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« Histoire et chronique du très chrestien roy S. Louys, IX du nom et XLIIII roy de France, descrite par feu messire Jan sire, seigneur de Jonville, senechal de Champagne, familier et contemporain dudit roy S. Louys ; avec la généalogie de la Maison de Bourbon. — A Genève, par Jacques Chouet, M DXCVI ».

Copie de l'édition. « Achevé d'escrire le 15 feb. 1636. »

Mélanges historiques sur la Champagne, l'Artois et la Picardie.

Contient : Extraits d'un livre de réception des chanoines de l'église de Troyes ; Ligues des nobles de Champagne, Vermandois, Beauvaisis, etc ; Extraits de l'obituaire de Saint-Étienne de Troyes ; Extraits des chartes de Montier-la-Celle ; Accord entre Blanche, comtesse de Champagne, et Érard de Brienne ; Pièces relatives à l'abbaye de Signy ; Accord entre Jean de Châtillon, comte de Porcien, et l'abbaye de Saint-Hubert en Ardennes ; Chartes des seigneurs de Bazoches ; Extraits du cartulaire de l'abbaye du Charme-aux-Nonnains ; Charte de Gisla pour Sainte-Gertrude de Nivelles ; Extrait du martyrologe de l'église de Laon ; Bulles et chartes relatives à la même église ; Notice sur Gaudri, évêque de Laon ; Chartes de Saint-Jean de Laon ; Chartes concernant le diocèse de Laon ; Fondation de la chapelle de La Neuville-en-Hez ; Notice d'une donation faite par Guillaume le Conquérant à Saint-Étienne de Caen ; Diplôme de Robert le Pieux pour Saint-Vaast, daté de 1039 ; Chartes concernant les comtés de Boulogne et de Ponthieu ; Extraits de chartes concernant le diocèse d'Arras ; Extraits concernant les comtes de Saint-Pol ; Extrait des titres de Saint-Vaast d'Arras ; Extraits concernant les comtes de Flandre ; Diplôme d'Eudes pour Saint-Vaast ; Charte du comte Albert pour l'abbaye de Saint-Quentin ; Charte de Baudouin, comte de Flandre, pour Saint-Pierre au Mont-Blandin ; Extraits du cartulaire du Mont-Saint-Martin ; Épitaphes diverses de l'Artois ; Funérailles de Louis de Male, comte de Flandre

Ordinaire de Tancrède, Coutumes de Champagne, Lapidaire, etc.

Contient : « Li Ordinaires maistre Tancrei, chanoinne de Bouloigne la crasse. » Début : « Mi compaignon, vous vous estes grant pieça entremis que je vous feisse i. livret... » Fin (fol. 129 v°) : « Ci finist li Ordinaires maistre Tancre, chanoinne de Boloigne, qui fu escriz ou mois d'aoust l'an mil CCC vint et neuf par Martin de Bordon » ; « Li ordenemanz des coustumes de Champaingne. » Début : « C'est la chartre de Champaingne des barons et des chevaliers » ; Lapidaire, en prose. Début : « C'est li force et les vertus des pierres precieuses, et des herbes et des bestes que li royz Evaux, et Aaron et li roys Foudreiz firent » ; Recette pour fabriquer la poudre de serpent. « Serpens est i. vers... »

Mélanges sur l'histoire de la Champagne.

