In an attempt to keep our VenSource 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 VenSource to do for you. Our goal is to keep you informed.

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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
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
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
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
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