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Enology and Fermentation Extension

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The Enology and Fermentation Extension Program at Virginia Tech's Department of Food Science and Technology has a long-standing commitment to the Commonwealth of Virginia's winemaking community. From budding enthusiasts to established vintners, our program provides comprehensive support, including educational workshops, technical assistance, and research-driven insights.

Our Team
Industry Resources
Enology Notes
Publications
Winemaking Topics
Research

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Our Fermentation Team

Industry Resources

Listed below are helpful links to industry resources including organizations supporting the success of Virginia wine, recommended textbooks for winemaking and analysis, winery economics, business plans, winery planning and design as well as useful links to government agencies. We have included links to enology extension resources in both PA and NY.

There are several industry organizations supporting the success of Virginia wine. They are a wonderful way to connect with fellow practitioners, share winemaking knowledge and resources, and stay informed regarding rules and regulations.


Virginia Vineyards Association logo

Virginia Vineyards Association (VVA)

The VVA is a nonprofit organization that brings together commercial grape growers, winemakers, researchers and educators to advance and promote viticulture in the Commonwealth of Virginia. The VVA focuses on education, legislation and networking among members to provide the resources and information required for successful grape growing. Membership is open to all.


Winemakers Research Exchange logo

Winemakers Research Exchange (WRE)

The WRE is a research cooperative focused on enhancing wine quality and economic profitability through the evaluation of different vineyard and winemaking practices on the chemical and sensory characteristics of finished wine. They welcome participation from all Virginia wineries.


Virginia Wineries Association Logo

Virginia Wineries Association (VWA) 

The VWA's mission is “to actively encourage and support the production, quality, promotion, and appreciation of Virginia Wines”. It is a non-profit trade association that acts on the behalf of the wine industry to promote viticulture and vintner practices, provides a multitude of wine resources and benefits to its members.


Virginia Wine Logo

Virginia Wine Board

Created by the Virginia General Assembly in 1984 as part of Virginia's Department of Agriculture and Consumer Services, the Virginia Wine Board promotes the interests of vineyards and wineries in the Commonwealth through research, education and marketing. 

Virginia Wine Board Marketing Office

Funded through the Virginia Wine Board, the Marketing Office handles the board's education and marketing efforts on behalf of all Virginia wineries. 

  • "Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts" by Patrick Iland, Nick Bruer, Andrew Ewart, Andrew Markides, and John Sitters. (2004) ISBN: 095816052.
  • "Micro Vinification: A Practical Guide to Small-Scale Wine Production" by Murli R. Dharmadhikari and Karl L. Walker. (2001) ISBN: 0970797109
  • "Winery Technology and Operations" by Yair Margalit (1990) ISBN: 0932664660
  • "Chemical Analysis of Grapes and Wine: Techniques and Concepts" by Patrick Iland, Nick Bruer, Greg Edwards, Sue Weeks, and Eric Wilkes. (2004) ISBN: 0958160511
  • "Microbiological Analysis of Grapes and Wine: Techniques and Concepts" by Patrick Iland, Paul Grbin, Martin Grinbergs, Leigh Schmidtke, and Allison Sodin in conjunction with the Interwinery Analysis Group. (2007) ISBN: 0958160544
  • "Wine Analysis and Production" by Bruce W. Zoecklein, Kenneth C. Fugelsang, Barry H. Gump, and Fred S. Nury. (1999) ISBN:0-8342-1701-5 (Please note that the content of this book is meant for those that have a scientific background.)
  • "Wine Microbiology: Practical Applications and Procedures" by Kenneth C. Fugelsang and Charles G. Edwards. (2007) ISBN:0-387-33341-X
  • "Introduction to Wine Laboratory Practices and Procedures" by Jean L. Jacobson. (2006) ISBN: 0-387-24377-1
  • "New York State Winery Handbook – A Single Source Information Source for New York Winery Managers and Owners." $100. Contact the NY Wine and Grape Foundation at 315.536.7442.
  • "Writing a Business Plan: An Example for a Small Premium Winery." Mark E. Pisoni and Gerald B. White. Cornell University publication E.B. 2002-07.

Writing a Business Plan: An Example for a Small Premium Winery

An example of a business plan written for a small premium winery in the Finger Lakes Region of New York by Mark E. Pisoni and Gerald B. White

Cost of Establishment and Production of Vinifera Grapes in the Finger Lakes Region of New York, 2001

Washington Guide to Sustainable Winery Practices.

  • "Wine Analysis and Production." Bruce Zoecklein. (1995).
  • "Winery Planning and Design." Bruce Zoecklein. Available from his web site and also Practical Winery and Vineyard magazine’s bookshelf.
  • "Winemaking Problems Solved." Edited by Christian Butzke, Purdue University. 2010.
  • "Wine Making: From Grape Growing to Marketplace." Richard Vine and Ellie Harkness
  • "Enology Notes Technical Briefs." Bruce Zoecklein
  • Alcohol & Tobacco Tax and Trade
    The Alcohol & Tobacco Tax & Trade bureau is under the United States Department of the Treasury. Their mission is to collect Federal excise taxes on alcohol, tobacco, firearms, and ammunition and to assure compliance with Federal tobacco permitting and alcohol permitting, labeling, and marketing requirements to protect consumers. 
  • Wine Import/Export/Wholesalers
    Web page provides information on U.S. requirements for importing, exporting alcohol. Also, alcohol wholesaler permit application packet.
  • Wine Labeling
    Wine labeling regulations and procedures.
  • Wine Permits
    Web page provides complete details on the Federal application process required to enter the wine industry.

Enology Notes

The Index is broken down into alphabetical sections. Please choose the section for the subject you are interested in.

