Wine Research and Extension

Program Leader:

Dr Thomas Henick-Kling, Associate Professor, Wine Microbiology and Fermentation Technology, Cornell University, Department of Food Science and Technology, Geneva NY

Associated Programs:

Dr Robert M. Pool, Professor, Vineyard Management, Cornell University, Horticultural Sciences, Geneva, NY
Dr Terry Acree, Professor, Food Chemistry, Aroma of Foods, Cornell University, Department of Food Science and Technology, Geneva NY
Dr Karl Siebert, Professor, Food Biochemistry, Cornell University, Department of Food Science and Technology, Geneva NY
Dr Andy Rao, Professor, Food Process Engineering, Cornell University, Department of Food Science and Technology, Geneva NY
Dr Bruce Reisch, Professor, Grape Genetics, Grape Breeding Program, Cornell University, Horticultural Sciences, Geneva NY

Research

Laboratory research concentrates on the physiology of lactic acid bacteria of wine, their metabolism of sugars and organic acids in wine, adaptation to growth at low pH, and the preparation of bacterial starter cultures for induction of malolactic fermentation in wine. Further studies are concerned with the fermentation activity of wine yeast and the effect of bacteria and yeast starter cultures on wine quality.

Winemaking trials are carried out to study the effects of viticultural practices and variations of vinification techniques on wine quality. Also, new grape varieties and newly selected clones of established varieties are vinified to determine their winemaking potential for New York. The extension service provides technical information and assistance for quality assurance.

Wine Analytical Laboratory and New York Wine Data Bank

With support from the New York wine industry, the laboratory was started in February 1989. The laboratory provides analytical services and consultation to the wine industry and other fermentation industries. The laboratory is set up to carry out a wide range of standard analyses of juices and wines. The data base, which keeps record of all sample analyses carried out in the laboratory, for New York wineries and can provide some valuable data on juice and wine composition by variety, year, growing region and vineyard location.

(picture from wine lab activities)

(provide sample sheet of analyses offered)

Annual New York Wine Industry Workshop

The 3 day workshop provides updates on winemaking and viticulture techniques, laboratory techniques, regulatory issues, and marketing.

Technical Seminars and Wine Tastings

Special topic seminars for the wine industry and interested amateur winemakers.

Back to the FST Home Page | To the Faculty List | To the List of Programs