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Brettanomyces, Clean wine, Organic, bees, Bio, Natuurwijn, Terroir, alcoholvrijewijn.

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“Is biodiversity linked with farm management options in vineyard landscapes? A case study combining ecological indicators within a hybrid modelling framework”, Ecological Indicators, 2021

This blog post is based on a recently published manuscript in the journal Ecological Indicators (https://doi.org/10.1016/j.ecolind.2020.107012). Our work comes in the context of the objective, set by the European Union, to halt biodiversity erosion in agricultural landscapes. Multifunctional agri-environment measures, compatible with modern farm management, should be tested and prove effective to reverse the ongoing declines in biodiversity and ecosystem services.


[www.ciencia-e-vinho.com]

John

Life is always better when I wine.

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France's Costly Green Wine Revolution
23 February 2021 19:28
France's Costly Green Wine Revolution

Environmentally sustainable wine might sound great, but what if only rich producers can afford to make it?


[www.wine-searcher.com]

John

Life is always better when I wine.

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Biomethane for first 100% sustainable wine. Cheers!
23 February 2021 19:30
Biomethane for first 100% sustainable wine. Cheers!

Biomethane engines by FPT Industrial are used to power the two crawler tractors that will work in the vineyard producing the Barolo La Rosa cru.


[www.khl.com]

John

Life is always better when I wine.

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French Critics Rate Organic and Biodynamic Wines 6-12 Points Higher in Scores Compared to Conventional or Sustainable Wines, Wine Economists Find

English wine critic Jancis Robinson has said publicly that she can taste when a wine is biodynamic. Robert Parker has said biodynamic wines taste better. And French wine importer Kermit Lynch (who owns a vineyard in France) said he could taste the difference between conventional and biodynamic grapes. Until now, many considered such statements to be purely subjective.


[www.winebusiness.com]

John

Life is always better when I wine.

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Stating that a wine is made with organic grapes drives purchase more than wine showing the USDA organic logo
24 February 2021 20:57
Stating that a wine is made with organic grapes drives purchase more than wine showing the USDA organic logo

[www.wineintelligence.com]

John

Life is always better when I wine.

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All about terroir
01 March 2021 15:06
All about terroir

A lot of things have been said and written about the wine term, terroir. Not all of it good.

Just a few years ago a U.C. Davis Professor of Viticulture published a book called Terroir and Other Myths of Winegrowing (University of California Press). In the book the professor stated outright that terroir is a crock essentially because “minerals derived from rocks may represent a relatively small part of the soil’s impact on plants,” and “mineral nutrients have no established contribution to flavor” in wines. Because of that, Matthews concludes, terroir is nothing more than a “shibboleth that establishes an in-group in a world unto itself... This isn’t wine appreciation… it is more like wine snobbery.”


[www.lodiwine.com]

John

Life is always better when I wine.

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Re: All about terroir
02 March 2021 11:18
A NEW BREED OF ANTI-TERROIRIST?

I must confess I don’t quite get this argument from Word on the Grapevine entitled “Overstating Terroir: Effacing the Vigneron.”


[foodandwineaesthetics.com]

John

Life is always better when I wine.

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Do Organic and Biodynamic Wines Get Higher Scores? That Isn’t What the Evidence Says.
02 March 2021 11:33
Do Organic and Biodynamic Wines Get Higher Scores? That Isn’t What the Evidence Says.

In issue 183 (2021) of Ecological Economics Magali A. Delmas and Oliver Gergaud purport to present results that show that externally certified organic and biodynamic wines score 6.2 and 5.6 percentage points respectively higher in blind tastings by expert wine reviewers than wines without these certifications.

In fact, their paper does not show this. Rather, it shows, if anything, that more expensive wines get higher scores, an intuitive result that is already well established.


[www.thechalkreport.com]

John

Life is always better when I wine.

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Re: Do Organic and Biodynamic Wines Get Higher Scores? That Isn’t What the Evidence Says.
05 March 2021 14:14
Wines produced from organic or biodynamically produced grapes do taste better, according to two separate studies analysing the scores of 200,000 wines given by independent critics in both California and France.

Magali Delmas, a professor at the UCLA Institute of the Environment and Sustainability, and Olivier Gergaud, a professor of Economics at the KEDGE Business School in Bordeaux, first published a study in 2016 analysing the scores of wines produced from organically grapes in California. The pair looked at the scores of 74,000 wines rated by Robert Parker, Wine Enthusiast and Wine Spectator, finding that critics scored eco-labeled, organic California wines 4.1% higher than conventional wines – those not certified by a third-party organisation as organic or biodynamic. In February 2021, the pair published the results of a second study in the journal Ecological Economics, this time looking at 128,000 wines produced in France, and again found that those certified organic, or biodynamic, scored higher.


[www.thedrinksbusiness.com]

John

Life is always better when I wine.

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Re: Do Organic and Biodynamic Wines Get Higher Scores? That Isn’t What the Evidence Says.
05 March 2021 14:27
TOP BORDEAUX CHÂTEAUX ARE GOING ORGANIC

A growing number of top Bordeaux châteaux are experimenting with organic and biodynamic viticulture. James Lawrence brings us the lowdown on the region’s green revolution.


[www.thedrinksbusiness.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
16 March 2021 19:29
Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

Watch a video extract from the presentation

ABSTRACT
In the oenological industry, the maintenance and sanitation of oak barrels has become a fundamental task.
The wood has a porous structure that facilitates the penetration not only of the wine, but of the microorganisms it contains, such as the alterative yeast Brettanomyces bruxellensis.
Although the most widely used method of sanitizing barrels is the burning of sulfur tablets, there is a European directive that will limit this practice, even when an effective alternative has not yet been found.
This research is part of a project that studies the application of cold plasma at atmospheric pressure (APCP) to sanitize oak wood staves. This alternative technology to sulfur is respectful with the environment.


[www.infowine.com]#

John

Life is always better when I wine.

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Red wine’s resveratrol could help Mars explorers stay strong
29 March 2021 18:58
Red wine’s resveratrol could help Mars explorers stay strong

Mars is about 9 months from Earth with today’s tech, NASA reckons. As the new space race hurtles forward, Harvard researchers are asking: how do we make sure the winners can still stand when they reach the finish line?


[bisouv.com]

John

Life is always better when I wine.

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What Is Clean Wine, And Is It Better For You Than Conventional Wine?
08 April 2021 19:29
What Is Clean Wine, And Is It Better For You Than Conventional Wine?

Does this imply other wine is "dirty"? Does it guarantee you won't get a hangover? We've got answers.


[www.huffpost.com]

John

Life is always better when I wine.

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Terroir on a 100-Point Scale
13 April 2021 19:20
Terroir on a 100-Point Scale

Can great vineyards be measured? This Italian thinks so


[www.winespectator.com]

John

Life is always better when I wine.

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What Makes Natural Wine Exclusionary? The Name, Some Say
06 May 2021 19:34
What Makes Natural Wine Exclusionary? The Name, Some Say

Megan Bell, winemaker at Margins Wine, is frustrated by the term “natural wine.”

While there’s no official U.S. designation, it generally refers to wines made without chemicals, flavoring or coloring agents, as well as no added sugars or acids, fining or filtration. Many believe that natural wines should be made without additional sulfur or temperature-controlling agents like dry ice, though others make exceptions for those practices. Despite such porous parameters, Bell finds the term exclusionary.


[www.winemag.com]

John

Life is always better when I wine.

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