ANDREW REYNOLDS - Academia.edu (original) (raw)

Papers by ANDREW REYNOLDS

This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/authorsrights a b s t r a c t Relationships between vine water status and wine sensory attributes were investigated in four Ontario Pinot noir vineyards in 2008e2009. Vineyards were divided into water status zones based on leaf water potential, and fruit from each zone was vinified. Sensory analysis included multidimensional scaling (MDS) and descriptive analysis (DA). MDS (2008) revealed that at least two of three fermentation rep-licates from individual water status categories were grouped together. MDS (2009) fully discriminated water status zones in one of four vineyards, and discriminated two of three fermentation replicates from water status categories in the other three vineyards. This pattern was confirmed by DA; there were few differences in 2008 between wines from water status zones within vineyards. In 2009 there were nine aroma and four retronasal/taste/mouthfeel differences attributable to low water status, including increased black currant, beet root, and earthy aromas plus acidity, and decreased floral and spicy aromas and earthy, red fruit and spicy flavors. There were differences in both vintages between vineyards in pepper spice and vegetal aroma (2008), earthy aroma, plus seven retronasal/taste/mouthfeel terms (2009). These data suggest that Pinot noir is responsive to vine water status on a " micro-terroir " scale, but this is highly dependent upon vintage.

American Journal of Enology and Viticulture, 2004

Harmonia axyridis (Coleoptera: Coccinellidae) (HA) was introduced into the United States from Jap... more Harmonia axyridis (Coleoptera: Coccinellidae) (HA) was introduced into the United States from Japan, the Republic of Korea, and the former USSR during the late 1970s and early 1980s (Nalepa et al. 1996) as a biocontrol tool for aphids and other insect pests (Chapin and Brou 1991). ...

Horttechnology, Jul 1, 2004

SUMMARY. Eighty-five cultivars, selections and clones of winegrapes (Vitis) from European breedin... more SUMMARY. Eighty-five cultivars, selections and clones of winegrapes (Vitis) from European breeding and selection programs were evaluated between 1993-95 in a randomized completeblock experiment. These included selections from Alzey, Freiburg, Geilweilerhof, Geisenheim, Weinsberg, and Würzburg (Germany); Hungary; and the former USSR. Vines were grown under an organic management regime that included sodium silicate sprays for powdery mildew (Uncinula necator) control and oil + detergent for insect control but with little to no nitrogen or other nutritional inputs. The Weinsberg cultivars Heroldrebe and Helfensteiner showed promise viticulturally and sensorially as alternatives to 'Pinot noir'. Cultivars from Geisenheim ('Gm 7117-10' and 'Gm 7117-26') and Würzburg ('Cantaro' and 'Fontanara') appeared promising as 'Riesling' alternatives; many displayed similar sensory characteristics to 'Riesling', along with reasonable viticultural performance. Cultivars selected at Alzey ('Faberrebe'), Freiburg ('Nobling'), and Weinsberg ('Holder') displayed sensory characteristics superior to the standard cultivar Müller-Thurgau, with very intense muscat, pear, fi g, and spicy aromas and fl avors. Several muscat-fl avored Hungarian white wine cultivars appeared to be superior viticulturally and sensorially to the standard 'Csabagyongye'; these included 'Kozma Palne Muscotaly', 'Zefi r', and 'Zengo'. Miscellaneous red wine cultivars that showed promise included Geilweilerhof cultivar Regent, and Hungarian selections Kozma 55 and Kozma 525. Vine yields decreased substantially in the 3-year evaluation period, primarily due to lack of nitrogen. Many of these cultivars appeared to be highly adaptable to viticultural regions where cold winters and low heat units during fruit maturation presently restrict cultivar choices.

American Journal of Enology and Viticulture, Mar 1, 2006

... The absorbances with and without α-cyclodextrin at the various pH levels allowed calculation ... more ... The absorbances with and without α-cyclodextrin at the various pH levels allowed calculation of the molar absorption coefficients (ε) via the Beer–Lambert equation [A = ε·b·c, where A = absorbance, b = path length (cm), and ... Thanks also to Sigrid Gertsen-Briand, Lallemand, Inc. ...

