presented by Paul Smart, Winemaker for Pressing Matters at the Wine Tasmania Conference 2014.
Explores the diversity in rootstocks as opposed to clones.
Replicated Pinot Noir Clonal Trial Report - Wine Industry Tasmania Seminar 2008Vineyard Paul
This document summarizes a report on a replicated clonal trial assessing new Pinot Noir clone and rootstock combinations in Tasmania. It describes the aims, site selection, block setup, clones and rootstocks tested, and preliminary results. The trial was established at three vineyards in Tasmania to evaluate performance of clones such as 115, 777, G8V3, G8V7, and D4V2 on rootstocks including 101-14, K5BB, R110, SO4, and T5C. Initial measurements were taken but vines were too young for comparisons. Further sampling and microvinification will be done in future years. A commercial trial was also planned to produce individual wines from each combination.
This document discusses avocado production in South Africa and the performance of different avocado rootstocks. It notes that the largest avocado producer in South Africa, Westfalia Technological Services, has been breeding and testing rootstocks for disease resistance and yield. Their rootstock called Dusa has dominated sales and plantings in South Africa and California due to its excellent performance and tolerance to Phytophthora root rot. Commercial evaluations on farms show higher yields from trees grafted to Dusa compared to other rootstocks like Duke 7. Westfalia will continue breeding programs to develop improved rootstocks.
This document summarizes Rod Henderson's 2010 work experience at Wairau River Wines during harvest season. It describes the arrival of Pinot Noir grapes and their processing, including destemming and pumping into tanks. It also describes the start of Sauvignon Blanc harvest and various steps of wine production like pressing, barrel and tank storage. The winery uses several large tanks and presses grapes 24/7 during vintage.
Masterclass: Pinot Noir, presented by Tom CarsonLucy Anderson
The document discusses the history and climate requirements of Pinot Noir grape growing and wine production in Australia. It provides data on Pinot Noir planting and production in several Australian regions and compares them to the Cote d'Or region in Burgundy, France. It also outlines some of the major Pinot Noir clones used in Australian vineyards.
American Society of Enology and Viticulture Milrod presentationArthur Milrod
- SO2 is an important compound present in both free and bound forms in wine that is often measured through titration. Metrohm offers automated wine analysis systems that can precisely and accurately measure levels of SO2, pH, acidity, and other parameters. Their Dosino technology and pre-standardized reagents help improve the productivity, accuracy, and safety of wine analysis. Metrohm has a long history of developing innovative electrode and titration technologies for ion analysis.
This document discusses the experience of visiting a vineyard and winery, including details about the farming, grapes, winemaking process, tasting, history, and people involved. It also provides information about sharing content on social media platforms like Facebook and Flickr each week, such as vineyard photos, customer comments, travel tips, and current wine selections, to engage with customers and the wine industry community.
Winemaking involves two main categories - still and sparkling wines. The process begins with harvesting grapes, considering factors like sugar levels. Grapes are then crushed, sometimes removing stems. During production, tests monitor chemical levels. The wine may undergo processes like cold stabilization or malolactic fermentation before aging. Blending different wines can adjust flavors. Clarifying agents like gelatin may be used before bottling with a final sulfite dose. Bottles are sealed and capped, completing wine production.
Using Drones in Winemaking at the Pago de Carraovejas VineyardsenseFly
This presentation by agricultural specialists SmartRural describes using a senseFly eBee Ag drone (or UAV) to analyse 190 ha of the Pago de Carraovejas vineyard in Spain. The project's outputs included digital surface models, orthophotos, NDVI crop maps and thermal imagery - at GSDs of down to 1.5 cm/pixel.
Explore the eBee Ag: https://www.sensefly.com/drones/ebee-ag.html
Learn more about SmartRural: http://smartrural.net/
Replicated Pinot Noir Clonal Trial Report - Wine Industry Tasmania Seminar 2008Vineyard Paul
This document summarizes a report on a replicated clonal trial assessing new Pinot Noir clone and rootstock combinations in Tasmania. It describes the aims, site selection, block setup, clones and rootstocks tested, and preliminary results. The trial was established at three vineyards in Tasmania to evaluate performance of clones such as 115, 777, G8V3, G8V7, and D4V2 on rootstocks including 101-14, K5BB, R110, SO4, and T5C. Initial measurements were taken but vines were too young for comparisons. Further sampling and microvinification will be done in future years. A commercial trial was also planned to produce individual wines from each combination.
This document discusses avocado production in South Africa and the performance of different avocado rootstocks. It notes that the largest avocado producer in South Africa, Westfalia Technological Services, has been breeding and testing rootstocks for disease resistance and yield. Their rootstock called Dusa has dominated sales and plantings in South Africa and California due to its excellent performance and tolerance to Phytophthora root rot. Commercial evaluations on farms show higher yields from trees grafted to Dusa compared to other rootstocks like Duke 7. Westfalia will continue breeding programs to develop improved rootstocks.
This document summarizes Rod Henderson's 2010 work experience at Wairau River Wines during harvest season. It describes the arrival of Pinot Noir grapes and their processing, including destemming and pumping into tanks. It also describes the start of Sauvignon Blanc harvest and various steps of wine production like pressing, barrel and tank storage. The winery uses several large tanks and presses grapes 24/7 during vintage.
