In an attempt to keep our Trellis Alliance membership informed about current research efforts in winegrape growing and winemaking, we have selected to review a number of articles on those subjects that we feel are especially relevant and timely. Although there is a great deal of research data published regularly in journals and scientific publications, it is often difficult to locate those articles and then to take the time to read and assess them. And they are often written to be reviewed by other researchers and/or academics, so their practical, or applied, value may be difficult to discern.
So, our writers have chosen to review these articles in a concise yet comprehensive style so we accurately represent the original author’s conclusions, but do so in a more approachable way whenever we can. We will be adding to our current list of reviewed articles as often as we can. Your input or suggestions for topics are always welcome, as are any of your comments about what you’d like the Trellis Alliance to do for you. Our goal is to keep you informed.
View articles grouped by categories | 2010 |
Perception of ideal cheese and wine combinations |
| A hypothesis for the presence of potassium/hydrogen adenosinphosphatases in grapevines |
| Relationship between potassium, sodium, and pH in grape juice and wine |
| Relationship between total acidity, titratable acidity and pH in wine |
| Partitioning of potassium during commercial red fermentations |
| Effect of various fining proteins on tannin fractions |
| Pre-bloom leaf removal effects on berry size and must composition |
| 2009 |
| Parentage of Merlot and related varieties of Southwestern France |
| Variation in Syrah berry size starts before fruitset but resynchronizes at harvest |
| Effect of shoot number on leaf area and crop weight relatioship in Sangiovese |
| Effect of carbonic maceration and addition of white grapes on young Tempranillo wine |
| Long-term effect of organic amendments on Cabernet franc fruit composition and wine sensory |
| Effect of mechanical thinning on yield and fruit composition in Tempranillo and Grenache |
| Anthocyanin extractability assessment of grape skins by texture analysis |
| Tannin amount, structure, and extractability in various red varieties |
| Content and extractability of anthocyanins and tannins in four varieties |
| Co-fermentation with Pichia kluyveri increases varietal thiols in Sauvignon blanc |
| Effect of polyphenols on the perception of Sauvignon blanc aroma |
| Effect of foliar nitrogen and sulphur on Sauvignon blanc aroma |
| Yeast strain affects pyrazines and sensory profile in Cabernet Sauvignon wine |
| Effect of fertilization timing on must composition and nitrogen uptake in a cool climate Riesling |
| Interaction of deficit irrigation and crop load in Cabernet |
| Influence of trellis system and shoot positioning on light interception by two cultivars with different architectures |
| Influence of elevation and slope on Touriga Nacional yield and juice composition |
| Impact of soil texture differences on vigor and juice composition |
| Assessment of Tempranillo vines using the VITUR score-sheet |
| Effects of manual and mechanical leaf removal in Barbera |
| Foraging behavior of birds damaging table grapes in South Africa |
| Aroma of monovarietal Spanish white wines |
| Evaluation of enological tannins with an 'electronic nose' |
| Chemical and sensory evlaluation of astringency |
| Alcohol, wine, and vascular diseases: an abundance of paradoxes |
| Effect of oak chip characteristics on the aroma of red wine aged in tanks or used barrels |
| Climate drivers of red wine quality in Australia |
| Consistency of wine quality assessments from expert wine tasters |
| Leaf wetness spatial variability within the vine canopy |
| Within-field temporal stability of viticultural parameters |
| New Zealand Sauvignon blanc distinct flavor characteristics: Sensory, chemical and consumer aspects |
| Gelatine, caseine and potassium caseinate: Effect on color, phenolic compounds and sensory characteristics |
| Effect of pre-fermentation addition of cofactors on the phenolic composition of Tempranillo |
| Early leaf removal for crop control and improved juice composition in Sangiovese |
| Effect of various training systems on Viognier grape and wine composition |
| Advancement of grapevine maturity in Australia between 1993 and 2006 |
| Development of Chardonnay flowers in a hot and a cool climates |
| Color evaluation of winegrapes by CIE L*a*b* parameters |
| Shoot-based sampling of Vitis vinifera clusters |
| Influence of must nitrogen addition on ethyl carbamate formation by lactic acid bacteria |
| Influence of fabric mulches on fruit composition of Cabernet franc in the Finger Lakes |
| Electrochemical microoxidation of red wine |
| Effect of leaf removal on yield and juice composition |
| Amelioration of Smoke Taint in Wine: Membrane Filtration/Adsorption |
| Berry temperature and solar radiation alter anthocyanin populations in Merlot |
| Response of Tempranillo to four training systems |
| Comparison between 'free-profiling' and 'traditional profiling' |
| Deactivation of Botrytis spores through glucanase treatment |
| Use of microscale fermentations in grape and wine research |
| Color characterization using two UV-Vis spectrophotometric methods |
| Rapid extractionn of polyphenols from red grapes |
| Thermal imaging as a viable tool for monitoring plant stress |
| Comparison of various indicators of plant water stress |
