Enology - Research & Extension
A major research and extension program which supports the wine and grape industry and involves a number of faculty members.
Microbial Physiology
- Physiology of lactic acid bacteria of wine
- Adaptation to growth at low pH
- Nutrient requirements of wine yeast
Starter Cultures
- Strain selection
- Optimized conditions for starter production
- Methods for use of starter cultures
Winemaking Trials
- Controlled fermentations (5 to 50 gallons)
- Fermentation activity of wine yeast and bacteria
- Effect of bacteria and yeast starter cultures on wine quality
- Effects of viticultural practices
- Variations of vinification techniques
- Quality of new grape varieties and clones
Extension/Outreach
- Technical information and quality assurance assistance are provided to the juice and wine industry.
Technical Seminars and Wine Tastings
Special topic seminars for the wine industry and interested amateur winemakers are presented.
The Wine Analytical Laboratory and New York Wine Data Bank
Juice and wine analyses of samples submitted to the laboratory are performed. Consultation to the wine industry and other fermentation industries is provided.
The data bank keeps records of all sample analyses carried out in the laboratory for New York wineries and can provide data on juice and wine composition by variety, year, growing region and vineyard location.
Sensory and Chemical Analysis
- Aroma and taste defects
- Hazes and sediments
- Analyses of sugars, acids, alcohol, sulfite, potassium, calcium, copper, iron and ammonia
Microbiological Assays
- Evaluation of starter culture viability
- Sterility tests
- Detection of microbial contaminants
Contact:
Dr. Thomas Henick-Kling - (Tel: 315-787-2277)
Email: Thomas_Henick-Kling@Cornell.edu