineyard and the wine glass. This article elucidates the very complex relationship between Steiner's theory and reductivist science and suggests that only by better understanding this relationship can we truly appreciate what the biodynamic method is.

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Cumhur, Öznur, and Aysu Altaş. "Avrupa’da Üniversite Düzeyinde Önoloji Eğitiminin Yapısı ve Türkiye ile Karşılaştırılması." Turkish Journal of Agriculture - Food Science and Technology 9, no. 11 (December 1, 2021): 1960–72. http://dx.doi.org/10.24925/turjaf.v9i11.1960-1972.4388.

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Turkey is an appropriate country for viticulture due to its favourable climatological characteristics. Although Turkey produces plenty of grapes in the fertile soil and is one of the world's leading countries in terms of vineyard area, it is known that only 11% of the grapes produced are used in wine production. The difficulties encountered at every stage of the wine sector in Turkey are reflected in oenology education briefly defined as the science of wine and it is observed that the number of schools training qualified personnel in the field of wine is low. However, Turkey's closest rivals in terms of vineyard area and production quantities of grapes take place on the European continent where the situation is quite different. In these countries, the education of oenology is of great importance, and those who have completed the oenology education are given the title of oenologist. The purpose of this study prepared with content analysis method was to compare the oenology education in Turkey to oenology education in Europe and put forward some suggestions for oenology education in Turkey. As a result of the study, the following conclusions have been reached: Oenology education in Turkey is a neglected area of study for a lot of different reasons, oenology education is not given at undergraduate, graduate, and doctoral levels, and wine production technology education is given only in one state university at the associate's degree level. It is thought that the study will contribute to the literature, next researchers, the wine sector, and especially the institutions that provide education on wine.

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Rybintsev, Viacheslav, and Galina Petkilyova. "Trends in the development of viticulture and oenology in the Crimea." Journal of Wine Research 3, no. 2 (January 1992): 137–42. http://dx.doi.org/10.1080/09571269208717926.

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Bosoi, Ionica, and Marioara Puşcalău. "EVALUATION OF THE AGROBIOLOGICAL AND TECHNOLOGICAL POTENTIAL OF SOME VALUABLE HYBRID ELITE OBTAINED AT R.D.S.V.O. ODOBEŞTI." Romanian journal of Horticulture 1, no. 1 (December 12, 2020): 89–94. http://dx.doi.org/10.51258/rjh.2020.12.

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Over time at Research and Development Stationfor Viticulture and Oenology Odobeşti, numerous intra- and interspecific sexual hybridizations have been carried out, in order to obtain new cultivars, with high productive and qualitative potential, with disease tolerances, resistant to stress factors, very well adapted to the climatic conditions specific to Vrancea vineyards.Thus, valuable hybrid elites were obtained, which represent a permanent source for the selection, approval and promotion of new grape cultivars. In order to evaluate the agrobiological and technological potential of some valuable hybrid elites, in the period 2016 - 2018, two elites were studied: ‘E.H. 10-1-6’ and ‘E.H. 6-1-1’. The results obtained from this study showed that these hybrid elites have a high productive and qualitative potential, show high biological resistance to the main diseases of the vine, and can be proposed for approval in order to improve the national assortment, in the context of sustainable viticulture.

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Costa, Joaquim M., Margarida Oliveira, Ricardo J. Egipto, João F. Cid, Rita A. Fragoso, Carlos M. Lopes, and Elisabeth N. Duarte. "Water and wastewater management for sustainable viticulture and oenology in South Portugal – a review." Ciência e Técnica Vitivinícola 35, no. 1 (2020): 1–15. http://dx.doi.org/10.1051/ctv/20203501001.

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Assessing sustainability of the wine industry requires improved characterization of its environmental impacts, namely in terms of water use. Therefore, quantification of water inputs and wastewater (WW) outputs is needed to highlight inefficiencies in wine production and related consequences for the environment. Water use and WW generation in irrigated viticulture and oenology remains insufficiently quantified for dry Mediterranean regions (e.g. South Portugal). This paper is focused on wine production under warm and dry climate conditions in the winegrowing region of Alentejo (South Portugal). This region experiences increasingly dry conditions, while the irrigated area keeps expanding, which puts exacerbates the pressure on existing local and regional water resources. Additionally, more erratic variation in climate conditions and the tendency for increasingly extreme climate events (e.g. heat waves) pose more challenges to Alentejo’s wine sector. We conclude that quantitative information on water use and management is not always easy to obtain or access, which hinders improved strategies and/or policies for water use at farm, winery and region-level. Up-to-date statistics and robust metrics can help to better characterize water use and WW flows for Alentejo’s wine region, while optimizing management in vineyards and wineries, in companies and region-wide. The paper is focused on a “Farm-Winery” scenario, which is the most common in South Portugal’s wine sector

