The impact of the Multicolor Asian Lady Beetle (Harmonia axyridis) on wine quality /

The Impact of the Multicolor Asian Lady Beetle (Harmonia axyridis) on Niagara Wine Quality The possible influence of Harmonia axyridis (the Multicolored Asian Lady Beetle) on the sensory properties of wine was investigated. H. axyridis beetles were added to white and red grape musts at a rate of 0, 1 or 10 per L, and a trained panel evaluated the finished wines using flavor-profiling techniques. Significant modification of both wine aroma and flavor characteristics were observed in the 10 beetlelL treatments, with smaller effects noted at the 1 beetlelL rate. Vinification in the presence of H. axyridis gave higher intensity scores for peanut, bell pepper and asparagus aromas and flavors in the white wines, and peanut, asparagus/bell pepper, and earthy/herbaceous aromas and flavors in the red wines. In addition, sweet, acid and bitter tastes were affected in red wines, and a general trend of decreasing fruit and floral intensities with increasing beetle rate was observed in both white and red wines. 15 ngIL Isopropylmethoxypyrazine was added to control wines and sensory profiles similar to high beetle treatments were obtained, supporting the hypothesis that methoxypyrazines from beetles are implicated in the taint. A trained panel evaluated the treated wines after 10 months of aging using the same sensory methods described above. Sensory profiles were very similar. Fennenting in the presence of Harmonia Axyridis (HA) had little influence on the chemical composition of the ftnished wine. The notable exception IS Isopropylmethoxypyrazine content, which was assessed usmg GC-MS analysis and showed increased concentration with increasing beetle nwnber for both white and red wmes. The influence of potential remedial treatments on the sensory properties of white and red wines tainted by Harmonia axyridis were also investigated. Bentonite, activated charcoal, oak chips, de-odorized oak chips, and UV or light irradiation were applied to tainted wine, and these wines evaluated chemically and sensorially. Both white and red wines treated with oak chips had strong oak characteristics, which masked the Harmonia axyridis-associated aroma and flavour attributes. In red wine, asparagus/bell pepper characteristics were decreased by bentonite and charcoal treatments. Only activated charcoal significantly decreased methoxypyrazine levels and only in white wine.

Walker Brothers Quarries Limited fonds, 1975, 1980-1981, 1984, 1987-1989

Serving the Niagara and surrounding areas for over 120 years, Walker Industries has made its impact not only commercially, but also culturally. Beginning in 1875 with the erection of a stone sawing mill on a property John Walker purchased from the Welland Canal Loan Company. One of the first projects Walker cut stone for was the Merritton Town Hall. In 1882 the business expanded to include Walkers children, changing the name to Walker & Sons. Eventually in 1887 the two eldest sons took control of the business operation and their partnership changed the company’s name to Walker Brothers, the same year the company began operating its first quarry. The quarry was conveniently located alongside the 3rd Welland canal, offering easy access to Toronto and Hamilton. It was also close to the railway system which allowed immediate access to Thorold and Niagara Falls and later access to parts of Ontario and Quebec. The quarry supplied stone to build numerous halls and armouries across Ontario. A use was also found for the ‘waste products’ of cutting the limestone. Leftover stone chips were sent to paper mills, where stone was needed as part of the sulphite pulp process for making paper. Beginning to supply the Ontario Paper Company with stone in 1913, meant not only long, hard, work, but also more profit for the company. Before mechanization, most of the loading and unloading of the stone was done by hand, taking 19 man-hours to load an 18 yard railway car. Mechanization followed in 1947 when the plant became fully mechanized making the work easier and increasing production rates. In 1957 the company moved from its original location and opened the St. Catharines Crushed Stone Plant.