Progress 08/01/14 to 03/31/19
Outputs
Target Audience: Winemakers and grape growers of WA state that produce commercial products. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? 3 MS Student, 1 PhD Student, 4 Undergraduate Student Interns. The PhD student presented posters and oral presentations of her work at the local and national level which is important professional development. How have the results been disseminated to communities of interest? We have presented our results on both a national and local level at meetings with oral and poster style presentations. We have written articles for trade magazines and email blasts through the University communication network (CAHNRS News, Voice of the Vine, Washington Ag Network). What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
For both projects we were able to procure $271,010 for the latest fiscal year and $1,077,497 over the duration of the project that was supported for this Hatch Project. Project 1: We have set up a mechanized pruning trial and have collected fruit and wine chemistry where we have compared several variables including hand pruning, mechanized pruning, and mechanized pruning and thinning. We found that concerns towards converting a vineyard to mechanical pruning are easily allayed, as compositional differences may be mitigated by crop thinning with standard equipment and practices. Canopy measurements indicated that differences in fruit and wine composition were likely due to vine balance, a relationship between vegetative vigor and fruiting, rather than temperature and light. The differences observed in composition after machine pruning primarily included yield and ripening parameters, where more numerous clusters required additional ripening. While in 2015, yields of machine pruned vines were unexpectedly lower than hand-pruned, in 2016 and 2017 the effect was precisely as hypothesized. 2018 data has not been evaluated as of yet. Thinning of machine pruned crops prior to ripening significantly decreased effects on fruit and wine composition, and improved wine color. Overall, machine pruning of Syrah vines demonstrated the potential to support continued growth of the Washington wine industry by increasing production without compromising the product. Sensory analysis of wines produced in 2016 revealed that the wines made from hand pruned and mechanically pruned late harvest were similar to each other whereas the wines made from mechanically pruned and mechanically pruned and thinned vines were similar to each other. The two groupings separated from each other significantly. The wines made from hand pruned and mechanically pruned late harvest were characterized by canned veggies and metallic whereas the wines made from mechanically pruned and mechanically pruned and thinned vines were characterized as floral and sour. The results were largely being driven by sourness and to a lesser degree alcohol concentration. The wines made from hand pruned and mechanically pruned late harvest had similar acidity and ethanol concentrations while the wines made from mechanically pruned and mechanically pruned and thinned vines had similar but greater acidity and lower ethanol. These results are supportive of the hypothesis that mechanical pruning has no impact on the sensory profile of a wine as long as similar harvest criteria are met. We are currently finalizing the remaining data and believe we have consistent enough data to substantiate our results and it appears that mechanically pruning vines and thinning using a mechanical harvester can yield fruit and wine that is similar to vines that are pruned by hand. The results here are quite promising and we are currently discussing the results with the various major wine companies in WA and the WA grape and wine industry groups. There are more than 55,000 acres of wine grapes in Washington state that require pruning, thinning and picking every year. Mechanical harvesting has largely been implemented in Washington state (~80% of acreage) and saves nearly $20 million each year in labor cost. If that same acreage was also converted to mechanical pruning and mechanical thinning another $10 million could be saved in annual labor costs. Project 2: We have carried out our maturity trial over 2 years using three harvest sugar concentrations (20, 24 and 28% sugar) and two different grape varieties (Syrah and Cabernet Sauvignon). Wines were produced at each harvest and portions were adjusted to the later or earlier sugar concentrations by sugar addition or juice removal and dilution. We have found that anthocyanin content of wine at press (~10 days) is the best predictor of total polymeric pigment content (independent of cultivar). The anthocyanins to tannin ratio was found to have no significant impact on any of the measured phenolic variables. From a practical standpoint we attempted to see if our simple measure of fruit anthocyanin content would correlate with polymeric pigment production and we found no significant relationship. In order to get a better understanding of the nature of the changes occurring during wine aging we have developed a modified method for measuring hydrophobicity of phenolic mixtures. We have found that as wines age their hydrophobicity increases. Based upon comparisons of data gathered from purified phenolic standards our initial results suggested that the remaining phenolics in aged wine tended to be smaller. Upon further investigation we think that the loss of hydrophilic anthocyanins and tannins also helps to explain the result. We also observed that cultivar and fruit maturity also impacted wine hydrophobicity. We have published one paper with regard to this work and another is in progress.
Publications
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:Winemakers, grape growers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?3 MS Student, 1 PhD Student, 4 Undergraduate Student Interns. The PhD student presented posters and oral presentations of her work at the local and national level which is important professional development. How have the results been disseminated to communities of interest?We have presented our results on both a national and local level at meetings with oral and poster style presentations. We have written articles for trade magazines and email blasts through the University communication network (CAHNRS News, Voice of the Vine, Washington Ag Network). What do you plan to do during the next reporting period to accomplish the goals?Continue with the same style of work.