| Water economy of Italia table grapes under different irrigation regimes |
| Relationship between Australian consumers' wine expertise and their purchasing behavior |
| Non-destructive estimation of leaf area |
| Survival of wine microorganisms after bottling |
| Effect of S. cerevisiae and S. bayanus on Cabernet Sauvignon wine color |
| Cover cropping in the Portuguese Vinhos Verdes region |
| Alternative soil management for sandy vineyards |
| Delayed winter spur-pruning can alter yield components in Merlot |
| Effect of pruning on recovery and productivity of cold-injured Merlot |
| Pre-planting cover crops affect weed and vine growth on first-year vineyards |
| Effects of irrigation on Tempranillo grown in Spain |
| Impact of closure type and headspace on composition and sensory properties of Cabernet Sauvignon wine |
| Review of sensory evaluation practices in commercial wineries |
| Mechanical and insect transmission of Pierce's disease |
| Exclusion of sunlight from Syrah grapes |
| Analysis of yeast and bacteria on grapes, wine and cellar equipment |
| Effect of variety, vintage and winery on the prediction by Vis-NIR spectroscopy of glycosilated compounds |
| The stomach as a bioreactor |
| Electronic nose evaluation of Cabernet Sauvignon fruit maturity |
| Influence of vine structure and climatic region on phenolic composition |
| Association between cluster primary branching and number of flowers in Cabernet Sauvignon |
| The soil component of terroir |
| Are terroir and precision viticulture compatible? |
| Measuring dissolved oxygen during microoxygenation |
| 2008 |
| Influence of partial rootzone drying on anthocyanin accumulation |
| Variability of tannin concentration in red wines |
| Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations |
| Protection of pruning wounds from infection by Eutypa lata |
| Impact of stopper type on oxygen ingress at bottling |
| Influence of vigor on fruit and wine composition and sensory characteristics of Pinot noir |
| Abscisic acid improves color in table grapes by changing gene expression |
| Effect of yeast strain and nitrogen supplementation on ester production in Chardonnay |
| Correction of a breeding error and identification of new sources of resistance to disease |
| Effect of irrigation amount and cut-off date on table grape performance |
| Vine microclimate and norisoprenoid concentration in Cabernet Sauvignon |
| Phenolic content and antioxidant activities in juices from organic or conventional grapes |
| New method to quantify astringency in red wine |
| Extreme heat reduces premium wine production in the US in the 21st century |
| Smoke-derived taint in wine #2: release of volatile phenols during fermentation |
| Comparison of polysaccharide- and protein-based tannin precipitation techniques |
| Smoke-derived taint in wine: Effect of post-harvest exposure on chemical composition and sensory aspects |
| Effects of chilling plus garlic extract on bud dormancy release |
| The effect of water stress and scion/rootstock type on vine performance |
| Water stress and polyphenol content |
| Rapid determination of phenolic components in wines using UV-visible spectra |
| Biofilm formation and adhesion properties of various Brettanomyces isolates |
| Effect of Saccharomyces bayanus on Chardonnay aroma and composition |
| Estimation of quality in the vineyard using a new viticultural index |
| Effect of wine knowledge and sensory expertise on individual wine preference |
| Untypical ageing off-flavor due to long-term nitrogen fertilization |
| Effects of Partial Rootzone Drying on vine growth and fruit quality |
| Influence of cover crop species and floor management practices on soil organic matter and macronutrients |
| Influence of cover crop species and floor management practice on vine performance |
| Influence of undervine floor management in an organic Pinot noir vineyard |
| The impact of climate change on the phenology of winegrapes in Australia |
| Terroir influence on vegetative development and must and wine composition |
| Effects of rachis position on size and maturity of berries |
| Riesling: changes in norisoprenoid content with nitrogen fertilization |
| Effects of restricted irrigation at different stages of berry development |
| Effect of cover crop species and floor management practice in a coastal region vineyard |
| Development of tyloses in grapevine shoots after pruning |
| Pyrazine levels in four red grape varieties |
| Effect of nitrogen fertilization on tissue nitrogen levels, yield and grape composition of Syrah on three different rootstocks |
| Structure of xylem vessels and implications for bacterial disease spread |
| Performance of three Malbec clones on two rootstocks in Napa Valley |
| Wine microbial populations: A real terroir characteristic |
| Terroir effects depend more on soil depth than on soil type |
| Influence of irrigating Chardonnay in a cool, humid climate |
| Double pruning of grapevines: A cultural practice to reduce infections by Eutypa lata |
| Influence of climate, soil, and cultivar on terroir |
| Effect of bottle closure on perception of wine quality |
| 2007 |
| Controlling bird damage with alarm and distress calls |
| Evaluating the wine tasters |
| Effect of ethanol and glycerol on Riesling wine body and related characteristics |
| The effect of tannin additions on Syrah sensory properties and phenolic composition |
| How well do stability tests predict haze formation during storage and transport? |
