News from Cornell's Viticulture and Enology Program
March 16, 2015
VitisGen: Mapping the Way to the Next Generation of Grapes (pdf)
VitisGen is a national, collaborative project by grape breeders and geneticists to identify and implement genetic markers for new grape varieties with disease resistance, cold-hardiness, and higher fruit quality.
Five Questions for Dwayne Bershaw
As the Department of Food Science's newest lecturer, Dwayne Bershaw brings his diverse enology experience from Oregon and a Master's degree from UC Davis to classes at the Stocking Hall student teaching winery.
Student Teaching Winery Transforms Enology Instruction at Cornell
Renovated Stocking Hall's new student winery is equipped with a range of small-scale equipment allowing students to innovate and experiment with wine production.
The Science Behind Cold-Stabilization and Tartrate Removal
Ever wonder what those crystals are in a bottle of wine? Associate Professor of Food Science Gavin Sacks explains how winemakers can reduce the chances of this happening, and why there is no need to worry as a consumer.
- Announcing EnoCert: Cornell Enology Extension Lab’s new certificate program for winery employees.
A new program by the Cornell Enology Extension Lab intended for current winery employees as well as motivated amateurs to expand practical knowledge of winery operations. Multi-day modules range from grape growing to sensory analysis with participants earning EnoCertification.
- Researchers Misha Kwasniewski, Gavin Sacks, and Wayne Wilcox win “2015 Best Viticulture Paper of the Year” from the American Society for Enology and Viticulture. The paper discusses a novel approach for measuring sulfur in the field and in the winery. More specifics in this quarter’s “Research in Plain English” feature as well as this Cornell Chronicle article.
IN THE NEWS
- A Few Truths About Phenolics
Color may be the deciding factor for the next bottle of wine you purchase. In this Wines & Vines article, Anna Katharine Mansfield discusses how growing conditions, the winemaking process, and a class of chemical compounds called phenolics affect a finished wine’s color.
- The Scientist: Prof. Bruce Reisch Develops New Grape Varieties
Bruce Reisch discusses the myriad factors that go into developing new grapes, featured on the Cornell Daily Sun.
- Palissage: An Alternative to Mechanical Hedging
A new hedging technique called “Palissage” is being experimented with in Finger Lakes vineyards. Its potential for reducing vegetative growth and economic costs is discussed by Justine Vanden Heuvel in this Wines & Vines article.
- Hybrid Grapes Survive Extreme Cold Temperatures
Despite the never-ending Arctic Blast many wineries still project a good year for harvests, thanks in part to hybrid grapes developed by Cornell, according to Jason Londo in this Time Warner Cable News video.
- Ribbon-cutting ceremony for FLCC Viticulture Center at Cornell Ag and Food Technology Park
Finger Lake Community College's new Viticulture Center will prepare winemakers for developing New York's flourishing grape and wine industry. The new center is part of Cornell's Agriculture and Food Technology Park, adjacent to the NYS Agricultural Experiment Station, and is a partnership between Cornell and FLCC. Opened on March 6, 2015, the event was attended by CALS Dean Kathryn J. Boor and NYSAES Director Susan Brown.
RESEARCH IN PLAIN ENGLISH
- Convenient, inexpensive quantification of elemental sulfur
Cornell researchers have developed a simple and effective way to quantify sulfur by adapting hydrogen sulfur detection tubes traditionally used by the mining industry.
- Persistence of elemental sulfur spray residue on grapes during ripening and vinification
Elemental sulfur is an effective and economic method to control powdery mildew on grapes, but too much sulfur residues can impact fermentation. This paper discusses a novel way to measure sulfur in the field and winery to help grape growers determine when and how much sulfur to apply.
- Viticulture Extension Specialist Luke Haggerty analyzes the extent of bud damage from sub zero degree temperatures in this video by Cornell's Lake Erie Regional Program.