Impacts
What was accomplished under these goals?
For both projects we were able to procure $271,010 for the latest fiscal year and $1,077,497 over the duration of the project that was supported for this Hatch Project. Project 1: We have set up a mechanized pruning trial and have collected fruit and wine chemistry where we have compared several variables including hand pruning, mechanized pruning, and mechanized pruning and thinning. We found thatconcerns towards converting a vineyard to mechanical pruning are easily allayed, as compositional differences may be mitigated by crop thinning with standard equipment and practices. Canopy measurements indicated that differences in fruit and wine composition were likely due to vine balance, a relationship between vegetative vigor and fruiting, rather than temperature and light. The differences observed in composition after machine pruning primarily included yield and ripening parameters, where more numerous clusters required additional ripening. While in 2015, yields of machine pruned vines were unexpectedly lower than hand-pruned, in 2016 and 2017 the effect was precisely as hypothesized. 2018 data has not been evaluated as of yet. Thinning of machine pruned crops prior to ripening significantly decreased effects on fruit and wine composition, and improved wine color. Overall, machine pruning of Syrah vines demonstrated the potential to support continued growth of the Washington wine industry by increasing production without compromising the product. Sensory analysis of wines produced in 2016 revealed that the wines made from hand pruned and mechanically pruned late harvest were similar to each other whereas the wines made from mechanically pruned and mechanically pruned and thinned vines were similar to each other. The two groupings separated from each other significantly. The wines made from hand pruned and mechanically pruned late harvest were characterized by canned veggies and metallic whereas the wines made from mechanically pruned and mechanically pruned and thinned vines were characterized as floral and sour. The results were largely being driven by sourness and to a lesser degree alcohol concentration. The wines made from hand pruned and mechanically pruned late harvest had similar acidity and ethanol concentrations while the wines made from mechanically pruned and mechanically pruned and thinned vines had similar but greater acidity and lower ethanol. These results are supportive of the hypothesis that mechanical pruning has no impact on the sensory profile of a wine as long as similar harvest criteria are met. We are currently finalizing the remaining data and believe we have consistent enough data to substantiate our results and it appears that mechanically pruning vines and thinning using a mechanical harvester can yield fruit and wine that is similar to vines that are pruned by hand. The results here are quite promising and we are currently discussing the results with the various major wine companies in WA and the WA grape and wine industry groups. There are more than 55,000 acres of wine grapes in Washington state that require pruning, thinning and picking every year. Mechanical harvesting has largely been implemented in Washington state (~80% of acreage) and saves nearly $20 million each year in labor cost. If that same acreage was also converted to mechanical pruning and mechanical thinning another $10 million could be saved in annual labor costs. Project 2: We have carried out our maturity trial over 2 years using three harvest sugar concentrations (20, 24 and 28% sugar) and two different grape varieties (Syrah and Cabernet Sauvignon). Wines were produced at each harvest and portions were adjusted to the later or earlier sugar concentrations by sugar addition or juice removal and dilution. We have found that anthocyanin content of wine at press (~10 days) is the best predictor of total polymeric pigment content (independent of cultivar). The anthocyanins to tannin ratio was found to have no significant impact on any of the measured phenolic variables. From a practical standpoint we attempted to see if our simple measure of fruit anthocyanin content would correlate with polymeric pigment production and we found no significant relationship. In order to get a better understanding of the nature of the changes occurring during wine aging we have developed a modified method for measuring hydrophobicity of phenolic mixtures. We have found that as wines age their hydrophobicity increases. Based upon comparisons of data gathered from purified phenolic standards our initial results suggested that the remaining phenolics in aged wine tended to be smaller. Upon further investigation we think that the loss of hydrophilic anthocyanins and tannins also helps to explain the result. We also observed that cultivar and fruit maturity also impacted wine hydrophobicity.We have published one paper with regard to this work and another is in progress.