Masterclass: Pinot Noir, presented by Tom CarsonLucy Anderson
The document discusses the history and climate requirements of Pinot Noir grape growing and wine production in Australia. It provides data on Pinot Noir planting and production in several Australian regions and compares them to the Cote d'Or region in Burgundy, France. It also outlines some of the major Pinot Noir clones used in Australian vineyards.
American Society of Enology and Viticulture Milrod presentationArthur Milrod
- SO2 is an important compound present in both free and bound forms in wine that is often measured through titration. Metrohm offers automated wine analysis systems that can precisely and accurately measure levels of SO2, pH, acidity, and other parameters. Their Dosino technology and pre-standardized reagents help improve the productivity, accuracy, and safety of wine analysis. Metrohm has a long history of developing innovative electrode and titration technologies for ion analysis.
This document discusses the experience of visiting a vineyard and winery, including details about the farming, grapes, winemaking process, tasting, history, and people involved. It also provides information about sharing content on social media platforms like Facebook and Flickr each week, such as vineyard photos, customer comments, travel tips, and current wine selections, to engage with customers and the wine industry community.
Winemaking involves two main categories - still and sparkling wines. The process begins with harvesting grapes, considering factors like sugar levels. Grapes are then crushed, sometimes removing stems. During production, tests monitor chemical levels. The wine may undergo processes like cold stabilization or malolactic fermentation before aging. Blending different wines can adjust flavors. Clarifying agents like gelatin may be used before bottling with a final sulfite dose. Bottles are sealed and capped, completing wine production.
Using Drones in Winemaking at the Pago de Carraovejas VineyardsenseFly
This presentation by agricultural specialists SmartRural describes using a senseFly eBee Ag drone (or UAV) to analyse 190 ha of the Pago de Carraovejas vineyard in Spain. The project's outputs included digital surface models, orthophotos, NDVI crop maps and thermal imagery - at GSDs of down to 1.5 cm/pixel.
Explore the eBee Ag: https://www.sensefly.com/drones/ebee-ag.html
Learn more about SmartRural: http://smartrural.net/
This document provides an overview of winemaking and determining grape ripeness. It discusses that winemaking procedures vary by winemaker, winery, region and country. The key winery operations are harvest, crush, fermentation, aging, filtering and bottling. Determining ripeness involves vineyard sampling of berries to measure sugar concentration, titratable acidity and pH. As grapes ripen, sugars increase while organic acids decrease. Proper harvest is important to minimize damage and obtain high quality fruit for winemaking.
This document discusses citrus slow decline caused by the citrus nematode Tylenchulus semipenetrans. It presents the symptoms, which include sparse foliage, dull leaves, wilting, and reduced fruit size and number. Below ground, infected roots appear dark and do not develop properly. The nematode is classified as an animal in the phylum Nematoda. Management strategies include using nematode-free soil and nursery stock, applying nematicides to soil, and planting resistant rootstocks or marigold as a cover crop. If left unchecked, the citrus nematode can cause 8-12% yield losses annually.
The document describes various types of crushers and mills used for size reduction in mechanical comminution processes. It discusses jaw crushers, gyratory crushers, hammer mills, roller mills, ball mills, tube mills, and planetary mills. These machines employ different mechanisms for size reduction including compression, impact, shear and attrition forces to crush or grind materials into smaller particle sizes. The key factors affecting the size of the final product are also outlined.
The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
Citrus is considered native to Southeast Asia. It is grown in tropical and subtropical regions between 35°N and S latitude. There is great diversity in citrus in terms of size, shape, color, and juice content. The most well known varieties are orange, lemon, grapefruit, lime, and tangerines. Asexual reproduction through grafting and budding is used to propagate superior varieties and reduce the time to fruit maturity. Different rootstocks are chosen based on traits like vigor, drought tolerance, disease resistance, and compatibility with other varieties.
1. The document discusses screw presses, which are used to separate solids and liquids through compression and shear. It describes the types, construction, working principle, design considerations, and performance of screw presses.
2. Key aspects of screw press design include the diameter of the shaft, load lifted by the screw thread, and pressure developed. Performance is determined by parameters like capacity, power requirement, oil yield, efficiency, and extraction loss.
3. Examples are provided to calculate screw press specifications and performance metrics like oil efficiency and effectiveness based on given operating conditions and extraction results.
The document discusses different types of roll crushers used in size reduction processes. It describes how roll crushers work by compressing materials between two rotating rolls to fracture them into smaller pieces. The key types are single roll, double roll, smooth roll, and toothed roll crushers. Double roll crushers are most commonly used and can adjust the gap between rolls to control the product size. Roll crushers are effective for minerals and coal but not for very hard materials.
A jaw crusher uses compressive force for breaking rocks into smaller pieces by placing the rock between two surfaces, one of which moves back and forth relative to the other to crush the rock. Jaw crushers produce coarse particle size ranges from 150-250mm and can be either single toggle or double toggle designs. The crusher described in the document is a single toggle jaw crusher that uses an eccentric motion to crush rocks in a crushing chamber between the fixed jaw and swing jaw plate.
The document describes the components, working principle, types, applications and features of a jaw crusher. It discusses the Dodge and Blake jaw crushers, which differ in the pivot point of the moving jaw. An experiment is described to calculate the energy required to crush a 5 kg feed sample in a jaw crusher and determine the particle size distribution of the crushed product.
