[b]Temperature effect on wine quality[/b] [i][b]IOF2020 Project presentations at Enoforum [i]In the following video registered during the scientific congress for wine sector Enoforum which brought together 1200 peoples in May 2019 (https://www.enoforum.eu/), Stefano Ferrari from ISVEA, a company specialized in analytical services in the wine making field (http://www.isvea.it/?lang=en) explains us what is the storage and transportation temperature effect on wine quality.[/b][/i][/i] https://www.infowine.com/en/news/temperature_effect_on_wine_quality_sc_18269.htm# https://wijn-prikbord.nl/read.php?3,8010,8010#msg-8010 Wed, 17 Jun 2026 16:00:47 +0000 Phorum 5.2.23 https://wijn-prikbord.nl/read.php?3,8010,24130#msg-24130 https://wijn-prikbord.nl/read.php?3,8010,24130#msg-24130 IF YOU CAN’T TASTE WINE FAULTS, CAN YOU TASTE WINE? PART 6: MLF + high Ph = FAULTS GALORE!

I just spent a day in College Station in the most enjoyable way possible -- at a Texas A&M University course in “Wine Faults”. Almost everyone was either a winemaker or an academic taking a deep dive into the subject.

[www.thechalkreport.com]]]> JohnCopier Wijn-prikbord Tue, 14 Feb 2023 14:42:07 +0000 https://wijn-prikbord.nl/read.php?3,8010,23932#msg-23932 https://wijn-prikbord.nl/read.php?3,8010,23932#msg-23932 The Tasting Book

My tasting book is finally “live.” If you're dangerously excited by that prospect and don't want to bother with all the descriptive text below, you can just go to the following link on Amazon and order a copy or two:

[www.timgaiser.com]]]> JohnCopier Wijn-prikbord Fri, 23 Dec 2022 13:08:23 +0000 https://wijn-prikbord.nl/read.php?3,8010,23922#msg-23922 https://wijn-prikbord.nl/read.php?3,8010,23922#msg-23922 On Complexity

A wine, like a short story, should have a beginning, a middle and an end. Nobody would disagree with that. But how many do? How many start, toddle along for a bit and then finish, all without very much happening?

[timatkin.com]]]> JohnCopier Wijn-prikbord Mon, 12 Dec 2022 18:08:18 +0000 https://wijn-prikbord.nl/read.php?3,8010,23881#msg-23881 https://wijn-prikbord.nl/read.php?3,8010,23881#msg-23881 Wine aromas, part 2—On olfaction, the discipline of identifying wine aromas

Continued from A definition of wine aromas

When I was a 21-year-old restaurant sommelier (45 years ago) I honed my craft like many others—through constant blind or double-blind tastings. Something I rarely do these days except in occasional professional wine judgings.

[www.lodiwine.com]]]> JohnCopier Wijn-prikbord Wed, 30 Nov 2022 18:17:56 +0000 https://wijn-prikbord.nl/read.php?3,8010,23839#msg-23839 https://wijn-prikbord.nl/read.php?3,8010,23839#msg-23839 What do we know about the kerosene/petrol aroma in Riesling wines?

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is a controversial aroma component found in Riesling wines. It belongs to the family of C13-norisoprenoids and is mainly associated with kerosene/petrol notes. TDN can add complexity to the wine aroma at medium – low concentrations and deteriorate the wine bouquet when its content is high. No TDN aromas are usually perceived in young Riesling wines, but they can appear after several years of aging due to the gradual formation of TDN. Management of TDN in Riesling wines is an actual task, since global warming can promote formation of this compound and compromise the aromatic composition of wine. Therefore, the aim of the current work was, firstly, to study the sensory particularities of TDN in Riesling wine at various concentrations. Secondly, to investigate the ability of bottle closures to absorb (scalp) TDN from Riesling wine under various storage conditions. These studies also include the comparative assessment of our findings with previously published data.