American Journal of Enology and Viticulture, 1996

Three-year-old Pinot noir vines growing in the Okanagan Valley of British Columbia (BC) were subj... more Three-year-old Pinot noir vines growing in the Okanagan Valley of British Columbia (BC) were subjected over four years to three canopy treatments (10 shoots/m row, 20 shoots/m row, Scott Henry with 10 shoots/m canopy) in combination with two crop levels (full crop, half crop) in a factorialized treatment arrangement. Scott Henry-trained vines had lowest weight of cane prunings and highest crop loads. The 20 shoots/m row and Scott Henry vines had higher yields and clusters per vine along with lower cane weights and berry weights, than the 10 shoots/m row treatments. Reducing crop level led to slightly less yield per vine, but higher cluster weights, berries per cluster, and berry weights. The 20 shoots/m row and Scott Henry treatments had lowest soluble solids, pH, anthocyanins, and juice color (OD420, ODs20, intensity; 20 shoots/m only), but Scott Henry had lowest berry and juice titratable acidity (TA). Reducing crop level increased soluble solids, pH, and juice color (OD420, hue, intensity). Both the 10 shoots/m row and Scott Henry treatments contained the least dense canopies with the least percentage of shaded clusters. Since Scott Henry training produced relatively high yields, good canopy density, and acceptable fruit composition, this training system is recommended for low to moderately-vigorous Pinot noir vines.

American Journal of Enology and Viticulture, 2013

ABSTRACT Five Chardonnay vineyards in the Niagara Peninsula were delineated according to soil tex... more ABSTRACT Five Chardonnay vineyards in the Niagara Peninsula were delineated according to soil texture using global positioning systems and geographic information systems (GPS/GIS). For three vintages, sentinel vines were classified based on weight of cane prunings (vine size) and the soil texture in which they were grown. Wines were made from vine size x soil texture combinations for the five sites and three vintages. Musts were analyzed for soluble solids, titratable acidity (TA), and pH, and wines analyzed for ethanol, TA, pH, and total phenols. Several within-site differences between vine size or soil texture were observed for must and wine composition, but there were few consistent trends. Wines were analyzed sensorially by descriptive analysis. Soil texture effects were evident at three sites (1999), four sites (2000), and three sites (2001). Three sites in 1999 and two sites in 2000 and 2001 demonstrated vine size effects. No consistent soil texture or vine size effects were observed within any site. Principal component analysis was used to discern trends in sensory data. No clear trends with respect to soil texture or vine size were obvious in 1999, but 2000 wines separated on the basis of site (Lakeshore versus Lake Plain/Escarpment) and 2001 wines separated based on soil textures, whereby wines from Lakeshore sites (2000) or clay textures (2001) were associated with citrus, vegetal, earthy, and astringency descriptors. Vintage and site effects were evident when comparing the 2000 and 2001 vintages; 2000 wines were characterized by citrus, vegetal, and earthy descriptors, while 2001 wines were associated with floral and melon descriptors. Results suggest that although soil texture and vine size impact wine sensory attributes, site and vintage appear to play the major roles.

Journal International Des Sciences De La Vigne Et Du Vin International Journal of Vine and Wine Sciences, 2013

Http Dx Doi Org 10 1300 J492v07n02_06, Sep 22, 2008

Acta Horticulturae, Jun 1, 2014

Le Progres Agricole Et Viticole, 2010

ABSTRACT Aim: The efficacy of partial root zone drying (PRD) and regulated deficit irrigation (RD... more ABSTRACT Aim: The efficacy of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on vine physiology, yield components, fruit composition and wine sensory profiles of 'Cabernet-Sauvignon' was investigated in a cool climate region in Ontario, Canada. Methods and results: Field experiments were conducted in a Cabernet-Sauvignon block in Niagara-on-the-Lake, ON Canada between 2006 and 2008. There were five treatments : non-irrigated control, PRD, full irrigation [100 % of crop evapotranspiration (ETA and two levels of RDI (50 and 25 % ET,). Treatments started immediately after fruit set and continued until post-veraison. Soil and vine water status were apparently controlled not only by the amount of water but also by the irrigation strategy used. In the PRD treatments, soil moisture, leaf water potential, and transpiration rate were generally lower than in 100 % ET, but higher than non-irrigated and RDI treatments. Almost all treatments were different than in non-irrigated vines in fruit composition and wine sensory attributes. Wine sensory attributes differed considerably due to the amount of irrigation water applied in 2007. RDI strategies were more consistent than the PRO treatments in their effect on vine water status, grape composition and wine sensory profiles. Inconsistent patterns across seasons for some variables indicated that besides soil and vine water status, there were other factors that impacted vine physiology, yield components and berry composition. Conclusions: ROT treatments improved wine quality when compared with full or either non-irrigated treatments. Overall, use of ROT irrigation or PRO during dry and warm years can improve grape composition in cool climates. Significance and impact of the study: To the best of our knowledge, this is the first evaluation of PRO and ROT on Cabernet-Sauvignon in a cool humid climate. It suggests that although RDI strategies are more effective, PRO also has value, particularly in dry seasons.