Grafting is an ancient asexual propagation technique where the rootstock and scion from two plants are joined together to form a single plant. The production of grafted vegetable plants first began in Japan and Korea in the late 1920s with watermelons grafted onto pumpkin rootstocks. Now common in parts of Asia, Europe and the Middle East, grafting is used to improve traits like disease tolerance, abiotic stress resistance, and yield in important vegetable crops. Modern grafting methods include hole insertion grafting, tongue approach grafting and cleft grafting. Healing chambers are used to promote graft union formation and robotic grafting systems can produce hundreds of grafted plants per hour.
The document discusses jaw crushers, including their working principle, types (Blake, Dodge, Universal), key components (frame, fixed and movable jaws, flywheel, grooved wheel), gap and size settings, advantages like high reliability and adjustability, and applications in mining and construction. It also lists references for further information.
Crushing of coal and calculation of size reduction efficiency.Utsav Kant
The document discusses the history and evolution of coal crushers. It begins with an overview of the importance of crushing coal and the early developments starting in the 1800s. Key crushers discussed include the Cornish rolls, jaw crushers, gyratory crushers, single and double roll crushers, rotary breakers, impact crushers, and hammer mills. The mechanisms and operating principles of various crushers are explained. Factors for selecting different crushers based on application are also reviewed.
Pyrus communis, known as European pear, is native to central and eastern Europe. Pear is grown under temperate and subtropical conditions in India, primarily in hills of Himachal Pradesh, Jammu and Kashmir, and Uttar Pradesh. Pears grow best in deep, well-drained, fertile soil with a neutral pH of 6.0-7.5. Common varieties include Bartlett, Conference, and Comice. Pears are propagated through budding, grafting, and rootstocks. Proper training, pruning, fertilization, irrigation, harvesting and postharvest handling are required for good production.
Mineral Processing - Crushing - Plant design, construction, operation and op...Basdew Rooplal
The document discusses factors that influence the selection of comminution circuits for mineral processing plants. It outlines various types of tests and data that can be collected from bench scale testing, pilot plants, and ore characterization studies. This includes grindability tests, crushability tests, and physical properties analysis. The results of these tests provide information to determine the appropriate comminution circuit design based on factors like ore hardness, throughput requirements, power considerations, and economic optimization. Well-designed testing and data collection allows selection of the most efficient and cost-effective comminution circuit configuration.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document provides information about apple production including taxonomy, varieties, propagation, planting, training, pruning, pest and disease management. It discusses apple as the king of temperate fruits, with highest production in China. It covers major apple growing regions in India and varieties grown in Himachal Pradesh, Jammu & Kashmir and Uttarakhand for early, mid and late seasons. It also discusses production practices like propagation, rootstocks, planting density, training and pruning methods, fertilizer and irrigation management, and harvesting.
This document summarizes a presentation on trends in the New Zealand Pinot Gris market both domestically and internationally. It finds that Pinot Gris plantings, production, and exports from New Zealand have grown significantly in recent years. Domestically, Pinot Gris is replacing Sauvignon Blanc in popularity in supermarkets due to its accessibility and suitability to most consumers' palates. The style preferred is aromatic and textured rather than light and crisp. Internationally, key markets like Australia, Canada, the UK, and USA are discussed in terms of consumer expectations and opportunities for growth.
A Rational Approach To Yeast Strain Selection In Product DevelopmentBillSimpson19
Presentation made to the 2009 Master Brewers Association of the Americas (MBAA) Convention, held 2 - 4 October 09 at the La Quinta Resort & Club in La Quinta, California, USA.
Emma Rice, director of production and sales of Hattingley Valley UK will moderate the panel and inform attendees on considerations for developing a luxury quality sparkling region. Belinda Kemp, research professor at Brock University, Ontario, will present research on exploring leaf-pulling techniques for quality and Pinot noir press cuts for quality traditional method sparkling production accompanied by a tasting of Adelsheim press-cut Pinot noir base wines. Nate Klostermann of Argyle Winery will present Chardonnay base wines fermented in three different vessels. Rob Stuart of R.Stuart & Co. will discuss his beginnings with developing a premium method traditional sparkling wine brand and will present along with Nate Klostermann of Argyle a base wine blending trial. Eglantine Chauffour of Enartis will also join this panel.
This document summarizes research on analyzing top-fermenting yeast strains for beer production. Over 200 yeast strains were examined through lab-scale fermentations and analysis of sugar utilization, organic acid and ester production, amino acids, and other compounds. Yeast strains were clustered into groups based on their characteristics. One cluster had an unusually high ability to produce SO2. Another cluster was characterized by high production of 4-VG, which contributes a clove-like flavor. Genetic analysis found that a single nucleotide polymorphism in the PAD1 gene, which encodes an enzyme that produces 4-VG, could be used as a marker for yeast strains' 4-VG production levels. Controlling fermentation conditions such as fer
This document summarizes macadamia breeding research conducted over 19 years in Australia. The research aims to develop new macadamia varieties with improved yield, quality, disease resistance, and tree size. Over 5,800 seedlings from 4 breeding populations have been evaluated across 11 trial sites. The best performing seedlings show over 30% increased yield compared to standard varieties. The first cultivars from this research are expected to be released in 2017 pending further validation in regional variety trials. Ongoing work includes genomic selection, disease screening, rootstock evaluation, and exploring wild macadamia relatives to expand genetic diversity for future breeding.
This document provides an overview of winemaking and determining grape ripeness. It discusses that winemaking procedures vary by winemaker, winery, region and country. The key winery operations are harvest, crush, fermentation, aging, filtering and bottling. Determining ripeness involves vineyard sampling of berries to measure sugar concentration, titratable acidity and pH. As grapes ripen, sugars increase while organic acids decrease. Proper harvest is important to minimize damage and obtain high quality fruit for winemaking.
