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THE ASE CONVENTION:
Future Position of Enologists Evuluuted
Busy 11th annual open meeting sets record in attendance and in number of displays
THE major theme that ran through the
two-day annual open meeting of the
American Society of Enologists (June 23-24)
was that of evaluating the likely place of
the enologist and the viticulturist in the
U. S. wine industry's future.
Dr. Maynard A. Joslyn, featured luncheon
speaker on June 24, declared that it was
time for the enologists to reflect on their
position, and to evaluate to what extent they
have sought basic truths or basic principles.
The speaker noted that there have been
"no earth-shaking discoveries" in enology
during the past 100 years. What the industry needs, he declared, is "another Pasteur.''
(Editors note: quite a large order.)
Joslyn cited certain projects recently carried on by the Russians and later by the
Germans, both dealing with Champagne, as
examples of good research; and suggested
the investigation of the possible application
to wine of the shock wave method of disintegration, developed by an English engineer.
Throughout his talk, Joslyn emphasized
the need for pooling resources and for working together to find the basic truths that
could be useful to the industry.
Following Joslyn's address, this same
theme of the position and the goals of the
enologist-viticulturist was taken up at the
symposium, wherein seven teams, each consisting of a former ASE president and a
vintner, took up seven facets of the problem.
Previous to this, however, there was
plenty of activity and several working sessions as the enologists, their families and
friends, and a record number of exhibitors
gathered at Hoberg's Resort for the annual
meeting.
The gathering was formally opened by
outgoing president Myron S. Nightingale on
the afternoon of June 23, and was followed
by a session at which six professional papers
were read, under the chairmanship of Joseph
E. Heitz.
First of these described an investigation
on the effect of indolebutyric acid and in-
doleacetic acid on the rooting of grape
cuttings. The paper, read by Dr. Curtis J.
Alley of U. C, whose research project it
was, concluded that the soaking of grape
cuttings in these acids did not improve their
rooting ability.
Following this, Dr. A. J. Winkler read a
paper written by Professor Fritz Ritter of
Geisenheim, giving data on the effect of
such variables as different pruning methods,
vine spacing, fertilizing and trellising on
yield, quality and labor costs.
Third paper of the session dealt with genetic control of pigment acylation in the vini-
fera grape. Reviewing previous research in
this field, Dr. H. P. Olmo of U. C. described
his work: The fruit of individual seedling
vines of several inbred and hybrid progenies
of Petite Sirah were chromatographed to
determine the segregation of the acid-combining factor. Progenies of the wild vinifera
grape were found to be homozygous and
completely dominant for this character. The
Petite Sirah was found to be heterozygous,
segregating in a simple 3:1 ratio on selfing.
Inbred progenies were isolated that were
true breeding for either presence or absence
of acid-combining, but were uniform in pigment quality. The use of these inbred types,
differing principally in the acid-combining
character, will allow comparative studies on
the aging and processing characteristics in
essentially the same variety background, as
well as allow the breeder to produce types
of the desired constitution.
The loss in ability to produce acid-combining of the anthocyans is due to a single
recessive gene mutation, for which the symbol ac is proposed. It is likely other pigmented varieties carry this mutant gene.
Olmo was followed by Chester A. Kean
of Calif. & Hawaiian Sugar Refining Corp.,
who described the effect of changes in
Sweetland filter operations on the filtration
of sugar liquors, and the results obtained
with a recently installed Autojet filter for
polish filtration. The speaker noted that the
Autojet is now filtering a 66.5° Brix sugar
liquor at a high flow rate with the effluent
liquid being practically sterile.
Fifth paper of the session was on the
detection of metallic clouding of wines, a
study made by Julius Fessler of Berkeley
Yeast Laboratory and delivered by Sergie
Nazladov of that firm.
The report noted that the problem of
metallic clouding of wines was usually
caused by calcium, copper or iron, but declared that the metal content of wines is no
measure in determining its potential cause
of clouding. Descriptions of the various
methods for detecting metallic clouding of
wines were given.
Final report of the session was that on
techniques for studying the mechanisms of
higher alcohol formation by yeasts. This was
the work of E. A. Crowell, Dr. J. F. Guymon
and Dr. J. B. Ingraham of U. C. The paper
outlined the procedures developed for research investigations of the mechanisms of
the formation of the higher aliphatic alcohols during alcoholic fermentation, and described the way in which fermentations by
resting cells of mutant yeasts were utilized
to explain the inter-relationship between
amino acids and carbohydrates as the source
of higher alcohols.
The paper also outlined the steps in concentrating the products of fermentation and
their analysis by gas chromatography.
Following a recess, the second session,
under the chairmanship of Dr. George
Thoukis of E. & J. Gallo, offered four papers.
First of these was on the components of
Muscat raisin fusel oil, the work of Dr. Richard E. Kepner of U. C, and the investigation was summarized as follows:
A commercial fusel oil resulting from the
fermentation of Muscat raisins was first thoroughly dried over anhydrous magnesium
sulfate. The components with boiling points
HONORED: Leon Peters (left) was presented
with the Society's Merit Award. Making the
presentation was last year's winner, Ed Rossi.
VISITORS:Fernando Fernandez, Ramon Diaz
Fernandez, Antonio Fernandez came from
Mexico to attend the enologists' convention.
SPEAKER: Maynard Joslyn of the Dept. of
Food Technology of U. C. told his listeners
of the need to sharpen research in enology.