Subject

Issue
1+1 corks 100
2+2 corks 100
2001 season 32
2002 France Study Tour 70
2007 harvest 137
2-AAP 14
absolute filtration 65
accelerated aging 98
accuracy 19, 126
acetaldehyde 33, 35, 36, 72, 96, 98, 106
acetate esters 77, 99
acetic acid 71, 96, 106, 158
acetic acid bacteria 91, 105, 158, 159
Acetobacter 91, 158
acid 43
acid addition 80, 107
acid elements 94, 108
acidic elements 90, 103
acidity 52, 68, 82, 94, 151, 154
acids/taste 158
Aconcagua 83, 109
adaptation 158
adsorbed/scalped 99
aeration 56, 93, 105, 113
aeration of red wines 33
Aeration Oxidation method (AO) 98
aeration/microoxygenation 80
aerobic digesters 155
aerobic racking 106
aerobic treatment systems 155
agglomerated corks 100
aging bouquet 97
aging potential 103
aging rate 97
alcohol 108, 137, 151
alcohol at dejuicing 80
alcohol concentration 68, 69, 87
alcohol spray 67
alcohol toxicity 56, 105, 159
alcohol, 70% ethyl 67
alcohol/Brix ratio 69
alcohol/mouthfeel 158
alcoholic concentration 109
aldehyde(s) 120
aldehyde formation 33
algin 46
alginates 46
alginic acid 46
alpha-amino acids 113
amelioration 69, 83
American culture 89
Am. Soc. for Enol. and Vit. - Eastern Section 98
American wine community 89
amino acids 3, 56
aminoacetophenone 14, 77
ammonia 105, 113, 159
ammonia N 56
anaerobic fermentation 26
anaerobic metabolism 82
anaerobic spoilage organisms 71
analytical data 19
analytical methods, rapid 147
anthocyanin(s) 30, 33, 47, 61, 65, 87, 90, 107, 116, 117, 118, 120, 153, 160
anthocyanin pigments 23, 76
anthocyanin-tannin complex 33
anthocyanin/tannin ratio 8, 116, 118, 120, 160
antimicrobial agent 91
antioxidant(s) 98, 101, 102, 129, 134
Argentina 42
arginine 3, 82, 104, 113
arginine accumulation 104
arginine to proline ratio 104, 113
argon 122
aroma 57, 91, 95, 106, 113, 153
aroma complexity 54
aroma components 54, 77
aroma intensity 83
aroma modification 103
aroma precursors 54
aroma profile 28
aroma screen 79, 113, 127, 134
aroma, vegetal 114, 115, 132
aroma volatiles 96
aroma/flavor 27, 30, 63, 64, 65, 101, 109, 112, 137, 144
aroma/flavor compounds 4, 97, 102
aroma/flavor potential 23, 58
aroma/flavor precursors 75, 112
aroma/flavor profile 53
aroma/flavor stripping 12
aroma/flavor uniformity 50
aroma/flavor volatiles 99
aromatic fruit 32
ascorbic acid 27, 79, 95, 98, 101, 102, 110, 111, 113,
129, 133, 134, 144
assimilable nitrogen levels 14
astrigency 27, 29, 41, 43, 45, 52, 65, 68, 82, 84, 87, 94, 117, 154, 160
astringency/bitterness 158
astringency, perception of  57
asynchronous berry development /
berry variation		 53, 58, 81, 143
asynchronous ripening 78, 94, 103, 114, 143, 150
ATA (atypical aging) 14, 77, 107, 110, 111, 137
ATA odor 110
ATA screen 110
ATA screening test 77
atmospheric pressure 31
atypical aromas/flavors 14, 77
audit, energy and water 141
Australian red method 41
Auxerrois/Malbec 70
available nitrogen 106
available oxygen 26
average berry weights 104
average daily mean 32
average monthly highest maximum 32
back pressure shock 67
bacterial fermentation 71
balance 108, 151
balanced mix (CO2/N2) 122
barrel aging 95, 106
barrel stirring 95
barrel to barrel racking 33
barrel topping 106
barrel-aged lees 6, 25, 69, 76
barrels/volatile acidity 158
barrels vs. tanks 95
Basque 42
bentonite 11, 12, 45, 58, 73, 91, 105
bentonite fining 37
Bentotest 12
berry breakage 78
berry dehydration 62
berry development 87
berry growth 58
berry phenols 22
berry samples 58, 81
berry sampling 53, 78, 115
berry shrivel 104, 107
berry size 22, 32, 57, 70, 80, 87, 90, 103, 104
berry weight 23, 57, 104, 107
berry weight at maturity 104
berry weight at veraison 104
BEST-Winery Program 141
bias 19
biochemical oxygen demand, five days (BOD5) 155
biogenic amines 152
biofilms 92, 159
biological contamination 67
biological screening 111
biological vatiation/taste 158
bitartrate 111
bitartrate crystals 38
bitartrate ions 37
bitartrate precipitation 37
bitartrate stability 32
bitartrate stability 37, 38, 41
bitterness 27, 29, 43, 47, 52, 68, 79, 82, 84, 87, 108, 116, 151, 154
blanketing 122
bleeding 28, 82
bleeding/co-fermenting 80, 103
bloom 45, 92
bloom period 50
body 57, 85, 106, 108, 154
body feeding 66
Bordeaux mix 70
Botrytis 105
Botrytis cinerea 24
bottle bouquet 97, 98
bottle variation 97, 98, 100
bottling 111
bottling equipment 97
bottling equipment 98
bound aroma/flavor precursors 63
bouquet 96
Bourdeaux varieties 153
Brett metabolism 92
Brettanomyces 71, 84, 91, 92, 158
Brett-like odors 29
British Columbia 40
Brix 23, 32, 53, 104
Brix hydrometers 56
Brix to alcohol conversion rate 80
browning 47, 100
bubble point 67
buffering capacity 97, 154
Cabernet Franc / Carbernet Franc (Beton) 75, 94, 112, 123, 147
Cabernet Gernischt 126
Cabernet Sauvignon 147
cake filters 66
cake filtration 66
calcium mucate 2
Canada's VQA 40
Candida pulcherrima 54
Candida stellata 54
canonical distribution 147
canopy climate 63, 64
canopy division 147
canopy management 27, 57, 63, 64, 68, 76, 103
canopy side 65, 150
canopy vigor 50
cap management 61, 62, 80, 81, 103, 109, 114, 117
cap management systems 22
cap stem closure 62
Carbodoseur 122
carbohydrates 84
carbon dioxide 101, 102, 122, 139
carbon dioxide emissions 152
carbon dioxide toxicity 56, 105, 133, 159
carbonic maceration 82
Carmenere 83, 109
Casablanca 83, 109
casein 46
catechins 47
cellar management 80, 103
Centre du Rose 152
chalky limestone 75
chellenges, industry 153
chaptalization 80, 82
chemical oxygen demand (COD) 155
Chenin (Pineau de Loire) 75
Chenin blanc 101
Chile 83, 109
Chilean Winemakers Society 83
chill cells 139
chill haze 38
Chinese wine industry 125, 126
chloroanisols 35, 36
chlorophenols 35, 36
chlorophyll index 152
cinnamate decarboxylase 29
clarification 45, 84
clarifying juice 28
clean lees 69
cleaning agents and waste minimization 155
climate 32, 83, 109, 118
climate change 112
climate of the Loire 75
closure review 77, 99, 100