This document discusses citrus slow decline caused by the citrus nematode Tylenchulus semipenetrans. It presents the symptoms, which include sparse foliage, dull leaves, wilting, and reduced fruit size and number. Below ground, infected roots appear dark and do not develop properly. The nematode is classified as an animal in the phylum Nematoda. Management strategies include using nematode-free soil and nursery stock, applying nematicides to soil, and planting resistant rootstocks or marigold as a cover crop. If left unchecked, the citrus nematode can cause 8-12% yield losses annually.
The document describes various types of crushers and mills used for size reduction in mechanical comminution processes. It discusses jaw crushers, gyratory crushers, hammer mills, roller mills, ball mills, tube mills, and planetary mills. These machines employ different mechanisms for size reduction including compression, impact, shear and attrition forces to crush or grind materials into smaller particle sizes. The key factors affecting the size of the final product are also outlined.
The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
Citrus is considered native to Southeast Asia. It is grown in tropical and subtropical regions between 35°N and S latitude. There is great diversity in citrus in terms of size, shape, color, and juice content. The most well known varieties are orange, lemon, grapefruit, lime, and tangerines. Asexual reproduction through grafting and budding is used to propagate superior varieties and reduce the time to fruit maturity. Different rootstocks are chosen based on traits like vigor, drought tolerance, disease resistance, and compatibility with other varieties.
1. The document discusses screw presses, which are used to separate solids and liquids through compression and shear. It describes the types, construction, working principle, design considerations, and performance of screw presses.
2. Key aspects of screw press design include the diameter of the shaft, load lifted by the screw thread, and pressure developed. Performance is determined by parameters like capacity, power requirement, oil yield, efficiency, and extraction loss.
3. Examples are provided to calculate screw press specifications and performance metrics like oil efficiency and effectiveness based on given operating conditions and extraction results.
The document discusses different types of roll crushers used in size reduction processes. It describes how roll crushers work by compressing materials between two rotating rolls to fracture them into smaller pieces. The key types are single roll, double roll, smooth roll, and toothed roll crushers. Double roll crushers are most commonly used and can adjust the gap between rolls to control the product size. Roll crushers are effective for minerals and coal but not for very hard materials.
A jaw crusher uses compressive force for breaking rocks into smaller pieces by placing the rock between two surfaces, one of which moves back and forth relative to the other to crush the rock. Jaw crushers produce coarse particle size ranges from 150-250mm and can be either single toggle or double toggle designs. The crusher described in the document is a single toggle jaw crusher that uses an eccentric motion to crush rocks in a crushing chamber between the fixed jaw and swing jaw plate.
The document describes the components, working principle, types, applications and features of a jaw crusher. It discusses the Dodge and Blake jaw crushers, which differ in the pivot point of the moving jaw. An experiment is described to calculate the energy required to crush a 5 kg feed sample in a jaw crusher and determine the particle size distribution of the crushed product.
Grafting is an ancient asexual propagation technique where the rootstock and scion from two plants are joined together to form a single plant. The production of grafted vegetable plants first began in Japan and Korea in the late 1920s with watermelons grafted onto pumpkin rootstocks. Now common in parts of Asia, Europe and the Middle East, grafting is used to improve traits like disease tolerance, abiotic stress resistance, and yield in important vegetable crops. Modern grafting methods include hole insertion grafting, tongue approach grafting and cleft grafting. Healing chambers are used to promote graft union formation and robotic grafting systems can produce hundreds of grafted plants per hour.
The document discusses jaw crushers, including their working principle, types (Blake, Dodge, Universal), key components (frame, fixed and movable jaws, flywheel, grooved wheel), gap and size settings, advantages like high reliability and adjustability, and applications in mining and construction. It also lists references for further information.
Crushing of coal and calculation of size reduction efficiency.Utsav Kant
The document discusses the history and evolution of coal crushers. It begins with an overview of the importance of crushing coal and the early developments starting in the 1800s. Key crushers discussed include the Cornish rolls, jaw crushers, gyratory crushers, single and double roll crushers, rotary breakers, impact crushers, and hammer mills. The mechanisms and operating principles of various crushers are explained. Factors for selecting different crushers based on application are also reviewed.
Pyrus communis, known as European pear, is native to central and eastern Europe. Pear is grown under temperate and subtropical conditions in India, primarily in hills of Himachal Pradesh, Jammu and Kashmir, and Uttar Pradesh. Pears grow best in deep, well-drained, fertile soil with a neutral pH of 6.0-7.5. Common varieties include Bartlett, Conference, and Comice. Pears are propagated through budding, grafting, and rootstocks. Proper training, pruning, fertilization, irrigation, harvesting and postharvest handling are required for good production.
Mineral Processing - Crushing - Plant design, construction, operation and op...Basdew Rooplal
The document discusses factors that influence the selection of comminution circuits for mineral processing plants. It outlines various types of tests and data that can be collected from bench scale testing, pilot plants, and ore characterization studies. This includes grindability tests, crushability tests, and physical properties analysis. The results of these tests provide information to determine the appropriate comminution circuit design based on factors like ore hardness, throughput requirements, power considerations, and economic optimization. Well-designed testing and data collection allows selection of the most efficient and cost-effective comminution circuit configuration.