[www.infowine.com]]]> JohnCopier Wijn-prikbord Tue, 22 Nov 2022 18:02:05 +0000 https://wijn-prikbord.nl/read.php?3,8010,23838#msg-23838 https://wijn-prikbord.nl/read.php?3,8010,23838#msg-23838 Climate change and red wine aromas: focus on cooked fruit notes

The intrinsic quality of a wine is strongly linked with its volatile compound composition: it is a matter of balance (aroma, taste, interaction) linked with it's geographical origin. Nowadays, it is well accepted that macroscopic effects of climate change can change the environmental conditions of grape growing on a global scale in all vineyards, world-wide. Increase in pH and alcohol levels imply the modification of ripening conditions as well as maturation level, but also modification of the aroma from fresh fruit at maturity to dried fruit.

[www.infowine.com]]]> JohnCopier Wijn-prikbord Tue, 22 Nov 2022 17:59:24 +0000 https://wijn-prikbord.nl/read.php?3,8010,23582#msg-23582 https://wijn-prikbord.nl/read.php?3,8010,23582#msg-23582 Sniffing Out the Science of Smelling

From the lab to the art gallery, the latest efforts to understand the fragrant, musky, stinky and utterly baffling world of your nose

[www.smithsonianmag.com]]]> JohnCopier Wijn-prikbord Tue, 27 Sep 2022 13:02:22 +0000 https://wijn-prikbord.nl/read.php?3,8010,23385#msg-23385 https://wijn-prikbord.nl/read.php?3,8010,23385#msg-23385 RobertKoopman Wijn-prikbord Wed, 17 Aug 2022 16:36:28 +0000 https://wijn-prikbord.nl/read.php?3,8010,23384#msg-23384 https://wijn-prikbord.nl/read.php?3,8010,23384#msg-23384 Ready or not, the wine cooler is ready for a comeback

“This is not your mom’s wine cooler, I can say that much!”

[www.salon.com]]]> JohnCopier Wijn-prikbord Tue, 16 Aug 2022 12:07:13 +0000 https://wijn-prikbord.nl/read.php?3,8010,23274#msg-23274 https://wijn-prikbord.nl/read.php?3,8010,23274#msg-23274 Anatomy of Flavor???

The author clearly goes on a tangent here. Everyone knows what anatomy means, and it has nothing to do with the wine. And nevertheless, let’s take a look at some definitions and see if we can actually analyze the anatomy of flavor.

[talk-a-vino.com]]]> JohnCopier Wijn-prikbord Wed, 27 Jul 2022 12:36:13 +0000 https://wijn-prikbord.nl/read.php?3,8010,23230#msg-23230 https://wijn-prikbord.nl/read.php?3,8010,23230#msg-23230 What Is Low Alcohol Wine?

Learn what makes a wine low ABV and how to choose the best bottle

[pix.wine]]]> JohnCopier Wijn-prikbord Thu, 14 Jul 2022 17:12:49 +0000 https://wijn-prikbord.nl/read.php?3,8010,23218#msg-23218 https://wijn-prikbord.nl/read.php?3,8010,23218#msg-23218 Taste and Aroma Components of Wines

Recordings of the webinar organised by the Chair Denis Dubourdieu

Taste and Aroma Components of Wines

The webinar has been organized by the Chair Denis Dubourdieu "Taste and Aroma Components of Wines" in collaboration with Infowine. The recordings of all the presentations are available at the bottom of this page.

[www.infowine.com]]]> JohnCopier Wijn-prikbord Tue, 12 Jul 2022 11:59:10 +0000 https://wijn-prikbord.nl/read.php?3,8010,23191#msg-23191 https://wijn-prikbord.nl/read.php?3,8010,23191#msg-23191 How Upcycled Wine Waste Can Be A Flavor Enhancer

In the same way the sky is blue, it's a fact that Americans love wine. According to Forbes, Americans spent $14.4 billion on wine through March 2018 to 2019. Among the most popular are chardonnay, cabernet sauvignon, and pinot grigio.

