Christian Miller (CMM)
Christian Miller
That's not where they are. I spend time there and haven't heard anything like that.
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Glycosyltransferase
- Thread starter Jeff Grossman
- Start date
That's not where they are. I spend time there and haven't heard anything like that.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Jeff Grossman:
You're writing gibberish. Stop it.originally posted by Ian Fitzsimmons:
...it seems plausible that some non-nutritional molecules would be entrained with the flow of nutrient solution from soil to vine...
Sauce for my goose is sauce for your gander. But good thinking here: ion exchange would be a more correct description than entrainment with nutrient solution.
Jeff Grossman
Jeff Grossman
Ian Fitzsimmons
Ian Fitzsimmons
Honk, honk.
robert ames
robert ames
originally posted by Christian Miller (CMM):
originally posted by robert ames:
originally posted by Ian Fitzsimmons:
I puzzle from time to time over the contrasting views that, on the one hand, vines take up nothing from the soil, except universal nutrients, in constant proportion from location to location; and, on the other, that soil type is a key determinant of the place-specific expression of a particular variety (or blend). The idea of terroir is not exclusively linked to the soil composition of a particular location, but local soil is very widely considered to be a key element of a particular terroir - not least by the vignerons themselves. The strict identification of Kimmeridgian soil with Chablis-specific expression of Chardonnay is a case in point.
If the soil composition in no way biases the composition of material uptake from soil into vine, then the flavor and aromatic characteristics typically attributed to soil - minerality, slatiness, iron - must be caused solely through indirect mechanisms, such as those Christian lists.
Joe's view notwithstanding, however, it seems plausible that some non-nutritional molecules would be entrained with the flow of nutrient solution from soil to vine, tinting the flavor profile of the grapes one way or another. In this case, which molecules are entrained, and in what proportions, would be related to the various compounds present in the local soil. In this vein, I recall a good post in Berserkers several years ago, which explained how an abundance of - I think - calcium ions in soil could cause the sensation of salinity (or minerality) in wine made from the fruit of wines grown in it.
I wonder what the boys at UC Davis have to say on the subject - this seems like the kind of thing a well-trained plant physiologist would be able to explain without breaking a sweat.
not sure where uc davis is nowadays, but 25+ years ago their take on
1) terroir's influence on wines, and
2) french oac laws
was that it was a load of bollocks created by the french to protect their products.
That's not where they are. I spend time there and haven't heard anything like that.
back in the early 90's i purchased a ucdavis textbook that was for something like 'winemaking 101'. the discussion of terroir in that book was just as i have described it.
unfortunately, somewhere along the line before i learned never to do such a thing, i loaned it out and it has permanently disappeared, so i can't quote it.
it sounds like they've changed.