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Sherman, E., J.F. Harbertson, D.R. Greenwood, S.G. Villas-Boas, and H. Heymann. 2018. Reference samples guide variable selection for correlation of wine sensory and volatile profiling data. Food Chemistry. 30:344-354.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Merrell, C.P., R.C. Larsen, and J.F. Harbertson. 2018. Effects of berry maturity and wine alcohol on phenolic content during winemaking and aging. Am. J. Enol. and Vitic. 69:1-11.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Liu, J., W.L.P. Bredie, E. Sherman, J.F. Harbertson and H. Heymann. 2018. Comparison of rapid descriptive sensory methodologies: Free choice profiling, flash profile and modified flash profile. Food Research International. 106:892-900.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Merrell, C., and J.F. Harbertson. Impact of Fruit Maturity and Extended Maceration on Phenolic Extraction of Cabernet Sauvignon Wines. Am. Soc. of Enol. Vitic. 69th Annual Meeting, Monterey, CA (http://www.asev.org/sites/main/files/file-attachments/2018technicalabstracts.pdf) pg 51-52
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Williams, A.T, T. Henick-Kling, H. Piao, J.F. Harbertson, T.S. Collins, C. Merrell, R. Larsen, M. Williamson, D. Seed, and Cary Wilton. 2018. Managing pH and Acid Composition to Assess Microbial Ecology of Wine Fermentation. Am. Soc. of Enol. Vitic. 69th Annual Meeting, Monterey, CA (http://www.asev.org/sites/main/files/file-attachments/2018technicalabstracts.pdf) pg 80
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Fox, D. and J.F. Harbertson. 2018 Impact of Vineyard Site and Clone on Phenolic Composition of Cabernet Sauvignon Wines. Am. Soc. of Enol. Vitic. 69th Annual Meeting, Monterey, CA (http://www.asev.org/sites/main/files/file-attachments/2018technicalabstracts.pdf) pg 93-94
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
American Society of Enology and Viticulture 2018 Enology Best Paper, Impact of Grape Maturity and Ethanol Concentration on Sensory Properties of Washington State Merlot Wines, by Emma Sherman, David R. Greenwood, Silas G. Villas-Bo�s, Hildegarde Heymann and James F. Harbertson. 69th Annual Meeting, Monterey, CA
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Harbertson, J.F. Alcohols Influence on Sensory Development Oregon Wine Symposium Portland Oregon, February 20, 2018
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Harbertson, J.F. Advancing the art of winemaking with science: Impact of grape ripening on wine phenolics and sensory attributes. Show Me Grape and Wine Conference, Columbia Missouri, March 8, 2018
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Harbertson, J.F. Ripening Experiments in Washington State. Virginia Winery Association Annual Meeting and Conference, Wintergreen Virginia November 9, 2018
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Harbertson, J.F. Impact of Grape Ripening on Wine Phenolics and Sensory Attributes. Virginia Winery Association Annual Meeting and Conference, Wintergreen Virginia November 9, 2018
|
Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Grape and Wine Industry Members:Grape growers, winemakers, vineyard managers, cellar workers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?1 MS Student, 1 PhD Student, 4 Undergraduate Student Interns. The Dissertation and Thesis are listed earlier. Students have also presented their work nationally and internationally. How have the results been disseminated to communities of interest?We have presented our results on both a national and local level at meetings with oral and poster style presentations. We have written articles for trade magazines and email blasts through the University communication network (CAHNRS News, Voice of the Vine, Washington Ag Network).? Information and project result dissemination, and stakeholder training and development, are outlined below. The PI has given several talks at the local "Grape Technical Group" as it relates to canopy manipulation and disease management. Various articles relating to vineyard management, and pest management, were published in the Viticulture and Enology Extension Newsletter (Spring and Fall 2017). The PI also presented at a special topics workshop on disease management at the 2017 American Society for Enology and Viticulture annual meeting. Overall, communities of interest for the WSU Viticulture Research and Extension programs are reached through our use of multiple media types. This includes, but is not limited to, email blasts, Facebook, YouTube, Twitter, biannual Newsletters, website articles, Field Days, radio and newspaper interviews. Multiple research posters with an Extension-bend were presented at various grower-based meetings in 2016-2017 (Washington WineGrowers Association Washington State Grape Society, field Days in June, and August). What do you plan to do during the next reporting period to accomplish the goals?Continue working on the same goals
Impacts
What was accomplished under these goals?