The document provides an overview of the process of making wine and champagne. It discusses:
- The history of winemaking and how the process has advanced over time.
- The basic steps in red and white wine production, including fermentation, barrel aging, blending, fining, and bottling.
- Additional details on fermentation, lees contact, racking, and the role of oak.
- The region and grapes of Champagne, France, and the unique method used to produce sparkling wine through a second fermentation in the bottle.
- Categories of Champagne based on sweetness levels and common prestige cuvée wines.
This document provides information about apple production including taxonomy, varieties, propagation, planting, training, pruning, pest and disease management. It discusses apple as the king of temperate fruits, with highest production in China. It covers major apple growing regions in India and varieties grown in Himachal Pradesh, Jammu & Kashmir and Uttarakhand for early, mid and late seasons. It also discusses production practices like propagation, rootstocks, planting density, training and pruning methods, fertilizer and irrigation management, and harvesting.
This document summarizes a presentation on trends in the New Zealand Pinot Gris market both domestically and internationally. It finds that Pinot Gris plantings, production, and exports from New Zealand have grown significantly in recent years. Domestically, Pinot Gris is replacing Sauvignon Blanc in popularity in supermarkets due to its accessibility and suitability to most consumers' palates. The style preferred is aromatic and textured rather than light and crisp. Internationally, key markets like Australia, Canada, the UK, and USA are discussed in terms of consumer expectations and opportunities for growth.
A Rational Approach To Yeast Strain Selection In Product DevelopmentBillSimpson19
Presentation made to the 2009 Master Brewers Association of the Americas (MBAA) Convention, held 2 - 4 October 09 at the La Quinta Resort & Club in La Quinta, California, USA.
Emma Rice, director of production and sales of Hattingley Valley UK will moderate the panel and inform attendees on considerations for developing a luxury quality sparkling region. Belinda Kemp, research professor at Brock University, Ontario, will present research on exploring leaf-pulling techniques for quality and Pinot noir press cuts for quality traditional method sparkling production accompanied by a tasting of Adelsheim press-cut Pinot noir base wines. Nate Klostermann of Argyle Winery will present Chardonnay base wines fermented in three different vessels. Rob Stuart of R.Stuart & Co. will discuss his beginnings with developing a premium method traditional sparkling wine brand and will present along with Nate Klostermann of Argyle a base wine blending trial. Eglantine Chauffour of Enartis will also join this panel.
This document summarizes research on analyzing top-fermenting yeast strains for beer production. Over 200 yeast strains were examined through lab-scale fermentations and analysis of sugar utilization, organic acid and ester production, amino acids, and other compounds. Yeast strains were clustered into groups based on their characteristics. One cluster had an unusually high ability to produce SO2. Another cluster was characterized by high production of 4-VG, which contributes a clove-like flavor. Genetic analysis found that a single nucleotide polymorphism in the PAD1 gene, which encodes an enzyme that produces 4-VG, could be used as a marker for yeast strains' 4-VG production levels. Controlling fermentation conditions such as fer
This document summarizes macadamia breeding research conducted over 19 years in Australia. The research aims to develop new macadamia varieties with improved yield, quality, disease resistance, and tree size. Over 5,800 seedlings from 4 breeding populations have been evaluated across 11 trial sites. The best performing seedlings show over 30% increased yield compared to standard varieties. The first cultivars from this research are expected to be released in 2017 pending further validation in regional variety trials. Ongoing work includes genomic selection, disease screening, rootstock evaluation, and exploring wild macadamia relatives to expand genetic diversity for future breeding.
What testers can learn from brewing beer - Brewing beer the agile wayEddy Bruin
Knowing the bigger picture of your product development is important information to a software tester. Bram and I show you by the example of brewing beer how important this is. As a result the beer Breyk was launched at the Agile Testing Days 2016 and was welcomed with a rating of 4 (out of 5) in untappd.
Brewing beer the agile way - What testers can learn from brewing beerEddy Bruin
Knowing the bigger picture of your product development is important information to a software tester. Bram and I show you by the example of brewing beer how important this is. As a result the beer Breyk was launched at the Agile Testing Days 2016 and was welcomed with a rating of 4 (out of 5) in untappd.
1 PIZZATO Winery and Vineyards General InformationFlavio Pizzato
Flavio Pizzato is the chief winemaker and general manager of Pizzato Family Wines, a family-owned winery located in Santa Lúcia, Vale dos Vinhedos, Brazil. The winery produces wines under the Pizzato and Fausto brands from over 45 hectares of estate vineyards. Pizzato wines are medium-bodied with complexity from aging, while Fausto wines are fruitier and meant for earlier consumption. Flavio Pizzato has extensive experience in viticulture, winemaking and business and has led the winery to numerous awards and accolades for the quality of its wines.
This document provides an overview of craft beers and ciders. It includes introductions from Pete Brown, an award-winning beer writer, and David Gwilliam, the Category Manager for Crafted. Brown discusses the growth of the craft beer market and encourages readers to explore the range of styles. Gwilliam highlights new additions to the Crafted range in 2016, focusing on British craft beers, popular styles like IPAs, and new formats. The document also includes tips for retailers on how to select the right craft beer and cider range for their business. It is divided into sections by beer style, listing various brands within each style category.
