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Tag: grapes other

Posted on June 20, 2019June 20, 2019

Winegrapes Terms

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Posted on June 20, 2019June 20, 2019

Cardiovascular Health Benefits of Grape Juice – What the Research Says

For Those with Heart Disease

Edralin Lucas, Oklahoma State University

Grape juice.

Findings have shown that consumption of grape juice is beneficial to the heart of both healthy individuals and those with existing chronic conditions. In healthy subjects, O’Byrne et al. (2002) …

Posted on June 20, 2019June 20, 2019

Grape Webinars

Brock University’s Cool Climate Oenology and Viticulture Institute Lecture Series

Northern Grapes Project Webinar Series

Viticulture and enology seminars, UC Davis

Oregon Wine Research Institute (OWRI) seminars…

Posted on June 20, 2019June 20, 2019

Growing Grapes in High Tunnels

Grape vines are being grown in greenhouses in cool and cold wine growing areas such as northwest Michigan, the Wine Islands of British Columbia, and Lancaster, Pennsylvania. Does it make sense to bring warmth to where it isn’t, Instead of …

Posted on June 20, 2019June 20, 2019

Grapes CoP State Newsletters

Grape Newsletters – University of California, Davis

Appellation Cornell – Cornell University

New England Grape Notes – Univ. of Massachusetts

The Midwest Winegrower – University of Missouri

Michigan Grape & Wine Newsletter – Michigan State University

Sustainable Viticulture in the …

Posted on June 20, 2019June 20, 2019

Varietal character

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Posted on June 20, 2019June 20, 2019

Titratable acidity

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Posted on June 20, 2019June 20, 2019

Refractometer

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Posted on June 20, 2019June 20, 2019

Secondary fermentation

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

Posted on June 20, 2019June 20, 2019

Terpenes

Terms Explained: aging, anthocyanin, aroma, astringency, blending, bouquet, brix, chaptalizing, cold stabilization, enology, filtering, fining, herbaceous, hydrometer, lees, legs, malolactic fermentation, marc…

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This work is supported by New Technologies for Agriculture Extension grant no. 2015-41595-24254 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.

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