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Rodríguez-Cáceres, María Isabel, Mónica Palomino-Vasco, and María Victoria Gil Álvarez. "The Role of Motivation in the Development of Transversal Competences." Proceedings 2, no. 21 (October 31, 2018): 1340. http://dx.doi.org/10.3390/proceedings2211340.

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The experience was carried out with the students of the optional subject “Wine and Health”, taught in 4th year of Degree of Oenology. This Degree has a low number of students, due to that, in the first year of teaching (2013/14) only three students enrolled in the subject, so we considered it was necessary to do something “different” to motivate students to enroll in this subject. This was carried out by inviting them to do a literature review on some topics, such as the relationship between moderate wine intake and Alzheimer’s, Parkinson’s, Cancer or Allergy. In addition, they had to make an audiovisual presentation and expose it in the Conference of Viticulture and Oenology that are celebrated in Almendralejo (Badajoz, Spain), every year at the beginning of May. In general, after five years it has been observed that this methodology has increased the interest of students for this subject, which is reflected in more students in class, more class attendance and great interest. In addition, they have developed transversal skills such as public speaking, which has provided them with security and will probably be useful when conducting job interviews.

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Weinmann, E., M. Boos, P. Ehret, L. Flubacher, C. Schneider, and L. Veith. "Breeding of new disease-tolerant grape varieties – Viticulture in times of climatic change." BIO Web of Conferences 15 (2019): 01035. http://dx.doi.org/10.1051/bioconf/20191501035.

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The State Institute of Viticulture and Oenology (WBI) Freiburg Germany has been breeding disease-tolerant grape varieties (Piwis) since the 1930s. Since that time, 15 fungus-resistant white and red wine varieties and 4 table grape varieties have been cultivated. All these grape varieties are approved as Vitis vinifera. Until now, fungus resistance has been the focus of breeding work. Due to climate changings, it will be necessary in future to delay budding and ripening of grapevines. This would protect the vines from late frosts in spring and delay the ripening of the berries in autumn. In addition, the loosening of the grape structure and dry resistance will be future breeding goals. To improve the resistance and a later ripeness of the berries, new grape varieties which are currently being tested have been developed in cooperation with the INRA in Colmar (France).

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Rybintsev, Viacheslav. "Viticulture and oenology in the Ukraine: a survey of their history, ecology and economic development." Journal of Wine Research 6, no. 1 (January 1995): 35–47. http://dx.doi.org/10.1080/09571269508718015.

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Aleixandre, José Luis, José Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, and Rafael Aleixandre-Benavent. "Viticulture and oenology scientific research: The Old World versus the New World wine-producing countries." International Journal of Information Management 36, no. 3 (June 2016): 389–96. http://dx.doi.org/10.1016/j.ijinfomgt.2016.01.003.

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Benito, Santiago. "Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review." Microorganisms 8, no. 5 (April 30, 2020): 655. http://dx.doi.org/10.3390/microorganisms8050655.

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The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potentially be converted into wines with elevated ethanol contents, which are usually associated with high pH levels. This biotechnology was reported for the first time in 2015, and since then, several scientific articles have been published regarding this topic. These reported scientific studies follow an evolution similar to that performed in the past for Saccharomyces cerevisiae and Oenococcus oeni; they start by reporting results for basic winemaking parameters at the beginning, later continuing with more advanced parameters. This review compares the results of different researchers that have applied this new biotechnology and have studied wine quality parameters such as ethanol, glycerol, malic acid, lactic acid, amino acids, aroma compounds, or anthocyanins. It is shown that the new biotechnology is repeatedly reported to solve specific winemaking problems such as the lack of acidity, biogenic amines, ethyl carbamate, or undesirable color losses. Such results highlight this biotechnology as a promising option for warm viticulture areas.

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Costantini, E. A. C., S. Pellegrini, P. Bucelli, P. Storchi, N. Vignozzi, R. Barbetti, and S. Campagnolo. "Influence of hydropedology on viticulture and oenology of Sangiovese vine in the Chianti area (Central Italy)." Hydrology and Earth System Sciences Discussions 6, no. 1 (February 25, 2009): 1197–231. http://dx.doi.org/10.5194/hessd-6-1197-2009.