closure variation 96
cluster numbers 75, 140
cluster sampling 53
coarseness 146
Code of Sustainable Winegrowing Practices 63
coefficient of variation 78, 150
cofactors 116, 120, 153, 160
cold soak(ing) 6, 41, 76, 80, 81, 103, 107, 109, 117, 128, 139, 140, 155
cold stability 38, 111
cold stabilization (chill proofing) 37, 38
colloidal matrix 153
colloids 108
colmated corks 100
color 91, 116, 117, 118, 120, 153
color absorption 103
color attributes 85
color bias 153
color change uniformity 53
color components 85
color compounds 4
color, factors influencing 153
color intensity 117
color modification 46
color ripening 30
color, rosé 152
color shifts 45
color stability 33, 60, 62, 65, 75, 76, 78, 81, 83, 116, 120
colored anthocyanins 75
complete seal 97, 98
complex yeast nutrients (CYN) 133, 159
complexing 85
complexing agents 38
complexing factors 37
complexity 113
condensed phenolics 43
conducting polymer sensor 147
conductivity test 38
consistent wine quality 78
contact time 38
controlling microbial growth 158
conversion rate of sugar to alcohol 50
cool fermentation temperature 81
cooler growing/ripening temperatures 32
coordination and communication 89
copigmentation 22, 85, 116, 117, 160
copigmented anthocyanins 60, 85
copper 46, 85, 93, 101, 102, 111, 112, 113, 129, 134
copper addition 79, 148
copper levels 45
copper sprays, late season 127
copper sulfate 70, 79, 101, 113
copper sulfate sprays 105
co-precipitation 37
cork 96
cork grade 35, 36
cork moisture 97
cork quality 100
cork quality control 35, 36
cork taint 35, 36, 94, 97
cost of production 83, 109
Cotes du Brulhois 42
counterfining 45
counterfining agents 46
coupled oxidation 112, 133, 134, 144
critical control points (CCP s) 115, 139, 155
critical limits 115
critical quality control points 22
crop level 63, 112
crop load 75, 83, 94, 103, 104, 105, 113
crop-to-leaf area 114
cross adaptation 158
crushing and destemming 22
crushing/destemming, whole cluster pressing 80
cryoextraction 24
Cryptococcus 54
crystal nucleii 38
crystalline inhibitors 41
crystallization 37
cultivation 110
cupric sulfate 93, 113, 148
Curico 83
cuvaison 70
cuvée(s) 122
cysteine 71, 79
DAP (diammonium phosphate) 26, 32, 56, 79, 81, 82, 92, 105, 107
day/night temperature range 87
deacidification 84
deficiencies 105
deficit irrigation 83
degassing 122
degree of polymerization 65, 68, 116, 120
dejuicing prior to dryness 78
delestage 8, 23, 69, 76, 78, 80, 81, 90, 103, 114, 142, 155
depth filters 66
depth filtration 65
designer closures 97
desirable aroma/flavor 50
desirable mouthfeel 81
destemming 70, 107
diatomaceous earth (D.E.) 65, 66
diethyl sulfide 79
differential fruit zone leaf removal 63
diglucoside pigments 90, 103
dimethyl disulfide (DMDS) 79
dimethyl sulfide (DMS) 79
diminished primary fruit aromas 60
displacement gas 122
dissolved air flotation (DAF) systems 155
dissolved oxygen 33, 97
distillation 31
distribution average 53
disulfide bridges 71, 79
disulfide(s) 70, 79, 113, 134
diurnal range 32
divided canopy systems 83
DP number 116
dripless sulfur sticks 70
drought stress 58
dry tannins 94, 108
dry weather 32
dryness 52, 82, 84, 104
duration of MLF 72
Durham (fermentation) tube 56
dusty tannins 84
dynamic trough press 152
early harvest fruit 14
early MLF 72
ebulliometry 31
economic sustainability 152
electrical conductivity 38
electronic nose (enose) 119, 137, 139, 140, 142, 147, 150, 153
elemental sulfur (S) 70, 79, 93, 113
elevated pH 60, 83, 109
ellagic tannins 41, 60, 106
endpoint determination 31
engustment 61, 62, 119, 147
enologyaccess.org 142
enology components, red wine HACCP-like plan 80
environmental taints 94, 97, 100
enzyme addition 76, 80
enzymes 151
epistemology 153
equilibrium point 95
esterases 24
esters 28
estimation of average berry weights 23
ethanol 84, 154
ethanol concentration 31
ethanol spray, aqueous 147
ethyl acetate 56, 158
ethyl carbamate 26
ethyl esters 77, 99
4-ethylguaiacol 92
ethyl mercaptan (EtSH) 70, 79
4-ethylphenol 92
ethyl-phenols 29
EuroMachines 80
European Commission 91
excessive maturity 50
extended post-fermentation maceration 62, 117, 155
extraction enzymes 107
Subject Issue
Fellgate, Peter 51
Fer Servadou 70
Fermaid K 26
fermentable N equivalent 32
fermentable nitrogen (N) 1, 3, 22, 26, 28, 32, 58, 71, 80, 81, 82, 93, 101, 104, 105, 113, 133, 141, 159
fermentable nitrogen analysis 142
fermentation 22, 56, 103, 109, 159
fermentation management 79
fermentation rate 56, 159
fermentation temperature 1, 80, 107, 158, 159
fermentation with bentonite 25
fermentation with cubes 41
fermentor 22, 80
fill height 97, 98
filter cloth 66
filtrate contamination 65
filtration 65, 66, 80
fining 84, 151, 152
fining agent use, summary of  43
fining agents 11, 43
fining trials 86
First International Screwcap Symposium 96
flavan-3-ols 68
flavor 91, 113
flavor depth and quality 62
flavor precursors 106
flavor scalping 99
flavor-active properties 35, 36
flow rate 65
flushing 122
Formol test procedure (titration) 14, 79, 81, 92, 93, 101, 104, 107, 113, 133
formol titration (reduced volume) 28
Fourier Transform Infrared (FTIR) Spectrophotometry 51
Fourier, Joseph 51
frame filters 66
France Study Tour 152
free amino nitrogen (FAN) 70, 105, 112, 113, 159
free grape volatiles (rate of formation) 32
free run/press run 80
free sulfur dioxide (SO2) 98, 100, 111
free volatiles 27, 29, 54, 62
freeze tests 38
frost 30
fructose 56, 105
fructose/fermentation 159
fruit condition 69
fruit culling 53, 82, 93
fruit exposure 53
fruit intensity 94, 100
fruit maturation 23, 94, 105
fruit maturation, rate of  75
fruit maturity 26, 30, 61, 81, 152, 160
fruit N 102
fruit nitrogen 101
fruit per vine 63
fruit pH 107
fruit quality 22
fruit ripeness 22
fruit ripeness indicators 103, 142, 155
fruit ripening 63
fruit ripening parameters 78
fruit rot 80, 105, 127
fruit sampling 103
fruit set 50, 63
fruit sorting 1, 2, 24, 81, 127
fruit temperature 109
