'GR 7' Grape

'GR 7' is an early / mid-season red wine grape for use primarily in red wine blends. It is distinguished from other red wine grapes grown in cool climates by its high degree of winter hardiness, adaptation to mechanized production systems, and ability to survive in older plantings where other red wine grapes are lost due to tomato and tobacco ringspot virus infections. ?GR 7? is a highly productive, easy to manage cultivar, and is the sixth wine grape to be developed by the New York State Agricultural Experiment Station of Cornell University

Inhibition of fungal infection using sulfite pads prior to initiation of callus from Vitis labruscana cv. Concord

Research NoteIncubation of plant material with potassium metabisulfite was found to inhibit fungal infections of explants from grapevines. Grapevine tissue of Vitis labruscana cv. Concord was incubated with sulfite pads containing 0.4 g of potassium metabilsufite for one and two days prior to culturing and evaluated against a control that had been surface sterilized with 0.5 % NaOCI and 70 % ethanol after one week for losses due to microbial contamination. Sulfite fumigation of plant material reduced the incidence of mold infection, particularly in tissue cultures developed from fruit explants which had reductions in contamination as high as 10 fold. Continued attempts to isolate contaminants from cultures intitiated from these explants showed no signs of infection

Growing Vitis vinifera grapes in New York State. I - Performance of new and interesting varieties

47 pages, includes color images. Varieties: Bacchus, Cabernet Sauvignon, Cabernet franc, Chardonnay, Clevener Mariafeld, Comtessa, Ehrenfelser, Furmint, Gamay Beaujolais, Gewurztraminer, Melon, Merlot, Metternich, Morio Muscat, Muscat Ottonel, Noblessa, Optima, Ortega, Perle, Petit Sirah, Pinot blanc, Pinot gris, Pinot noir, Portugieser Blau(er), Reichensteiner, Rieslaner, Sauvignon blanc, Scheurebe, Siegerrebe, Spatburgunder (Blauer), Sylvaner, White Riesling, Zinfandel.Issued circa 1990, this publication is a collaborative effort between the New York Wine & Grape Foundation and the Communications Services unit of the New York State Agricultural Experiment Station, Cornell University, Geneva NY. This is the only report in the series (although subsequent titles were originally planned). It describes 33 varieties of Vitis vinifera which were evaluated for potential use in New York State –of those, 11 are recommended. Some history and background information is given as well as regional precipitation and temperature data for grape test sites

'Chardonel' Grape

'Chardonel' resulted from the cross, 'SeyvaT x 'Chardonnay,' made in 1953. Fruit were first observed in 1958, and the original vine was propagated in 1960 under the number NY 45010. In later testing, it was re-named GW 9 (Geneva White 9) for ease of identification in cooperatively run yield trials. The vine was initially described as vigorous and productive with large clusters

Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C13-norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.Xunta de Galicia (Spain)Adega Lorenzo Bescansa S.U.L

Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

Hanseniaspora guilliermondii and Hanseniaspora uvarum were tested in grape must fermentations as pure and mixed starter cultures with Saccharomyces cerevisiae. In pure cultures, the specific growth rates found were 0.29 h⁻¹ for H. uvarum, 0.23 h⁻¹ for H. guilliermondii and 0.18 h⁻¹ for S. cerevisiae. No significant differences were observed between these values and those obtained in mixed cultures. Results presented in this work show that growth of apiculate yeasts during the first days of fermentation enhances the production of desirable compounds, such as esters, and may not have a negative influence on the production of higher alcohols and undesirable heavy sulphur compounds. Growth of apiculate yeasts reduced the total content of higher alcohols in wines, when compared to those produced by a pure culture of S. cerevisiae. Furthermore, the highest levels of 2-phenylethyl acetate were obtained when H. guilliermondii was inoculated in grape musts, whereas H. uvarum increased the isoamyl acetate content of wines. Apiculate yeasts produced high amounts of ethyl acetate; however, the level of this compound decreased in mixed cultures of apiculate yeasts and S. cerevisiae. When S. cerevisiae was used as a starter culture, wines showed higher concentrations of glycerol, 2-phenylethanol and ethyl hexanoate. In mixed cultures of apiculate yeasts and S. cerevisiae, wines presented amounts of methionol, acetic acid-3-(methylthio)propyl ester, 4-(methylthio)-1-butanol, 2-mercaptoethanol and cis-2-methyltetrahydro-thiophen-3-ol similar to those produced by a pure culture of S. cerevisiae. An increase in the amounts of 3-(ethylthio)-1-propanol, trans-2-methyltetrahydro-thiophen-3-ol and 3- mercapto-1-propanol was obtained in wines produced from mixed cultures with H. guilliermondii