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Abstract. The adoption of precision agriculture in viticulture requires the knowledge of the spatial and temporal variability of available soil water. A three-years trial was carried out in Chianti (central Italy) on Sangiovese vine to test the prediction capacity of selected hydropedological models for two soil series cultivated with grape and for delineating hydrological functional units within two vineyards. The soils of the vineyards differentiated in structure, porosity and related hydropedological characteristics, as well as in salinity. Soils were mapped with a geophysical survey and six plots were selected in different morphological positions: summit, backslope and footslope. Water content, redox processes and temperature were monitored, and yield, phenological phases, and chemical analysis of grapes were determined. The isotopic ratio δ13C was measured in the wine ethanol upon harvesting to evaluate the degree of water stress suffered by vines. The grapes in each plot were collected for wine making in small barrels. The wines obtained were analysed and submitted to a blind organoleptic testing. The results demonstrated that the tested hydropedological models can be used for the prevision of the moisture status of soils cultivated with grape during summertime in Mediterranean climate. As foreseen by the models, the amount of mean daily transpirable soil water differed considerably between the vineyards and increased significantly along the three positions on slope in both vineyards and in every year, even during the very dry 2006. However, both the response of Sangiovese to water stress and the quality of wine were influenced by the interaction between transpirable water and salinity. The installation of IRIS tubes allowed confirmation of the occurrence of redox processes, although discoloration was influenced more by soil temperature, rather than by moisture. The map produced by once only geophysical survey mirrored only partially the seasonal hydropedology of these heavily tilled soils on slope.

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Moscovici, Daniel, and Paul D. Gottlieb. "Finding a state of sustainable wine: implications for sustainable viticulture and oenology in New Jersey, USA." International Journal of Sustainable Agricultural Management and Informatics 3, no. 3 (2017): 196. http://dx.doi.org/10.1504/ijsami.2017.090295.

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Gottlieb, Paul D., and Daniel Moscovici. "Finding a state of sustainable wine: implications for sustainable viticulture and oenology in New Jersey, USA." International Journal of Sustainable Agricultural Management and Informatics 3, no. 3 (2017): 196. http://dx.doi.org/10.1504/ijsami.2017.10011406.

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Laget, Frédéric, Jean-Luc Tondut, Alain Deloire, and Mary T. Kelly. "Climate trends in a specific Mediterranean viticultural area between 1950 and 2006." OENO One 42, no. 3 (September 30, 2008): 113. http://dx.doi.org/10.20870/oeno-one.2008.42.3.817.

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Aims: An analysis of climate data between 1950 and 2006 in the Hérault department, situated in the Mediterranean of France is presented.Methods and results: Data presented include the evolution of mean annual and seasonal temperatures, the Huglin index, total solar radiation, night freshness index, the distribution and efficiency of rainfall and potential evapotranspiration (pET). Results showed an increase in mean annual temperatures of +1.3 °C between 1980 and 2006 and an increase in the mean pET which was 900 mm / year since 1999. Also, harvest dates advanced by up to three weeks and sugar concentrations at harvest increased by up to 1.5 % potential alcohol.Conclusion: The indicators show that in this area certain climatic parameters have evolved over the period studied. Changes are observable in some of the parameters (notably temperature) for the last 30 years whereas others have evolved only in the past few years (e.g. pET). Therefore it is necessary to be circumspect in drawing conclusions on climate change in the area, particularly as regards the possible consequences for viticulture. However, at the plot level, it is clear that irrigation of the vines is becoming increasingly necessary in this region.Significance and impact of study: Climate is a major factor in vine cultivation and in the understanding of viticultural terroirs and wine typicality. The climate trends observed over a 50-year period are discussed in the viticultural context of a Mediterranean region. However, the interaction between climate change and technical progress in viticulture and oenology complicate the analysis over the time frame under consideration.

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de Vasconcellos Dullius, M., I. R. da Silva, and B. R. Santa Rosa. "“EnoAventura na Serra Catarinense” – the game: Rural tourism as a fortress to leverage enotourism and winemaking education in the region with the lowest human development index in the state of Santa Catarina, Brazil." BIO Web of Conferences 15 (2019): 03021. http://dx.doi.org/10.1051/bioconf/20191503021.

