Issue 7, August 2011

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News from Cornell's Viticulture and Enology Program 
Issue 7 August 2011


fermentation tanks

RESEARCH FOCUS

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.


Gavin Sacks

FACULTY FOCUS

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

STUDENT FOCUS

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.


juice

INDUSTRY FOCUS

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.


Marc Smith

COMMENTARY

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.


Yeast

GRAPES 101

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.


BRIEFS


RESEARCH IN PLAIN ENGLISH


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.