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Dr. Aude Watrelot
As explained in the previous newsletter (April 2020), “tannins in grapes”, the differences between white and red wines are due to polyphenols, as they play a major role in the wine color, texture, and taste. Among the large group of polyphenols, anthocyanins are red pigments responsible for the red-purple color of grape skins, and sometimes grape flesh. Read more about Focusing on Research Winemaking: Pigments in Grapes - Anthocyanins
Part 3: Interpreting Sensory Test Results
In this series of articles, Erin Norton (Education & Outreach Coordinator) will provide details on how you can use sensory evaluation in your winery. Any questions or comments, please direct them to Erin at firstname.lastname@example.org. Read more about Sensory Tasting in the Winery
With limited contact, travels restrictions, social distancing, and 'shelter in place' orders in some states, it has been hard for anyone to continue living their day to day lives in and out of the workplace. At the MGWII we had to postpone, workshops, wine competitions, research studies, and any type of interaction with our industry members. While it has been challenging, it was great to hear from a fellow wine industry member how the workshop we hosted right before COVID-19 hit Iowa, was able to help him out in his winery. Read more about Why the workshops, work.
Somchai Rice Ph.D
Japanese beetles (Popillia japonica) made their way into the US around 1916, probably from larvae hitching a ride in the soil of imported plants. Female beetles burrow 1 to 4 inches below the ground level to lay their eggs (hatch in 14 days). The larvae live the entire winter, feeding on the roots of plants. They are white grubs from August through the winter to June. Adult beetles emerge from mid-June into mid- to late-July. Read more about Japanese Beetle