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In the state of Santa Catarina (SC), south of Brazil, extends the region of “Planalto Catarinense”, which is divided into 18 municipalities comprised within the geographic limits of the “Serra Catarinense”. The vine, in the “Planalto Catarinense” is the second fruit cultivation of commercial relevance, and it is boosting the tourism in the region. Exploring the enotourism is perhaps one of the most promising attractions connecting the incipient wine region with the unique landscape. With the purpose of contributing to the enotouristic complex cluster, this work aimed at creating a board game highlighting featured tourist points of each of the 18 municipalities of “Serra Catarinense”. The game presents itself as a playful tool that brings concepts of viticulture and oenology and incorporates the tourist and gastronomic attributes of mountainous region, notoriously lacking in economic development strategies that generate employment, income and life improvement. The game is a bet and it seeks to offer new insights into the classic themes surrounding grape and wine production, professional education and promising economic development for the “Serra Catarinense”.

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de Almeida Costa, Ana Isabel, Carla Marano-Marcolini, Manuel Malfeito-Ferreira, and Virgílio Loureiro. "Historical Wines of Portugal: The Classification, Consumer Associations and Marketing Implications." Foods 10, no. 5 (April 29, 2021): 979. http://dx.doi.org/10.3390/foods10050979.

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Geographical origin, use of traditional varieties and ancestral viticulture/oenology practices characterize wines classified as Historical Wines of Portugal (HWP). This study identifies the authenticity attributes consumers associate with this classification and assesses the relative strength of associations. A review of brand authenticity research and interviews with Portuguese wine producers (n = 3) and consumers (n = 12) were conducted to identify HWP classification attributes. Strength of attribute association was subsequently evaluated in an online questionnaire with a convenience sample of Portuguese wine consumers (n = 641), which included a measure of general wine knowledge and questions about the adequacy of different contexts for HWP purchase and consumption. Wine knowledge markedly affected the nature and strength of consumer associations. Compared to Aspirational Explorers, wine connoisseurs emerged as Heritage Gatekeepers, associating origin, cultural heritage, quality, production and at-home consumption more strongly with HWP, and tradition, wine age and out-of-home consumption less strongly. Market recognition of HWP as a novel and distinctive table wine classification, with well-defined and unique attributes, is thus likely to depend on consumers’ general wine knowledge. Related promotional activities targeting wine novices should first focus on educating them on HWP classification, whereas those directed at savvier consumers should emphasize wine authenticity cues instead.

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Tiwari, Parul, Piyush Bhardwaj, Sarawoot Somin, Wendy V. Parr, Roland Harrison, and Don Kulasiri. "Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?" Foods 11, no. 19 (October 3, 2022): 3072. http://dx.doi.org/10.3390/foods11193072.

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Wine research has as its core components the disciplines of sensory analysis, viticulture, and oenology. Wine quality is an important concept for each of these disciplines, as well as for both wine producers and consumers. Any technique that could help producers to understand the nature of wine quality and how consumers perceive it, will help them to design even more effective marketing strategies. However, predicting a wine’s quality presents wine science modelling with a real challenge. We used sample data from Pinot noir wines from different regions of New Zealand to develop a mathematical model that can predict wine quality, and applied dimensional analysis with the Buckingham Pi theorem to determine the mathematical relationship among different chemical and physiochemical compounds. This mathematical model used perceived wine quality indices investigated by wine experts and industry professionals. Afterwards, machine learning algorithms are applied to validate the relevant sensory and chemical concepts. Judgments of wine intrinsic attributes, including overall quality, were made by wine professionals to two sets of 18 Pinot noir wines from New Zealand. This study develops a conceptual and mathematical framework to predict wine quality, and then validated these using a large dataset with machine learning approaches. It is worth noting that the predicted wine quality indices are in good agreement with the wine experts’ perceived quality ratings.

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Raftery, David. "Producing value from Australia's vineyards: an ethnographic approach to 'the quality turn' in the Australian wine industry." Journal of Political Ecology 24, no. 1 (September 27, 2017): 342. http://dx.doi.org/10.2458/v24i1.20877.