For both projects we were able procure $243,847 for the latest fiscal year and $806,487 over the duration of the project that was supported for this Hatch Project. Project 1: We have set up a mechanized pruning trial and have collected fruit and wine chemistry where we have compared several variables including hand pruning, mechanized pruning, and mechanized pruning and thinning.?We found that that concerns towards converting a vineyard to mechanical pruning are easily allayed, as compositional differences may be mitigated by crop thinning with standard equipment and practices. Canopy measurements indicated that differences in fruit and wine composition were likely due to vine balance, a relationship between vegetative vigor and fruiting, rather than temperature and light. The differences observed in composition after machine pruning primarily included yield and ripening parameters, where more numerous clusters required additional ripening. While in 2015, yields of machine pruned vines were unexpectedly lower than hand-pruned, in 2016 and 2017 the effect was precisely as hypothesized. Thinning of machine pruned crops prior to ripening significantly decreased effects on fruit and wine composition, and improved wine color. Overall, machine pruning of Syrah vines demonstrated the potential to support continued growth of the Washington wine industry by increasing production without compromising the product. Wines are undergoing sensorial analysis. Although we don't have three years of consistent data to substantiate our results it appears that mechanically pruning vines and thinning using a mechanical harvester can yield fruit and wine that is similar to vines that are pruned by hand.?The results here are quite promising and we are currently discussing the results with the various major wine companies in WA and the WA grape and wine industry groups. There are more than 55,000 acres of wine grapes in Washington state that require pruning, thinning and picking every year. Mechanical harvesting has largely been implemented in Washington state (~80% of acreage) and saves nearly $20 million each year in labor cost. If that same acreage was also converted to mechanical pruning and mechanical thinning another $10 million could be saved in annual labor costs. Project 2: We have carried out our maturity trial over 2 years using three harvest sugar concentrations (20, 24 and 28% sugar) and two different grape varieties (Syrah and Cabernet Sauvignon). Wines were produced at each harvest and portions were adjusted to the later or earlier sugar concentrations by sugar addition or juice removal and dilution. We have found that anthocyanin content of wine at press (~10 days) is the best predictor of total polymeric pigment content (independent of cultivar). The anthocyanins to tannin ratio was found to have no significant impact on any of the measured phenolic variables. From a practical standpoint we attempted to see if our simple measure of fruit anthocyanin content would correlate with polymeric pigment production and we found no significant relationship. In order to get a better understanding of the nature of the changes occurring during wine aging we have developed a modified method for measuring hydrophobicity of phenolic mixtures. We have found that as wines age their hydrophobicity increases. Based upon comparisons of data gathered from purified phenolic standards our initial results suggested that the remaining phenolics in aged wine tended to be smaller. Upon further investigation we think that the loss of hydrophilic anthocyanins and tannins also helps to explain the result. We also observed that cultivar and fruit maturity also impacted wine hydrophobicity. In the fiscal reporting year, HATCH funds enabled Co-PI Moyer to procure an additional $252,370 in funding from other state and federal sources to support research in Grapevine Crown Gall, Grapevine Powdery Mildew Fungicide Resistance, General vineyard IPM, Vineyard Nematode Management, and Grapevine rootstock evaluation trials directly for her program. It also allowed her to collaborate on state and federal projects, whose combined value was over $8M.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Frost, S.C., J.F. Harbertson, and H. Heymann. 2017. A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine. Food Quality and Preference. 62:1-7
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Sherman, E., D.R. Greenwood, S.G. Villas-Boas, H. Heymann, and J.F. Harbertson. 2017. Impact of grape maturity and ethanol concentration on sensory properties of Washington State Merlot wines. Am. J. Enol. and Vitic. 68:344-356
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2017
Citation:
Merrell, C.P. and J.F. Harbertson. 2017. Sulfur dioxide management during aging is an important factor for the development of Rose wine color. Catalyst: Discovery into Practice�DOI:�10.5344/catalyst.2017.17003
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2018
Citation:
Sherman, E., J.F. Harbertson, D.R. Greenwood, S.G. Villas-Boas, and H. Heymann. 2018. Reference samples guide variable selection for correlation of wine sensory and volatile profiling data. Food Chemistry. doi.org/10.1016/j.foodchem.2017.10.073
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Hang time experiments in Washington State. Wine of Western Australia Cabernet Sauvignon Forum in Margaret River, Curtin University, January 24, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. The Washington Wine Industry. Wine of Western Australia Cabernet Sauvignon Forum in Margaret River, Curtin University, January 24, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Modern Winemaking. Climate Extremes: Is the Pacific Northwest Wine Industry Ready? Ravenholt Lecture Series, Washington State University Richland, March 17, 2017.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Ripening and Sensory Impacts of Regulated Deficit Irrigation. WIGA Viticulture and Oenology Conference, Duncan Victoria Canada, April 25, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Wine Phenolics - How They Change during Ripening, Winemaking, and Aging. WIGA Viticulture and Oenology Conference, Duncan Victoria Canada, April 25, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Casassa, F., R.C. Larsen and J.F. Harbertson. Effects of Vineyard and Winemaking Practices Impacting Berry Size on Evolution of Phenolics during Winemaking?. American Society for Enology and Viticulture National Conference Bellevue Washington, June 29, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Merrell, C., and J.F. Harbertson. Impact of Berry Maturity and Alcohol Content on Wine Phenolic Hydrophobicity and Content Over Time. American Society for Enology and Viticulture National Conference Bellevue Washington, June 29, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Conference Poster: Merrell, C. and J.F. Harbertson. Isolation and purification of Vitis vinifera grape and wine anthocyanins and tannins. Washington Winegrowers 2017 Convention, Kennewick Washington February 9, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Conference Poster: Merrell, C., J.F. Harbertson and J.F. Harbertson. Evaluation of the hydrophobicity of whiskies and UHPLC-QTOF/MS characterization of their water and octanol phases. Worldwide Distilled Spirits Conference, Glasgow, Scotland, May 29, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
Conference Poster: Collins, T., C. Merrell, and J.F. Harbertson. Comparison of Bourbon and Scotch Whiskies Using Phenolic Hydrophobicity and UHPLC-QTOF/MS. American Society for Enology and Viticulture National Conference, Bellevue Washington, June 28, 2017
- Type:
Journal Articles
Status:
Accepted
Year Published:
2017
Citation:
Gale, E.J. and M.M. Moyer. 2017. Cold Hardiness of Vitis vinifera Roots. Am. J. Enol. Vitic. 68: 468-477.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2017
Citation:
Moyer, M.M., A.N. Boren, and J. Tarara. 2017. Dual Fumigant and Herbicide Use Optimizes Replanting Preparation in a Virus and Nematode-Affected Vineyard. Catalyst: Discovery into Practice. 1:55-61.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2017
Citation:
Ricketts, K.D., M.I. Gomez, M.F. Fuchs, T.E. Martinson, R.H. Smith, M.L. Cooper, M.M. Moyer and A. Wise. 2017. Estimating the Economic Impact of Grapevine Red Blotch Disease in California, New York and Washington, and Developing Optimal Management Strategies. Am. J. Enol. Vitic. 68: 127-135
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2017
Citation:
Dissertation
Merrell, C.P. Phenolic Evolution in wine: Determination of new methodology to measure phenolic content and the impact of maturity, alcohol, and sulfur dioxide on wine color during aging.