fruit volatiles 101
fruit zone 53
fruit/tannin maturity 80
funding 89
fungal degradation 113
gallates 90, 103
gallic acid 90
galloylation 117
gas retention 122
gassing 122
Gay-Lussac relationship 69
gelatin 43
gelatin fining 45
gelatin index 41
genetic variation/taste 158
geosmin 35, 36
Gewürztraminer 101, 151
global marketplace 98
global markets 89
glucanase 151
glucans 37, 111, 151, 154
glucose 56, 105
β-glucosidase activity 29
glucosidase activity 54
glutathione 98, 101, 102, 112, 127, 129, 134, 144, 159
glycoside hydrolysis 29
glycosides 27, 54, 65, 82, 151, 154
gram-positive bacteria 73, 91
grape and wine research 89
grape and wine tannins 27
grape concentrate 82
grape glycosides 61, 63, 75
grape maturation/maturity 104, 119, 137, 147
grape nutritional status 14
grape pH and acidity 57
grape quality 147
grape sampling 50, 53
grape skin maturity evaluation 27
grape sorting 152
grape-based tannins 8
grape-derived aroma potential 29
grape-derived aroma/flavor compounds 32
grape-derived organic acids 84
grapevine canopy, sides 27, 147
green plant tissues 94
green vs. brown juice 101, 102
green wineries 125
Gros Manseng 123
Growing Quality Grapes to Winery Specifications 92
guaiacol 35, 36
gum arabic 84, 86
gums 154
H2S formation 70, 127
HACCP plan(ning) 8, 22, 32, 75, 115, 139, 142, 148, 155
HACCP (Hazard Analysis and Critical Control Points), viticultural 127
hand press 27
hang time 81, 109, 113
Hanseniaspora uvarum 54
Hansenula anomala 54
hard freeze 30
hard vs. soft tannins 87
harmony 108
harmony/integration of structural components 76
Harriague 42
headspace 97, 98
healthy fermentation 105, 115
heat 27, 53, 58
heat and light interception 27, 68, 76
heat load index 83
heat stability 111
heat tests 12
heavy (high boiling point) sulfur compounds 113
heavy lees 57, 70, 78, 106, 113
heavy metals 148
herbacaous components 84
herbaceous character 94, 114, 115, 132, 143
heterogeneous 53
hexanal 115
hexenal 115
high alcohol levels 83, 109
high pH 6
high solids juice 28
high sugar concentration 32, 158
high TA 6
high terpene whites 29
high yielding vineyards 14
higher alcohols 77, 99
high-polysaccharide producing yeast 81
high-quality high-value 89
hot water sterilant 67
hue 45, 117
hydrogen ions (H+) 57
hydrogen sulfide (H2S) 70, 71, 79, 81, 96, 113, 134
hydrometry 31
hyperchomicity 116
hyper-reduction 102, 112, 129
IBMP (2-methoxy-3-isobutylpyrazine) 114, 115, 132, 143
ICV 152
immature cap stems 107
immature fruit 94
immature phenols 2
immature seeds 94
inactivated yeast 159
indole 14, 77
industry and academia 89
industry economics (2002) 61
inert gas 97
inhibitory compounds 105
inoculum volume 105
instability 91
integrated flavors and aromas 106
integration 108, 146
integrity bubble test 67
integrity testing 65
intensity or depth of aroma/flavor 63
interactive surface area 38
international wine market 40
ionized form 96
iron 46
Isinglass 43
isoelectric point 11, 45
judge certification 40
juice aroma evaluation 27
Subject Issue
KHT 37, 38
killer toxins 56, 159
Kloeckera 105, 159
Kloeckera apiculata 54
Kloeckera spp. 56, 83
knowledge - or epistemology 153, 155
laboratory trials 45
laccase 24, 103
lactic acid bacteria (LAB) 65, 91, 158
lactic acid bacteria (LAB) strains 71
lactic acid bacteria (LAB) management 71
lactic acid bacterial growth 72
Lactobacillus 71, 73, 91, 105, 159
large polymeric pigments (LPP) 33, 62, 65, 76, 82, 116
last month of maturity 32
late harvest wine production 32
late inoculation 105
late inoculum 56
leaf area 30, 112
leaf fall 30
leaf senescence 114
leaf shading 80
lees 90, 101, 103, 151
lees and color 41
lees and oak bouquet 41
lees contact 22, 93, 106
lees management 71, 106, 113, 146
lees stirring 106, 146
lees storage 112, 146
length of maceration 107
Leuconstoc 105, 159
light 27, 53
light, clean lees 76
light (low boiling point) sulfur compounds 113
light crop 57
light exposure 114
light lees 57, 71, 78, 106, 113
liminescence 152
Loire River Valley 75
long settling 56, 105
longer maceration 72
longevity, wine 109, 144, 160
low phenol varieties 33
lysozyme 73, 91, 159
maceration 117, 142, 155
maceration enzymes 29, 90, 103
maceration period 71
macro-, meso-, and micro-climate 63, 64, 65, 87
macromolecules 6, 41, 57, 106, 146, 151
Madiran 42
Maipe 83
malate 103
malic acid 30, 63, 84, 111
malic acid respiration 6
malic enzyme (ME) 30
management of lactic acid bacteria 73
management of phenols 33
manno-protein polysaccharides 103
mannoproteins 6, 25, 41, 69, 71, 106, 146, 151, 154, 159
Manseng 101
Marsanne 70
maturation dynamics 53
mature tannins 27
maturity 87, 150
maturity evaluation 27, 50, 101, 115, 147
maturity evaluation gauge 57
maturity gauges 83
maturity gauges 109
maturity of skin and seed tannins 76
Maule 83
maximizing aroma/flavor and structure 81
maximum aroma/flavor 30, 107
maximum berry weight 30
maximum sample area 53
maximum weight 107
media migration 65
membrane efficiency 65
membrane filters 67
membrane-type filters 65
mercaptans 70, 71, 96, 113
Merlot 62
metal analysis 148
metal-containing fungicides 70
metal oxide sensors (MOS) 147
metallic 151
metallic bitterness 77
metals 96, 144
methionine 79, 113
methode champenoise 43
methoxypyrazine(s) 94, 112, 113, 114, 115, 132, 143, 153
methyl indole 14, 77
2-methylisoborneol 35, 36
methyl mercaptan (MeSH) 70, 79
Metschenickowia pulcherrima 54
3-MH 101, 112
3-MHA (3-mercaptohexyl acetate) 102
Mg++ nutrition/deficiency 90, 103
microbiological 111
microbiological antagonism 105
microbiological degradation 60
micronutrient deficiency 105
micronutrients 113
microoxidation 103
micro-oxidation 33
microoxygenation 42, 69, 75, 76, 78, 84, 92, 94, 95, 108, 114, 120, 134
microoxygenation research 35, 36
microoxygenation research review 23
mid-palate body 62
MLF (malolactic fermentation) 22, 72, 82, 91, 104, 106, 137
MLF completion 71
MLF inhibition 159
MLF supplement 104
MLF timing 73, 144
4-MMP 101, 112