[www.mashed.com]]]> JohnCopier Wijn-prikbord Wed, 06 Jul 2022 16:49:46 +0000 https://wijn-prikbord.nl/read.php?3,8010,22857#msg-22857 https://wijn-prikbord.nl/read.php?3,8010,22857#msg-22857 Allen Balik, The Wine Exchange: Questioning the 100-point scale

I've long felt that evaluating wines on a 100-point scale is an illogical experiment of attaching a subjective and individual opinion to what appears as an objective numerical value. The logic espoused by the ardent supporters of the system has always been that it’s an easily understood consumer concept that directly relates to the manner in which our school tests were graded.

[napavalleyregister.com]]]> JohnCopier Wijn-prikbord Tue, 10 May 2022 17:42:41 +0000 https://wijn-prikbord.nl/read.php?3,8010,22745#msg-22745 https://wijn-prikbord.nl/read.php?3,8010,22745#msg-22745 A new (or is it old?) definition of wine balance

A wine can be described as "balanced" when all its sensory qualities are in harmony, without excess of one element or another. That is to say: Acidity is balanced when a wine is neither too puckery nor so soft that it lacks freshness or crispness. Tannin is balanced when the wine is not unpleasantly bitter or astringent. Body is in balance when alcohol does not taste harsh or hot. Aromatic qualities — such as oak, herbiness or fruitiness — are all subjective to a beholder's ability to perceive them, which depends upon the volume of a person's "taste memory," as the late Michael Broadbent MW famously put it.

[www.lodiwine.com]-]]> JohnCopier Wijn-prikbord Fri, 15 Apr 2022 17:45:07 +0000 https://wijn-prikbord.nl/read.php?3,8010,22722#msg-22722 https://wijn-prikbord.nl/read.php?3,8010,22722#msg-22722 Die richtige Trinktemperatur: nicht zu kalt, aber auf keinen Fall zu warm

Wein ist ein empfindliches Produkt. Er muss richtig gelagert und richtig temperiert sein, der der Weintrinker in den vollen Genuß kommt

[www.weinkenner.de]]]> JohnCopier Wijn-prikbord Tue, 12 Apr 2022 17:01:11 +0000 https://wijn-prikbord.nl/read.php?3,8010,22692#msg-22692 https://wijn-prikbord.nl/read.php?3,8010,22692#msg-22692 Scientists have revealed the world’s most universally-loved smell

New research has revealed the most universally-loved smell in the world, and it’s an aroma that oenophiles will be well used to detecting in their wine.

[www.thedrinksbusiness.com]]]> JohnCopier Wijn-prikbord Fri, 08 Apr 2022 17:09:33 +0000 https://wijn-prikbord.nl/read.php?3,8010,22562#msg-22562 https://wijn-prikbord.nl/read.php?3,8010,22562#msg-22562 Scientist who unlocked secrets behind wine tasting and flavour hangs up coat

I first met Wendy Parr when she and her husband, ecologist Philip Simpson, had a tiny, very special one hectare vineyard on their piece of paradise high on the limestone hills above Port Tarakohe in Golden Bay.

The last commercial production of Parr & Simpson wines was in 2015. Wendy and Philip had developed international reputations for their research work and they simply didn’t have enough time to make wine too.

Now Wendy has decided it’s time to hang up her wine research coat too.

Philip is a highly respected botanist and has had a number of books published. He is considered the authority on our native cabbage tree, while Wendy, who has a PhD in psychology, was working in the areas of memory and decision making, and becoming more and more interested in wine and wine tasting.

She was intrigued by “what kind of memories do these people have to be able to taste a wine and say Chateau such and such from 1964 or something similar” and started thinking about the tasting process from a scientific point of view.

[www.stuff.co.nz]]]> JohnCopier Wijn-prikbord Fri, 18 Mar 2022 18:13:12 +0000 https://wijn-prikbord.nl/read.php?3,8010,22540#msg-22540 https://wijn-prikbord.nl/read.php?3,8010,22540#msg-22540 What Does ‘Juicy’ Mean in Wine?

In most circumstances, juice is associated with fruity sweetness. The same isn’t true in wine.