- Type:
Other
Status:
Accepted
Year Published:
2017
Citation:
Hoheisel, G.A. and M.M. Moyer. (eds). Pest Management Guide for Grapes in Washington.�(Updated Annually). WSU Extension Publication #EB0762. Washington State University.
- Type:
Other
Status:
Accepted
Year Published:
2017
Citation:
Moyer, M.M., and C. Cooper. 2017. Wholesale Buyers Guide to Washington Grapevine Quarantines. WSU Extension Publishing
- Type:
Theses/Dissertations
Status:
Accepted
Year Published:
2016
Citation:
Thesis
Jenkins, C.A. COMPARISON OF GRAPE AND WINE COMPOSITION, YIELD, AND CELL WALL BINDING POTENTIAL OF GRAPES FROM MECHANICALLY PRUNED AND HAND PRUNED SYRAH VINES
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Phenolics of Washington State wines and grapes. Washington Winegrowers 2017 Convention, Kennewick Washington February 9, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson. Impacts of Grape Maturity on Wine Color, Sensory Attributes. Washington Advancements in Viticulture and Enology, April 19, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
J.F. Harbertson, Methods for Measuring Wine Color, American Society for Enology and Viticulture National Conference Bellevue Washington, June 28, 2017
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2017
Citation:
.F. Harbertson. Managing Phenolics in the winery focus on pigments and tannins. Washington Advances in Viticulture and Enology Extension Seminar, Woodinville and Walla Walla Washington July 11 and July 17 2017.
|
Progress 10/01/15 to 09/30/16
Outputs
Target Audience:Washington Wine Grape Growers, Washington Winemakers, US Wine Grape Growers (Primarily CA), US Winemakers Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?1 MS Student, 1 PhD Student, 3 Undergraduate Student Interns have participated on the project. The PhD student presented posters and oral presentations of her work at the local and national level which is important professional development. For Dr. Moyer who joined the project between 8/01/2016 - 9/30/2016 One MS student (nematode sampling, identification, pest management) and 1 PhD candidate (disease management, sprayer calibration) were partially trained during the reporting period, along with 1 undergraduate intern (pest management, vineyard replanting, nematode sampling, pesticide education). How have the results been disseminated to communities of interest?We have presented our results on both a national and local level at meetings with oral and poster style presentations. We have written articles for trade magazines and email blasts through the University communication network (CAHNRS News, Voice of the Vine etc.). For Dr. Moyer: WA State Viticulture Field Day (Aug 12), Viticulture and Enology Extension News (Newsletter, Sept 15th). Additional information through radio interviews, Facebook, website articles, email blasts through a maintained listserv, trade publication interviews. What do you plan to do during the next reporting period to accomplish the goals?We anticipate publishing our results for the wine and viticulture results in journals that specialize in that area of publishing (American Journal of Enology and Viticulture, Australian Journal of Grape and Wine Research) and we intend to extend those results into either the WSU Viticulture and Enology Newsletter or WSU extension publications. The results will also be shared at the local wine grape grower meeting (WAWGG) and the Wine Technical Group through posters or presentations and at the national level at the American Society of Enology and Viticulture National Conference. The more technical chemical methodology work will likely be published in journals that are more technical in nature such as Journal of Chromatography,Food Chemistry or the Journal of Agriculture and Food Chemistry
Impacts
What was accomplished under these goals?
