Please use this identifier to cite or link to this item:
http://hdl.handle.net/11375/22527Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Barkley, Solomon | - |
| dc.contributor.author | Costa, Kriston | - |
| dc.contributor.author | Kramer, Emily | - |
| dc.contributor.author | Pantaleo, Adam | - |
| dc.contributor.author | Rosati, Dora | - |
| dc.contributor.author | Bagg, Julianne | - |
| dc.contributor.author | Gupta, Prateek | - |
| dc.contributor.author | Simmonds, Joshua | - |
| dc.contributor.author | Yee, Yohan | - |
| dc.contributor.author | Koykka, Cody | - |
| dc.contributor.author | Serkis, Viktoria | - |
| dc.contributor.author | Won, Hyuck | - |
| dc.contributor.author | Young, Rachel | - |
| dc.contributor.author | Zhu, Michelle | - |
| dc.contributor.author | Afonso, Alexandria | - |
| dc.contributor.author | Guo, Helen | - |
| dc.contributor.author | Pun, Nicholas | - |
| dc.contributor.author | Taylor, Emily | - |
| dc.contributor.author | Tsao, Judy | - |
| dc.contributor.author | Boudreau, James | - |
| dc.contributor.author | Charney, Rachel | - |
| dc.contributor.author | Fernandes, Darren | - |
| dc.contributor.author | Harrison, Tia | - |
| dc.contributor.author | Neilson, Alex | - |
| dc.contributor.author | iSci Class of 2013 | - |
| dc.date.accessioned | 2018-01-23T19:47:00Z | - |
| dc.date.available | 2018-01-23T19:47:00Z | - |
| dc.date.issued | 2011 | - |
| dc.identifier.uri | http://hdl.handle.net/11375/22527 | - |
| dc.description | This Publication is written by members of the ISCI 3A12 class of 2011 | en_US |
| dc.description.abstract | Working in small groups, students in ISCI 3A12 examined the science behind wine making, from the art of viticulture to its eventual consumption by the public. Students performed literature-based reviews and original research in order to understand the wine industry and its complexity; including the environmental requirements and consequences of winemaking, the short- and long-term health effects of drinking wine, and what factors contribute to the quality, aroma, and taste of wine. This research was formatted to resemble a publicly accessible scientific article, and compiled to create each Vintage of Terroir. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Integrated Science Program | en_US |
| dc.subject | Wine | en_US |
| dc.subject | Winemaking | en_US |
| dc.subject | Niagara | en_US |
| dc.subject | Viticulture | en_US |
| dc.subject | Climate Change | en_US |
| dc.subject | Antioxidants | en_US |
| dc.title | Terroir | en_US |
| dc.title.alternative | Terroir: An Integrated Wine Science Publication | en_US |
| dc.type | Other | en_US |
| dc.contributor.department | None | en_US |
| Appears in Collections: | iSci Undergraduate Publications | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Terroir 2011.pdf | 18.21 MB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License
