On Saturday Pinotblogger turned 1 year old. To celebrate here’s a link to the best, most in depth wine information I know of on the net, brought to you by the fine folks at the UCD Trellis Alliance.
What they’ve done is to summarize and make explicit the practical applications of recent research in the fields of viticulture and enology. Here’s how they describe it:
Although there is a great deal of research data published regularly in journals and scientific publications, it is often difficult to locate those articles and then to take the time to read and assess them. And they are often written to be reviewed by other researchers and/or academics, so their practical, or applied, value may be difficult to discern.
So, our technical writers have chosen to review these articles in a concise yet comprehensive style, to accurately represent the original author’s conclusions, but to do so in a more approachable way whenever possible.
Really fantastic stuff. Here’s the link. Enjoy.
El Jefe
3 years ago
No shit!!!! Pinotblogger turned 1, my youngest kid turned 18, my winemaker turned 38, all on the same day! If that isn’t auspicious or propitious or something, I don’t know what is….
Whatever. Happy Birthday and Joyous Natal Tidings to Pinotblogger! I will drink a toast to you and Pinotblogger to celebrate the incessant Scorpiocity that pervades my life.
Whatever the *%#&@! that means….:) cheers! – j
Ryan Fujiu
3 years ago
Congrats on turning one! Good Stuff…
These summaries are amazing, i have always found it difficult to read scientific articles. i would always get board through the methods and analysis sections, and by the time i got to the results and conclusions (what matters), i would be over it. Besides, the methods and analysis sections are for other researchers to see the validity of their scientific method, so what does that matter to us.
Its cool that they write in plain language aswell, you dont have to have a biochem degree to understand what they are talking about. what a great resource…
I found the article “tannin levels in berry skins and seeds during ripening” particularly interesting.