Contient : Chartes de l'abbaye de Montiéramey ; Extraits du nécrologe de la même abbaye ; Charte de Marie, duchesse de Bar, pour Montiéramey ; Vente faite au chapitre de Troyes par Jean de Vellery ; Extraits du cartulaire de Longuay (1170-1276), par Camuzat ; Titres de la commanderie du Temple de Troyes ; Chartes de Montiéramey ; Chartes du prieuré du Saint-Sépulcre ; Inventaire des titres de la maison de Brienne ; Notes sur Larrivour ; Pièces relatives à la maison de Brienne et de Luxembourg, rangées par ordre chronologique ; Testament de Robert de Colaverdey ; Testament d'Ysabeau de Flamericourt, veuve du précédent ; Pièces relatives à Jean et Pierre de Foicy ; Extrait d'un registre de l'évêque de Troyes ; Épitaphes de Troyes ; Extrait d'un registre de l'évêque de Troyes ; Chartes de l'abbaye de Trois-Fontaines ; Actes relatifs à la maison de Brienne-Luxembourg ; Union de la Maison-Dieu du Chêne à l'abbaye de Saint-Rémi de Reims ; Actes relatifs à la maison de Brienne ; Actes concernant les salines de Vic ; Arrêt du Parlement touchant la possession du comté de Roucy ; Arrêt du Parlement en faveur de l'Hôtel-Dieu de Corbeil contre Claude de Châtillon ; Donation du comté d'Eu au comte de Saint-Pol ; Renonciation par Ogier, sire de Gigny, à la dîme du « Meis Thiecelin », en faveur de l'église de Troyes ; Arrêt du Parlement de Paris concernant la maison de Salignac ; Fondation du monastère de Saint-Pierremont ; Chartes de l'abbaye de Trois-Fontaines ; Lettres de l'empereur Maximilien confirmant à François de Bourbon, comte de Saint-Pol, le comté de Roucy ; Note d'un missel de Jean de Saarebruck ; Donation faite par Jeanne de France, comtesse de Roussillon, à Jean d'Anneville ; Acquisition par Charles V des villes de Mouzon et Beaumont ; Testament de Jeanne de Champagne, reine de France ; Fragment d'une requête adressée au roi par les héritiers du sr de Couasnay ; Fondation de l'église de Notre-Dame de Rosnay par le comte Isembard ; Aveu rendu au roi par Claude de Dinteville ; Diplôme du roi Eudes pour Montiéramey ; Chartes de Montiérender

Cartes de l'Ile-de-France, de la Picardie, du Soissonnais, de la Champagne, etc., dressées en 1599, par « Jacques FOUGEU, mareschal des logis du Roy etde ses armées ».

Original. — Ces cartes ont servi à « M. d'Escure », auquel sont adressées plusieurs demandes d'exemption de terres placées à la fin du volume.

The osmoadaptive response of the wine yeast Saccharomyces cerevisiae K1-V1116 during icewine fermentation

The adapted metabolic response of commercial wine yeast under prolonged exposure to concentrated solutes present in Icewine juice is not fully understood. Presently, there is no information regarding the transcriptomic changes in gene expression associated with the adaptive stress response ofwine yeast during Icewine fermentation compared to table wine fermentation. To understand how and why wine yeast respond differently at the genomic level and ultimately at the metabolic level during Icewine fermentation, the focus ofthis project was to identify and compare these differences in the wine yeast Saccharomyces cerevisiae KI-Vll16 using cDNA microarray technology during the first five days of fermentation. Significant differences in yeast gene expression patterns between fermentation conditions were correlated to differences in nutrient utilization and metabolite production. Sugar consumption, nitrogen usage and metabolite levels were measured using enzyme assays and HPLC. Also, a small subset of differentially expressed genes was verified using Northern analysis. The high osmotic stress experienced by wine yeast throughout Icewine fermentation elicited changes in cell growth and metabolism correlating to several fermentation difficulties, including reduced biomass accumulation and fermentation rate. Genes associated with carbohydrate and nitrogen transport and metabolism were expressed at lower levels in Icewine juice fermenting cells compared to dilute juice fermenting cells. Osmotic stress, not nutrient availability during Icewine fermentation appears to impede sugar and nitrogen utilization. Previous studies have established that glycerol and acetic acid production are increased in yeast during Icewine fermentation. A gene encoding for a glycerollW symporter (STL1) was found to be highly expressed up to 25-fold in the i Icewine juice condition using microarray and Northern analysis. Active glycerol transport by yeast under hyperosmotic conditions to increase cytosolic glycerol concentration may contribute to reduced cell growth observed in the Icewine juice condition. Additionally, genes encoding for two acetyl CoA synthetase isoforms (ACSl and ACS2) were found to be highly expressed, 19- and II-fold respectively, in dilute juice fermenting cells relative to the Icewine juice condition. Therefore, decreased conversion of acetate to acetyl-CoA may contribute to increased acetic acid production during Icewine fermentation. These results further help to explain the response of wine yeast as they adapt to Icewine juice fermentation. ii

