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WINEMAKING may contribute to the problem. Glycoside hydrolysis releases volatile terpenes, possibly increasing aroma intensity, but also phenols, possibly increasing coarseness or bitterness. The kaleidoscope of viticultural and enological considerations reminds us of the complexity of our industry and how practices and philosophy can change as new information is acquired. Premium Viognier winecrafters continue to strive to understand how to best reflect the expression of this important grape variety from each vineyard site. Bruce Zoecklein, professor emeritus and former head of the Enology-Grape Chemistry Group at Virginia Tech in Blacksburg, Va., also served until recently as state extension specialist. I would like to thank my colleague Dominique Delteil for his knowledge and suggestions on wine component integration. This article is adapted from Enology Notes and available at vtwines.info. References 1. .G. McCarthy, R.M. Cirami and D.G. Furkaliev. 1987. "The effect of crop load M and vegetative growth control on wine quality." In Proceedings of the Sixth Australian Wine Industry Technical Conference, Adelaide, South Australia. T.H. Lee (Ed.) pp. 75-77. Australian Industrial Publishers, Adelaide, South Australia. 2. . Bergqvist, N. Dokoozlian and N. Ebisuda. 2001. "Sunlight exposure and temJ perature effects on berry growth and composition of Cabernet Sauvignon and Grenache in the central San Joaquin Valley of California." Am. J. Enol. Vitic. 52:1-7. 3. .W. Zoecklein, T.K. Wolf, S.E. Duncan, J.E. Marcy and Y. Jasinski. 1998. "EfB fect of fruit zone leaf removal on total glycoconjugates and conjugate fraction concentration of Riesling and Chardonnay (Vitis vinifera L.) grapes." Am. J. Enol. Vitic. 49:259-265. 4. .M. Kliewer and N.K. Dokoozlian. 2005. "Leaf area/crop weight ratios of grapevines: W Influence on fruit composition and wine quality." Am. J. Enol. Vitic. 56:170-181. 5. .G. Reynolds and D.A. Wardle. 1991. "Impact of training system, vine spacing, A and basal leaf removal on the performance of Riesling wines." Am. Soc. Enol. Vitic. Tech. Abstr. 42:27. 6. . Van Leeuwen, P. Friant, X. Chone, O. Tregoat, S. Kourdouras and D. Dubourdieu. C 2004. "Influence of climate, soil, and cultivar on terrior." Am. J. Enol. Vitic. 55: 207-217*. Depend. 60: 199-206. 9. . Escot, M. Feuillat. 2001. "Release of polysaccharides by yeast and the influS ence of polysaccharides on colour stability and wine astringency." Aust. J. Grape Wine Res. 7: 153-159. 10. . Lubbers and A. Voilley. 1994. "Influence of mannoproteins from yeast on the S aroma intensity of a model wine." Lebensm.-Wiss. Technol. 27: 108-114. 11. . Feuillat. 1998. Autolyse des levures. In CEnologie: Fondements scientifiques M et technologiques. C. Flanzy (Ed.), pp. 444-454. Lavoisier, Paris. 12. . Feuillat, D. Peyron and J.L. Berger. 1987. "Influence de la microfiltration M tangentielle des vins sur leur composition physicochimique et leurs caractres sensoriels." Bull. ON 60: 227-244. 13. .W. Zoecklein, K.C. Fugelsang, B.H. Gump and F.S. Nury. 1999. "Wine Analysis B and Production." Kluwer Academic Publishers, New York. 14. . Gawel, L. Francis and E.J. Waters. 2007. "Statistical correlations between the R in-mouth textural characteristics and the chemical composition of Shiraz wines." J. Agric. Food Chem. 55(7): 2683-2687. 15. .E.Myers and V.L. Singleton. 1978. "The non flavonoid phenolic fraction of wine T and its analysis." Am. J. Enol. Vitic. 30: 98-102. 7. .W. Zoecklein, T.K. Wolf, L. Pélanne, M. K. Miller and S. Birkenmaier. 2011. "EfB fect of Vertical Shoot-Positioned, Smart-Dyson, and Geneva Double-Curtain Training Systems on Viognier Grape and Wine Composition." Am. J. Enol. Vitic. 59:11-21 16. .L. Singleton and A.C. Noble. 1976. "Wine flavor and phenolic substances. In V 'Phenolic Sulfur and Nitrogen Compounds in Food Flavors.'" G. Charalambous, I. Katz (eds). Washington, D.C., Am. Chem. Soc. 8. . Scinska, E. Koros, B. Habrat, A. Kukwa, W. Kostowski and P. Bienkowski. A 17. A.C. Noble, C.R. Strauss, P.J. Williams and B. Wilson. 1988. "Contribution of ter pene glycosides to bitterness in Muscat wine." Am. J. Enol. Vitic. 39: 129-131. 2000. "Bitter and sweet components erhanol taste Page 1 Mel_Knox_Feb11.qxp 12/13/10 of12:55 PM in humans." Drug Ale. Target Wineries By: Size Location Production Details Sales Data New Wineries Since The Wines & Vines Online Marketing System (OMS) WinesVinesDATA WINESANDVINES.COM/OMS 70 W in e s & V i ne s F E B R UARY 20 13