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Abstract This article provides a detailed ethnographic intervention to the phenomenon of value-added agriculture, a discourse that has attained several concrete forms in Australian wine industry policy, and which is routinely presented as a legitimate rural future in wider agricultural and social science research. The legal and policy architecture of 'Geographical Indications' purports to value the regional distinctiveness of agricultural areas, by creating legally-defined wine regions. Producers from these wine regions enjoy privileged access to the use of regional descriptors that apply to their products, and the constitution of such wine regions can also codify the relationships between this regional identity and concrete viticultural and winemaking practices. This article draws on ethnographic research within the Clare Valley region of South Australia, one of the first Australian wine regions to be formally constituted as a legal entity, to examine in close detail the relationships that this region's wine producers have with their own discrete areas of operation. These ethnographic illustrations highlight that the creation of economic value within the premium wine industry cannot be reduced to the technical aspects of viticulture and oenology, nor the legal and policy means by which relationships between products and land are codified. Rather, the nuanced social understandings of landscape that wine producers are consistently developing is a critical element of cultural and commercial infrastructure that affords any wine producer or grape grower the possibility of achieving monopolistic relationships over discrete vineyard areas and the wine that is produced from them. These social understandings have a specifically egalitarian character that acts as a hedge against the chronic uncertainties arising from the global economic environment in which premium wine industry is inescapably a part. This resistance to codification, I argue, is a productive space that constitutes a form of resilience against chronically unstable sets of commercial and environmental conditions. Keywords: monopoly, regional rents, occupational discourse, intellectual property, Geographic Indications, Australian agrarian futures

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Szakál, Zoltán. "The Present and Future of Tokay Aszú." Acta Agraria Debreceniensis, no. 12 (November 26, 2003): 87–92. http://dx.doi.org/10.34101/actaagrar/12/3434.

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Tokay wine is Hungary’s noblest wine. Beyond doubt, it is one of those uniquely Hungarian products, which has been without rival for centuries. Today the role of quality has become increasingly important and consumers who are ready to pay more for quality wines expect it. This wine will be able to get back its original popularity if the message of its excellence reaches the public. Knowledge of historical wine-producing regions constitutes a part of basic education and wine-marketing could take important measures to spread it since good products need to be sold properly and consumers require information about wines – with gastronomy – and wine producing regions.With foreign invested capital, advantageous changes have been started in Tokay-Hegyalja. However, there is much still to do in order to produce, sell and consume Tokay wine on such conditions that are really worthy of a Hungaricum. It is essential to approach the famous oenologists of Europe and the world and to establish suitable production conditions for every winegrower. In addition to following consciously prepared wine-marketing directions, our country needs to make an expected name for this Hungaricum. These aims are important mainly because of approaching EU-accession. There is timely to study on what conditions Hungarian viticulture and oenology could access. It would be a great success of the Hungarian delegation if they could make current Hungarian laws of Tokay-wine-production accepted in the EU. Of course, all of these would be valid after EU-accession. During the pre-accession period, our country needs to fulfil several stipulations. For example, origin-protection, establishment of a registry system, law harmonisation, development of an institutional system.Strengthening of home consumption has always been an inspirational tool in a product’s life cycle. It is important not only to take the requirements of foreigners into consideration and to produce for export, but we also need to satisfy the home market. Considerable stress should be laid on establishing and preserving viticulture. Increasingly, buyers expect high standards and they are ready to pay more for quality wines. They also demand appropriate professional information and consultation. So there is a lot to do and theoretical approach should be followed by action. In order to get to know what quality expectations exist, we have to examine the consumers of the Hungarian wine-market. Study of the Hungarian people’s consumption behaviour, referring to Tokay „aszú”, was closely connected with my work.Participants of my study were consumers who buy Tokay „aszú” mainly in shopping centres, supermarkets and low-price shops specified for wine selling. Wine shops have important roles as they give opportunity for salespersons to make closer relationships with buyers. These shops could be communication channels of spreading wine culture. It would be favourable if in every town or city there were at least one wine shop giving the opportunity of consultation besides commercial activity and also providing services that support the improvement of wine culture’s position. The majority of questioned people spend less than 4.000 Forints on buying of Tokay „aszú” in a year. Results of the questionnaire survey support the fact that there is a demand for these wine-specialities, but lack of money strongly effects demand.The Following summarises the history of Tokay wine, tasks of Hungary and the expected effects relating to EU-accession. Regulation of oenology and the wine-market, referring to quality wines and main results of the survey are also overviewed in the text.