Project 1: We have set up a mechanized pruning trial and have collected fruit and wine chemistry where we have compared several variables including hand pruning, mechanized pruning, and mechanized pruning and thinning. We found that that concerns towards converting a vineyard to mechanical pruning are easily allayed, as compositional differences may be mitigated by crop thinning with standard equipment and practices. Canopy measurements indicated that differences in fruit and wine composition were likely due to vine balance, a relationship between vegetative vigor and fruiting, rather than temperature and light. The differences observed in composition after machine pruning primarily included yield and ripening parameters, where more numerous clusters required additional ripening. While in 2015, yields of machine pruned vines were unexpectedly lower than hand-pruned, in 2016 the effect was precisely as hypothesized. Thinning of machine pruned crops prior to ripening significantly decreased effects on fruit and wine composition, and improved wine color. Overall, machine pruning of Syrah vines demonstrated the potential to support continued growth of the Washington wine industry by increasing production without compromising the product. Although we don't have three years of data to substantiate our results it appears that mechanically pruning vines and thinning using a mechanical harvester can yield fruit and wine that is similar to vines that are pruned by hand. Project 2: We have carried out our maturity trial over 2 years using three harvest sugar concentrations (20, 24 and 28% sugar) and two different grape varieties (Syrah and Cabernet Sauvignon). Wines were produced at each harvest and portions were adjusted to the later or earlier sugar concentrations by sugar addition or juice removal and dilution. We have found that anthocyanin content of wine at press (~10 days) is the best predictor of total polymeric pigment content (independent of cultivar). The anthocyanins to tannin ratio was found to have no significant impact on any of the measured phenolic variables. From a practical standpoint we attempted to see if our simple measure of fruit anthocyanin content would correlate with polymeric pigment production and we found no significant relationship. In order to get a better understanding of the nature of the changes occurring during wine aging we have developed a modified method for measuring hydrophobicity of phenolic mixtures. We have found that as wines age their hydrophobicity increases. Based upon comparisons of data gathered from purified phenolic standards our initial results suggested that the remaining phenolics in aged wine tended to be smaller. Upon further investigation we think that the loss of hydrophilic anthocyanins and tannins also helps to explain the result. We also observed that cultivar and fruit maturity also impacted wine hydrophobicity.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Casassa, L.F., R.C. Larsen, and J.F. Harbertson. 2016. Effects of vineyard and winemaking practices impacting berry size on evolution of phenolics during winemaking.
Am. J. Enol. Vitic. doi: 10.5344/ajev.2016.15105
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Sommer, S.C., Dickenscheid, J.F. Harbertson, U. Fischer, and S.D. Cohen. 2016.
Rationale for haze formation after carboxymethyl cellulose addition to red wine.
J. Agric. Food Chem. 10.1021/acs.jafc.6b02479
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Keller, M., P. Romero, H. Gohil, R.P. Smithyman, W.R. Riley, L.F. Casassa and J.F. Harbertson. 2016. Deficit irrigation alters grapevine growth, physiology and fruit microclimate. Am. J. Enol. doi: 10.5344/ajev.2016.16032
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Alabi, O.J., L.F. Casassa, L.R. Gutha, R.C. Larsen, T.H-Kling, J.F. Harbertson and R.A. Naidu. Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry in a wine grape (Vitis vinifera L.) cultivar. Plos One. dx.doi.org/10.1371/journal.pone.0149666
- Type:
Journal Articles
Status:
Published
Year Published:
2016
Citation:
Beaver, C.W., M. Mireles, and J.F. Harbertson. 2016. Comparison of multivariate regression methods for the analysis of phenolics in wine made from two Vitis vinifera cultivars. Am. J. Enol. Vitic. 67:56-64.
- Type:
Other
Status:
Published
Year Published:
2016
Citation:
Casassa L.F., and J.F. Harbertson. 2016, Studying the relationships between seed maturity, length of maceration and ethanol amount on Merlot wines. Practical Winery and Vineyard. September pp. 55-59.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Sherman, E., D.R. Greenwood, S.G. Villas-B�as, H. Heymann, J. F. Harbertson, O. Fiehn. 2016. A flavoromics approach to investigating relationships between wine sensory properties and volatile profiles. 1st Food Chemsitry Conference, Amsterdam, Netherlands. URL: (http://www.foodchemistryconference.com/conference-program.asp)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Merrell, C., J.F. Harbertson. 2016. Impact of Cabernet Sauvignon berry maturity on wine anthocyanin, tannin, and polymeric pigment content over time. Am. Soc. of Enol. Vitic. 67th Annual Meeting, Monterey, CA. URL: (http://www.asev.org/sites/main/files/file-attachments/2016technicalabstracts.pdf) pg 64
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Zhang, Y., L. Rocchi, J.F. Harbertson, M.Keller. 2016. Irrigation strategies for white winegrape production. Am. Soc. of Enol. Vitic. 67th Annual Meeting, Monterey, CA. URL: (http://www.asev.org/sites/main/files/file-attachments/2016technicalabstracts.pdf) pg 70
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Harbertson, J.F. Managing phenolics: interaction between vineyard and winemaking treatments. 2016. 9th International Cool Climate Wine Symposium, Brighton, UK.