Located along the upper-Western shores of Seneca Lake, in the heart of the Finger Lakes, Anthony Road Wine Company’s philosophy continues to be to produce excellent wines for “The Everyday Enjoyment of Life” from local quality fruit. From vineyards planted in 1973, Anthony Road Wine Company (ARWC) began production with the help of family and friends in 1989 in a small barn owned by Ann and John Martini. Today, using European techniques, ARWC is a grower and producer of fine, award winning wines. The winery has a unique Tasting Room, beautifully landscaped gardens and a picturesque view.
Heather Stewart worked as the Laboratory Manager at Saint Clair winery during the 2010 vintage. With the help of harvest interns from the UK, Brazil, and New Zealand, she oversaw the receipt of over 5,900 tons of grapes, including 4,600 tons of Sauvignon Blanc. Some of her responsibilities included inoculations, cap management, pump-overs, plunging, laboratory analyses, and tasting. Saint Clair takes health and safety seriously during the harvest process.
2019 Oregon Wine Symposium | Exploring and Understanding Wildfire Impacts on ...Oregon Wine Board
With wildfires across the western U.S. growing in size, prominence and frequency during the growing season, the resulting smoke has become a critical concern for an increasing number of winegrowers in Oregon. The absorption and translocation of smoke-related compounds into grapes can result in wines that are unacceptably smoky in flavor. With a fairly limited volume of historical information on both the scientific and practical understanding of smoke-impacted wine, researchers, winemakers and laboratory service providers are working assiduously to determine the best methods of measuring these smoke-related compounds, learning what effective tools are available, and developing systems to make decisions that result in the best wines possible.
Professor Tom Collins, Ph.D., of Washington State University will present his research on the impact of smoke and provide a review of the subject. Jasha Karasek of Enartis will describe their methods for analysis and the protocols they are developing to mitigate smoke taint. Nichole Schulte, associate winemaker at Quady North and Barrel 42 Custom Winecraft will discuss hard-fought battles with smoke impact over multiple vintages. This session will include a tasting of winery trials examining methods to decrease the influence of smoke in wines made from smoke-affected grapes.
Alfred Jorgensen Laboratory Brewing Yeast CapabilitiesBillSimpson19
The Alfred Jørgensen Laboratory is a brewing yeast company located in Copenhagen, Denmark that has been supplying breweries with yeast for over 130 years. They have the largest collection of brewing yeast strains in the world stored in liquid nitrogen, along with facilities and capabilities for yeast storage, supply, selection, analysis, and product and process development to support customers. Their specialist teams have extensive experience developing new beer products and processes through exploitation of brewing yeast.
This document provides an overview of the U.S. wine industry, including its history, laws and regulations, market landscape, consumer profiles, popular varieties, pricing trends, and future potential. Key details include the top 5 wine producing states, an analysis of varietals grown and wines sold, regulatory frameworks for federal and state levels, consumer purchasing patterns, and insights on pricing across price points. The document serves as a comprehensive reference on the current state and future direction of the American wine industry.
The document discusses the importance of branding in the global wine industry. It provides statistics on wine production and consumption worldwide and in key countries. Branding is important because wine is a competitive global industry and consumption is concentrated in countries with strong consumer markets. The document outlines the key elements involved in winemaking and production. It explains how branding helps create perceptions of quality, awareness, associations and loyalty for wine brands. Strong branding distinguishes wine and creates emotional connections with consumers.
This presentation will give you a brief idea about the fermentation process involved in Beer making.
this presentation has some details about the upstream and downstream process of beer.
also this presentation will give the glance of fermenters and its part also the function of different parts of fermenters.
Thank you
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The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
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2. What are we going to talk about
⦿ Introduction to Pressing Matters
⦿ History of clones and rootstocks
⦿ Characteristics of rootstocks
⦿ Pinot Forum Trial Block Analysis 2014
⦿ Pressing Matters Commercial Trial Analysis
⦿ 2014 Winemaking
⦿ Taste 8 batches, 2 clones vs 4 roots
⦿ Conclude
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
3. Pressing Matters
⦿ Planted in 2002, Tea Tree, Coal River Valley
⦿ Pinot Noir 3.7Ha and Riesling 2.9Ha
⦿ 4 clones of Riesling
⦿ 6 clones of Pinot Noir across 4 different roots
● 20 different combinations
⦿ Vine density 4,300-5000 vines per Ha, 2m rows, VSP
⦿ Riesling made at Winemaking Tasmania
⦿ Pinot Noir made on site
⦿ Entered 21 Wine shows and won 26 trophies
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
4. Pressing Matters
⦿ Viticultural management
⦿ Irrigation - water balance
● Maintain balance to fruit set, RDI fruit set to veraison, maintain
veraison to post harvest
● Water was limited
⦿ Fertiliser - added based on petiole/soil analysis, broadcast and
fertigation
⦿ Leaf plucking on morningside of vine (not 2014)
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
5. Pinot Forum
⦿ Replicated Clonal Trial Block
⦿ Planted 2004-2006
⦿ Aim
● Assess the performance of new clone and rootstock
combinations in different Tasmanian climates and soils (4
sites?)