| Factors that affect commercial protein stability tests |
| Nitrogen and potassium fertilization effects on anthocyanin content and color of Tempranillo grapes |
| Drip fertigation with macro- and micronutrients |
| Monitoring fermentation aromas with an electronic nose |
| Effect of crop load on the ripening of Cabernet Sauvignon using four rootstocks |
| Detection and enumeration of Hanseniaspora species in wine and juice |
| Effect of method of addition of bentonite during small-scale fining trials |
| Effect of juice bentonite treatment on yeast fermentation |
| New yeasts for low-input winemaking |
| Effect of floor management on vine growth, yield, and fruit composition |
| Comparison of using a cover crop or using herbicides on vine root distribution and soil characteristics |
| The influence of a Mediterranean diet and red wine on metabolic syndrome |
| Influence of different maceration techniques and microbial enzymatic activities on resveratrol content |
| Resveratrol improves the health of mice subjected to a high-calorie diet |
| Influence of SO2 on the formation of aldehydes in white wines |
| Formation of hydrogen sulfide during white fermentations |
| Influence of gelatin molecular weight on wine phenolic composition and taste |
| Inhibition of malolactic fermentation under low- and high- nitrogen conditions |
| Soil and grape quality in biodynamically and organically managed vineyards |
| Use of organic wastes for soil-covering of vineyards |
| Compost benefits and quality for viticultural soils |
| Managing vineyard soil organic matter with cover crops |
| Evaluation of new methods of powdery mildew control in the vineyard |
| Evaluation of new methods of powdery mildew control in the greenhouse |
| Use of Decision Tree Analysis to determine viticulture and winemaking parameters important to quality |
| Effect of cheese on red wine flavor |
| Vineyard microorganisms as sources for biological control of Botrytis |
| Quantification of Botrytis by ELISA |
| Genetic and physiological diversity in Brettanomyces bruxellensis |
| Cluster architecture in Vitis vinifera |
| Chardonnay clones |
| Solute transport in Syrah berries during development and late-ripening shrinkage |
| Towards a simple indicator of water stress in grapevines |
| The role of yeast on Sauvignon blanc flavor |
| A rehydration protocol for active dry yeast |
| Incorporation of a radioactive anthocyanin into large polyphenols during fermentation and wine aging |
| Effect of different cofactors on the color of red wine |
| Effect of caffeic acid on the color of red wine |
| Effect of screwcap or cork on levels of SO2 and aromas in Sauvignon blanc |
| A comparison of a plating method and a DNA-based method to identify the yeast present in a commercial fermentation |
| Identification of yeasts in a commercial native fermentation by plating |
| Direct identification of yeasts in a commercial fermentation |
| A comparison of methods to analyze phenols in the winery |
| A comparison of methods to analyze phenols in research |
| Comparison between Pierce's Disease symptoms and Water stress symptoms |
| Dormant cutting mealybug control |
| Manipulating irrigation to reduce insect damage |
| Alternatives to methyl bromide |
| A technique for screening vine progeny for resistance to nematodes |
| Drought tolerance of different Vitis species |
| Grapevine crop coefficient as a funcion of shade under the canopy |
| Influence of irrigation and berry maturity on flavonoids |
| Effect of microoxygenation on anthocyanins |
| Effect of temperature on anthocyanin biosynthesis |
| Effect of variety on anthocyanin extractability |
| Developing high-colored grape varieties for cool climates |
| Cabernet clones |
| Merlot clones |
| The present and future of the international wine industry |
| A faster assay to measure phenolics in the winery |
| Correlation of tannin analysis and perceived astringency |
| Polyphenol information in food labels |
| Dietary fiber in wine |
| Functioning of water vessels in the berry during ripening |
| 2006 |
| Foliar fertilization |
| Critical plant tissue nutrient values |
| Influence of mycorrhizas on the water status and growth of different rootstocks |
| Review of the role of mycorrhizas on mineral nutrition |
| Effect of root pruning on vine water transport |
| Review of grapevine rooting patterns |
| Root distribution of different rootstocks |
| Row orientation choice for windy locations |
| Prediction of pruning weights using remotely-sensed data |
| Remote estimation of vine canopy density |
| Canopy management for fruitfulness |
| Influence of timing of shoot thinning on vine, juice, and wine parameters |
| The importance of the timing of crop thinning on wine quality parameters |
| The effects of mechanical- and hand- cluster thinning operations |
| A review of pyrazines in grapes and wine |
| Effect of irrigation on the sensory properties of Cabernet wine |
| Effect of crop yield on the sensory properties of Cabernet wine |
| A review of the effects of winemaking procedures on phenolic extraction |
| Effect of maceration techniques on phenolic composition |
| Polymeric pigments in berries and wines |
| Tannin levels in berry skins and seeds during ripening |
| Influence of berry size and irrigation on anthocyanins and tannins |
| Irrigation effects on proportions of berry seed, skin and flesh |
| The roots of fine wine |
| Comparing the three most common methods of measuring vine water status |