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Progress 10/01/14 to 09/30/15
Outputs
Target Audience:Wine grape growers, winemakers, food and agricultural scientists Changes/Problems:We have not had any significant delays in the project however given the results from the mechanical pruning trial we may need to repeat the experiment again. What opportunities for training and professional development has the project provided?1 MS Student, 1 PhD Student, 2 Undergraduate Student Interns have participated on the project. The PhD student presented posters and oral presentations of her work at the local and national level which is important professional development. How have the results been disseminated to communities of interest?We have presented our results on both a national and local level at meetings with oral and poster style presentations. We plan on writing articles for trade magazines and email blasts through the University communication network (CAHNRS News, Voice of the Vine etc.). What do you plan to do during the next reporting period to accomplish the goals?We anticipate publishing our results for the wine and viticulture results in journals that specialize in that area of publishing (American Journal of Enology and Viticulture, Australian Journal of Grape and Wine Research) and we intend to extend those results into either the WSU Viticulture and Enology Newsletter or WSU extension publications. The results will also be shared at the local wine grape grower meeting (WAWGG) and the Wine Technical Group through posters or presentations and at the national level at the American Society of Enology and Viticulture National Conference. The more technical chemical methodology work will likely be published in journals that are more technical in nature such as Journal of Chromatography, Food Chemistry or the Journal of Agriculture and Food Chemistry.
Impacts
What was accomplished under these goals?
We have set up the mechanized pruning trial and have collected fruit and wine chemistry. Likewise we have set up our maturity trial and collected both wine and fruit data. We have also been successful in our development of the purification methodologies for anthocyanins and tannins. We have purified tannins and anthocyanins from the wines made in year 2 and are in the process of evaluating the model solutions and wines. In the first year we found that when comparing mechanical and hand pruning vines the mechanically pruned vines had significantly greater yield and less ripe fruit, which resulted in wines that had significantly lower concentrations of ethanol and phenolics. In the second year we found that if we mechanically thinned the mechanically pruned fruit to an amount comparable to the hand pruned vineyard in the previous year we had significantly greater amounts of phenolics and ethanol than the mechanical and hand pruned vineyard treatments. We have harvested Cabernet Sauvignon and Syrah fruit from three different maturities and made wines as outlined in our original proposal and the wines have significantly different amounts of anthocyanins and tannins. We have devised novel purification techniques for the purification of anthocyanins and tannins.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Casassa, L.F., M. Keller, and J.F. Harbertson. 2015. Regulated deficit irrigation alters anthocyanins, tannins and sensory properties of Cabernet Sauvignon grapes and wine. Molecules. 20:7820-7844.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Harbertson, J.F., M. Mireles, and Y. Yue. 2015. Improvement of BSA tannin precipitation assay by reformulation of resuspension buffer. Am. J. Enol. Vitic. 66:95-99.
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2015
Citation:
Interaction of tannin, acid, and ethanol concentration on the temporal perception of taste and mouthfeel American Society of Enology and Viticulture 2015 National Conference, June 15-18
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Abstract and Poster: Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Red Wine American Society of Enology and Viticulture 2015 National Conference, June 15-18
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Abstract and Oral Presentation: Interaction of tannin, acid, and ethanol concentration on the temporal perception of taste and mouthfeel Scott Frost, Richard Larsen, James Harbertson, Hildegarde Heymann American Society of Enology and Viticulture 2015 National Conference, June 15-18
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Poster: Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Red Wine Christopher W. Beaver, Maria S. Mireles, and James Harbertson* American Society of Enology and Viticulture 2015 National Conference, June 15-18
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Abstract and Poster: Isolation and Purication of Vitis vinifera Grape and Wine Anthocyanins and Tannins Caroline Merrell and James F. Harbertson* American Society of Enology and Viticulture 2015 National Conference, June 15-18
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Abstract and Poster: Impact of Grape Maturity and Ethanol Concentration on the Composition of Washington State Merlot Wines Emma Sherman,* David R. Greenwood, Silas G. Villas-B�as, Oliver Fiehn, Hildegarde Heymann, and James F. Harbertson
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Regional Differences between Typical Riesling Wines from Rheingau and Washington State Kimmo Sir�n,* James F. Harbertson, Armin Sch�ttler, Rainer Jung, Claus-Dieter Patz, Thomas Henick-Kling, and Doris Rauhut
