Practical Winery & Vineyard - July/August 2009

Practical Winery & Vineyard

July/August 2009

Table of Contents:

New Equipment–Greater efficiency, lowered costs
By Don Neel

Nuances of temperature/climate in coastal California winegrowing
By Theo Csavas, Mark Greenspan, Daniel Roberts

Managing oxygen ingress at bottling
By Dr. Vincent O'Brien (AWRI), Chris Colby, and Mai Nygaard

Bottle closures, oxygen, and wine
By Richard Gibson

MERLOT AND CABERNET SAUVIGNON WINES
Impact of délestage with partial seed removal [Link]
By Dr. Bruce Zoecklein, Lisa M Pélanne, Sandy S. Birkenmaier; and Karen Reed

Compressed sulfur dioxide - pesticide or food additive?
By Patricia Howe

2009 UPDATE
Energy management

Controlling heat stress risks
By Howard Rosenberg, Cooperative Extension Specialist, UC Berkeley

Using directed breeding to improve yeast's temperature tolerance
By Charlotte Gourraud, Russell Robbins, and Phillippe Marullo

LIGHTWEIGHT GLASS
Reduced environmental impact, greater brand value
By Jim Caudill

Protecting your design — Message is the bottle
By J. Scott Gerien

SUPPLIER SHOWCASE
PACKAGING

IN MEMORIAM
Don Blackburn

SMART VITICULTURE
Making ICON wine: guidelines for vineyard management
By Dr. Richard Smart

WINE MICROBIOLOGY
Sanitary Design: a critical, underestimated component of winery sanitation
By Robert Tracy