The sedimentology of the Bloomington fan complex: an element of the Oak Ridges Moraine, Southern Ontario

The Oak Ridges Moraine is a major physiographic feature of south-central Ontario, extending from Rice Lake westward to the Niagara Escarpment. While much previous work has largely postulated a relatively simple the origin of the moraine, recent investigations have concentrated on delineating the discernible glacigenic deposits (or landform architectural elements) which comprise the complex mosaic of the Oak Ridges Moraine. This study investigates the sedimentology of the Bloomington fan complex, one of the oldest elements of the Oak Ridges Moraine. The main sediment body of the Bloomington fan complex was deposited during early stages of the formation of the Oak Ridges Moraine, when the ice subdivided, and formed a confined, interlobate lake basin between the northern and southern lobes. Deposition from several conduits produced a fan complex characterized by multiple, laterally overlapping, fan bodies. It appears that the fans were active sequentially in an eastward direction, until the formation of the Bloomington fan complex was dominated by the largest fan fed by a conduit near the northeastern margin of the deposit. Following deposition of the fan complex, the northern and southern ice margins continued to retreat, opening drainage outlets to the west and causing water levels to drop in the lake basin. Glaciofluvial sediment was deposited at this time, cutting into the underlying fan complex. Re-advancing northern ice then closed westerly outlets, and caused water levels to increase, initiating the re-advance of the southern ice. As the southern ice approached the Bloomington fan, it deposited an ice-marginal sediment complex consisting of glacigenic sediment gravity flows, and glaciolacustrine and glaciofluvial sediments exhibiting north and northwesterly paleocurrents. Continued advance of the southern ice, overriding the fan complex, ii produced large-scale glaciotectonic deformation structures, and deposited the Halton Till. The subaqueous fan depositional model that is postulated for the Bloomington fan complex differs from published models due to the complex facies associations produced by the multiple conduit sources of sediment feeding the fans. The fluctuating northern and southern ice margins, which moved across the study area in opposite directions, controlled the water level in the interlobate basin and caused major changes in depositional environments. The influence of these two lobes also caused deposition from two distinct source directions. Finally, erosion, deposition, and deformation of the deposit with the readvance of the southern ice contributed further to the complexity of the Bloomington fan complex.

Quaternary geology of the Campbellford, Trenton, Consecon, Tweed, Belleville, Wellington, Sydenham, Bath, and Yorkshire Island map-areas, Ontario /

Sediment relationships observed during geological mapping in southeastern Ontario indicate a relatively simple deglaciation history for the area during late Wisconsin time. The ice from the north (part of the Lake Simcoe lobe) and the Lake Ontario ice lobe, which were coalesced during most of late Wisconsin time, initially separated along the crest of the Oak Ridges Moraine. Available data indicate that the Oak Ridges Moraine is composed primarily of sediments pre-late Wisconsin in age capped by late Wisconsin till and interlobate deposits. Retreat of the northern ice was relatively steady and resulted in the deposition of the Dummer Moraines, a facies of the drumlinized till to the south. Retreat of the Lake Ontario ice lobe into the Lake Ontario basin was interrupted by a re-advance which covered the southeastern half of the map area. The northern ice had already retreated from the area by this time. The Lake Ontario lobe was fed through the St. Lawrence Valley, indicating that the Ottawa Valley was ice filled at this time. High level glacial lakes fronted the ice during deglaciation. These waters quickly fell to low levels as the ice retreated from the St. Lawrence Valley, opening lower outlets.

Elucidation of odour-potent compounds and sensory profiles of Vidal blanc and Riesling icewines from the Niagara Peninsula : effect of harvest date and crop level

I t was hypothesized that the freeze/thaw cycles endured by icewine grapes would change their chemical composition, resulting in unique chemical fingerprint and sensory properties, and would be affected by harvest date (HD) and crop level (CL). The objectives were: 1) to identify odour-active compounds using gas chromatographic and sensory analysis; 2) to determine the effect of CL and HD on these compounds; 3) to determine the icewine sensory profiles; 4) to correlate analytical and sensory results for an overall icewine profile. CharmAnalysis™ determined the Top 15 odour-potent compounds in Vidal and Riesling icewine and table wines; 24 and 23 compounds, respectively. The majority of the compounds had the highest concentrations in the icewines compared to table wines. These compounds were used as the foundation for assessing differences in icewine chemical profiles from different HD and CL. Vidal and Riesling icewine were made from grapes picked at different HD; HI : 19 December; H2: 29 December; H3: 18 January; H4: 11 February (Vidal only). HI wines differed from H3 and H4 wines in both Vidal and Riesling for aroma compounds and sensory profiles. - Three·CL [control (fully cropped), cluster thin at fruit set to one basal cluster/shoot (TFS), and cluster thin at veraison to one basal cluster/shoot (TV)] were evaluated for Riesling and Vidal cultivars over two seasons. Vidal icewines had the highest concentration of aroma compounds in the control and TV icewines in 2003 and in TFS icewines in 2004. In Riesling, most aroma compounds had the highest concentration in the TV icewines and the lowest concentration in the TFS wine for both years. The thinned treatments were associated with almost all of the sensory attributes in both cultivars, both years. HD and CL affected the chemical variables, aroma compounds and sensory properties of Vidal and Riesling icewines and freeze/thaw events changed their sensory profile. The most odour-potent compounds were p-damascenone, cis-rose oxide, 1- octen-3-ol, 4-vinylguaiacol, ethyl octanoate, and ethyl hexanoate. The role of Pdamascenone as a marker compound for icewine requires further investigation. This research provides a strong foundation for the understanding the odour-active volatiles and sensory profiles important to icewine.