JULY, 1961
27
Object Description
| Title | Scrapbook |
| Object type | Photo album |
| Physical collection | Leon S. Peters papers |
| Folder structure | Biographical_information |
Description
| Title | Page 54a |
| Date Created | 1961-07 |
| Physical description | 38.1 cm. x 29.8 cm. |
| Full text search | THE ASE CONVENTION: Future Position of Enologists Evuluuted Busy 11th annual open meeting sets record in attendance and in number of displays THE major theme that ran through the two-day annual open meeting of the American Society of Enologists (June 23-24) was that of evaluating the likely place of the enologist and the viticulturist in the U. S. wine industry's future. Dr. Maynard A. Joslyn, featured luncheon speaker on June 24, declared that it was time for the enologists to reflect on their position, and to evaluate to what extent they have sought basic truths or basic principles. The speaker noted that there have been "no earth-shaking discoveries" in enology during the past 100 years. What the industry needs, he declared, is "another Pasteur.'' (Editors note: quite a large order.) Joslyn cited certain projects recently carried on by the Russians and later by the Germans, both dealing with Champagne, as examples of good research; and suggested the investigation of the possible application to wine of the shock wave method of disintegration, developed by an English engineer. Throughout his talk, Joslyn emphasized the need for pooling resources and for working together to find the basic truths that could be useful to the industry. Following Joslyn's address, this same theme of the position and the goals of the enologist-viticulturist was taken up at the symposium, wherein seven teams, each consisting of a former ASE president and a vintner, took up seven facets of the problem. Previous to this, however, there was plenty of activity and several working sessions as the enologists, their families and friends, and a record number of exhibitors gathered at Hoberg's Resort for the annual meeting. The gathering was formally opened by outgoing president Myron S. Nightingale on the afternoon of June 23, and was followed by a session at which six professional papers were read, under the chairmanship of Joseph E. Heitz. First of these described an investigation on the effect of indolebutyric acid and in- doleacetic acid on the rooting of grape cuttings. The paper, read by Dr. Curtis J. Alley of U. C, whose research project it was, concluded that the soaking of grape cuttings in these acids did not improve their rooting ability. Following this, Dr. A. J. Winkler read a paper written by Professor Fritz Ritter of Geisenheim, giving data on the effect of such variables as different pruning methods, vine spacing, fertilizing and trellising on yield, quality and labor costs. Third paper of the session dealt with genetic control of pigment acylation in the vini- fera grape. Reviewing previous research in this field, Dr. H. P. Olmo of U. C. described his work: The fruit of individual seedling vines of several inbred and hybrid progenies of Petite Sirah were chromatographed to determine the segregation of the acid-combining factor. Progenies of the wild vinifera grape were found to be homozygous and completely dominant for this character. The Petite Sirah was found to be heterozygous, segregating in a simple 3:1 ratio on selfing. Inbred progenies were isolated that were true breeding for either presence or absence of acid-combining, but were uniform in pigment quality. The use of these inbred types, differing principally in the acid-combining character, will allow comparative studies on the aging and processing characteristics in essentially the same variety background, as well as allow the breeder to produce types of the desired constitution. The loss in ability to produce acid-combining of the anthocyans is due to a single recessive gene mutation, for which the symbol ac is proposed. It is likely other pigmented varieties carry this mutant gene. Olmo was followed by Chester A. Kean of Calif. & Hawaiian Sugar Refining Corp., who described the effect of changes in Sweetland filter operations on the filtration of sugar liquors, and the results obtained with a recently installed Autojet filter for polish filtration. The speaker noted that the Autojet is now filtering a 66.5° Brix sugar liquor at a high flow rate with the effluent liquid being practically sterile. Fifth paper of the session was on the detection of metallic clouding of wines, a study made by Julius Fessler of Berkeley Yeast Laboratory and delivered by Sergie Nazladov of that firm. The report noted that the problem of metallic clouding of wines was usually caused by calcium, copper or iron, but declared that the metal content of wines is no measure in determining its potential cause of clouding. Descriptions of the various methods for detecting metallic clouding of wines were given. Final report of the session was that on techniques for studying the mechanisms of higher alcohol formation by yeasts. This was the work of E. A. Crowell, Dr. J. F. Guymon and Dr. J. B. Ingraham of U. C. The paper outlined the procedures developed for research investigations of the mechanisms of the formation of the higher aliphatic alcohols during alcoholic fermentation, and described the way in which fermentations by resting cells of mutant yeasts were utilized to explain the inter-relationship between amino acids and carbohydrates as the source of higher alcohols. The paper also outlined the steps in concentrating the products of fermentation and their analysis by gas chromatography. Following a recess, the second session, under the chairmanship of Dr. George Thoukis of E. & J. Gallo, offered four papers. First of these was on the components of Muscat raisin fusel oil, the work of Dr. Richard E. Kepner of U. C, and the investigation was summarized as follows: A commercial fusel oil resulting from the fermentation of Muscat raisins was first thoroughly dried over anhydrous magnesium sulfate. The components with boiling points HONORED: Leon Peters (left) was presented with the Society's Merit Award. Making the presentation was last year's winner, Ed Rossi. VISITORS:Fernando Fernandez, Ramon Diaz Fernandez, Antonio Fernandez came from Mexico to attend the enologists' convention. SPEAKER: Maynard Joslyn of the Dept. of Food Technology of U. C. told his listeners of the need to sharpen research in enology. JULY, 1961 27 |