“Juicy is more of a note that describes the presence of fruit flavors in the wine,” says Aamira Garba, CEO and winemaker of LoveLee Wine. “Sweetness is solely based on sugar content, not fruit flavors.”

[www.winemag.com]]]> JohnCopier Wijn-prikbord Wed, 16 Mar 2022 18:32:33 +0000 https://wijn-prikbord.nl/read.php?3,8010,22511#msg-22511 https://wijn-prikbord.nl/read.php?3,8010,22511#msg-22511 There’s ripeness … and then there’s ripeness

Inspired by a recent trip to California, Benjamin Lewin MW explores the ways in which winemakers assess ripeness, and the competing ideas of what constitutes a truly ripe grape.

Ripeness is a moving target. First, it was simply sugar levels; once grapes reached somewhere around 22 Brix (12% potential alcohol), it was time to harvest. This did not work so badly in cool conditions, because by the time the grapes reached 22 Brix, they were ripe (or at least, as ripe as they were going to get). In the present warmer conditions produced by climate change, this does not work so well; sugar accumulates more quickly, and it’s common enough to exceed the old limits for Brix well before the grapes are ripe. Enter the new criterion of phenolic ripeness.

[worldoffinewine.com]]]> JohnCopier Wijn-prikbord Wed, 09 Mar 2022 17:58:02 +0000 https://wijn-prikbord.nl/read.php?3,8010,22473#msg-22473 https://wijn-prikbord.nl/read.php?3,8010,22473#msg-22473 Is This Too Cool?

Bisol tests the limits in Europe’s highest vineyard in ultrachic Cortina d’Ampezzo

[www.winespectator.com]]]> JohnCopier Wijn-prikbord Mon, 07 Mar 2022 18:16:15 +0000 https://wijn-prikbord.nl/read.php?3,8010,22469#msg-22469 https://wijn-prikbord.nl/read.php?3,8010,22469#msg-22469 How I Overcame My Battle With Red Wine Teeth

After stained teeth ruined a photo, one man went on a mission to find out why

[www.pix.wine]]]> JohnCopier Wijn-prikbord Mon, 07 Mar 2022 18:03:49 +0000 https://wijn-prikbord.nl/read.php?3,8010,22455#msg-22455 https://wijn-prikbord.nl/read.php?3,8010,22455#msg-22455 HOW DO YOU MEASURE WINE QUALITY IN AN APPELLATION OVER TIME?

How do you assess how an appellation is doing in its pursuit of higher wine quality? For an individual wine we can use critics’ scores. For an appellation, an AVA, or a state, or some other geographic entity this approach excludes most states in the United States, as major critics confine their attention to California, Oregon, and Washington, with maybe an occasional mention of others.

[www.thechalkreport.com]]]> JohnCopier Wijn-prikbord Thu, 03 Mar 2022 13:54:25 +0000 https://wijn-prikbord.nl/read.php?3,8010,22361#msg-22361 https://wijn-prikbord.nl/read.php?3,8010,22361#msg-22361 The Colours Of Infinity

It’s your turn to say something insightful. Quietness implies thoughtfulness, but silence just seems like disinterest. So, you think, it tastes…apple-y. Not Russet apples, nor Coxes, nor Golden Delicious. More like every apple and no apple, stewed and fresh and dried and baked all at once, dissolving into other flavours at fluid boundaries…but, “mm, appley” is just too banal to blurt out at a Fine Wine dinner, isn’t it? It would be like staring at Miró and saying,”nice shapes!”. The tasting notes you hurriedly google on your trip to the bathroom rattle off lists of descriptors such as “wafts of black cardamom and beaten copper”, and the oeno-bingo-lingo greatest hits – minerality, salinity, energy – have all been wheeled out already. No matter which primitive linguistic spears you throw at the glass, they just bounce off, falling to the ground with a dull thud.

[timatkin.com]]]> JohnCopier Wijn-prikbord Wed, 16 Feb 2022 18:43:53 +0000 https://wijn-prikbord.nl/read.php?3,8010,22320#msg-22320 https://wijn-prikbord.nl/read.php?3,8010,22320#msg-22320 UMAMI, CINQUIÈME SAVEUR ?

