Esca – Parce Que

http://www.ipm.ucdavis.edu/PMG/r302100511.html

and http://www.ipm.ucdavis.edu/PMG/r302100611.html 

Yeah I know you aren’t interested in trunk diseases, but I ought to be, so that is why these are going here.  Esca apoplexy sounds impressive too, so you now have that going for you too.

imw asked about this particular disease in 2015 –

Looks like Esca is part of a family of fungi affecting the woody parts of plants and spreads its spores during the spring and fall rainy season and attacks open wood wounds from the pruning cuts.  This seems to be true for Eutypa Dieback (which I had heard of) and also Botryosphaeria dieback, and Phomopsis dieback (which I hadn’t); these pathogens are part of the Diatrypaceae family.

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Smelly

http://www.vinography.com/archives/2009/10/wine_will_never_smell_the_same.html

Was reading Adler Yarrows weekly reading list, and my interest was waning, as Id read most of the articles or something in a similar vein, so my eyes ran up the old article list and this one caught my eye. I really like this article on Luca Turin, it’s just enough to lure me in to buying the books discussed, and I queued up the TED talk referred to in the article, but thought I should post the links first.

After watching the video, I’m quite hooked. Will try and report back after the books.

No, electron swapping is not like wife swapping.

http://www.princeofpinot.com/article/1139/

So really no need to read this article unless you like geeking out on wine science.  the jist – reduction occurs in oxygen-phobic winemaking and in mild cases can just blow off with air exposure, in bad cases drop a penny in, not sure why but seems to work.  Oh and also Kerith Overstreet, M.D is a lady who may have had a wife-swapping gone awry as she compares the benign electron swapping with wife swapping and at least cops to the electron swapping being ‘better.’

In either case, I think that I’m still not feeling fully informed on the subject, Dr Overstreet does a nice job of talking about NADH and how it oxidizes and reduces in the fermentation cycle, but as Alan Meadows points out the introduction of oxygen and ‘remedying’ the reduced notes happen in post malo.  if the reason for the taste is the result of non transformed acetylaldehyde, I guess I understand, but thats not so clear, but I’ll have to read more as to how oxygen or copper help the situation.  Will report back as I read further.

 

After a bit of snooping this wine anorak article seems more comprehensive though you are going to read about screwcap reduction for a while…

http://www.wineanorak.com/mercaptansinwine.htm

Keep it Simple Stupid…

This picture is from the article on chicago food and wine festival, their link and article are at the bottom of this post.

Its nice to see that the wine world seems to be coalescing around the same message to all consumers, as set forth by Master Sommelier Larry O’Brien.

1.  Figure out what YOU like to drink and a little of how to describe it. Sometimes thats even just “I like brand x, do you have it?” Chances are we don’t but we’ll most likely be able to point you to something similar. And the other important thing is to trust your own palate, just because your wine buddy swears by Carignan from anywhere Carignan wasn’t meant to grow, fo

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