4-MMPOH 101
MOG removal 114
moisture stress 57, 107, 110, 111, 113
moldy grapes 47
molecular form 96
molecular oxygen 26, 122
monitoring 115
monitoring, quality 147
monitoring sustainability 152
monitoring, vineyard/winery 147
monomeric anthocyanins 62
monomeric phenols 33
monomers 65, 76
Mourvedre 70
mousseux 91
mouthfeel 62, 84, 113, 146, 158
mouthfeel balance 76
mouthfeel management 76
mouthfeel modification 103
mouthfeel softening 78
mouthfeel wheel 27, 33
mucic acid 2
mulberry wine 125
multiple harvest dates 53
Muscats 151
must nitrogen 158, 159
must turbidity 79, 151
musty odor 35, 36
NaOH standardization 31
native yeasts/bacteria 105
natural cork 77, 99, 100
nephelometer 28
new oak 84
New Zealand 112
New Zealand Screwcap Initiative 96
nighttime temperatures 101
nitrogen (N) 14, 111, 143
nitrogen additions 79, 159
nitrogen (N) adjustments 28
nitogen (N) application 110
nitrogen deficiency 56, 77, 110, 113, 133, 159
nitrogen gas 113
nitrogen metabolism 110, 113
nitrogen status 26, 81, 92, 107
nitrogen (N) supplementation 102
nitrogen supplements 92, 113, 133
nitrogen uptake 110
Noble rot 24
non-invasive analysis of fruit 51
nonsoluble solids 6, 28, 56, 71, 80, 105, 106, 139
non-volatile precusors 113
normal rating 65
Norton grape 90, 103
Norton HACCP-like plan 90
Norton production challenges 103
Norton structural/textural quality 103
Norton varietal aroma 103
Norton varietal descriptors 90
NTU/turbidity level 93
number of clusters per shoot 63
nutrient addition 56, 105, 159
nutrient cocktails 105
nutrient supplementation 32
objectives for US industry 89
1-octen-3-ol 35, 36
1-octen-3-one 35, 36
Oenococcus 73, 91, 159
off-odors 93
OIV 91
Okanagan Valley 40
optical density (OD) at 420 nm 98
optimum maturity 50
optimum mean ripening temperature 87
optimum mean temperature 59
Oregon wine industry 139
organic farming 75, 83, 109
organic grape growing 63
osmotic distillation (OD) 69
osmotic pressure 32, 56, 105
overall ripeness 50
overcropping 57
over-extraction 76
overfining 45
oxidation 35, 36, 100, 106, 111, 112, 113, 129, 133, 144, 160
oxidation of phenols 26
oxidation potential 111
oxidation-reduction (redox) 96, 134
oxidation-reduction (redox) potential 79, 95, 96, 102, 113
oxidation-reduction (redox) state 70
oxidation-reduction potential 41
oxidative buffering capacity 41, 80
oxidative changes 99
oxidative degradation 71, 77, 101, 102, 113, 129
oxidative dimers 160
oxidative products 151
oxidative polymerization 94
oxidized 96
oxidized (brown) color and character 46
oxidized character 98
oxidized sulfides 79
oxidized volatile sulfur compounds 113
oxidizing agents 95
oxygen 26, 56, 95, 105, 111, 113, 120, 122, 160
oxygen analyzer 152
oxygen at bottling 152
oxygen balance at bottling 97
oxygen buffering 57, 106
oxygen depletion 26
oxygen exposure 98
oxygen ingress 97, 152
oxygen management 8, 133, 139
oxygen permeability 98, 100
oxygen pick-up 111
oxygenation 92, 106, 107
oxygenation (wine aeration) 134, 159
Subject Issue
pad filter-like plate 66, 77
paired comparison test 99
Pais (Mission) 109
palate balance 68, 76, 158
palate balance equation 52, 69, 84, 87, 108
palate balance formula 68
palate balance relationship 113
palate features 47
palate integration 107
palate softness 86
palate structure and texture 62, 94
Parral 83
particle size 65, 66
pasteurized milk 46
pectic enzymes 1, 117
pectinolytic enzymes 25, 27, 29, 58
pectins 37, 111
Pediococcus 71, 73, 91, 159
perception of body or volume 84
perception of volume (body) 79
perception threshold 94
pesticides 56, 105, 159
Peter Pan factor 97
Petit Manseng 70, 123
pH 37, 56, 57, 87, 91, 95, 105, 154
pH meter 31
pH, reduction in  75
phenol development and management 59
phenol extractability 62
phenol extraction 12, 70, 112
phenol(s) 27, 57, 87, 95, 98, 106, 108, 116, 117, 118, 146, 151, 154, 160
phenol maturity 83
phenol(ic) polymerization 1, 4, 23, 117
phenol quantity/quality 68
phenols/sensory 158
phenolic components 68, 90, 103
phenolic content 28
phenolic elements 43, 87, 90, 94, 103, 108
phenolic extraction 61
phenolic maturity 61, 109
phenolic polymerization 76, 108
phenolic polymerization and stabilization 103
phenolic-derived sensations 84
phenological stages of plant growth 75
phloem tissue 30
physiological maturity 69
Pichia membranaefaciens 54
pigment polymerization 118
pigment precipitation 86
pigment production 4
pigment synthesis 59
pigment(s) 62, 117
pinking 46, 47
pinking potential 111
plant stress 104
polymeric/polymerized pigments 85, 120, 160
polymeric structures 33
polymerization 61, 62, 87, 153, 160
polyphenol polymerization 78
polyphenoloxidases 26
polyphenols 96
polysaccharide production 71
polysaccharides 6, 41, 46, 69, 72, 84, 85, 90, 106, 108, 117, 151, 152, 154, 158
polyvinylpolypyrolidone 47
polyvinylpyrolidone 47
poor sanitation 56
pore diameter 67
pore size 65
post-destemming sorting 114, 117
post-fermentation (structural) modification 84
post-fermentation addition of pectic enzymes 29
post-fermentation blending 80
post-fermentation microoxygenation 90, 103
post-fermentation thermal treatment 62
potassium bitartrate 95
potassium caseinate 46
potassium concentration 6, 57
potassium ions 37
potassium uptake 60
potential alcohol 69, 70, 82
potential berry size 58
practical research 98
precipitate 37
precipitation rate 38
precipitation tests 12
precision 19, 126
precoating 66
pre-fermentation acid adjustments 60
pre-fermentation addition of tannins 4
prefermentation fining 47
prefermentation maceration 22, 109, 139
pre-fermentation settling aid 29
prefiltration fining 65
pressing 22
pressure differential 65
pressure leaf filters 66
principle component analysis (PCA) 142
processing 103
processing considerations 107
production processes 115
proline 3, 28, 82, 104
proline 113
proline/arginine ratio 107
protein 111
protein fining agents 32, 108
protein precipitation 11, 103
protein stability 11, 12, 25, 32, 56