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Nugent, Paul. "DAVID L. THURMOND: From Vines to Wines in Classical Rome: A Handbook of Viticulture and Oenology in Rome and the Roman West. Brill, Leiden & London, 2017, 288 pp., ISBN 978-90-04-33458-8, $132/€120 (PDF e-book $25/€25)." Journal of Wine Economics 16, no. 2 (May 2021): 233–35. http://dx.doi.org/10.1017/jwe.2021.17.

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van Limbergen, Dimitri. "VINICULTURE IN ANCIENT ROME - (D.L.) Thurmond From Vines to Wines in Classical Rome. A Handbook of Viticulture and Oenology in Rome and the Roman West. Pp. xii + 274, b/w & colour ills, maps. Leiden and Boston: Brill, 2017. Cased, €120, US$132. ISBN: 978-90-04-33458-8." Classical Review 68, no. 1 (October 26, 2017): 177–79. http://dx.doi.org/10.1017/s0009840x17001676.

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Le Mao, Inès, Grégory Da Costa, and Tristan Richard. "1H-NMR metabolomics for wine screening and analysis." OENO One 57, no. 1 (January 3, 2023): 15–31. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7134.

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The number of metabolomic studies has grown steadily over the last twenty years. Among the fields of application, food sciences are broadly represented. Proton NMR (1H-NMR) is a commonly used technique for metabolomics and is particularly suitable for wine analysis, because the major wine constituents are highly dependent on biotic and abiotic conditions. 1H-NMR-based metabolomics were used first to guarantee the authenticity of wines, and more recently to determine the impact of viticultural or oenological practices using both targeted and untargeted protocols. This state-of-the-art review covers the different analytical methodologies developed to ensure wine traceability from sample preparation to 1H-NMR spectrum analysis. The potential applications of 1H-NMR spectroscopy in oenology, from wine authenticity control to the monitoring of winemaking, are described. The challenges and perspectives of the deployment of NMR for oenological monitoring are also discussed.

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Cebrián-Tarancón, Cristina, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, and M. Rosario Salinas. "Modulating a wine profileModulating a wine profile via an innovative use of vine-shoots." IVES Technical Reviews, vine and wine, May 5, 2021. http://dx.doi.org/10.20870/ives-tr.2021.4697.

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The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats, granules and chips, and added to wine at different winemaking stages. The results show that oenological additives in the form of vine-shoots can modulate the chemical composition of wines, and therefore their quality, by enhancing their varietal and woody aromas; thus connecting viticulture and oenology and creating a new concept: circular viticulture.

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Aleixandre-Benavent, Rafael, Jose L. Aleixandre-Tudo, Gregorio González Alcaide, Antonia Ferrer-Sapena, Jose L. Aleixandre, and Wessel Du Toit. "Bibliometric analysis of publications by South African viticulture and oenology research centres." South African Journal of Science 108, no. 5/6 (May 3, 2012). http://dx.doi.org/10.4102/sajs.v108i5/6.661.

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Guillermo, Castillo Sånchez, Liliana Castro-López, and Saúl Méndez. "Contribution of Mexican scholars to viticultural and oenological research: where do we stand?" OENO One 52, no. 4 (December 7, 2018). http://dx.doi.org/10.20870/oeno-one.2018.52.4.2275.

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Wine consumption in Mexico has increased continuously over the last decade. However, domestic wine production is not sufficient to satisfy domestic demand, and foreign wine producers have been the main beneficiaries of the growth of the Mexican market. This highlights the need of Mexican winemakers for scientific evidence and technological innovations that can help to make better management choices both in the field and in the winery. This paper presents the results of a bibliometric study that aimed to investigate the contribution of the Mexican academic community to scientific literature in viticulture and oenology (1987-2017). Results indicate that Mexican academia has failed to keep pace with the constant growth of the wine industry in Mexico. The growth of scholarly scientific output in Mexico has been slower than that of other Latin American countries. In addition, Mexican scientific output relied to a large extent (36%) on collaborations with research groups from developed countries, while collaborative papers with Latin American countries were comparatively rare (7.9%). Domestic collaboration among Mexican institutions is still limited, as indicated by the low number of such publications (23.2%) and by the considerable number of institutions producing papers independently (49%). Agrosciences, biological sciences, chemistry, microbiology and health sciences were the main areas of research of Mexican academics.

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Beech, Nathan, and Micah J. Hewer. "A Climate Change Impact Assessment (CCIA) of Key Indicators and Critical Thresholds for Viticulture and Oenology in the Fraser Valley, British Columbia, Canada." Weather, Climate, and Society, May 27, 2021. http://dx.doi.org/10.1175/wcas-d-20-0145.1.

