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Grape and wine industry members attended the Iowa Wine Awards Banquet at The Chateau/The Cellar Winery south of Cambridge.
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IWGA Conference Highlight
By Jennie Savits
The Iowa Wine Growers Association annual conference was held February 18-19, at the FFA Enrichment Center in Ankeny. Over 100 grape and wine industry members gathered to uncork new knowledge during conference sessions, meet old friends and new, and visit with vendors at more than 15 exhibitor booths, and attend the Iowa Wine Awards Banquet at The Chateau/The Cellar Winery.
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Figure 1. Isoamyl alcohol (fusel aroma) combines with acetic acid (vinegar aroma) to produce isoamyl acetate (banana aroma).
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Wine Aroma Mini-Series Part 1: Esters
By Somchai Rice
This article was inspired by one of our workshop participants. She asked why the fruity aromas in wines diminish over time. The answer was complicated. Here's an expanded explanation of what we think is going on, based on current research.
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AJEV Article Review
By Erin Norton
Recently an article was published in the American Journal of Enology and Viticulture from the group at Pennsylvania State University. The experiment involved looking at four cultivars (two Vitis vinifera, two interspecific hybrids) and how two different postbudburst freeze damage mitigation methods (Amigo Oil and KDL) impacted the vine during the rest of the growing season, and also fruit and wine quality implications.
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Total Sulfur Dioxide - Why it Matters, Too!
By Maureen Moroney
In winemaking, the use of sulfur dioxide (SO2) is critical. We tend to talk a lot about free SO2 (FSO2) in particular, and not without good reason. The FSO2 and the pH of your wine determine how much SO2 is available in the active, molecular form to help protect the wine from oxidation and spoilage. FSO2 is also something we have to keep a close eye on, because it can be hard to predict how much will be lost, and at what rate, to binding or to aeration. Too much FSO2 can be perceptible to consumers, by masking the wine’s own fruity aromas and inhibiting its ability to undergo the cascade of oxygen-using reactions that happen when it “breathes,” or, in high enough concentrations, by contributing a sharp/bitter/metallic/chemical flavor or sensation.
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Iowa Winemaker's Roundtable - Marechal Foch and Frontenac
Tuesday, March 6, 2018
1:00-3:30 p.m.
Marechal Foch and Frontenac wines will be shared and discussed by winemakers in this continued series of varietal roundtable conversations.
Find more information here.
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Watch for more upcoming events on the MGWII website:
https://www.extension.iastate.edu/wine/events
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