protein-tannin complexes 12
protooxidant 134
protracted cold soak 83, 109
pruning, summer 147
punch-down 62
punch-down fermentations 76
purified milk casein 46
PVPP 1, 47
pyrazine(s) 94, 112, 114, 115, 132, 143
quality and longevity 95
quality indicators 22, 115
quartz-microbalanced sensor (QMS) 147
quercetin-type glycosides 65
Quercus suber 100
quinones 26, 96
racking 106
racking and aeration 79
raisined fruit 103
random errors 19
Rapel 83
rate of oxidation 33
rate of polymerization 2
ratio of bitterness to astringency 90
ratio of free to total sulfur dioxide 98
records of operation 22
red fruit maturity 107
red wine color 33, 86, 160
red wine color 109
red wine fermentation with oak 60
red wine HACCP planning 52, 59
red wine mouthfeel 108
red wine phenolic management 61, 62
red wine proteins 128
red wine processing 155
red wine production issues 22
red wine quality 59
red wine structural balance and mouthfeel 85
red wine structure 82
red wine structure/texture 52
red wine tannins 23
red wine textural quality 87
redox buffers 103
redox compounds 96
redox pairs 95
redox pairs 96
redox potential 70, 97, 98
reducing (antioxidizing) agents 95
reducing agents 41
reductive compounds 56
reductive notes 104
reductive odor 112
reductive odor defect 107, 113, 127
reductive sensory defects 71
reductive strength 160
reductive tone VSCs 102
reductive tones 28, 69, 79
refining agents 86
regional distinction 83
rehydration 56
remission photometry 51
remote sensing 152
representative sampling 19, 53
reproducibility 19
Research and Extension at a Crossroads  88
research development corporations (RDCs) 88
residual sugar 54, 56
residue concentrations 56
reverse osmosis (RO) 69, 158
Rhodotorula 54
riddling 43
Riesling 101
ripeness 115, 147
ripening 58, 150
Ripper titration method 98
role of O2 22
role of oxygen 97, 98
role of SO2 22
rosé center 152
rosé color 152
rosé production 82
rot 24
rot degradation 1
rot-degradated fruit 2, 93
rot-degraded grapes 56
roughness 52
Rousanne 70
row direction 64
row orientation 64
S. bayanus 56, 105
Saccharomyces 54, 91
Saccharomyces cerevisiae 54
sampling proceedures 53
sanitation 105, 159
sanitation monitoring 143, 144
Sauvignon blanc 75, 101, 109, 112
Sauvignon blanc varietal character 102
scientific research 98
screwcaps 97, 98, 99, 100
S-cysteine 101
seasonal temperature variations 63, 64
seasonal variation 11, 87
secondary metabolites 23, 87, 104, 112
secondary plant metabolites 29, 32
sedimentation 56, 105
seed crystals 38
seed number 90
seed oxidation (maturation) 30
seed particle size 38
seeding (contact seeding) techniques 38
segmented flow apparatus 120
selecting wine closures 100
selective extraction 78
selective leaf removal 59, 87
sense of sweetness 106
sensory analysis 99
sensory evaluation 111, 148, 158
sensory features 113
sensory impact 86, 108
sensory monitoring, analysis 154
sensory threshold 70, 79, 92, 113
shelf life 98
sherry 46
Shiraz 62
short vatting 78, 80, 81
shot berries 81
shriveling 62
silica dioxide 46
silica dioxide fining 45
simultaneous yeast and bacterial fermentation 73
site climate 83
SITEVI 152
skin color measurements 61
skin contact 6, 80
skin phenol polymerization 30
skin tannins 8, 29, 61
sluggish or stuck fermentation 56
small polymeric phenols (SPP) 65
small polymeric pigments (SPP) 62, 76, 82, 116
SO2 solution 67
soapy tactile impression 60
sodium caseinate 46
softening effect on phenols 85
soil aeration 75
soil moisture 32, 53, 94
Soil, Irrigation, and Nutrition (Nicholas, 2004) 92
soils 109
solar exposure of fruit 80
solubility 122
sorting 70, 107, 117
sour rot 24
sources of environmental taint 94
source-sink relationships 75
sparging 122
Sparkalloid 11
specific analysis methods 22
spectral color 60
spectral color (co-pigmentation) 65
Spinning Cone technology 69
splash racking 78, 94
spoilage yeasts 158
spray impacts 127
spray materials 8
spray residue 80
spray schedule 56
stability 97
stability testing 111
stabilization 86
stabilization temperature 38
stabilize red wine color 103
stage 3 fruit maturation/ripening 58, 59
standard deviation 19
stem tannins 12
sterile bottling 67
sterile filter sheets 67
sterile filtration 67
sterile-finished corks 67
sterilizing pads 65
stomacher bag 27
storage sur lie 79, 80
strain differences among MLF bacteria 72
strains 92
strategic priority 89
stress metabolites 56, 105
structure 151
structural balance 4, 70, 84, 146
structural component integration 69
structural components 68
structural development 8
structural integration 25, 41, 57, 106
structural/textural components 108
structure/texture balance 47, 69, 90, 94, 146, 154
stuck fermentation 26, 93, 105, 159
student scholarships 98
sugar concentrations 50
sugar to alcohol conversion 54
sugar to alcohol conversion ratio 69
sugar toxicity 56, 105, 159
sugars/sweetness 158
sulfate 96
sulfate (SO4-2) 70
sulfates 37, 79
sulfide screen 111
sulfides 79
sulfilte screening 104
sulfites 79, 120
sulfur candles 70
sulfur-containing amino acids 79
sulfur-containing compounds 70, 71, 108, 112, 113
sulfur cups 70
sulfur dioxide (SO2) 1, 33, 56, 70, 79, 82, 91, 94, 95, 96, 97, 98, 105, 111, 112, 113, 117
sulfur dioxide addition (SO2) 71, 80, 106
sulfur dioxide (SO2) determination 33
sulfur dioxide in the fermentor 26, 159
sulfur dioxide tolerance 92
sulfur-like [off] odors (SLO) 133, 134, 139, 148
sulfur-like off odors, factors influencing 154
sulfur metabolism 70, 113
sulfur odor defect 113
sulfur sprays 127
sun exposure 53, 59, 87, 94
sun-damaged fruit 103
sunlight interception 64, 65
Superfood 26
supersaturated solution (supersaturation) 37, 38
suppleness index 68, 87, 90
sur lie (storage) 6, 25, 57, 69, 76, 84, 95, 106, 146, 151, 154
sur lie (storage - red wines) 41
surface acoustic wave (SAW) sensor 147
surface to volume ratio 90
suspended yeast and bacteria 84
sustainability 148, 152
sustainability, economy/employment 148