2000 Ohio-Grape Wine Short Course

Air, water, sun, and fire--the cooper's footprint on the barrel / Henry Work -- Keeping the bugs unhappy; successful barrel sanitation and maintenance / Henry Work -- Recommended methods for cleaning and maintaining oak cooperage / Phil Burton and Henry Work, with Jim Yerkes -- Chip me, stave me, oak me! The romance, dollars and sense of barrel alternatives / Tim DiPlacido -- Oak experiments / Roland Riesen -- Barrel experiment / Nick Ferrante -- Exploring the versatility and potential of vidal / Roland Riesen -- Ferrante: 1999 vineyard planting / Nick Ferrante -- Breeding rootstocks for current and impending viticultural problems / Andrew Walker -- Grape expectations looking toward traditional and non-traditional sponsors to enhance your event / Doniella Winchell -- Assessing grape maturity by taste and by numbers / Thomas Henick-Kling -- Influence of fruit condition on wine quality / James F. Gallander -- Influence of post bottling storage temperature and SO2 on wine quality / T. E. Steiner -- What we do at harvest to help wine quality / Tony Debevc -- Delivering wine quality / Nick Ferrante -- Criteria for selecting rootstocks / Andrew Walker -- A comparison of Pinot noir production in New York and Burgundy / Pascal Durand and Leslie Weston -- A unique approach to harvest labor / Fran Massaro -- New fungicide registrations for grapes in the year 2000 / Michael Ellis -- Studies to determine time of susceptibility of grape berry and rachis tissues to infection by Phomopsis viticola / O. Erincik, L. V. Madden, D. C. Ferree and M. A. Ellis -- Rootstock performance in Ohio / Arnie Esterer -- Growing your own: vinifera grafting experiments (1999) / Ron Barrett -- Developing an effective fungicide spray program for wine grapes in Ohio / Michael Ellis -- Light and fruit set / David C. Ferree, David M. Scurlock and John C. Schmid -- Soil amendments and mulches in tree health management / Harry Hoitink, Matthew Krause and Randy Zondag -- Report of 5th International Symposium on Cool Climate Viticulture and Enology / Roland Riesen -- Control strategies for soil insects in the vineyard / Roger Williams and Dan Fickl

Functional Divergence in the Genus Oenococcus as Predicted by Genome Sequencing of the Newly-Described Species, Oenococcus kitaharae

Oenococcus kitaharae is only the second member of the genus Oenococcus to be identified and is the closest relative of the industrially important wine bacterium Oenococcus oeni. To provide insight into this new species, the genome of the type strain of O. kitaharae, DSM 17330, was sequenced. Comparison of the sequenced genomes of both species show that the genome of O. kitaharae DSM 17330 contains many genes with predicted functions in cellular defence (bacteriocins, antimicrobials, restriction-modification systems and a CRISPR locus) which are lacking in O. oeni. The two genomes also appear to differentially encode several metabolic pathways associated with amino acid biosynthesis and carbohydrate utilization and which have direct phenotypic consequences. This would indicate that the two species have evolved different survival techniques to suit their particular environmental niches. O. oeni has adapted to survive in the harsh, but predictable, environment of wine that provides very few competitive species. However O. kitaharae appears to have adapted to a growth environment in which biological competition provides a significant selective pressure by accumulating biological defence molecules, such as bacteriocins and restriction-modification systems, throughout its genome

Complexity and dynamics of the winemaking bacterial communities in berries, musts, and wines from apulian grape cultivars through time and space

Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.Peer ReviewedPostprint (published version