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WINEMAKING TECHNICAL SPOTLIGHT 54 WINES&VINES March 2018 SUPPORT RESEARCH & WINE INDUSTRY NEEDS THROUGH THE A M E R I C A N V I N EYA R D FOUN D AT I O N a dva nc i ng m e t h o d s t o e n h a nc e w i n e f l avo r The ability to monitor grape aroma compounds and their precursors will allow for a better understanding of how vineyard and winemaking processes influence the volatile aroma composition of wine. Dr. Ebeler's research uses innovative analytical chemistry approaches to analyze and understand glycosidic precursors in grapes and to profile free and glycosidically bound aroma volatiles in grapes and wine. For more information, visit AVF.org or contact Dr. Ebeler at seebeler@ucdavis.edu. For a wealth of useful viticulture and enology research and information, visit AVF.org, ngr.ucdavis.edu, asev.org, iv.ucdavis.edu or ngwi.org Finding Solutions Through Research Finding Solutions Through Research AMERICAN VINEYARD FOUNDATION • P.O. Box 5779, Napa, CA, 94581 • tel (707) 252-6911 Visit our Web site at www.avf.org for information on funding and current research projects AMERICAN VINEYARD FOUNDATION • P.O. Box 5779, Napa, CA, 94581 • tel (707) 252-6911 Visit our Web site at www.avf.org for information on funding and current research projects to about a dozen, as he's using larger barrels from fewer coopers. He said he also has dialed back the oak impact in general as a way to preserve freshness, but also to help let the fruit shine. "I think a lot of my vineyards don't need as much new wood now that the vine- yards have gotten older, and they're really showcasing more of their terroir," he said. "I don't want the wood to be the makeup that's covering the fruit up." During his career, Cohn has collaborated with several French winemakers, and cur- rently he produces a Napa County Viognier with Condrieu winemaker Yves Gangloff. Cohn also has worked with Rhône Valley winemakers Pierre Gaillard, Francois Villard and Yves Cuilleron. Cohn acknowledges that his style and pal- ate have matured as a winemaker, and the collaborations were instrumental in that growth toward more finesse and elegance in his wines. "I think our palates change as we get older, I think we're looking for things that are different," he said. "When we're young, bigger is always better." The move into the new winery may not have been as easy as Cohn would have wanted, but he now has his own space, with plenty of room for large, oak casks to further hone his style. This concrete tank by Vino Vessel, dubbed "the hippo," is used for both fermenation and aging.