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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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Burgundy’s Progressive Vignerons Are Breaking Tradition With Natural, Low-Intervention Wines
11 May 2021 19:41
Burgundy’s Progressive Vignerons Are Breaking Tradition With Natural, Low-Intervention Wines

It’s not news that wine is changing. As climate and other factors continue to affect the global winemaking landscape, new styles and methods are becoming more prevalent across regions, and Burgundy is no exception. Regarded as the birthplace of terroir — and home to some of the world’s most expensive wines — the region remains the holy grail for novices, industry folk, and collectors alike. However, a new style of winemaking is on the rise, and it’s not exactly what many of us expected.


[vinepair.com]

John

Life is always better when I wine.

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New integral and 100% organic fermentation activator
18 May 2021 19:02
New integral and 100% organic fermentation activator

X-PRO® Verve is the activator that can also be applied in low-sulphite winemaking, ideal for obtaining wines in which the full expression of the variety and terroir is of primary importance, without any interference at the organoleptic level, in order to produce wines that respect the original concept of the product.


[www.infowine.com]

John

Life is always better when I wine.

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Gérard Bertrand: “I think that 50% of vineyards will be organic in 10 years' time”
18 May 2021 19:15
Gérard Bertrand: “I think that 50% of vineyards will be organic in 10 years' time”

Leading Languedoc wine industry personality Gérard Bertrand has written an unexpected essay, which reads like a mission statement. In the 192-page ‘La Nature au Cœur’ published by Albin Michel, Gérard Bertrand calls on his readers to become individually aware of the collective challenges posed by climate change, that have been worsened by the health crisis.


[www.vitisphere.com]

John

Life is always better when I wine.

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“Will the market respond to the huge influx of organic wines from Bordeaux?”
28 May 2021 18:38
“Will the market respond to the huge influx of organic wines from Bordeaux?”

“We are no longer asking ourselves “Is Bordeaux going to change? Is Bordeaux going to switch over to organic fast enough?” The question now is: "Will the organic wine market respond to the transformation and influx of organic wines, which will be huge in years to come?” asked Bernard Farges, chairman of the Bordeaux wine marketing board CIVB on 18 May, during a video conference at the Cité du Vin hosted by Xavier Sota, a political journalist from the Sud-Ouest newspaper.


[www.vitisphere.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Bio-protection in oenology: a real alternative to sulfites?
08 June 2021 19:13
Bio-protection in oenology: a real alternative to sulfites?

Introduction

Since more than ten years, the use of sulfites in food and wine industries faces challenges regarding consumers acceptance. Sulfites represent a chemical additive that could trigger various reactions in sensitive individuals (Lisanti et al., 2019). The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals.


[www.infowine.com]#

John

Life is always better when I wine.

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Matching trellis to terroir
21 June 2021 17:00
Matching trellis to terroir

VSP dominates Washington, but there are several other choices in training systems.


[www.goodfruit.com]

John

Life is always better when I wine.

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Unraveling Geologic Metaphors
30 June 2021 19:17
Unraveling Geologic Metaphors

The discovery of more naturally-occurring compounds found both in soil and in wine prompts winegrowers to abandon their geologic metaphor and take credit for winemaking choices that reflect their terroir.


[deborahparkerwong.com]

John

Life is always better when I wine.

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The Provable Theory of Terroir
05 July 2021 19:02
The Provable Theory of Terroir

ONE AFTERNOON IN 1981, Dr. Ralph Kunkee sat on my porch along with nine winemakers from Sonoma Valley. Kunkee was the microbiology specialist at UC Davis for 30 years, focusing on wine yeast, malolactic fermentation, and the sources of microbiological spoilage in wine. I had invited him to give a 15-minute lecture on his specialty and then followed up with a 90-minute question and answer period with the winemakers.


[www.winebusiness.com]

John

Life is always better when I wine.

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ZEOWINE: the synergy between zeolite and compost. Effects on vine physiology and grape quality
07 July 2021 19:17
ZEOWINE: the synergy between zeolite and compost. Effects on vine physiology and grape quality

Climate change has a relevant impact on the vines maturation. The consequences are directly reflected in the quantitative and qualitative characteristics of the grapes. There is an imbalance of maturation: the sugar content is in excess compared to anthocyanins content. This work aimed to evaluate the effects of Zeowine (organic compost added zeolite) on ecophysiology, technological maturity and phenolic maturity of Vitis vinifera L. cv Sangiovese. 3 treatments have been established: Zeowine, Zeolite and Compost. During the season, measurements were made of single-leaf gas exchange and midday water potential. In addition, the parameters of technological maturity (° brix, acidity and weight of berries) and the anthocyanins content were analyzed. Zeowine treatment showed less negative water potential, a higher rate of photosynthesis, and higher levels of anthocyanins.


[www.infowine.com]

John

Life is always better when I wine.

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Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy

Spread the love


[www.ciencia-e-vinho.com]

John

Life is always better when I wine.

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Why biodynamic wine can never be vegan
19 July 2021 19:07
Why biodynamic wine can never be vegan

Early vegan pioneer, Leslie J Cross, defined veganism as seeking ‘an end to the use of animals by man for food, commodities, work, hunting, vivisection, and by all other uses involving exploitation of animal life by man‘. Today, The Vegan Society defines veganism as a ‘philosophy and way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose‘. Alex J. O’Connor has noted that ‘veganism is not about food‘ while Jacy Reese Anthis argues there to be ‘strong practical reasons to oppose any commodification of animals, not just that which is cruel or egregious‘. For the layman, veganism is an ethical framework that objects to any practice or product necessitating the slaughter and/or commodification of animals.


[wordonthegrapevine.co.uk]

John

Life is always better when I wine.

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Who's responsible for terroir: God, nature or man?
21 July 2021 19:11
Who's responsible for terroir: God, nature or man?

Robert Joseph has a few offbeat thoughts about the relationship between man and the earth.


[www.wine-business-international.com]

John

Life is always better when I wine.

Koken is meer dan een recept.
Orange wines: tannin extraction kinetics during maceration of white grapes
27 July 2021 19:08
Orange wines: tannin extraction kinetics during maceration of white grapes

ABSTRACT

Color, astringency and related in-mouth sensations of orange wines, also known as amber wines, are mainly attributable to their tannin. It is extracted in considerable but highly variable amounts and qualities during the long maceration period of such whites. This study focusses upon the assessment of tannin extraction using simple total phenol measurements accessible to commercial winery settings. They show that comparable to red winemaking, fruit characteristics (cultivar, ripeness) as well as the duration and technical framework conditions of the maceration period determine the content of extracted tannins. However, a longer maceration time is required for its exhaustive extraction than for red wine. Depending on the fruit, it can last from one to well over three months. The tannin levels obtained in this process approach those of light red wines and require appropriate measures for maturation during aging. For this reason, orange wines cannot be compared with either standard white wines or with red wines.


[www.infowine.com]#

John

Life is always better when I wine.

Koken is meer dan een recept.
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