Andrew G. Reynolds

Learn More
To understand the relationship among soil and plant water status, plant physiology, and the hormonal profiles associated with it, abscisic acid (ABA) and its catabolites [phaseic acid (PA), dihydrophaseic acid (DPA), 7-hydroxy-ABA, 8′-hydroxy-ABA, neophaseic acid, and abscisic acid glucose ester (ABA-GE)] in leaves and berries from wine grape cultivar Baco(More)
This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines(More)
BACKGROUND Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect(More)
Icewine is a dessert wine of substantial commercial value to the Canadian wine industry. Many grapegrowers crop icewine-designated vines at levels double those for table wines; therefore, the experimental objective was to ascertain whether reducing crop level might impact icewine chemical and aroma compound profiles. Three treatments [control(More)
Icewine is a sweet dessert wine made from pressing grapes naturally frozen on the vines. It is likely that freeze/thaw cycles endured by icewine grapes change their chemical and sensory profiles due to climatic events. Our objective was to determine the influence of harvest date on icewine must and wine basic chemical variables and aroma compounds. Riesling(More)
There is likelihood that periods of freezing and thawing endured by icewine grapes change their chemical and sensory profiles. The experimental objective was to determine the influence of harvest date and crop level on icewine sensory profiles and their relationships with chemical variables. Riesling and Vidal blanc (hereinafter "Vidal") icewines were made(More)
The biosynthetic pathway of abscisic acid (ABA) is well known. The aim of this study was to investigate the relationship among various ABA catabolites in leaves and berries of Chardonnay grapevines grown under various irrigation regimes. An irrigation trial was set up in one vineyard, located in Niagara-on-the-Lake, ON, Canada, consisting of seven(More)
  • 1