What makes Erl Happ tick? What makes him spend the weekends and evenings poring over data and graphs? What drives him to take the gamble and invest thousands of dollars on temperature reading equipment? Why does he scrutinize all the technical magazines, even in bed!
The answer is simple, he is a man of passion ... and that's why I married him! It can drive me mad ... but it has also driven me towards a love of philosophy. I've learnt to accept his passions and the noble and disciplined way he pursues them. He really wants to see people planting varieties that best suit the location they have. He has always felt that our knowledge is limited. Hence, his research has taken two major directions. Firstly, he has gathered original temperature data from 15 locations in Western Australia, and compared it with data from France, USA and New Zealand. He has used the data to look at ripening conditions in the month prior to harvest. Secondly, he is aware that colour and flavour are very much affected by fruit exposure. Trellising is therefore of vital importance and we are developing some radical new forms that have unique advantages. The property in Karridale at the southern most end of the Margaret River region has become an experimental station for variety and trellis. Some of the new varieties are proving most exciting. The comparison between Dunsborough and Karridale is a matter of continuing interest.
I hope you enjoy the articles. If you feel somewhat daunted by their length and scope, you are not the only one! I have been promising myself that I will summarize their content for those of you who are not quite so driven as Erl. Please visit the web site again some time in the future, and I might have actually done it. I may need some encouragement. I am the one who studied science at university whilst Erl studied economics and the humanities. We seem to have reversed our interests over time!
Australian and New Zealand Wine Industry Journal, Vol. 14, No 4 July August 1999.
Indices for exploring the relationship between temperature and grape and wine flavour
Abstract.
Suggests that site temperatures during ripening are a critical determinant of flavour outcomes because wind speeds and relative humidity tend to be temperature driven and these three environmental influences are critical determinants of berry composition. Demonstrates the utility of hourly or more frequent temperature observations. Compares site rankings according to various indices namely mean of extremes, average maximum temperatures, average hourly temperatures, heat load above 22C, heat load squared, chill below 15C, thermal experience between 15C and 22C. Suggests a link may exist between absence of thermal experience above 22C during grape ripening and wine quality outcomes. Compares Australian with French sites. Suggests that knowledge of temperatures during ripening will enable better choices to be made in matching site to grape variety.
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Australian and New Zealand wine industry Journal Vol. 14 No 6. Nov Dec 1999
Story time. No grape needs heat in the ripening cycle.
Abstract
Outlines the physiological reaction of the grapevine and its fruit to heat, so far as research reports reveal the nature of the relationship. Speculates about the mechanisms causing flavour alterations with variations in environmental heat loads, relative leaf age and relative degree of leaf senescence. Suggests that grape aromatics are the most fragile compounds susceptible to loss. Distinguishes between thermal indices to indicate time of maturity which, it is suggested are best related to conditions pre verasion, and indices to predict flavour potential measuring conditions post verasion. Points out the value of a focus on ripening period conditions to flavour relations. Stresses the importance of matching variety to site so as to avoid heat during ripening. Postulates a carbohydrate transfer mechanism accounting for sugar accumulation in conditions that are unfavourable to photosynthesis, but most favourable to flavour accumulation. Suggests that the presence of too many functioning leaves post verasion may be responsible for excess vegetative flavour in the grapes. Suggests that a degree of chill during ripening may be necessary to begin the process of leaf senescence. Speculates about the relationship between temperature, humidity and wind speed that may together influence flavour retention in the berry. Suggests that the first site screening should be for temperature in the ripening period, because of its effects on grape flavour and consequences for wine palatability.
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The Australian and New Zealand Wine Industry Journal Vol. 15 No 1 Jan. Feb. 2000
Site and Varietal choices for full flavour outcomes in a warm continent.
Abstract
Presents hourly temperature data in the form of a heat load summation above 22C for the month of ripening for sites in Australia, France and New Zealand. Shows diminishing ripening period heat loads across five groups of cultivars that ripen successively. Establishes that grape and wine flavour relates strongly to the absence of heat in the month prior to vintage. Demonstrates that heat load declines at markedly different rates in autumn between the eastern and western coasts of Australia. Demonstrates that with the exception of Sauternes in Bordeaux, all super premium areas ripen their grapes with heat loads less than 500-degree hours in the pre-vintage month. Suggests that the southwestern portion of Western Australia is uniquely suited for the evaluation of vine varieties in that extreme heat loads may be avoided for all varietal groups, and ripening is reliable for even the latest grapes. Suggests that warm locations may choose late ripening grapes to produce wine superior in appeal to those that could be made from grapes ripened earlier in the season. Suggests that the available cultivars are few in relation to the potentially useful varieties available in the Northern Hemisphere and that a pro-active industry could improve its flavour choices by trying more varieties, especially late ripening grapes. Maps Western Australian zones which avoid heat loads greater than 500-degree hours in the ripening month across five varietal groups for average and warm seasons.
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Performance of the Grape vine in a Regime of Changing Seasons:
- describes a methodology for precise analysis of site thermal relations from hourly temperature data.
- relates site thermal relations to plant productivity and ripening date.
- presents new concepts relating to the interaction between site, vine and cultural circumstances that are useful in the quest to secure fruit with superior flavour for wine making purposes.
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The Solar Driver for Global Warming: The relationship between geomagnetic activity, El Nino events and periods of global warming and cooling since 1890.
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Why it rained hard in 2007 and will rain harder in 2008 through to 2020. The chance of rain - The Sun and Earth connection.
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El Nino and the Sun - Part 1
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El Nino and the Sun - Part 2
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Cloud and Temperature in the Troposphere - By Erl Happ
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