● Provide a source of Class A mother vines for Pinot Forum
Members
⦿ To date all fruit from the Trial block has been picked and made into
one batch of Pressing Matters Pinot Noir
⦿ No formal research yet
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
6. Clones and Rootstocks
⦿ top bit is the clone or scion
⦿ bottom bit is the rootstock
History of clones and
rootstocks
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
7. History of Clonal Selection
⦿ Began in the 1950’s
⦿ Wadenswil, FPS/UCD, Burgundy, Colmar, Geisenheim,
CSIRO/Merbein
⦿ Aim was to provide planting material of one clone with known
characteristics
⦿ Match the clone to the growing conditions
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
8. Clonal Names
Clone Accession Num Tassie Num Clone Accession Num Tassie Num
MV6 AV712340 2340 236 IC898550 8550
D2V5 IC698104 8104 375 IC888543 8543
D2V6/G5V15 IV712222/? 2222/8048 386 IC888548 8548
521 IC898549 8549 777 IC898551 8551
F6V7 IV712322 2322 18 Gm IN690013 0013
G8V3 IV712323 2323 H140A AN710300 300
G8V7 IV712324 2324 H170B AN720319 319
D5V12 IV622051 2051 Mariafeld IN690014 0014
H7V15 IV712325 2325 H120B AN720302 302
114 IC888418 8418 115 IC888419 8419
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
9. The D2V5 Story
⦿ Wadenswil, Switzerland
● B111
⦿ University of California - Davis
● FPS 01A
⦿ CSIRO
● D2V5
⦿ Quarantine Australia
● IC698104
⦿ Tasmania
● 8104
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
10. Clones Vs Roots
⦿ There are many clones:
⦿ Bourgogne H140A, Bourgogne H170B, D2V5, D2V6, D5V12,
F6V7, G5V15, G8V3, G8V7, G8V15, GM18, H7V15, Mariafeld,
MV6, Oberlin H120B, Oberlin HRV5, 114, 115, 292, 373, 386, 462,
521, 533, 777, 667, Able
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
11. Clones Vs Roots
⦿ There are many clones:
⦿ Bourgogne H140A, Bourgogne H170B, D2V5, D2V6, D5V12,
F6V7, G5V15, G8V3, G8V7, G8V15, GM18, H7V15, Mariafeld,
MV6, Oberlin H120B, Oberlin HRV5, 114, 115, 292, 373, 386, 462,
521, 533, 777, 667, Able
⦿ There are many rootstocks:
⦿ Ramsey, Dog Ridge, K51-40, K51-32, Riparia Gloire, Teleki 5C,
Teleki 5A, SO4, Kober 5BB, 420A, 161-49C, 125AA, RSB1, Teleki
8B, 1616C, 196 -17 Castel, 101-14, Schwarzmann, 3309C, 3306C,
Richter 110, Richter 99, Ruggeri 140, Paulsen 775, Paulsen 103,
Paulsen 1045, 333EM, Vitis Berlandieri, Vitis Rupestris, Teleki
5BB, 44-53 Malegue, Paulsen 779
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
12. Clones Vs Roots
⦿ There are many clones:
⦿ Bourgogne H140A, Bourgogne H170B, D2V5, D2V6, D5V12,
F6V7, G5V15, G8V3, G8V7, G8V15, GM18, H7V15, Mariafeld,
MV6, Oberlin H120B, Oberlin HRV5, 114, 115, 292, 373, 386, 462,
521, 533, 777, 667, Able
⦿ There are many rootstocks:
⦿ Ramsey, Dog Ridge, K51-40, K51-32, Riparia Gloire, Teleki 5C,
Teleki 5A, SO4, Kober 5BB, 420A, 161-49C, 125AA, RSB1, Teleki
8B, 1616C, 196 -17 Castel, 101-14, Schwarzmann, 3309C, 3306C,
Richter 110, Richter 99, Ruggeri 140, Paulsen 775, Paulsen 103,
Paulsen 1045, 333EM, Vitis Berlandieri, Vitis Rupestris, Teleki
5BB, 44-53 Malegue, Paulsen 779
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
13. Game of Clones
Introduction to
Pressing Matters
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
History of clones and
rootstocks
14. Rootstock Characteristics
http://www.phylloxera.com.au/resources/rootstocks/
Introduction to
Pressing Matters
History of clones
and rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Vigour Maturity Yield Drought
performance
Teleki 5C Moderate Advance High Medium-Poor
Kober 5BB Moderate-High Delay Moderate-High Poor
SO4 Moderate No effect High Normal
Richter 110 Moderate Delay Moderate Good
101-14 Low Advance Low Poor
15. Clonal Characteristics
Burgundy clones Davis clones Other origins
777, 115, 114
Recent additions:
667, Abel
G8V3, G8V7, D4V2
Recent addition:
UCD5
Q390, Ober120A,
Ober120B,
Smaller bunches
Advanced maturity
Smaller yield
Bigger bunches
Delayed maturity
Bigger Yield
Introduction to
Pressing Matters
History of clones
and rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
16. Trial Block Analysis
What is that trial block ?
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
17. Trial Block Analysis
We’ve done ...
⦿ pH & Beaumé
⦿ Bunch weight
⦿ Weight of 100 berries
⦿ Pruning weights
.. and we will do
⦿ Tannin analysis
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
18. Trial Block Analysis
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
19. Trial Block Analysis
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
YIEL
D
20. Trial Block Analysis
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
VIGOUR
21. Trial Block Analysis - Rootstocks
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
22. Trial Block Analysis - Clones
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
23. Trial Block Analysis
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
24. Pinot Forum Trial Block
⦿ Future of this study
● => vinification of trial wine, assess differences & quality of
each combination
● => combine it with the viticulture study
Questions?