The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /

The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, the pH 3.4 and 3.6 treatments were adjusted to an ethanol concentration of 12% and 15% all wines were then assessed sensorially and seventeen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques were used to train the panel and measure the intensity of these attributes. It was found that decreasing pH values (averaged across all ethanol concentrations) showed an increase in the overall astringency of the wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity. The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. The grapes were harvested across two dates, representing an early harvest and a late harvest. A portion of the Cabernet Sauvignon grapes wine was divided into three maceration treatments of oneweek maceration, standard two-week maceration, three-week maceration, and MCM. Another portion of both the early and late harvest Cabernet Sauvignon grapes were chaptalized to yield a final ethanol concentration of 14.5%. The wines were assessed sensorially and thirteen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: carbon dioxide, pucker, acidity, silk/chamois, dusty/chalky/powdery, sandpaper, numbing, grippy/adhesive, dry, mouthcoat, bitter, balance and, overall astringency. Descriptive analysis techniques were used to train the panel and measure the intensity of these attributes. The data revealed few significant differences in the mouth-feel of the wines with respect to maturity; which included differences in overall astringency and balance. There were varietal differences between Cabernet Sauvignon, Cabernet Franc, and Pinot Noir and differences for Cabernet Sauvignon wines due to the length and manner of maceration and as a result of chaptalization. Statistical analysis revealed a more complex mouth-feel for the Pinot Noir wines; and an increase in the intensity of the astringent sub-qualities as a result of the addition of sugar to the wines. These findings have implications for how processing decisions, such as optimum grape maturity and vinification methods may affect red wine quality.

Investigations of 2-alkyl-3-methoxypyrazines in three ladybug species and wine /

Investigations of 2-alkyl-3-methoxypyrazines (2-isopropyl-3-methoxypyra2ine, 2- secbutyl-3-methoxypyrazine and 2-isobutyl-3-niethoxypyrazine) in ladybug species {Coleoptera: Coccinellidae) and wine samples have been conducted. Headspace sampling coupled with gas chromatography-mass spectrometry was used to determine amounts of 2-alkyl-3-methoxypyra2ines in the ladybug species. Hippodamia convergens had the highest amount of alkybnethoxypyrazines, followed by Harmoma axyridis and the least in Coccinella septempunctata. Using a solvent extraction method, the precoccinelline alkaloid was found present in Hippodamia convergens and Coccinella septempunctata but not Harmonia axyridis. Steam distillation followed by a soHd phase extraction method as a sample preparation technique, enhanced detection while the isotope dilution method afforded accurate quantitation of the alkyknethoxypyrazines in the wine samples. Both ladybug-tainted and commercial wine samples were found to contain the 2- alkyl-3-methoxypyrazines. Wine samples prepared in 2001 generally contained higher levels than the corresponding 2003 samples. Levels of the 2-alkyl-3-methoxypyrazines found in the commercial wines ranged from a minimum value of 6 ng/L to 260 ±10 ng/L. Analyses revealed that for both ladybug species and wine samples, the 2- isopropyl-3-methoxypyrazine had the highest concentration, followed by 2-isobutyl- 3-methoxypyrazine and the least being the 2-secbutyl-3-methoxypyrazine. Possible contamination of the wine samples by ladybugs is thoroughly discussed. Furthermore, attempts to remove or reduce the levels of the alkylmethoxypyrazines with molecularly imprinted polymers from wine samples are presented in detail.

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.

