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B E Clothier - One of the best experts on this subject based on the ideXlab platform.
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water footprinting of agricultural products a hydrological assessment for the water footprint of new zealand s wines
Journal of Cleaner Production, 2013Co-Authors: Indika Herath, Steve Green, Ranvir Singh, D J Horne, Sally Van Der Zijpp, B E ClothierAbstract:Abstract Agriculture plays a key role in relation to global water stresses. Increasingly, water footprints (WF) are being used to indicate the impacts of the water use by production systems. International standards for WF are being developed and this paper contributes to these from a hydrological perspective. The impacts of water use through the life cycle of grape-wine production on water resources were assessed for two regions in New Zealand: Marlborough and Gisborne. The functional unit (FU) was a 750-mL bottle of wine at the winery gate. The WF was assessed using a full water-balance calculated by subtracting inflows from outflows. The net usage from groundwater and soil moisture storage was quantified as blue and green water footprints. We found a large variability of blue-WF even within a region. For the grape-growing stage, the average blue-WF was negative, at −81 L/FU and −415 L/FU for Marlborough and Gisborne indicating the water resources are being recharged on an annual timescale. The green-WF was negligible. The grey-WF, water required to dilute NO 3 -N leached in the vineyard phase, was 40 and 188 L/FU for Marlborough and Gisborne. However, the average concentration of NO 3 -N in the leachate was well within the drinking water standard of 11.3 mg/L (5.01 mg/L and 8.7 mg/L for Marlborough and Gisborne). The impacts of the winery phase were very small compared with that of the vineyard. The variability we have found indicates the importance of considering water issues at the local scale. Locale is the essence of terroir for wine.
Indika Herath - One of the best experts on this subject based on the ideXlab platform.
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water footprinting of agricultural products a hydrological assessment for the water footprint of new zealand s wines
Journal of Cleaner Production, 2013Co-Authors: Indika Herath, Steve Green, Ranvir Singh, D J Horne, Sally Van Der Zijpp, B E ClothierAbstract:Abstract Agriculture plays a key role in relation to global water stresses. Increasingly, water footprints (WF) are being used to indicate the impacts of the water use by production systems. International standards for WF are being developed and this paper contributes to these from a hydrological perspective. The impacts of water use through the life cycle of grape-wine production on water resources were assessed for two regions in New Zealand: Marlborough and Gisborne. The functional unit (FU) was a 750-mL bottle of wine at the winery gate. The WF was assessed using a full water-balance calculated by subtracting inflows from outflows. The net usage from groundwater and soil moisture storage was quantified as blue and green water footprints. We found a large variability of blue-WF even within a region. For the grape-growing stage, the average blue-WF was negative, at −81 L/FU and −415 L/FU for Marlborough and Gisborne indicating the water resources are being recharged on an annual timescale. The green-WF was negligible. The grey-WF, water required to dilute NO 3 -N leached in the vineyard phase, was 40 and 188 L/FU for Marlborough and Gisborne. However, the average concentration of NO 3 -N in the leachate was well within the drinking water standard of 11.3 mg/L (5.01 mg/L and 8.7 mg/L for Marlborough and Gisborne). The impacts of the winery phase were very small compared with that of the vineyard. The variability we have found indicates the importance of considering water issues at the local scale. Locale is the essence of terroir for wine.
Timothy A. Little - One of the best experts on this subject based on the ideXlab platform.
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refined slip distribution and moment magnitude of the 1848 Marlborough earthquake awatere fault new zealand
New Zealand Journal of Geology and Geophysics, 2006Co-Authors: Dougal P M Mason, Timothy A. LittleAbstract:Abstract The Awatere Fault is an important element of the obliquely convergent plate boundary zone in northeastern South Island, New Zealand, and is comprised of two geo‐morphically distinct sections that join across a complex fault junction in the upper Awatere Valley. The M w c. 7.5 Marlborough earthquake of 1848 ruptured a c. 110 km length of the eastern section of the Awatere Fault, from the South Island's east coast extending inland to at least Barefell Pass. This study attempts to document the coseismic slip distribution during the 1848 earthquake rupture. We examine a previously unmapped length of the fault trace in the upper Awatere Valley, along which we measured as many small (metre‐scale) geomorphic displacements as possible. Based on these new data, and previous observations of inferred 1848 slip on other parts of the Awatere Fault, we infer that the 1848 earthquake had a mean coseismic displacement of 5.3 ± 1.6 m, a surface rupture length of 100–110 km, and a moment magnitude of Mw = 7.4–7.7....
