1st Growth
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Winemaking is an important industry in Arkansas and this industry's ability to produce quality wines has been enhanced by research at the Universtiy of Arkansas' Institute of Food Science and Engineering. Studies on wine grape varieties have examined the effects of the preharvest complex on wine quality, yield, maturity rates, pH, acidity, soluble solids, etc.
The economics of wine production in Arkansas have been studied in some detail. The effects of yearly fluctuation, expansion of winery operations into juice grape markets and the use of red wines to address the French Paradox can greatly influence a winery's bottom line.
Several studies focused on preventing oxidation and browning in white wines and juices and different methods to reduce the use of sulfur dioxide. Ultrafiltration and chemical agents such as ascorbic acid, bentonite, and others were examined for their ability to reduce browning. Storage and oxidative stability of sparkling wines and wine coolers also were studied.
Additional topics of interest to winemakers such as anthocyanins, volatile terpenes, resveratrol and yeast isolates of wine grapes have also been studied. Wine styles were modified using a thin film evaporator, and the effects of using grape juice concentrate to produce high-alcohol wines have been studied.
Vineyard Mechanization System and Mechanized Systems for Juice and Wine Grapes
An important aspect of grape production in the United States is its ability to compete economically with markets from other countries. The high cost of hand labor in the United States has encouraged the development of vineyard mechanization systems. However, changes in grape production systems affect quality and yield, therefore research on the nature of these changes is essential.
A juice grape cultivar similar to Concord named 'Sunbelt' that could thrive and produce high quality juice in the hot, humid summers of the South was released by Drs. J.N. Moore, J.R. Morris and J.R. Clark. Recent studies have shown; the 'Sunbelt' cultivar to be highly productive in the San Joaquin Valley of California. This joint research with California State University at Fresno, proved that 'Sunbelt' could be organically grown and minimally pruned in this region.
If winemaking is best understood as an intentional human activity rather than a seasonal happenstance, then the Neolithic period (8500-4000 B.C.) is the first time in human prehistory when the necessary preconditions for this momentous innovation came together. Most importantly, Neolithic communities of the ancient Near East and Egypt were permanent, year-round settlements made possible by domesticated plants and animals. Overview of two Neolithic houses at Hajji Firuz Tepe, during excavation. With a more secure food supply than nomadic groups and with a more stable base of operations, a Neolithic "cuisine" emerged. Using a variety of food processing techniques—fermentation, soaking, heating, spicing—Neolithic peoples are credited with first producing bread, beer, and an array of meat and grain entrées we continue to enjoy today. Crafts important in food preparation, storage, and serving advanced in tandem with the new cuisine. Of special significance is the appearance of pottery vessels around 6000 B.C. The plasticity of clay made it an ideal material for forming shapes such as narrow-mouthed vats and storage jars for producing and keeping wine. Mary Voigt (white hat) excavates the "kitchen" of the Hajji Firuz Neolithic house that yielded the six wine jars, which had been set into the floor along one wall of the room.