- Type:
Journal Articles
Status:
Awaiting Publication
Year Published:
2015
Citation:
Comparison of Multivariate Regression Methods for the Analysis of Phenolics in Wine Made from Two Vitis vinifera Cultivars Christopher W. Beaver and James F. Harbertson* Am. J. Enol. Vitic. 67:1 (2016)
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Presentation: Actionable Research: Phenolics in grapes and wine at Innovation Quality, Charles Krug Winery, St. Helena CA May 4, 2015
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Presentation:Balancing Wine Tannins in a Warm Climate Outreach Seminar Balancing Vine and Wines from Coast to Desert American Society of Enology and Viticulture National Conference June 18, 2015
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Presentation: Phenolics and their relationship to weather and ripeness Washington Association of Wine and Grape Growers Convention, Kennewick WA, Feb 10-12 2015
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Presentation: Overview of tannin extraction & evolution during fermentation and aging Washington Association of Wine and Grape Growers Convention, Kennewick WA, Feb 10-12 2015
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Isolation and Purication of Vitis vinifera Grape and Wine Anthocyanins and Tannins Caroline Merrell and James F. Harbertson*
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2015
Citation:
Conference Poster: Isolation and Purication of Vitis vinifera Grape and Wine Anthocyanins and Tannins Caroline Merrell and James F. Harbertson* Washington Association of Wine and Grape Growers Convention, Kennewick WA, Feb 10-12 2015
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Progress 08/01/14 to 09/30/14
Outputs
Target Audience: Winemakers and grape growers of WA state that produce commercial products. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? We havemade presentations about the impact of grape maturity at a National meeting for grape and wine professionals. What do you plan to do during the next reporting period to accomplish the goals? In the coming year we will be presenting results at winemaker and grape grower meetings as well as WSU extension events.
Impacts
What was accomplished under these goals?
We have successfully procured a grant to carry out our goals: 1) to evaluate the impacts of mechanized pruning on grape and wine composition and 2) evaluate the impact of maturity on phenolics. Thus far we have set up the mechanized pruning trial and have collected 1-year of fruit and wine chemistry data. Likewise, we have set up our maturity trial and collected 1-year of wine and fruit data. We have also been successful in our development of the purification methodologies for anthocyanins and tannins that was set out in objective 2. We are also in the process of developing a new tannin separation method that is based on their molecular weight.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Spayd, S.E., J.F. Harbertson and M.S. Mireles. 2014. Concentrations of phenolic components in North Carolina Wines. J. Food Chem. Nutr. 2:93-102.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Casassa, L.F., and J.F. Harbertson. 2014. Extraction, evolution and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology 5:83-109.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Harbertson, J.F., G.P. Parpinello, H. Heymann, M.O. Downey. 2014. Tannin addition use in the production of red and white wines. Australian Society of Viticulture and Oenology, Adelaide
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
L.F. Casassa, R.C. Larsen, M.S. Mireles, J.F. Harbertson. 2014. Effect of regulated deficit irrigation on saign�e treatments of Cabernet Sauvignon must. Am. Soc. of Enol. Vitic. 65th Annual Meeting, Austin, URL: (http://www.asev.org/sites/main/files/file-attachments/2014technicalabstracts.pdf) pg 75
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
J.F. Harbertson, R.C. Larsen, and M.S. Mireles. 2014. Impacts of grape maturity and ethanol concentration on wine tannin concentration. Am. Soc. of Enol. Vitic. 65th Annual Meeting, Austin, URL: (http://www.asev.org/sites/main/files/file-attachments/2014technicalabstracts.pdf) pg. 98
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
J.F. Harbertson, R.L. Kilmister, M.A. Kelm. 2014. Impact of individual and mixed condensed tannin polymers on their ability to precipitate protein. Am. Soc. of Enol. Vitic. 65th Annual Meeting, Austin, URL: (http://www.asev.org/sites/main/files/file-attachments/2014technicalabstracts.pdf) pg. 106
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
S.E. Spayd, J.F. Harbertson, M.S. Mireles. 2014. Survey of phenolics in North Carolina Wines. URL: (http://www.asev.org/sites/main/files/file-attachments/2014technicalabstracts.pdf) pg. 124
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
H.L. Gohil, P. Romero, G. Carmassi, J.F. Harbertson and M. Keller. 2014. Determining the effect of regulated deficit irrigation on Cabernet Sauvignon in Washington. URL: (http://www.asev.org/sites/main/files/file-attachments/2014technicalabstracts.pdf) pg. 158
- Type:
Journal Articles
Status:
Accepted
Year Published:
2014
Citation:
Harbertson, J.F., R.L. Kilmister, M.A. Kelm, and M.O. Downey. 2014. Impact of condensed tannin size and mixed polymers on bovine serum albumin precipitation. Food Chem. 160:16-21.
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