sustainability, education/technology 148
sustainability, environmental/ecological 148
sustainable practices 89
sustainable wineries 125, 137, 140, 146, 147
sweet 43
sweet <--> acid + phenolics 84
sweet <--> acidity + bitterness and astringency 90
sweet elements 87, 90, 94, 103, 108
sweetness, sense of  57
synthetic closures 77, 97, 99, 100
synthetic pesticides 79
Syrah 70
systematic errors 19
tactile response 27, 84
taint metabolites 92
taints 100
tank bleeding 3, 104
tank racking 33
Tannat 42, 70
tannic 42
tannic acid 45, 46
tannin(s) 33, 57, 90, 91, 106, 107, 108, 116, 117, 118, 120, 153, 160
tannin addition 80, 103
tannin astringency 86, 106
tannin evolution 4
tannin extractability 62
tannin fining trials 103
tannin hardness 68
tannin intensity 52, 84, 85, 94
tannin management 62
tannin management and textural quality 80
tannin maturity 61, 62
tannin quantity/quality 68
tannin roughness 82
tannin suppleness 68
tannins, condensed 103
tannins, dry tannins 154
tannins, enological 8, 103, 116
tannins, factors influencing 153
tannins, hydrolyzable 103
tannins, seed 8, 61, 103, 117
tannins and sensory evaluation 154
tartaric acid 37
tartaric acid concentration 75
tartaric/malic ratio 90, 103
tartrate casse 37
tartrate ions 37
taste and mouthfeel 158
tasting room 151
tasting room survey 151
TBA (2,4,6-tribromoanisole) 94
TBP (tribromophenol) 94
TCA (2,4,6-trichloroanisole) 12, 35, 36, 94
TeCA (2,3,4,6-tetrachloroanisole) 94
technical corks 100
technological trends 137
technology 152
temperature 27, 56, 64, 65, 105
temperature differential (day/night) 59
temperature of fermentation 22
temperature ranges 59
temperature shock 56, 105, 159
temperature spikes 83
temperature zones (Alpha and Beta) 58
temperatures 32
tempertures during ripening 4
Tendone system 83, 109
terpene glycosides 151
terroir 70
terroir wines 75, 153
texture 151
thermal characteristics 83
thermal processing 82, 84, 92
thermal vinification 75, 82, 114
thiamine (vitamin B1) 56, 82, 105
thinning 78
thio 112
thioacetic acid esters 113
thiols 134
titratable acidity (TA) 31, 37, 90, 103
total anthocyanins 85
training systems 112, 142, 147
Traminer 47
Traminette 112
trellis system 63, 64
trichloroacetic acid 12
true taste 84
tryptophan 77
TTB 91
tuffeau 75
turbidity 12, 113, 133
turbidity testing 111
typicity 70
tyrosol 146, 151, 154
Subject Issue
ullage gas 97
ullage space 98
under-ripe or immature tannins 62
uneven ripening 58, 81
uniformity of ripeness 115
uninoculated fermentation 83, 109
uninoculated musts 56, 105, 159
uninoculated yeast fermentations 54
unripe grape tannins 103
untypical aging (UTA) 77, 110, 111
Uruguay 42
UV light 112
UV radiation 112
vacuum corkers 111
Valle Central 83, 109
variation, berry 150
variation, cluster 150
variation, vine 150
variation vineyard 150
variation/variability 150
varietal aroma and intensity 28
varietal aroma/flavor 50
varietal aroma/flavor intensity 29
varietal character 29, 50, 113
varietal intensity 93, 113
varietal wines 75
varieties 109
vegetal aroma 114, 115, 132
veraison 53
verification plan 115
vine balance 50
vine balance management 57
vine nitrogen metabolism 77
vine side 65
vine stress 77, 103, 107, 110, 113
vine vigor 83
vineyard issues 153
vineyard management 65, 87, 92, 127
vineyard row orientation 27, 68, 76
vineyard sampling 26, 53
vineyard spray use 63
vineyard sprays / vineyard sprays, late season 93, 127
vineyard uniformity 53
vinification with wood 70
Vintner's Quality Alliance (VQA) program 40
4-vinylguaiacol 47
Viognier 70, 112, 142, 147, 151, 154
Viognier wine balance 154
viscosity 87
vitamin addition(s) 56, 159
viticultural HACCP-like plan 8, 22, 63, 93, 115
volatile acidity 91, 120, 158
volatile compounds 35, 36, 72, 77, 95, 112
volatile form 96
volatile sulfur compounds (VSCs) 26, 71, 79, 84, 93, 95, 101, 102, 105, 108, 113, 127, 133
volatile thiols 112
volatiles, grape 32, 63, 147
volatiles, wine 100, 147
volatility 113
volume 52, 82, 154
VQA certification 40
VQA stamp 40
VSP 83, 109
warm climates 113
wastewater reuse 155
wastewater water source points 155
water and wastewater 155
water quality 159
water stress 63
water use auditing 155
white juice settling 58
white wine aroma/flavor 25
white wine protein stability 41
whole cluster pressing 1
whole fruit maturity evaluation 101
wild yeast/bacteria 56
wind machines 83
wine aging 96
wine-air contact 122
wine aroma/flavor potential 104
wine balance 41, 43, 68, 80, 158
wine body 158
wine closures 97, 98
wine consumption 98
wine evaluations 40
wine fining 37
wine industry, Chinese 125, 126, 127
wine, longevity 75, 98, 109, 129
wine marketing 155
wine matrix 92
wine, mulberry 125
wine odor 85
wine pH 11
wine production 98
wine quality 108, 147
wine spoilage 158
wine stability 57, 106
wine structural balance 50
wine volatile compounds 99
wine yeast 71
Winemaker's Database, Inc. 80
winemaking issues 153
winemaking practices 105
wineries, green 125
winery design, sustainable 125, 137, 146, 147
winery establishment and design 94
winery expansion, sustainable 141
winery lab accuracy 31
Winery Planning and Design CD, edition 16 152, 153
winery surfaces 94
winery wastewater components 155
winery wastewater treatment systems 155
Wines and Vines (March 2004) 88
WineVision 89
wood and/or tannin additions 62
wood fermentation 41, 80
wood treatments 94
yeast 1, 22, 65, 80
yeast assimilable nitrogen (YAN) 133, 139, 141, 143, 152, 153, 155, 159
yeast autolysate 159
yeast autolysis 70
yeast extract 159
yeast fining 84, 85, 108
yeast hulls 56, 105, 159
yeast inhibition 158
yeast inoculation 82
yeast metabolism 79
yeast physiology 70
yeast population 56, 159
yeast preparation 56, 105, 159
yeast selection 78
yeast species and strain 90, 101
yeast strain 72, 56, 93, 105, 151, 159
yeast viability 56, 105
yeast-derived macromolecules 69, 76
yeasts 85, 91, 103, 112
yield 83, 87
yield and vigor 109
yield per vine 70
znose 147

