For the release of my blog, at January 22, I wrote an article about high cited papers in the Food Science and Technology and Nutrition Dietetics research areas. Now, I decided to analyse what researchers studying viticulture are publishing. I performed a search, in Web of Science Core Collection, using “viticulture” as topic word. Then, I ordered the papers according with the number of citations in the period between January 2015 and February 2018.
2017 was a challenging year for many grape growing and wine producing regions, with severe forest fires impacting crops on five continents. While these devastating natural disasters can cause physical damage to vines and infrastructure, grape and wine producers are increasingly concerned with the impact that the smoke from such fires can have – the vinification of grapes exposed to forest fire smoke can often lead to wine that possesses a suite of negative aromas and flavors (e.g., ‘ashy’, ‘burnt meat’, ‘band-aid’), as well as a noticeable lack of varietal character. Collectively these wine defects are termed smoke-taint. Since climate change forecasts tell us that the severity and frequency of forest fires will increase in many grape growing regions, smoke-taint is a not only a present, but also a future concern for wine quality.
I am very proud to be the responsible for the first review paper (The terroir of Port wine: Two hundred and sixty years of history) that provides an extensive insight regarding different aspects that influence the quality and uniqueness of Port wine.
What inspires me? LIFE. Today died Stephen Hawking, a man that truly inspire me with his life. Usually, I only post once a week, at Sundays, but today I need tribute Stephen Hawking with a post about amyotrophic lateral sclerosis (ALS).
While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis, an adaptable plant, thanks to a large variety of strains; wine is an alchemy with unique properties; a rich and original composition in terms of polyphenols, and well known anti-oxidants. This explains why wine and health are closely linked to nutrition.
I agree Daniele, the best ideas do often originate in convivial situations among friends and colleagues, a glass of red in hand or maybe even a Gin & Tonic. Unlike Dan, when growing up in Northern Ireland often it was the “a pint of the Black Stuff” that was mentioned by my Dad and Grandad (A.K.A a pint of Guinness). It was only later in life I began to discover the joys of “the Red Stuff” (red wine, especially Italian) and develop my palate, epitomised to me in the delightful contrast between a Ripasso della Valpolicella and an Amarone della Valpolicella.