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Wine Chemistry Workshop June 27-28
On June 27 and June 28, the Midwest Grape and Wine Industry Institute hosted a two-day Wine Chemistry Workshop in the Food Sciences Building at Iowa State University. The morning sessions focused on presenting chemistry concepts relevant to juice and wine, while the afternoon portions were devoted to hands-on lab activities in the Kemin Food Science Laboratory. These lab experiments were designed to illustrate the behavior of chemicals in wine (such as sugars and acids) rather than to quantify those compounds, as covered in the Lab Skills workshop held in March 2017. Thank you to the 11 participants from Iowa, Minnesota, and Wisconsin who attended!
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Eleven participants from Iowa, Minnesota, and Wisconsin took part in the two-day Wine Chemistry Workshop June 27-28, at Iowa State University.
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The science of firefly butts and sanitation testing - what do they have in common?
By Maureen Moroney
Now that it's officially summer, I've been enjoying seeing the fireflies come out in the evening. The funny thing is, watching them put on a light show also reminds me of winery sanitation. So I thought I'd give a quick rundown of the weird connection between these two very different things, as well as some ideas for how it can be applied in a production environment.
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Regional Focus: Portugal's Vinho Verde (Minho)
By Jennie Savits
Portugal is well known for the infamous Port wines of the Douro Valley. In recent years, the Portuguese wines of the Minho or Vinho Verde [veeng-yo vaird] region have gained popularity in the U.S. This northernmost and largest winemaking region of the country is also one of the oldest. The literal translation of Vinho Verde is "green wine" but it means "young wine" because this style and namesake of the region is released three to six months following harvest.
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Image: grapecollective.com/articles/conversations-with-women-winemakers-in-portugals-new-douro
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Senior Microbiology Project
The MGWII had the opportunity to assist and mentor a student project this past spring semester in the FSHN 421 - Food Microbiology class. The senior level students - Tad Beekman, Sonia Carrola, Tim Lott, and Evan McCoy - set out to learn about how temperature affects yeast growth and sugar consumption during fermentation. They used Brianna juice and the yeast strain R-HST. They tracked both °Brix and yeast cell count at five different temperatures.
The research paper can be found at this link and a copy of the poster at this link.
The project was well received by their professors, and they placed second in the class competition. Well done to the group and best of luck as they move onward in their studies!
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Pictured (left to right): Tim Lott, Tad Beekman, Evan McCoy, Sonia Carrola
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Summer Vineyard Tasks
By Diana R. Cochran
Here are some tasks you should do before veraison and at veraison.
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43rd annual meeting of the American Society for Enology and Viticulture Eastern Section
July 9-11
King of Prussia, Pennsylvania
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Iowa Winemaker's Roundtable
Monday, July 16
1:00 - 3:30 p.m.
Prairie Crossing Winery, Treynor, Iowa
Concord and Catawba wines will be shared and discussed by winemakers in the continued series of varietal roundtable conversations. Be sure to fill out the registration form ONE WEEK PRIOR to the event.
Find more information and the registration link here.
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The Wine Experience at Grandfather's Barn
August 9-19
Grandfather's Barn, Iowa State Fair
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Watch for more upcoming events on the MGWII website:
https://www.extension.iastate.edu/wine/events
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