Issue link: http://winesandvines.uberflip.com/i/591609
November 2015 WINES&VINES 127 WINE EAST WINEMAKING GET IMMEDIATE ONLINE ACCESS. PRE-ORDER THE 2016 WINES & VINES DIRECTORY/BUYER'S GUIDE. winesandvines.com/order Natural Corks Champagne Corks Twinline Corks Bartops VISION Synthetic Corks G-Cap® Screw Caps Sales Representatives: Chris & Liz Stamp info@lakewoodcork.com lakewoodcork.com 4024 State Route 14 Watkins Glen, NY 14891 607-535-9252 607-535-6656 Fax PIONEER INNOVATOR PARTNER Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM GREEN GRAPE HOE - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S sidual copper from must, wine- makers can use an adsorbant copolymer known as polyvinyl imidazole-polyvinylpyrrolidone (PVI/PVP), according to research by Helena Mira. Enartis Vinquiry recently released two PVI/PVP products in the United States. Closures The permeability of wine packag- ing to oxygen is an important fac- tor in conserving aromas. It is well known that screwcap and technical corks are two of the most imperme- able closures currently on the mar- ket. While screwcaps have been linked to reductive aromas, one can minimize the risk through en- couraging a healthy fermentation and making sure the pre-bottle SO 2 addition is not in excess of what is needed. Paulo Lopes found that the Sa- ranex liner, which consists of lay- ers of low-density polyethylene and Saran, has been found to minimize the reductive aromas and preserve wine aroma. A cru- cial component of the Saranex liner is low-density polyethylene, which may play a direct role in minimizing the reductive aromas by scalping the unpleasant volatile sulfur compounds, according to research by Maria Silva. The po- tential for reductive aromas to arise under screwcap can be mini- mized by encouraging a healthy fermentation, allowing greater ullage (headspace) at bottling and by making efficient (rather than excessive) SO 2 additions, accord- ing to a doctoral paper written by Evdokia Dimkou. Conclusion Although the origins of volatile thiols remain elusive, there are production methods that are known to increase, preserve or decrease their aromatic impact. With the information presented here and in the previous article related to vineyard practices, the vintner can devise a "vine-to-bot- tle" management strategy to maxi- mize the expression of these pleasant varietal aromas. A graduate of Lincoln University in New Zealand, Russell Moss is pursu- ing a master's degree in viticulture and a master's degree in enology at V i rg i n i a P o l y t e c h n i c I n s t i t u t e a n d State University in Winchester, Va. His major advisor is Dr. Tony Wolf, professor of viticulture. Moss is cur- rently investigating how foliar nitro- gen and sulfur sprays impact volatile thiols in Sauvignon Blanc and Petit Manseng.