WineScience, a closer look at #viticulture and #oenology. Official twitter account of https://xitter.cf/t.co/Gr30NI2O6J #wine #enology #science Tweets by @koenklemann
Joined July 2019
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Oak ageing sometimes results in a sweeter wine. Which oak compounds are responsible for this perceived sweetness, and under which circumstances are they released in the wine?
#winescience #oakageing #barrelageing #oenology #triterpenes
winescience.org/wine_cellar/…
WineScience retweeted
Domestication has been giving us huge nutritional benefits but the genetic diversity decreased a lot compared to wild populations. That is why, while we develop new cultivars, preserving their wild relatives is important, as they can be a reservoir of useful traits to cross with
WineScience retweeted
🙋🏽♂️Graft union matters!: grafts should be fully healed, not overgrown and not able to be broken by “moderate” pressure applied by the thumb! check a representative sample before planting my dear grower #grapevine #grafting #rootstock
WineScience retweeted
Although #esca is the most visual #GTD, it doesn’t mean it is the most common. #Eutypa dieback threatens the #Sustainability of #viticulture in northern Spain every single year. Rainy winters help! 👇🏼 #Navarra #LaRioja
WineScience retweeted
Esca trunk symptom: a colored stripe along the vasculature, from the base of the trunk to the symptomatic leaves in #grapevine
(1/2)
Expe by P. Lecomte & J. Pouzoulet @inrae_save
WineScience retweeted
The shapes of wine and table grape leaves: an ampelometric study inspired by the methods of Pierre Galet biorxiv.org/cgi/content/shor… #biorxiv_plants
WineScience retweeted
With 100 clone/rootstock combinations and 3600 data vines, the “mother of all Cabernet trials” takes on climate change under the California sun. @ucdavisCAES
goodfruit.com/colossal-caber…
WineScience retweeted
Des symptômes de Black Rot apparaissent d'une manière explosive cette fin de semaine dans les vignes de @Cognac (Ici parcelle à historique), les pycnides devraient être prêts pour les prochaines pluies...😓. Ci-dessous l'importance de la #prophylaxie à la taille ! #BSV #Ecophyto
ALT Symptômes en coup de fusil sous une grappe momifié... #Prophylaxie
ALT Taches de Black rot avant l'apparition des pycnides sur une parcelle à historique
ALT Tache allongée sur un rameau avant l'apparition des pycnides.
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Our latest dealcoholisation paper, hot off the press (for those of you who prefer your Cab with a little LESS kick!) sciencedirect.com/science/ar…
WineScience retweeted
Recent article: "#Saccharomyces uvarum yeast isolate consumes acetic acid during #fermentation of high sugar juice and juice with high starting volatile acidity"
➡️Read here: bit.ly/2SG2K7T
🇨🇦By researchers from: @CCOVIBrockU
Thank you @h_hbert!
New open access @oeno_one article from the cool people at @CCOVI
Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity.
oeno-one.eu/article/view/259…
great job to the authors! :)
Milk and whey are used against powdery mildew. But what is their mode of action? How effective are they? And why are they not used widely in #viticulture?
#winescience #whey #vineyard #grapevine #cropprotection #powderymildew #Erysiphenecator
winescience.org/vineyard/whe…
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
The correct answer for this week's question is:
C) Tartaric acid
Tartaric acid is an organic acid that occurs naturally in many fruits, but especially in grapes. Its potassium salt forms the wine crystals.
Until next week!
.
#winescience
Grapevine downy mildew is evoked by Plasmopara viticola and causes major problems in vineyards. To achieve infection P. viticola has to overcome the grapevines' defense mechanisms. A complex interplay that is slowly been unraveled.
#winescience #effectors
winescience.org/vineyard/pla…
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
The correct answer for this week's question is:
B) Véraison
The véraison is the growing phase of the grapevine in which the grapes discolor and the ripening begins.
Until next week!
#winescience #winequestion #veraison
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
Do you know the answer? Let us know in a comment!
Sunday we will let you know which answer is correct.
#winescience #winequestion #winenerd #wineknowledge #wineblog #grapes #wine #viticulture #vino #vin #vineyard #winegrower #grapevine
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
The correct answer for this week's question is:
B) Malic acid
The dissociation constant (pKa) of malic acid is 3.40, and the pKa of lactic acid is 3.86. This also explains the decrease in acidity due to malo.
Until next week!
#winescience
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
Do you know the answer? Let us know in a comment!
Sunday we will let you know which answer is correct.
#winescience #winequestion #winenerd #wineknowledge #wineblog #grapes #wine #oenology #vinification
1
WineScience retweeted
Alternative tool for punch down
🍇🔎YOUR WEEKLY WINE SCIENCE QUESTION
The correct answer for this week's question is:
A) Pigéage
Pigéage is French for 'punching down' and refers to breaking through and immersing the 'cap', the floating mass of skins during pulp fermentation.
Until next week!
#winescience
WineScience retweeted
From @Mollicutes_Lab @INRAE_NA_BDX @univbordeaux . How the meeting between an imported insect and a bacterium widespread in one of the most common European tree became a dangerous epidemics for the European vineyard.
#PLOSPathogens: dx.plos.org/10.1371/journal.…