News from Cornell's Viticulture and Enology Program
Issue 7 August 2011
Sulfur Dioxide Content of Wines: The Role of Winemaking and Carbonyl Compounds (pdf)
Winemaking practices influence production of SO2 binders such as acetaldehyde and therefore the quantity of SO2 a winemaker needs to add during the winemaking process.
5 Questions for Gavin Sacks
Gavin Sacks has been an assistant professor in the department of Food Science since 2007, with a teaching and research program in enology and wine flavor and aroma chemistry.
DeAnna D'Attilio Interns with the Long Island Viticultural Extension Program
Working at the Long Island Horticultural Research and Extension Center has allowed D'Attilio to learn about managing a vineyard and develop her research and observation skills.
Welch's Teams Up with Cornell to Tackle Juice Quality Issues
Flavor scientist Gavin Sacks and processing technology expert Olga Padilla-Zakour are working with the Welch's Grape Center of Excellence on processing issues affecting Concord and Niagara juice quality.
World Food Challenges and New York Wine and Grapes
Economist and New York State Agricultural Experiment Station assistant director Marc Smith comments on challenges in funding the research needed to meet the increasing global demand for food and to support agriculture here in New York.
What Yeast Do
Fermentation is anaerobic respiration that produces a byproduct - ethanol - that kills yeast. But in the process, yeast also transform other compounds into aroma- and flavor-active molecules that taste, smell, and feel different than grape juice plus alcohol. We call it wine.
- Wine 911: The New York State Wine Analytical Laboratory Re-launches after 25 Years
The New York State Wine Analytical Laboratory has expanded its capabilities to offer more advanced analytical methods to wineries as well as analysis for distilleries.
- New Bulletin: Economics of Vineyard Establishment in the Finger Lakes
Jerry White, professor emeritus of economics, released the 2010 bulletin detailing the expected costs and revenues for establishing a V. vinifera vineyard in the Finger Lakes region of New York.
- Extension Programs Monitor New York Vineyards for Exotic Pests
Grape extension programs are deploying traps and lures at 40 locations across New York as part of the New York State Department of Agriculture and Markets' Cooperative Agricultural Pest Survey (CAPS).
- Lake Erie Regional Grape Program Hosts Mechanization Day for Grape Growers
The July 21st workshop covered research on sensor technology, mechanical crop thinning and estimation, and vineyard machinery.
RESEARCH IN PLAIN ENGLISH
- Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm (pdf)
This study surveyed polyphenolic compounds of sensory importance in 344 V. vinifera cultivars in the USDA-ARS germplasm collection at Davis, C.A.
- Variation Within and Among Vitis spp. for Foliar Resistance to Powdery Mildew (pdf)
USDA-ARS Scientist Lance Cadle-Davidson screened over 1000 vines from the USDA cold hardy grape collection in Geneva, N.Y., for resistance to powdery mildew.
AWARDS and HONORS
- Hans Walter-Peterson, Finger Lakes Grape Program, Cornell Cooperative Extension was named chair of the American Society for Enology and Viticulture – Eastern Section (ASEV-ES) for 2011-2012.
- Three Cornell graduate students received American Society for Enology and Viticulture – Eastern Section scholarships: Celine Coquard-Lenerz and Mark Nisbet (students of Anna Katharine Mansfield) and Imelda Ryona (student of Gavin Sacks).
- Gillian Trimber, VIEN undergraduate, was chosen to be the Shaulis Fund for the Advancement of Viticulture Summer Scholar.
- Vinay Pagay, Ph D candidate in Alan Lakso's laboratory, received the Best Student Viticulture paper at the ASEV-ES annual conference in Baltimore, MD.