Ecological Survey Of Spontaneously Fermented Riesling In The Finger Lakes
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| Author | : Marie Guido-Miner |
| Publisher | : |
| Total Pages | : 194 |
| Release | : 2019 |
| Genre | : |
| ISBN | : |
Spontaneous fermentations are completed by a complex succession of non-Saccharomyces yeast species and S. cerevisiae strains that influence the final wine aroma and flavor profile. Regional yeast composition may help shape the wine characteristics typical in a region, a concept known as microbial terroir. To establish the yeast composition of Riesling grapes in the Finger Lakes American Viticultural Area (AVA), an ecological survey of vineyard and winery microbiome, with a particular focus on S. cerevisiae strains, was performed. Grapes, winery equipment, and spontaneous fermentations were sampled during the 2015 and 2016 vintages at three Finger Lakes AVA vineyards and the associated wineries. Yeast was isolated using culture-dependent methods, identified using the 5.8S internal transcribed spacer (ITS) rRNA region, and S. cerevisiae strains were characterized using a six-locus multiplex variable number of tandem repeat (VNTR) analysis. Species from the Aureobasidium, Candida, Hannaella, Hanseniaspora, Metschnikowia, Meyerozyma, Pichia, Rhodotorula, Saccharomyces, Torulaspora, Trigonopsis, Wickerhamomyces, Zygoascus, and Zyosaccharomyces genera were identified. Numerous unrelated native S. cerevisiae strains, and a small number of commercial strains, were commonly observed in fermentations. When commercial strains were present, they did not always become established or dominant in the fermentation, and never completely displaced the native strains. Several native S. cerevisiae strains are likely part of the regional microbiome and should be investigated further. The S. cerevisiae strains observed in fermentations appear to be influenced by regional and resident winery microbiome, and by vintage specific factors.
| Author | : Andrew G.H. Lea |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 438 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461501873 |
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.
| Author | : Karen MacNeil |
| Publisher | : Workman Publishing Company |
| Total Pages | : 2408 |
| Release | : 2015-10-13 |
| Genre | : Cooking |
| ISBN | : 0761187154 |
No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.
| Author | : John Winthrop Haeger |
| Publisher | : Univ of California Press |
| Total Pages | : 472 |
| Release | : 2004-09-14 |
| Genre | : Cooking |
| ISBN | : 0520930940 |
Pinot noir, the famously elegant, sexy, and capricious red grape of Burgundy, is finally producing impressive wines in North America. Credit talented winemakers, enthusiastic restaurateurs, and consumers in search of alternatives to cabernet and zinfandel. Considered perhaps the ultimate food wine, pinot noir has an allure based on its special combination of aromas, flavors, and mouthfeel; on its legendary capacity to reflect the terroir where it is grown; and on its reputation for being hard to grow and make. This is the definitive work on pinot noir in North America. A comprehensive reference for winemakers and aficionados as well as a sourcebook for casual enthusiasts, it includes extensive historical and viticultural background on pinot noir in the New World and profiles of six dozen prominent producers in California, Oregon, British Columbia, and New York. John Winthrop Haeger, known for his perceptive wine writing for more than fifteen years, gives contextual and comparative information about pinot noir in Burgundy and then tells the story of wine producers' early failures, frustrations, and breakthroughs in North America. He discusses plant genetics and clones, identifies the essential conditions for really good pinot, tells where the best wines are grown and made, and analyzes the factors that determine wine styles and signatures. In the second part of the book, he presents detailed producer profiles with accessibly written tasting notes on recent and mature vintages. A final section covers glassware, vintages, wine and food pairings, and other matters of interest to consumers. Maps prepared especially for this book cover all the major pinot-producing regions in North America.
| Author | : Peter Burford |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 9781580801812 |
A full guide to the grapes, wines, and wineries of New York's Finger Lakes, which has rapidly become one of the most dynamic and interesting wine regions in the United States. Includes a history of winemaking in the region from the 19th century beginnings to the start of high-quality winemaking in the 1960s and 70s, through to the expanded wine horizons of winemakers in the area today. Covers terroir of the area, influences of key personalities, and back-stories of winemakers past and present.
| Author | : P. T. H. Unwin |
| Publisher | : Psychology Press |
| Total Pages | : 441 |
| Release | : 1991 |
| Genre | : Business & Economics |
| ISBN | : 0415031206 |
Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions.
| Author | : |
| Publisher | : Natural Resource Agriculture and Engineering Service (Nraes) |
| Total Pages | : 336 |
| Release | : 2008-01-01 |
| Genre | : Vineyards |
| ISBN | : 9781933395128 |
| Author | : Chris Gerling |
| Publisher | : CRC Press |
| Total Pages | : 415 |
| Release | : 2015-03-20 |
| Genre | : Nature |
| ISBN | : 1498722296 |
This title includes a number of Open Access chapters.As climate change becomes a growing reality, more industries must grapple with how to implement sustainable business practices at every step of the production process. This is especially true for viticulture, where every step of production can take years to come to fruition, and any decision made
| Author | : Stephen Charters |
| Publisher | : Routledge |
| Total Pages | : 376 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 0750666358 |
"Wine and Society: The social and cultural context of a drink examines the cultural forces which have shaped both how wine is made and the way in which it is consumed. It's divided into four parts and illustrated by case studies from around the world."--BOOK JACKET.
| Author | : Jean L. Jacobson |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 390 |
| Release | : 2006-06-14 |
| Genre | : Technology & Engineering |
| ISBN | : 0387251200 |
In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might still ring true, but for the majority of wineries commercially producing quality wines, the reality of winemaking is far more complex. The persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality winem- ing. The sciences of viticulture, enology, and wine chemistry are becoming more intricate and sophisticated each year. Wine laboratories have become an integral part of the winemaking process, necessitating a knowledgeable staff possessing a multitude of skills. Science incorporates the tools that new-age winemakers are utilizing to produce some of the best wines ever made in this multibillion dollar trade. A novice to enology and wine chemistry can find these subjects daunting and intimidating. Whether you are a home winemaker, a new winemaker, an enology student, or a beginning-to-intermediate laboratory technician, p- ting all the pieces together can take time. As a winemaker friend once told me, “winemaking is a moving target. ” Introduction to Wine Laboratory Practices and Procedures was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.