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pinot Forum Trial
Block Analysis 2014
25. Pressing Matters Commercial Plantings
Clone Rootstock Area (Ha) No of Rows Clone Rootstock Area (Ha) No of Rows
114 Own 0.18 9 D2V5 Own 0.20 5
114 T5C 0.12 6 D2V5 T5C 0.12 3
114 101-14 0.12 6 D2V5 101-14 0.12 3
114 SO4 0.12 6 D2V5 SO4 0.12 3
115 Own 0.56 14 MV6 Own 0.20 5
115 T5C 0.12 3 MV6 T5C 0.12 3
115 101-14 0.12 3 MV6 101-14 0.12 3
115 SO4 0.12 3 MV6 SO4 0.12 3
777 Own 0.48 24 D5V12 101-14 0.21 12
777 101-14 0.21 12
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
26. Pressing Matters Commercial Plantings
Clone Rootstock Area (Ha) No of Rows Clone Rootstock Area (Ha) No of Rows
114 Own 0.18 9 D2V5 Own 0.20 5
114 T5C 0.12 6 D2V5 T5C 0.12 3
114 101-14 0.12 6 D2V5 101-14 0.12 3
114 SO4 0.12 6 D2V5 SO4 0.12 3
115 Own 0.56 14 MV6 Own 0.20 5
115 T5C 0.12 3 MV6 T5C 0.12 3
115 101-14 0.12 3 MV6 101-14 0.12 3
115 SO4 0.12 3 MV6 SO4 0.12 3
777 Own 0.48 24 D5V12 101-14 0.21 12
777 101-14 0.21 12
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
27. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
28. Sugar Accumulation
⦿ Formula for Rootstock Effects
⦿ ( Own Root Baume / Rootstock Baume ) - 1
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
29. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
30. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
31. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
32. Sugar Accumulation
⦿ But what about vintage variation ...
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
33. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
34. Sugar Accumulation
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
35. Rootstock Characteristics
http://www.phylloxera.com.au/resources/rootstocks/
Introduction to
Pressing Matters
History of clones
and rootstocks
Pressing Matters
commercial trial
analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Characteristics of
rootstocks
Pinot Forum Trial
Block Analysis
Vigour Maturity Yield Drought
performance
Teleki 5C Moderate Advance High Medium-Poor
Kober 5BB Moderate-High Delay Moderate-High Poor
SO4 Moderate No effect High Normal
Richter 110 Moderate Delay Moderate Good
101-14 Low Advance Low Poor
36. Bunch Weight
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
37. Bunch Weight
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
38. Bunch Weight
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
39. Bunch Weight
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
40. Bunch Weight
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Pressing Matters
commercial trial
41. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
42. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
43. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
44. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
45. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevated into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
46. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
47. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
⦿ Cold Soak in 780L Nally Megabin, 1-2 weeks
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
48. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
49. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
⦿ Cold Soak in 780L Nally Megabin, 1-2 weeks
⦿ Wild yeast fermentation, 1-2 weeks
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
50. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
51. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
⦿ Cold Soak in 780L Nally Megabin, 1-2 weeks
⦿ Wild yeast fermentation, 1-2 weeks
⦿ Pressed in a JLB5 Bucher
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
52. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
53. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
⦿ Cold Soak in 780L Nally Megabin, 1-2 weeks
⦿ Wild yeast fermentation, 1-2 weeks
⦿ Pressed in a JLB5 Bucher
⦿ Settled overnight in tank, racked to barrel next day
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
54. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
55. Vinification
⦿ Each batch is hand picked into 18 kg crates, ~450 kg per batch
⦿ Elevatored into a Bucher E1 destemmer
⦿ Hand sorting post destemmer, 100% destemmed
⦿ Cold Soak in 780L Nally Megabin, 1-2 weeks
⦿ Wild yeast fermentation, 1-2 weeks
⦿ Pressed in a JLB5 Bucher
⦿ Settled overnight in tank, racked to barrel next day
⦿ Racked again a week or 2 later
⦿ MLF, then racked and sulphured
⦿ Assemblage in following February
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
56. Vinification
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
Taste 8 batches, 2
clones vs 4 roots
Conclude2014 Winemaking
57. Tasting
Davis V Burgundy
Own Vs 101-14 Vs T5C Vs SO4
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking Conclude
Taste 8 batches, 2
clones vs 4 roots
58. Tasting
Own Roots 101-14 SO4 T5C
D2V5 1 2 3 4
115 5 6 7 8
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking Conclude
Taste 8 batches, 2
clones vs 4 roots
⦿ 2014 vintage wine, pressed 1-3 weeks ago
⦿ Unfiltered
⦿ Added 40 ppm SO2 and 0.25 ppm Cu2+
59. Tasting
Discussion
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking Conclude
Taste 8 batches, 2
clones vs 4 roots
60. Conclusion
⦿ Rootstocks can create diversity in wine characteristics, just like
clones
⦿ Choice of rootstock can influence maturity and yield
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
61. Conclusion
“This trend towards clonal selection has seen some
criticism from wine writers and viticulturalists who
complain about "mono-clonal" viticulture that has the
risk of producing wines that are overly similar and dull.”
(WSET, "Wine and Spirits: Understanding Wine Quality", 2012)
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
62. Conclusion
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
63. Conclusion
Introduction to
Pressing Matters
History of clones
and rootstocks
Characteritics of
rootstocks
Pinot Forum trial
Block analysis
Pressing Matters
Commercial Trial
2014 Winemaking
Taste 8 batches, 2
clones vs 4 roots
Conclude
Do roots matter?