Assessing the influence of irrigation and fertigation on fruit composition, vine performance and wine quality in a cool, humid climate /

A study was devised to evaluate influences of irrigation and fertigation practices on Vitis vinifera and Vitis labruscana grapes in the Niagara Peninsula. A modified FAO Penman- Monteith evapotranspiration formula was used to calculate water budgets and schedule irrigations. Five deficit irrigation treatments (non-irrigated control; deficits imposed postbloom, lag phase, and veraison; fiiU season irrigation) were employed in a Chardonnay vineyard. Transpiration rate (4-7 /xg H20/cmVs) and soil moisture data demonstrated that the control and early deficit treatments were under water stress throughout the season. The fiiU season irrigation treatment showed an 18% (2001) and 19% (2002) increase in yield over control due to increased berry weight. Soluble solids and wine quality were not compromised, and the fiiU season treatment showed similar or higher °Brix than all other treatments. Berry titratable acidity andpH also fell within acceptable levels for all five treatments. Irrigation/fertigation timing trials were conducted on Concord and Niagara vines in 2001- 02. The six Concord treatments consisted of a non-irrigated control, irrigation fi^om Eichhom and Lorenz (EL) stage 12 to harvest, and four fertigation treatments which applied 70 kg/ha urea. The nine Niagara treatments included a non-irrigated control, two irrigated treatments (ceasing at veraison and harvest, respectively) and six fertigation treatments of various durations. Slight yield increases (ca. 10% in Concord; 29% in Niagara) were accompanied by small decreases in soluble solids (1.5°Brix), and methyl anthranilate concentrations. Transpiration rate and soil moisture (1 1.9-16.3%) data suggested that severe water stress was present in these Toledo clay based vineyards.

Effect of iron on reactivity of vanillin in wine models /

Phenolic compounds are important components of grapes and wines. They have been found to have important roles in grape and wine systems and properties that are beneficial for human health. Vanillin (3-methoxy-4-hydroxybenzaldehyde) is a phenolic compound coming from the oxidative degradation of lignin in oak-barrels during the aging of wine. Vanillin is an important flavour component of wine and its concentration in wine influences significantly the aroma and flavour of wine. The concentration of vanillin in wine is affected by various factors including the presence of metal ions. In this work, by using HPLC, HPLC-MS, and MS technologies, iron (III) cations were found to affect the oxidation of vanillin in a model system of wine, and the product of the oxidation was identified as divanillin. The mechanism of the redox reaction between vanillin and Fe^"^ is thought to follow that of other phenol oxidations. Increasing the concentration of Fe ^ in the model system accelerates divanillin production. The best pH condition for the divanillin production in the system is the range of 3.0 ~ 3.5. Increasing temperature from 20°C to 40°C accelerates the divanillin production. Divanillin was found to exist in three commercial red wines in this work. Keeping the storage temperature cool and decreasing the contact of grapes and wines with iron are two major measures suggested by this work in order to decrease the oxidation of vanillin during the making and aging of wine.

The effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musqué /

The effect of viticultural and oenological treatments on fruit and wine composition of Chardonnay musque Study I: Effect ofveraison leafremoval and cluster thinning A one-year study was performed analysing die effects of leaf removal, cluster thinning, yeast strain selection, and enzyme usage on the chemical composition and sensory properties of Chardonnay musque wine. A number of substantial differences were found between treatments in °Brix, TA, pH, and in free and potentially volatile terpene concentrations. Greatest variations in sensory attributes were created however through use of different viticultural practices.Study II: Effect ofcluster thinning timing A two year study was conducted investigating the effect of cluster thinning timing, yeast strain selection, and enzyme usage on the chemical composition and sensory attributes of Chardonnay musque wine. Time of thinning was found to impact °BrLx, titratable acidit}% pH, and free and potentially volatile terpene concentrations, as well as, a number of yield parameters.Yeast strain selection and enzyme usage also impacted wine composition, andwas found to exhibit a greater effect on sensory properties than application of cluster thinning.

Niagara Grape and Wine Festival Records 1955, 1964-1991, n.d.

Ontario Editorial Bureau (O.E.B.)