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AbstractGrape growth and wine production are both closely connected with weather and climate, making anthropogenic climate change a source of great uncertainty for the grape and wine industries. To assess the impacts of climate change on viticulture and oenology in the Fraser Valley, British Columbia, Canada, where no such assessment has been published to this date, a series of key indicators and critical thresholds were selected based on their relevance to the local climatology. Trends among these indicators and thresholds were calculated over a historic period (1970-2019) and projected over the 21st century for one intermediate-emissions and one high-emissions climate change scenario. Historic trends were assessed using Environment and Climate Change Canada weather station data from Abbotsford, British Columbia. Two statistical downscaling methods were evaluated based on their ability to reproduce observed conditions in the Fraser Valley and the most effective method was used to create projections of local, daily climate change scenarios. During the historic period, temperatures increased significantly, while precipitation and moisture variables displayed insignificant trends, reflecting the trends observed across other wine regions in Canada and the Northwestern United States. Throughout the 21st century, warming is expected to continue while precipitation decreases modestly. Extreme heat is projected to become far more frequent, while extreme cold and potential frost days become rare. In the short term, modifications to vineyard and winery operations may be sufficient adaptation strategies. Over the long term, new grape varieties will most likely need to be planted in existing vineyards and suitability for cool-climate varieties may shift northward in direction or upward in elevation.

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Somogyi, E., J. Lázár, P. Bodor, and T. Kaszab. "Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage." Progress in Agricultural Engineering Sciences, November 18, 2020. http://dx.doi.org/10.1556/446.2020.20013.

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AbstractColour is one of the most important phenotypic characters of the table grape cultivars, which has high importance in the consumer's preference. This morphological trait is variable and not consistently uniform within a cultivar or even a bunch. Between harvest and consumption fruits are stored for several weeks which time is influencing the colour of the berry. In this study 10 grapevine accessions (Agaphante, KM98, Korai piros veltelini, Korona, Pinot gris, Pozsonyi, Ros de Minis, Tramini piros, T9, Zenit) were collected from the germplasm collection of the Research Institute for Viticulture and Oenology of the National Agricultural Research and Innovation Centre of Kecskemét. The samples were investigated by ColorLite Sph850 spectrophotometer. The colour of 30 berries per accessions were measured in 3 replicates per berry. The aim of this study was to evaluate the colour and the effect of cold storage. L✻, a✻, b✻ values of each accessions were evaluated after the sampling and until a visible reduction in the quality of the grapes, at most 4 weeks with 1-week intervals from the harvest. Results showed that there is a significant difference among the cultivars in the L∗, a∗, b∗ values. The length of cold storage also has a significant effect on the colour of the accessions as the values are changing in some cases of the 1-week storage period.

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Gobbi, Alex, Alberto Acedo, Nabeel Imam, Rui G. Santini, Rüdiger Ortiz-Álvarez, Lea Ellegaard-Jensen, Ignacio Belda, and Lars H. Hansen. "A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs." Communications Biology 5, no. 1 (March 18, 2022). http://dx.doi.org/10.1038/s42003-022-03202-5.

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AbstractThe microbial biodiversity found in different vitivinicultural regions is an important determinant of wine terroir. It should be studied and preserved, although it may, in the future, be subjected to manipulation by precision agriculture and oenology. Here, we conducted a global survey of vineyards’ soil microbial communities. We analysed soil samples from 200 vineyards on four continents to establish the basis for the development of a vineyard soil microbiome’s map, representing microbial biogeographical patterns on a global scale. This study describes vineyard microbial communities worldwide and establishes links between vineyard locations and microbial biodiversity on different scales: between continents, countries, and between different regions within the same country. Climate data correlates with fungal alpha diversity but not with prokaryotes alpha diversity, while spatial distance, on a global and national scale, is the main variable explaining beta-diversity in fungal and prokaryotes communities. Proteobacteria, Actinobacteria and Acidobacteria phyla, and Archaea genus Nitrososphaera dominate prokaryotic communities in soil samples while the overall fungal community is dominated by the genera Solicoccozyma, Mortierella and Alternaria. Finally, we used microbiome data to develop a predictive model based on random forest analyses to discriminate between microbial patterns and to predict the geographical source of the samples with reasonable precision.

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Journal articles on the topic 'Oenology and viticulture'

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