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One question that comes up often – whether in the course of my own work, from other researchers and lab techs, or from wine industry members doing their own in-house wine analysis – is which method is “best” and gives the “right” answer.
This is a complicated topic. It touches on ideas related to sources of error, types of variation, method validation, instrument performance, staff training, quality assurance, critical thresholds, and impact on winemaking decisions, just to name a few. Read more about Variation within and among analytical methods for wine testing
The Iowa Wine Growers Association summer field day featured renowned viticulturist, Dr. Richard Smart, well known for his book “Sunlight into Wine”. He covered popular topics of canopy management and grapevine trunk disease but also discussed a new winemaking technology that he was involved with developing. Accentuated Cut Edges (ACE) is a maceration technique aimed at improving red wine phenolics by fragmenting the grape berry skins more than normal crushing. Read more about Della Toffola Equipment
ISU has hired Dr. Aude Watrelot as an Assistant Professor in Enology. Dr. Watrelot will begin her new position in August of 2019. Dr. Watrelot holds a PhD in Food Biochemistry from Avignon France, a MS degree in Biology and Health from University Nantes, France and a BS degree in Plant Physiology and Biotechnology from University of Tours, France. She has conducted research as a post-doctoral fellow with Dr. Waterhouse at UC-Davis and Dr. Kennedy at CSU-Fresno. Both are leaders in the enology field. These projects related to tannins in red wine and astringency perceptions. Read more about Enology Faculty Hired at ISU
Two publications from the Atucha group at University of Wisconsin Madison are now available through the American Journal of Enology and Viticulture (AJEV). Both are important additions to our knowledge of viticultural practices of Cold Climate Interspecific Hybrid Grape (CCIHG) cultivars and effects on grape chemistry parameters at harvest and important wine chemistry parameters. Read more about AJEV Article Review- Viticulture Practices
Jenny Savits, Enology Field Specialist Read more about Sulfur Dioxide Measurement and Overestimation in Red Wine
Any time you are considering making an addition or adjustment to a batch of wine, the best way to determine what effect it will have is to try it out on a smaller quantity. This process is called a bench trial. Conducting a bench trial is highly recommended especially in cases where the outcome is unpredictable, such as how much bentonite is required to prevent protein haze from forming in a particular wine without over-adding and stripping the wine’s sensory characteristics. Read more about Bench Trials
By Somchai Rice
It’s that time of year! A time to celebrate with friends and family. What better way to commemorate the year than with some sparkling wine? You might be wondering, though, what to bring to the party. This article is a breakdown of how to interpret the label so you can bring the right sparkling addition to the festive spread.