Vineyard Impacts on Wine Flavor
UC Davis course covers canopy management, clonal differences and impact of vineyard residues.
Aug 2011 Issue of Wine Business Monthly
In its continuing series of “Wine Flavor 101” courses for the industry, the UC Davis Department of Viticulture and Enology recently presented a one-day meeting, “Vineyard Impacts on Wine Flavor,” through its VENSource extension and outreach program. Potential vineyard influences, explored through lectures, research trials and wine tastings, included canopy management, clonal differences and the impact of vineyard residues. UCD Cooperative Extension viticulturist Dr. Ji...
» Article access restricted to registered members of winebusiness.com/