C’est ce que répondent régulièrement certains visiteurs en atelier de dégustation quand on aborde les goûts essentiels – salé, sucré, acide et amer. Invariablement quelqu’un me dit, « vous oubliez umami ». Ce n’est pas un oubli, mais n’étant pas de culture Japonaise, je ne connais pas cette saveur. Désormais je la connais ! En septembre dernier j’ai rencontré Takayuki Kaneko, Nez Japonais, inscrit au D.U.A.D. à Bordeaux, et participant aux vendanges au Château Bardins. Je lui ai demandé de m’initier au goût UMAMI, il a organisé un atelier de dégustation, une très chouette expérience qui me permet maintenant de vous parler de cette 5ème saveur.

[www.degustation-bordeaux.fr]]]> JohnCopier Wijn-prikbord Wed, 09 Feb 2022 18:14:40 +0000 https://wijn-prikbord.nl/read.php?3,8010,21734#msg-21734 https://wijn-prikbord.nl/read.php?3,8010,21734#msg-21734 A minefield of wine adjectives

How many adjectives can be reasonably applied to the bouquet of a glass of wine?

[www.therealreview.com]]]> JohnCopier Wijn-prikbord Fri, 01 Oct 2021 12:12:54 +0000 https://wijn-prikbord.nl/read.php?3,8010,21700#msg-21700 https://wijn-prikbord.nl/read.php?3,8010,21700#msg-21700 WHY WINE MOVES US

I’ve always been very aware of the number of variables attached to any wine by the time it reaches the bottle. Sunshine hours, aspect, viticultural intervention, water supply, the natural variation attached to an individual fleck of soil, yeast choice, atmospheric composition of the cellar, warehouse, vineyard, etc. As I start to make my list of variables, hundreds more flood to my mind. Yeast, fermenter temperature, fermenter shape, the role mother nature plays in the seasoning of a stave, cork, and well…maybe the winemaker’s mood is somehow even reflected in the task at hand on any given day.

[winespeed.com]]]> JohnCopier Wijn-prikbord Mon, 27 Sep 2021 17:10:22 +0000 https://wijn-prikbord.nl/read.php?3,8010,21498#msg-21498 https://wijn-prikbord.nl/read.php?3,8010,21498#msg-21498 FARMING WINEGRAPES FOR AROMA, FLAVOR, & COLORS

For many wine drinkers, the most important characteristic of a wine is its flavor. While sugar (sweetness and alcohol strength), acidity (tartness), and color related compounds (astringency and bitterness) in grapes contribute to wine flavor, the taste characteristics most unique to a specific wine are usually associated with distinct aromas. We humans can sense and distinguish minute amounts of the volatile compounds contributing to the bouquet of a wine.

[www.lodigrowers.com]]]> JohnCopier Wijn-prikbord Wed, 25 Aug 2021 13:32:23 +0000 https://wijn-prikbord.nl/read.php?3,8010,21463#msg-21463 https://wijn-prikbord.nl/read.php?3,8010,21463#msg-21463 Pre-veraison and veraison canopy management in the vineyard

EAST LANSING, MI. – In cool climate viticulture with short seasons and reduced heat accumulation during summer, careful and timely viticultural practices are essential for maximizing the profitability and sustainability of your vineyards.

[eu.farmersadvance.com]]]> JohnCopier Wijn-prikbord Wed, 18 Aug 2021 17:30:55 +0000 https://wijn-prikbord.nl/read.php?3,8010,21461#msg-21461 https://wijn-prikbord.nl/read.php?3,8010,21461#msg-21461 Can We Taste Colour?

It is probably safe, at this distance in time, to confess. The PR who organised it is dead; those at Rémy Martin will have moved onwards, upwards, outwards. It was, in any case, not very important.

[timatkin.com]]]> JohnCopier Wijn-prikbord Wed, 18 Aug 2021 17:26:07 +0000