Back Issues:

Please note older web pages will appear in the older site style.

Enology Notes from 2012 (number 161 onwards) Note: the links below take you to a different page:

 

  1. Winery Water and Energy Use, and New Technologies
    1. Winery Design and Energy and Water Use
      1. Monitoring Winery Energy Use
      2. Winery Processes and Energy and Water Use
      3. Flotation for White Juice Settling
      4. Cold Stabilization Procedures
      5. Contact seeding
      6. Fluid bed technology
      7. Electrodialysis
      8. Addition compounds, including CMC
      9. List of Simple, Practical, Energy Conservation Steps
      10. Winery Operations and Water Use
        Cleaning chemicals
    2. Adoption of New Technologies
    3. Winery Planning and Design, Edition 16, Available
    4. My Retirement and Replacements
  2. Bordeaux and Spain Technical Study Tour, A Review
    1. Vinitech
    2. Winery Planning and Design, Edition 16, Available
    3. My Retirement and Replacements
    4. Upcoming Meeting Reminders.
  3. Future Enology Notes
    1. Wine Storage and Bottling Quality Control
      1. Aging and Storage Quality
        1. Sanitation
        2. Chemical Analysis
        3. Oxygen Pickup
      2. Pre-Bottling
        1. Chemical Analysis
        2. Stability Analysis
        3. Sensory Analysis
        4. Materials and Quality Control Analysis
      3. Bottling Quality Control
        1. Sanitation Program
        2. Biological and Oxidative Quality Control
        3. Wine Oxidation
        4. Wine Temperature
        5. Label Coding
      4. Warehousing and Bottle Release
        1. Bottle shock
    2. 2013 Technical Study Tour
    3. Winery Planning and Design CD 16 available
    4. Microbial Ecology during Vinification
      1. Wine Spoilage Yeasts
      2. Kloeckera
      3. Brettanomyces
      4. Wine Spoilage Bacteria
      5. Acetic Acid Bacteria (AAB)
      6. Volatile Acidity (VA)
      7. Lactic Acid Bacteria (LAB)
      8. Winery Microbiology Laboratory
      9. Equipment/Microbiological Methods
      10. Environmental Monitoring
      11. Cellar Hygiene
      12. Outsourcing
    5. In Memory of Dr. Keith Patterson
  5. Production Considerations for Rot-Degraded Fruit
    1. A Review of Rot Metabolites
      1. Polysaccharides and instability
      2. Aroma and varietal character
    2. Technical Study Tour-Alsace, Champagne and Burgundy
    3. Winery Planning and Design CD available
    4. Our New Research Enologist

Enology Notes #170
Grape Maturity Issues
Section 1 - PDF
Grape Quality, Environmental Factors Influencing Grape Maturity, Vineyard Factors Impacting Maturity, Fruit Sampling, Asynchronous Ripening
Section 2 - PDF
Measuring Vineyard Variation, Fruit Maturity Gauges
Section 3 - PDF
Fruit Composition
Section 4 - PDF
Berry Sensory Analysis, Non-Conventional Maturity Evaluation Tools, Grape Sample Processing, Fruit Rots

Enology Notes #169 - PDF
Nitrogen Importance, Dehydration Research Review, In Memory of Dr. Justin Morris.

Enology Notes #168 - PDF
2013 Technical Study Tour review, Petit Manseng Nitrogen Study, Winery Planning and Design CD.

Enology Notes #167 - PDF
Brett in the vineyard, Managing Brett, Petit Manseng Nitrogen Study, Winery Planning and Design CD.

Enology Notes #166 - PDF
Production Considerations for Rot Degraded Fruit, A Review of Rot Metabolites.


On-Line Publications & Current Topics in Enology

  • Aroma Screens
  • Hydrogen Sulfide / Mercaptan Sensory Screen
  • Oxidation Sensory Screen (Oxidized Aroma Screen: Acetaldehyde)
  • Aroma Flavor Research at Virginia Tech
  • Electronic Nose Descrimination of Wines Produced from Ethanol Sprayed Vines
  • Electronic Nose Evaluation of Cabernet Sauvignon Grape Maturity
  • Electronic Nose Evaluation of Grape Maturity
  • The Electronic Nose Knows
  • Bentonite Fining of Juice and Wine
  • Brettanomyces - Practical Monitoring and Management of Brettanomyces
  • Brettanomyces Research Findings and Management
  • Impact of Délestage with Partial Seed Removal
  • Fermentable Nitrogen: Formol Titration
  • Reduced Volume Formol Titration
  • Prediction of Prefermentation Nutritional Status of Grape Juice - The Formal Method
  • Fruit Rot Production Considerations
  • HACCP Plans for Wineries
  • Micro-oxygenation: Current Theory and Applications
  • Potassium Bitartrate Stabilization of Wines, A Review
  • Protein Fining Agents for Juices and Wines
  • Protein Stability Determination in Juice and Wine
  • Sulfur-like Off Odors, A Winemaker HACCP Plan
  • Sulfur-Like Off Odors in Wines: A Review of Winery Options
  • Tannins and Color, A Review
  • Winemaking Good Practices to build a Pinot Noir
  • Good Practices for gray rot affected grapes
  • Good Practices for Rose winemaking
  • China: A Review of Dr. Zoecklein's Tour of the Chinese Wine Industry
  • China's Wine Industry
  • Sustainable - What Does it Really Mean?
  • Winery Planning and Design
  • Image and Sustainability
  • The Come Hither Factor
  • Integrating Form and Function
  • Crop Load Effects on Grape Aroma/Flavor
  • Longevity Viognier
  • Maturity Evaluation for Growers
  • Méthode Champenoise, Production, A Review
  • Mouthfeel, Red Wine
  • Oxidation Sensory Screen (Oxidized Aroma Screen: Acetaldehyde)
  • Viognier, Effect of Training System on Fruit and Wine Quality
  • Food & Wine or Matching Table Wines with Foods
  • Food and Wine Pairing, Structure/Texture Excesses
  • Coinoculation and Good Practices for Managing MLF, Fruit Longevity, and Prevention of Microbial Spoilage in Red Wines Part 1 - Dominique Delteil
  • Coinoculation and Good Practices for Managing MLF, Fruit, Longevity, and Prevention of Microbial Spoilage in Red Wines Part 2 - Dominique Delteil
  • Friend or Foe? Vine Nutrition Effects on Grape and Wine Quality - Markus Keller
  • Grape Dehydration "Passito Wines" - A New World Approach - Michael Shaps
  • Influence of Yeast Strain Choice on the Success of Malolactic Fermentation - Nichola Hall, Ph.D.
  • Malolactic Trials - The Proof Is in the Tasting! - Sigrid Gertsen-Schibbye
  • Malolactic Trials - The Proof is in the Testing! #2 - Sigrid Getsen-Schibbye
  • Microbiology - An Answer to Grape Growing and Winemaking? - Pascal Durand
  • Overview of Yeast Selection and Malolactic Fermentation on Aroma, Flavor, and Phenols - K. C. Fugelsang
  • Practical Monitoring and Management of Brettanomyces - Dr. Bruce Zoecklein
  • Using non-Saccharomyces yeasts during alcoholic fermentation: Taking Advantage of Yeast Biodiversity - Charlotte Gourraud

Winemaking Topics

Our Research

Want to learn more about our research in enology? Visit the webpage of our Food and Beverage Fermentation research focus.

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