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May 30, 2022 View:

Best papers on viticulture and winemaking fresh for 2017

The American Society of Enology and Viticulture (ASEV) has selected the best papers published in the American Journal of Enology and Viticulture in 2017. The winning paper will be presented at the 69th National Meeting in Monterey, California, June 18-21, where the authors will give a presentation and receive a medal and prize.

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Kristen Barnhisel, chair of the ASEV Best Paper Award Committee, said: "It was not easy to select these two outstanding papers from a large number of papers, and I am very grateful to the committee members who gave a lot of time to make this decision.

The 2017 Best Paper in Viticulture is the basis for population diversity and sexual reproduction in California grapevine phylloxera by Summaira Riaz, Karl T. Lund, Jeffrey Granett, and M. Andrew Walker. grapevine phylloxera primarily infests roots but can also infest leaves. This study had two objectives: (1) to determine the genetic diversity and relationships of phylloxera that infest roots and leaves, and (2) to understand the genetic origins of phylloxera. The researchers also evaluated whether sexual reproduction contributes to genetic diversity. The study identified four populations of phylloxera in Northern California, including a new population that infests leaves. The study found that the population that infests leaves is asexual and has multiple hosts; three populations that infest roots prefer rootstock hosts, two of which are sexual. The findings will help predict the outbreak of new, more aggressive populations of phylloxera and help rootstock breeders better combat phylloxera.

The 2017 Best Paper in Viticulture was the effect of grape ripeness and ethanol concentration on the sensory characteristics of Washington State Merlot wines by Emma Sherman, David R. Greenwood, Silas G. Villas-Bos, Hildegarde Heymann, and James F. Harbertson.The researchers The authors evaluated the effect of grape ripeness on the composition of Merlot wines from Washington State, where they picked unripe fruit at 20 Brix, ripe fruit at 24 Brix, and overripe fruit at 28 Brix. It is widely believed that ethanol content affects tannin extraction and wine flavor, so the researchers controlled ethanol concentration by diluting the must or adding sugar. Sensory testing of Merlot wines revealed that wines made from unripe fruit had vegetable flavors and acidity, while wines made from overripe fruit had fruit flavors and a sweetness to them. Evaluation of the effect of ethanol on wine revealed that ethanol concentration had a greater effect on wine sensory characteristics than fruit ripeness.