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an episodic cretaceous cooling model for the otago Marlborough schist new zealand based on 40ar 39ar white mica ages
New Zealand Journal of Geology and Geophysics, 1999Co-Authors: Timothy A. Little, Nick Mortimer, Michael McwilliamsAbstract:Abstract New 40Ar/39Ar ages of 12 white mica samples from deep levels of the Otago and Marlborough Schists, together with previously published whole‐rock K‐Ar ages yield a nonlinear age‐depth profile suggesting a fossil partial retention zone for argon. In contrast to earlier studies, we interpret (1) the peak of Otago Schist metamorphism to have occurred in the Middle Jurassic (170–180 Ma) rather than Early Jurassic; and (2) subsequent cooling to have been episodic, not slow and continuous. These data cannot be modelled uniquely but support a model where the schist was held at mid to lower crustal depths until c. 135 ± 5 Ma, after which it was rapidly unroofed at 0.6–1.0 mm/yr during regional crustal thickening along the eastern margin of New Zealand. We infer that there were also one or more younger periods of argon loss affecting deep levels of the Otago/ Marlborough Schists in a spatially heterogeneous way after c. 120 Ma. Late Cretaceous argon loss at <75–84 Ma coincided with seafloor spreading offsh...
Richard C Gardner - One of the best experts on this subject based on the ideXlab platform.
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influence of fermentation temperature yeast strain and grape juice on the aroma chemistry and sensory profile of sauvignon blanc wines
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Rebecca C Deed, Bruno Fedrizzi, Richard C GardnerAbstract:Sauvignon blanc wine, balanced by herbaceous and tropical aromas, is fermented at low temperatures (10–15 °C). Anecdotal accounts from winemakers suggest that cold fermentations produce and retain more “fruity” aroma compounds; nonetheless, studies have not confirmed why low temperatures are optimal for Sauvignon blanc. Thirty-two aroma compounds were quantitated from two Marlborough Sauvignon blanc juices fermented at 12.5 and 25 °C, using Saccharomyces cerevisiae strains EC1118, L-1528, M2, and X5. Fourteen compounds were responsible for driving differences in aroma chemistry. The 12.5 °C-fermented wines had lower 3-mercaptohexan-1-ol (3MH) and higher alcohols but increased fruity acetate esters. However, a sensory panel did not find a significant difference between fruitiness in 75% of wine pairs based on fermentation temperature, in spite of chemical differences. For wine pairs with significant differences (25%), the 25 °C-fermented wines were fruitier than the 12.5 °C-fermented wines, with high fruit...
William Lindsey White - One of the best experts on this subject based on the ideXlab platform.
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fucoidan from new zealand undaria pinnatifida monthly variations and determination of antioxidant activities
Carbohydrate Polymers, 2013Co-Authors: Wilfred Mak, Nazimah Hamid, Tingting Liu, William Lindsey WhiteAbstract:The content and composition of fucoidans extracted from Undaria pinnatifida from mussel farms at the Marlborough Sounds, New Zealand were investigated using CaCl2 extraction. Crude fucoidan (F0) was subsequently extracted on a monthly basis from U. pinnatifida harvested from July to October 2011 from mussel farms in the Marlborough Sounds, New Zealand. Fucoidan yield varied between the frond and sporophyll parts of the algae, with the sporophyll consistently the highest content. The yield from the sporophyll increased significantly from July (25.4-26.3%) to September (57.3-69.9%). Sulphate content in the extracted fucoidan increased more than twice within the same period, while fucose content remained constant. F0 was further purified by ion-exchange chromatography to yield three fractions, F1, F2 and F3. All three fucoidan fractions contained fucose as the primary sugar component followed by galactose, with xylose, glucose and mannose as minor constituents. All fractions exhibited strong antioxidant activities using the DPPH scavenging and CUPRAC assays. This study showed that sporophyll maturation of U. pinnatifida in New Zealand influenced fucoidan content and composition. Sporophyll fucoidan could potentially be a good resource for natural antioxidants.