American Journal of Enology and Viticulture, Jun 1, 2007

Abstract Vine size and soil texture effects on yield components, soil, vine tissue, fruit composi... more Abstract Vine size and soil texture effects on yield components, soil, vine tissue, fruit composition, and wine sensory attributes were measured in an Ontario Riesling vineyard to clarify the potential basis for terroir. Sentinel (sample) vines were geolocated using global ...

American Journal of Enology and Viticulture, 1994

American Journal of Enology and Viticulture, 2000

Chancellor grapes were vinified with Saccharomyces bayanus strains RC 212 or Montrachet at 15°C a... more Chancellor grapes were vinified with Saccharomyces bayanus strains RC 212 or Montrachet at 15°C and 25°C. Malolactic fermentation (MLF) in wines from each treatment was initiated post-vinification by inoculation with two commercial malolactic (ML) starter cultures (Inobacter and X3) to assess the effect of individual starters on the chemical and sensory properties of the wines. Volatile esters, aldehydes, alcohols, ketones, acids, and sulfur-containing compounds were identified and quantified by gas chromatography/mass spectrometry. Concentrations of several individual compounds were influenced by the ML cultures. Fermentation temperature, ML culture, and yeast strain, acting independently or interacting together, also influenced the development of distinct volatile compounds. In contrast, differences in the intensity of aroma and flavor attributes, when present, could only be ascribed to ML culture, yeast strain, or fermentation temperature interacting together. Higher wine color intensity and citric acid content were measured in wines fermented with ML culture X3. The development of unique or distinct aromas and flavors in Chancellor wines that have undergone MLF is a consequence of complex interactions between metabolites derived from both bacteria and yeast.

Hortscience, Sep 1, 1993

Vitis vinifera L. cultivars Müller-Thurgau, Muscat Ottonel, Gewürztraminer, and Kerner were studi... more Vitis vinifera L. cultivars Müller-Thurgau, Muscat Ottonel, Gewürztraminer, and Kerner were studied for 1 year to document changes in fruit terpene levels from berry stage to free-run and press-juice stages. Substantial amounts of free volatile terpenes (FVTs) and potentially volatile terpenes (PVTs) were lost between berry and juice stages. PVTs were higher in press juices of 'Gewürztraminer' and 'Muscat Ottonel' than in freerun juices. In another experiment, juices from 'Miiller-Thurgau', 'Muscat Ottonel', 'Kerner', 'Optima', 'Pearl of Csaba', and 'Siegerrebe', harvested 10 to 20 days after a designated initial harvest date, contained higher FVTs and PVTs than initially. A third experiment with 'Kerner', 'Müller-Thurgau ', 'Optima', and 'Siegerrebe' found highest FVTs and PVTs in juices from grapes subjected to skin contact compared with grapes crushed and immediately pressed. Sensory evaluation showed aroma differences between wines from free-run and press juices of 'Miiller-Thurgau' and 'Muscat Ottonel', aroma and flavor differences due to harvest date for all cultivars except 'Pearl of Csaba', and aroma and flavor differences due to skin contact for 'Siegerrebe'.

Hortscience, Nov 1, 1994

The potential for interference by specific C 6 compounds in the colorimetric quantitation of grap... more The potential for interference by specific C 6 compounds in the colorimetric quantitation of grape (Vitis vinifera L.) monoterpenes was investigated in model solutions and muscat and neutral-flavored grape cultivars. The unsaturated C 6 aldehyde 2hexen-1-al (2HX) showed color absorption at 608 nm in distilled water after reaction with an acidified vanillin solution. Absorbance also increased significantly when 2HX was added to a series of linalool solutions; ≈2.5 mg 2HX per liter of a 1-mg•liter -1 linalool

![Research paper thumbnail of Pinot noir' and `Riesling' Grapevines Respond to Water Stress Duration and Soil Water-holding Capacity](https://attachments.academia-assets.com/47758120/thumbnails/1.jpg)

American Journal of Enology and Viticulture, Mar 1, 2010