Impact of Leaf Removal, Applied Before and After Flowering, on Anthocyanin, Tannin, and Methoxypyrazine Concentrations in ‘Merlot’ (Vitis viniferaL.) Grapes and Wines

7siThe development and accumulation of secondary metabolites in grapes determine wine color, taste, and aroma. This study aimed to investigate the effect of leaf removal before flowering, a practice recently introduced to reduce cluster compactness and Botrytis rot, on anthocyanin, tannin, and methoxypyrazine concentrations in Merlot' grapes and wines. Leaf removal before flowering was compared with leaf removal after flowering and an untreated control. No effects on tannin and anthocyanin concentrations in grapes were observed. Both treatments reduced levels of 3-isobutyl-2-methoxypyrazine (IBMP) in the grapes and the derived wines, although the after-flowering treatment did so to a greater degree in the fruit specifically. Leaf removal before flowering can be used to reduce cluster compactness, Botrytis rot, and grape and wine IBMP concentration and to improve wine color intensity but at the expense of cluster weight and vine yield. Leaf removal after flowering accomplishes essentially the same results without loss of yield. © 2016 American Chemical Society.reservedmixedSivilotti, Paolo; Herrera, Jose Carlos; Lisjak, Klemen; Baša Česnik, Helena; Sabbatini, Paolo; Peterlunger, Enrico; Castellarin, Simone DiegoSivilotti, Paolo; Herrera, Jose Carlos; Lisjak, Klemen; Baša Česnik, Helena; Sabbatini, Paolo; Peterlunger, Enrico; Castellarin, Simone Dieg

Proceedings. Ohio Grape-Wine Short Course, 1983

Current parameters of Ohio's grape industry / Homer L. Carter -- Handling and marketing fresh grape varieties / Bryce Weylie -- Importance of yeasts in wine making / James F. Gallander -- Common errors in small wineries / Thomas H. E. Cottrell -- Simultaneous alcoholic and malolactic fermentation in wine / Robert Beelman -- A comprehensive look at grape nutrition / R. A. Cline -- Vinification of white table wine / Bruce Zoecklein -- Post-infection control of grape black rot with fungicides / M. A. Ellis, L. V. Madden and L. L. Wilson -- Managing your soils now and in the future / R. A. Cline -- Is cold sterile bottling possible? / Thomas H. E. Cottrell -- The challenge: yield and quality / G. A. Cahoon -- New grape varieties for fresh market / Bryce Weylie -- The use of potassium bicarbonate and complementary methods of wine deacidification / R. M. Romberger and R. B. Beelman -- Use of immobilized microorganisms in winemaking / Jim-Wen R. Liu and James F. Gallander -- Controlling microbial growth in wine / Bruce Zoecklein -- Address delivered by the Hon. Robert J. Boggs -- Effect of ethanol levels on malolactic fermentation / Karl L. Wilker and James F. Gallande

Economic evaluation of alternative technologies for tartrate stabilisation of wines

Cold stabilisation is a widely used industrial process to prevent tartrate instability in bottled wines. In this article, current knowledge regarding performance and cost of cold stabilisation and alternative technologies for tartrate stabilisation is reviewed. Whilst there have been occasional cost comparisons between cold stabilisation and alternative technologies published in the literature, existing data is not satisfactory to permit an accurate economic evaluation of the different process options. Therefore, alternative technologies to cold stabilisation, including the Westfalia process, nanofiltration and electrodialysis were compared for both technical and economic performance. The engineering calculations and conceptual cost estimates were based on real world data from an Australian winery. Product loss was a key cost driver in differentiating tartrate stabilisation processes. Cold stabilisation was found to be the most economic treatment process irrespective of scale or winery size. Westfalia process and nanofiltration were the next most cost effective options. © 2007 Institute of Food Science and Technology Trust Fund

Lack of Correlation of Central Nervous System Inflammation and Neuropathology with the Development of Seizures following Acute Virus Infection▿

Infection of C57BL/6 mice by the intracerebral route with the Daniels (DA) strain of Theiler's murine encephalomyelitis virus (TMEV) resulted in acute behavioral seizures in approximately 50% of the mice. By titration, the viral dose correlated with the percentage of mice developing seizures; however, neuropathological changes were similar over the dose range, and viral clearance from the brains occurred uniformly by day 14 postinfection (p.i.). Other TMEV strains and mutants (GDVII, WW, BeAn 8386 [BeAn], DApBL2M, H101) induced seizures in C57BL/6 mice to various degrees. The BeAn strain and DApBL2M mutant were similar to the DA strain in the percentages of mice developing seizures and neuropathological changes and in the extent of infected cells. The GDVII and WW strains caused 100% mortality by days 5 and 6 p.i., respectively, at which time neuropathological changes and neuronal infection were extensive. The H101 mutant induced seizures and caused 100% mortality by day 7 p.i.; however, only minor neuropathological changes and few infected cells were observed. Thus, in H101 mutant infections, it appears that elevated levels of cytokines, rather than neuronal cell death, play the dominant role in seizure induction